Chicken and wild rice soup (Panera copycat), Cheese bread, Peach cobbler


Try this for dinner soon.
Chicken and wild rice soup (Panera copycat)
(about 4 servings)
1 tsp. coconut oil
1/4 C red onion, diced
1/2 C carrots, diced
1 tsp. dried marjoram
2 TBS flour
1 pkg. long grain & wild rice with flavor packet
4 C low sodium chicken broth
3 C water
3/4 C heavy cream
1/4 C milk
1 C cooked and shredded chicken
salt to taste
1/4 tsp. black pepper
Melt coconut oil in a large pan over medium heat. Add onion and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from rice; stir to combine.
Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes. Heat heavy cream and milk in a small saucepan over low heat. Stir into soup. Stir in shredded chicken. Cook about 30 minutes or until rice is cooked. Season with salt and pepper to taste.
Cheese bread
1-3/4 C all-purpose flour
1/4 C white sugar
2-1/2 tsp. baking powder
3/4 tsp. salt
1 C shredded cheddar cheese
1 egg, beaten
3/4 C milk
1/3 C vegetable oil
Preheat oven to 400 degrees. Lightly grease a 9×5-in. loaf pan. In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir flour/cheese mixture into egg mixture, stirring until just moistened. Pour batter into prepared pan. Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.
Peach cobbler
3 C canned, sliced peaches, drained
½ C softened butter
¾ C sugar
1 tsp. pure vanilla extract
½ C whole milk
1 C all-purpose flour
pinch of salt
1 tsp. baking powder
½ C sugar
¾ tsp. cinnamon
1 TBS cornstarch
¼ C boiling water
Preheat oven to 375 degrees. Spray an 8 or 9-in. baking dish with non-stick spray. In a bowl, mix flour, salt, and baking powder to combine; set aside. Drain peaches and pour them evenly into prepared baking dish. In a large bowl, cream butter with ¾ cup sugar. Add vanilla and mix well. Add milk, and dry ingredients to sugar butter mixture. Mix until creamy. Spread batter over peaches and smooth to completely cover.
In a separate bowl, mix ½ cup sugar and ¾ tsp. cinnamon with cornstarch. Sprinkle mixture evenly over batter. Gently and evenly, pour boiling water over sugar mixture making sure to cover all the sugar with water. This is what makes the crispy topping.
Bake for 40-45 minutes. Cool slightly before serving with a scoop of vanilla ice cream.
She said, “You’ve really got to hand it to short people. Because we can’t reach it anyway.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens –

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