Copycat Panera Chicken & Wild Rice Soup

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There’s something undeniably comforting about a warm bowl of chicken and wild rice soup, especially when it’s a vibrant copycat of your favorite Panera dish. As the cooler months roll in, this recipe brings together tender chicken, earthy rice, and a rich, creamy broth that warms both heart and soul. This dish has become a staple in my household, perfect for those busy weeknights when you crave something hearty yet uncomplicated. Here’s why you should embrace the magic of making it at home.

The Allure of Homemade Nourishment

Why make this recipe? First and foremost, this chicken and wild rice soup is delightfully easy to whip up. Made with accessible ingredients and a straightforward method, it’s a meal the whole family will adore. Perfect for chilly evenings or cozy gatherings, it brings the elegant taste of a restaurant right into your kitchen. Plus, it’s budget-friendly! Why not enjoy a gourmet experience without breaking the bank?

"I made this soup for my family, and it became an instant hit! The flavors are spot on, just like at Panera. Now it’s a weekly request!" – Happy Home Cook

Preparing Your Copycat Panera Chicken & Wild Rice Soup

To create this comforting bowl of delight, you’ll move through a simple series of steps that yield maximum flavor. The process includes sautéing veggies, simmering the chicken, and blending in creamy goodness, culminating in a deliciously satisfying dish. Plus, using pre-packaged rice lets you skip an extra step without sacrificing taste.

What You’ll Need

Gather these essential ingredients for a fulfilling experience:

• 1 small carrot (finely diced)
• 1 stalk celery (finely diced)
• 1 large white onion (finely diced)
• 1 tablespoon olive oil
• 1.5 tablespoons minced garlic
• 2 cups chicken stock
• 1 cup heavy cream (divided)
• 2 cups water
• 2 cups whole milk (divided)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 dried bay leaf
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup all-purpose flour
• 1 4.3 oz. box of Rice a Roni Long Grain and Wild Rice (plus seasoning packet)
• Salt and pepper (to taste)
• Scallions for garnish

If you’re looking for substitutes: feel free to swap in low-fat milk or a plant-based alternative for a lighter option!

Step-by-Step Instructions

1. In a large stock pot over medium heat, warm the olive oil.
2. Sauté the diced carrots, onion, and celery until the onions become tender—about 10 minutes.
3. Stir in the minced garlic and then add the chicken stock, 2 cups of water, 1 cup of milk, and 1/2 cup of heavy cream. Mix well.
4. Season with ground black pepper, dried oregano, and add the bay leaf and shredded chicken. Let this simmer for about 15 minutes.
5. In a small bowl, whisk together the remaining milk, heavy cream, and flour until smooth.
6. Pour the flour mixture into the soup, stirring until blended.
7. Add the box of Rice a Roni (along with its seasoning packet) and stir to incorporate.
8. Continue simmering for an additional 20 minutes, or until the rice is thoroughly cooked.
9. Season to taste with salt and pepper, then garnish with scallions.
10. Enjoy your delicious homemade soup!

Best Ways to Enjoy It

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This soup pairs wonderfully with crusty bread, a light salad, or even a toasty grilled cheese sandwich for that ultimate winter meal. Serve it in warm bowls, topped with a sprinkle of fresh scallions for an extra touch of flavor and a pop of color.

Keeping Leftovers Fresh

Storing any leftovers? Allow the soup to cool to room temperature before transferring it to airtight containers. The soup can be refrigerated for up to 4 days. For longer storage, consider freezing the soup for up to 3 months—just be sure to leave some space in the container for expansion. When reheating, do so slowly over low heat to maintain its creamy texture.

Pro Chef Tips

Want to elevate your chicken and wild rice soup? Consider adding freshly chopped herbs like parsley or thyme just before serving. You can also play with the seasoning—adding a splash of lemon juice can brighten the flavors significantly. Also, ensuring that your flour mixture is lump-free will help maintain the creamy consistency you’re aiming for!

Creative Twists

If you’re feeling adventurous, why not give your soup a twist? Try adding different vegetables such as mushrooms or kale for extra nutrients. For a spicy kick, toss in a pinch of cayenne pepper or some diced jalapeños. And for a gluten-free option, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.

Your Questions Answered

What is the prep time for this soup?
Preparation takes about 10-15 minutes, with around 45 minutes for cooking.

Can I use leftover chicken for this recipe?
Absolutely! Leftover roasted or rotisserie chicken works perfectly for a quick option.

How can I make this soup healthier?
Opt for low-fat dairy or plant-based milk and incorporate more veggies to increase the nutrition content while keeping flavors vibrant.

Making a home-cooked version of Panera’s Chicken & Wild Rice Soup offers comfort and satisfaction. So, roll up your sleeves and enjoy the warmth of a bowl, crafted with your own hands!

Chicken and Wild Rice Soup

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A comforting and creamy chicken and wild rice soup, perfect for chilly evenings, inspired by a popular Panera dish.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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Vegetables and Aromatics

• 1 small small carrot, finely diced
• 1 stalk stalk celery, finely diced
• 1 large large white onion, finely diced
• 1 tablespoon olive oil
• 1.5 tablespoons minced garlic

Liquids

• 2 cups chicken stock
• 2 cups water
• 1 cup heavy cream, divided
• 2 cups whole milk, divided

Seasonings and Others

• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 dried bay leaf
• 2 boneless skinless chicken breasts boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup all-purpose flour
• 1 box Rice a Roni Long Grain and Wild Rice (plus seasoning packet)
• to taste Salt and pepper
• Scallions for garnish Optional

Method

 

Preparation

1. In a large stock pot over medium heat, warm the olive oil.
2. Sauté the diced carrots, onion, and celery until the onions become tender, about 10 minutes.
3. Stir in the minced garlic and then add the chicken stock, 2 cups of water, 1 cup of milk, and 1/2 cup of heavy cream. Mix well.
4. Season with ground black pepper, dried oregano, and add the bay leaf and shredded chicken. Let this simmer for about 15 minutes.

Thickening the Soup

1. In a small bowl, whisk together the remaining milk, heavy cream, and flour until smooth.
2. Pour the flour mixture into the soup, stirring until blended.
3. Add the box of Rice a Roni (along with its seasoning packet) and stir to incorporate.
4. Continue simmering for an additional 20 minutes, or until the rice is thoroughly cooked.
5. Season to taste with salt and pepper, then garnish with scallions.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g

Notes

Best paired with crusty bread, a light salad, or a toasty grilled cheese. Store leftovers in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat slowly over low heat to maintain creaminess.

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