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Creamy Copycat Panera Chicken and Wild Rice Soup

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A rich, hearty, and velvety chicken and wild rice soup that recreates the beloved restaurant flavor at home. This easy weeknight dinner uses simple pantry staples to deliver a comforting, crowd-pleasing meal in under 45 minutes.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 12 oz wild rice blend (wild and brown rice mix)
  • 3 cups water (for cooking rice)
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium vegetable broth
  • 1 cup whole milk or half-and-half
  • 1/2 cup heavy cream
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • Fresh parsley for garnish

Instructions

  1. Place chicken breasts in a pot, cover with water or broth, and bring to a boil. Reduce heat to simmer and cook for 12-15 minutes until internal temperature reaches 165°F. Remove and let rest for 5 minutes.
  2. Shred the cooked chicken using two forks or a hand mixer. Set aside.
  3. Rinse wild rice. In a separate saucepan, combine rice with 3 cups water. Bring to a boil, cover, reduce heat to low, and simmer for 40-45 minutes until tender. Drain excess water.
  4. In a large Dutch oven or pot, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
  5. Add minced garlic and fresh thyme, stirring for 1 minute until fragrant.
  6. Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux and cook out the raw flour taste.
  7. Slowly pour in vegetable broth while whisking continuously to prevent lumps. Add milk and stir well. Bring to a gentle simmer.
  8. Add the cooked wild rice and shredded chicken to the pot. Stir to combine.
  9. Reduce heat to low and simmer for 10-15 minutes to allow flavors to meld and soup to thicken.
  10. Stir in heavy cream, salt, black pepper, and nutmeg. Taste and adjust seasoning. If too thick, add a splash of broth or milk.
  11. Ladle into bowls, garnish with fresh parsley, and serve immediately with crusty bread.

Notes

Do not rush the roux; cook the flour and butter for a full 2 minutes to remove the chalky taste. Wild rice takes longer to cook than white rice, so start it early. If using rotisserie chicken, skip the boiling step and add shredded chicken in the final simmer. For leftovers, reheat gently on the stove with a splash of broth or milk as the rice absorbs liquid. The soup can be frozen without the cream for up to 3 months.

Nutrition

Keywords: Panera soup, chicken and wild rice soup, copycat recipe, creamy soup, comfort food, easy dinner, weeknight meals, gluten-free option

Find it online: https://cheerycrisp.com/creamy-copycat-panera-chicken-and-wild-rice-soup-easy-best-recipe/