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Perfect Copycat Panera Chicken Wild Rice Soup

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This creamy, earthy chicken and wild rice soup is a spot-on copycat of Panera’s beloved version. With tender chicken, nutty wild rice, and a velvety broth, it’s pure comfort in a bowl.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups half-and-half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 cups cooked chicken, shredded or diced
  • 1 cup uncooked wild rice blend
  • 3 cups water

Instructions

  1. Cook the Wild Rice: In a medium saucepan, combine 1 cup of rinsed wild rice blend with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have started to split. Drain any excess water and set aside.
  2. Sauté the Vegetables: While the rice cooks, melt the butter in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. The onions should look translucent.
  3. Add the Mushrooms and Garlic: Toss in the sliced mushrooms and minced garlic. Cook for another 4-5 minutes until the mushrooms have released their liquid and started to brown around the edges.
  4. Make the Roux: Sprinkle the flour over the cooked vegetables. Stir constantly with a wooden spoon for 1-2 minutes. This cooks out the raw flour taste. The mixture will look thick and pasty.
  5. Build the Broth: Slowly pour in the chicken broth while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken, about 3-4 minutes.
  6. Add the Half-and-Half and Seasonings: Pour in the half-and-half, then add the dried thyme, rosemary, and bay leaf. Stir well to combine. Bring the soup to a gentle simmer—don’t let it boil.
  7. Incorporate the Chicken and Rice: Add the cooked chicken and the cooked wild rice to the pot. Stir everything together. Let the soup simmer gently for 10-15 minutes to allow the flavors to meld.
  8. Season and Serve: Remove the bay leaf. Taste the soup and adjust the seasoning with salt and pepper. Serve hot with crusty bread or a simple side salad.

Notes

For a nuttier flavor, toast the dry rice in a pan for a minute before adding water. The soup thickens as it sits; if too thick, add extra broth or milk. To freeze, omit half-and-half and rice; add them after thawing and reheating.

Nutrition

Keywords: Panera copycat, chicken wild rice soup, creamy soup, comfort food, fall soup, winter soup

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