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–+ servings

Copycat Panera Chicken & Wild Rice Soup

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A warm and creamy chicken and wild rice soup that captures the beloved flavors of Panera, perfect for chilly evenings and gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 small carrot (finely diced)
  • 1 stalk celery (finely diced)
  • 1 large white onion (finely diced)
  • 1 tbsp olive oil
  • 1.5 tbsp minced garlic
  • 2 cups chicken stock
  • 1 cup heavy cream (divided) Use for soup and roux
  • 2 cups water
  • 2 cups whole milk (divided) Use for soup and roux
  • 0.5 tsp ground black pepper
  • 0.5 tsp dried oregano
  • 1 leaf dried bay leaf
  • 2 boneless skinless chicken breasts (cooked and shredded)
  • 0.5 cup all-purpose flour
  • 1 box Rice a Roni Long Grain and Wild Rice + seasoning packet
  • Scallions (for garnish)

Method
 

Preparation
  1. In a large stockpot over medium heat, warm the olive oil.
  2. Add the diced carrots, onion, and celery, cooking until the onions are tender—about 10 minutes.
  3. Stir in the garlic, then pour in the chicken stock, water, 1 cup of whole milk, and 1/2 cup of heavy cream. Blend until well mixed.
  4. Add the ground black pepper, dried oregano, bay leaf, and the shredded chicken. Let the soup simmer on medium heat for about 15 minutes.
  5. In a small bowl, combine the remaining 1 cup of milk, 1/2 cup of cream, and flour, whisking until smooth.
  6. Gradually pour the flour mixture into the soup, stirring consistently until blended.
  7. Pour in the Rice a Roni box, including the seasoning packet. Stir well and let it simmer for an additional 20 minutes, or until the rice is fully cooked.
  8. Season to taste with salt and pepper and garnish with sliced scallions.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g

Notes

Serve hot alongside crusty bread or a green salad. Leftovers can be stored in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of milk or cream as needed.
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