reamy, comforting, and packed with fresh vegetables, this Copycat Panera Chicken & Wild Rice Soup is the perfect recipe for a cozy night in. A delightful blend of shredded chicken, hearty wild rice, and a velvety broth, this soup is an easy yet indulgent meal that will have you coming back for seconds.
Why You’ll Love This Recipe:
- Comforting and filling: Perfect for chilly evenings when you need something warm and hearty.
- Easy to make: With simple ingredients and a few easy steps, you can recreate a restaurant-quality soup right at home.
- Customizable: This recipe allows you to tweak ingredients to your preference—add extra veggies or adjust the seasoning for the perfect flavor.
- Perfect for meal prep: Make a big batch and enjoy throughout the week. The soup tastes even better the next day!
Ingredients You’ll Need:
- 1 cup cooked wild rice
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- ½ cup onion, diced
- 4 cups chicken broth
- 2 cups water
- ½ cup heavy cream
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- Salt and pepper to taste
How to Make Copycat Panera Chicken & Wild Rice Soup
Step-by-Step Instructions:
- Sauté the Vegetables
In a large pot, melt the butter over medium heat. Add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. - Make the Roux
Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes. This creates a roux, which will help thicken the soup. Be careful not to let the roux brown too much. - Add the Liquid
Slowly pour in the chicken broth and water, whisking as you go to avoid any lumps. Continue to stir until the mixture is smooth and begins to thicken, about 3-5 minutes. - Season the Soup
Stir in the garlic powder, onion powder, thyme, and a pinch of salt and pepper. Taste the soup and adjust the seasonings as needed. - Add the Chicken and Rice
Stir in the cooked wild rice and shredded chicken. Bring the soup to a gentle simmer and cook for 20-25 minutes, allowing the flavors to meld together. Stir occasionally to prevent anything from sticking to the bottom of the pot. - Incorporate the Cream
Reduce the heat to low and stir in the heavy cream. Cook for an additional 5-10 minutes until the soup is creamy and fully heated through. - Serve
Ladle the soup into bowls and enjoy with a side of warm, crusty bread.
Helpful Tips:
- Wild Rice Cooking Tip: You can cook wild rice ahead of time and store it in the fridge. Wild rice takes a bit longer to cook than other types of rice, so having it prepared in advance speeds up the process.
- Vegetable Variations: Feel free to add other vegetables like mushrooms, spinach, or peas for extra texture and flavor.
- Thickening the Soup: If you prefer a thicker soup, let it simmer for a few extra minutes or add an additional tablespoon of flour to the roux.
Details:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option (swap flour with gluten-free flour)
Notes:
- For a lighter option, you can replace the heavy cream with half-and-half or coconut milk for a dairy-free version.
- If you like a richer soup, you can use boneless, skinless chicken thighs instead of breasts for more flavor and tenderness.
Frequently Asked Questions:
Can I use leftover chicken?
Absolutely! This is a great way to use up leftover cooked chicken from another meal. Simply shred it and add it to the soup.
Can I make this soup dairy-free?
Yes, you can swap the heavy cream with coconut milk or a non-dairy cream substitute. It will still have a creamy texture and a lovely flavor.
How do I thicken the soup if it’s too thin?
If your soup turns out too thin, mix 1 tablespoon of flour with 2 tablespoons of water to make a slurry. Stir it into the soup and cook for a few more minutes to thicken.
Storage Instructions:
- Refrigerator: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors get even better as the soup sits!
- Freezer: You can also freeze this soup. Let it cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. When reheating, you may need to add a little extra broth or water as the soup will thicken in the freezer.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other hearty soups and stews:
Conclusion:
This Copycat Panera Chicken & Wild Rice Soup is a comforting dish that’s perfect for a weeknight meal or cozy weekend lunch. It’s easy to make, hearty, and bursting with flavor. Plus, it’s a great recipe to customize with your favorite vegetables or to use up leftover chicken. Enjoy!
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Copycat Panera Chicken & Wild Rice Soup
Description
Creamy, comforting, and packed with fresh vegetables, this Copycat Panera Chicken & Wild Rice Soup is the perfect recipe for a cozy night in. A delightful blend of shredded chicken, hearty wild rice, and a velvety broth, this soup is an easy yet indulgent meal that will have you coming back for seconds.
Ingredients
- 1 cup cooked wild rice
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- ½ cup onion, diced
- 4 cups chicken broth
- 2 cups water
- ½ cup heavy cream
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- Salt and pepper to taste
Instructions
- Sauté the Vegetables
In a large pot, melt the butter over medium heat. Add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. - Make the Roux
Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes. This creates a roux, which will help thicken the soup. Be careful not to let the roux brown too much. - Add the Liquid
Slowly pour in the chicken broth and water, whisking as you go to avoid any lumps. Continue to stir until the mixture is smooth and begins to thicken, about 3-5 minutes. - Season the Soup
Stir in the garlic powder, onion powder, thyme, and a pinch of salt and pepper. Taste the soup and adjust the seasonings as needed. - Add the Chicken and Rice
Stir in the cooked wild rice and shredded chicken. Bring the soup to a gentle simmer and cook for 20-25 minutes, allowing the flavors to meld together. Stir occasionally to prevent anything from sticking to the bottom of the pot. - Incorporate the Cream
Reduce the heat to low and stir in the heavy cream. Cook for an additional 5-10 minutes until the soup is creamy and fully heated through. - Serve
Ladle the soup into bowls and enjoy with a side of warm, crusty bread.
Notes
- For a lighter option, you can replace the heavy cream with half-and-half or coconut milk for a dairy-free version.
- If you like a richer soup, you can use boneless, skinless chicken thighs instead of breasts for more flavor and tenderness.