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Easy Copycat Panera Chicken and Wild Rice Soup Recipe

copycat Panera chicken and wild rice soup - featured image
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This creamy, one-pot chicken and wild rice soup rivals the restaurant version with tender chicken, earthy wild rice, and a velvety broth. Perfect for crowds and make-ahead friendly.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup wild rice blend
  • 1 ½ pounds boneless skinless chicken breasts (about 2 large breasts)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon ground black pepper
  • 1 bay leaf
  • 1 cup heavy cream
  • ¼ cup all-purpose flour
  • Salt to taste (start with 1 teaspoon)
  • Fresh parsley, chopped (for garnish, optional)
  • Extra cracked black pepper (for garnish, optional)

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
  2. Add the minced garlic and cook for 30 seconds until fragrant. Do not let it brown.
  3. Pour in the chicken broth and increase the heat to high. Scrape the bottom of the pot with a wooden spoon to release any browned bits.
  4. Add the wild rice blend, dried thyme, dried rosemary, black pepper, and bay leaf. Stir everything together.
  5. Place the raw chicken breasts directly into the broth, ensuring they are submerged. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 40 minutes.
  6. After 40 minutes, remove the chicken breasts to a cutting board. Shred the chicken into bite-sized pieces using two forks.
  7. In a small bowl, whisk together the heavy cream and all-purpose flour until smooth. Slowly pour this mixture into the simmering soup while stirring constantly.
  8. Return the shredded chicken to the pot. Stir well and let the soup simmer for another 5 minutes to thicken fully. Taste and add salt as needed.
  9. Remove the bay leaf and discard it. Ladle the soup into bowls, garnish with fresh parsley and extra black pepper, and serve hot.

Notes

For a gluten-free version, use a gluten-free all-purpose flour blend or 2 tablespoons cornstarch mixed with ¼ cup cold water as a slurry. For a dairy-free version, use olive oil instead of butter and full-fat canned coconut milk instead of heavy cream. The soup thickens as it sits; thin with extra broth or milk when reheating. Make ahead for best flavor.

Nutrition

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

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