Print

Cozy Copycat Panera Chicken and Wild Rice Soup: Easy Recipe

copycat panera chicken and wild rice soup - featured image
Print Recipe

This creamy, savory chicken and wild rice soup is a perfect copycat of Panera’s classic, made with simple ingredients and a secret trick for a velvety texture. It’s a comforting, crowd-pleasing meal that comes together in about 45 minutes.

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)
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3/4 cup wild rice blend
  • 2 cups cooked chicken, shredded
  • 1 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Rinse the wild rice blend under cold water in a fine-mesh strainer for about 30 seconds. Set aside.
  2. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the onions are translucent and the carrots have started to soften.
  3. Add the minced garlic and cook for another minute, stirring constantly.
  4. Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly, until the flour turns a light golden color.
  5. Slowly pour in the chicken broth while whisking or stirring vigorously. Add the water, dried thyme, dried rosemary, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to low and let simmer for 5 minutes.
  6. Add the rinsed wild rice blend to the pot. Stir well, cover, and let simmer over low heat for 35 to 40 minutes, or until the rice is tender and has started to split open. Stir occasionally.
  7. While the rice cooks, shred the chicken using two forks.
  8. Once the rice is tender, remove the bay leaf and discard. Scoop out about 1 cup of the cooked rice and broth mixture and blend until smooth using a small blender or immersion blender. Stir the puree back into the pot.
  9. Stir in the heavy cream and shredded chicken. Let simmer for another 5 minutes. Taste and adjust salt and pepper.
  10. Remove from heat and stir in the fresh lemon juice. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For a dairy-free version, swap butter for olive oil, use a dairy-free cream alternative, and thicken with an extra tablespoon of flour. For a lower-carb version, swap wild rice for cauliflower rice added at the end. This soup tastes even better the next day; add a splash of broth when reheating.

Nutrition

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

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