Copycat Panera Chicken And Wild Rice Soup Recipe
Panera’s Chicken & Wild Rice Soup is a creamy and hearty favorite, loaded with tender chicken, wild rice, and flavorful vegetables. This homemade version captures all the comforting flavors of the original, making it perfect for a cozy dinner or meal prep. With just a few simple ingredients, you can recreate this delicious soup right in your own kitchen.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 2 tbsp olive oil or butter
- 1 small onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 3 cups chicken broth
- 1 cup water
- 1 cup wild rice blend
- 2 cups cooked chicken (shredded or diced)
- 1 cup heavy cream (or half-and-half)
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and water, then stir in the wild rice blend.
- Add the thyme, parsley, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the rice is tender.
- Stir in the cooked chicken and let it heat through for 5-10 minutes.
- In a small bowl, whisk together the heavy cream and flour until smooth.
- Gradually stir the cream mixture into the soup, stirring constantly to prevent lumps.
- Simmer the soup for another 5-10 minutes until it thickens slightly.
- Taste and adjust the seasoning with more salt and pepper if needed.