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Cozy Copycat Panera Chicken and Wild Rice Soup Recipe

copycat Panera chicken and wild rice soup - featured image
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A creamy, rich copycat version of Panera’s chicken and wild rice soup, made with tender chicken, nutty wild rice, and a velvety broth. This comforting soup is perfect for cold days and delivers that familiar Panera flavor with a homemade touch.

Ingredients

Scale
  • 2 boneless, skinless chicken thighs
  • 1 boneless, skinless chicken breast
  • 1 cup wild rice blend (e.g., Lundberg brand)
  • 1 medium onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • Pinch of nutmeg

Instructions

  1. Cook the wild rice blend: In a small saucepan, combine 1 cup of wild rice blend with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have started to split open. Drain any excess water and set aside.
  2. Season and cook the chicken: Season the chicken thighs and breast with salt and pepper. In a large Dutch oven, heat 1 tablespoon of butter over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken to a plate and let it rest. When cool enough to handle, shred or dice into bite-sized pieces.
  3. Sauté the vegetables: In the same pot, add the remaining 3 tablespoons of butter. Once melted, add the diced onion, carrots, and celery. Cook over medium heat for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for 1 more minute, until fragrant.
  4. Make the roux: Sprinkle the 1/4 cup of flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. The mixture will look like a thick paste.
  5. Add the broth: Slowly pour in the 4 cups of chicken broth, whisking or stirring constantly to prevent lumps. Bring the mixture to a gentle simmer. Add the dried thyme, dried rosemary, bay leaf, and a pinch of nutmeg.
  6. Simmer the soup base: Reduce the heat to low and let the soup simmer for 10 minutes, stirring occasionally, until the broth thickens to a velvety consistency.
  7. Add the chicken and rice: Stir in the shredded chicken and the cooked wild rice. Let everything simmer together for 5 minutes.
  8. Finish with cream: Remove the pot from the heat. Stir in the 1 cup of heavy cream. Taste and adjust seasoning with salt and pepper.
  9. Serve immediately: Ladle the soup into bowls. Garnish with fresh parsley or a crack of black pepper if desired. Serve with crusty bread or oyster crackers.

Notes

Cook the wild rice separately to prevent the soup from becoming starchy. Always add the cream off the heat to avoid curdling. Season as you go for the best flavor. The soup tastes even better the next day.

Nutrition

Keywords: chicken and wild rice soup, copycat Panera soup, creamy chicken soup, wild rice soup, comfort food, easy soup recipe

Find it online: https://junomeals.com/cozy-copycat-panera-chicken-and-wild-rice-soup-recipe/