Print

Easy Creamy Panera Chicken Wild Rice Soup Recipe

creamy chicken and wild rice soup - featured image
Print Recipe

A rich and creamy chicken and wild rice soup that’s better than takeout. Made in one pot with simple ingredients, this comforting soup is perfect for meal prep and tastes even better the next day.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups half-and-half
  • 3 cups cooked chicken, shredded
  • 1 cup uncooked wild rice (long grain)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Cook the wild rice: In a small saucepan, combine 1 cup wild rice with 3 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until grains have popped open and are tender. Drain any excess liquid and set aside.
  2. Start the soup base: In a large Dutch oven or pot, melt 4 tablespoons unsalted butter over medium heat. Add diced onion, carrots, and celery. Cook for 6-8 minutes until softened and onion is translucent.
  3. Add garlic: Stir in minced garlic and cook for 1 minute until fragrant. Do not let it brown.
  4. Make the roux: Sprinkle 1/3 cup flour over the vegetables and stir constantly for 2-3 minutes until mixture is pasty and slightly golden.
  5. Slowly add broth: Pour in 4 cups chicken broth while whisking continuously. Add gradually, about 1 cup at a time, whisking after each addition to prevent lumps.
  6. Add cream and seasonings: Pour in 2 cups half-and-half, then add dried thyme, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and bring to a gentle simmer. Do not boil.
  7. Simmer the base: Reduce heat to low and let soup simmer uncovered for 15-20 minutes, stirring occasionally. Taste and adjust salt if needed.
  8. Add chicken and rice: Stir in 3 cups shredded cooked chicken and cooked wild rice. Heat through for 5-7 minutes.
  9. Finish and serve: Remove bay leaves, taste for seasoning, and ladle into bowls. Garnish with fresh parsley if desired. Serve hot.

Notes

Don’t add the rice too early or it will absorb too much liquid and turn the soup into a casserole. Add it at the end to keep the texture right. The soup thickens as it sits; add a splash of broth when reheating. For best results, let the soup rest for 10 minutes before serving to allow flavors to meld.

Nutrition

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

Find it online: https://lucastable.com/easy-creamy-panera-chicken-wild-rice-soup-recipe/