Copycat Panera Chicken and Wild Rice Soup

introduction

This soup sticks to a warm, home taste. It uses chicken, wild rice, and a creamy broth. You can make it on a day you want a soft, rich meal. Try a similar bowl like creamy mushroom chicken wild rice soup for another warm choice.

why make this recipe

This soup fills you and you can make it at home. It uses simple store items. It lasts for days and it warms you on cold nights. If you like a thick, creamy soup, you will love it. For a comfort food feel, see a tried pot pie style soup like creamy smothered chicken and rice.

how to make Copycat Panera Chicken and Wild Rice Soup

You cook the veg, add chicken and rice, then simmer until the rice is soft. Stir in cream last so it stays smooth. Use cooked chicken for a quick soup. If you want a slower cook with more depth, try ideas from a slow cooked version.

Ingredients :

• 1 lb cooked chicken, shredded
• 1 cup wild rice, uncooked
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

You can serve this soup with bread or a side like chicken pot pie soup for a fuller meal.

Directions :

1. In a large pot, heat olive oil over medium heat. Add the onions, carrots, and celery, and sauté until they are soft.
2. Stir in the cooked chicken and garlic powder, cooking for another minute.
3. Add the chicken broth and wild rice to the pot, bringing it to a boil.
4. Reduce to a simmer, cover, and cook for about 45 minutes or until the rice is tender.
5. Stir in the heavy cream, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

   

how to serve Copycat Panera Chicken and Wild Rice Soup

Ladle the soup into warm bowls. Add a bit of parsley on top. Serve with crusty bread or a light salad. You can pair it with a side like chicken pot pie soup if you want two small bowls.

how to store Copycat Panera Chicken and Wild Rice Soup

Cool the soup to room temp. Put it in an airtight box. Keep it in the fridge for 3 to 4 days. Freeze in a safe container for up to 3 months. Thaw in the fridge before you heat it. Reheat on the stove on low heat and stir so the cream stays smooth.

tips to make Copycat Panera Chicken and Wild Rice Soup

• Use cooked chicken to save time.
• Taste and add salt last after the cream.
• Stir often while you reheat so it does not burn.
• If soup feels too thick, add a bit more chicken broth.
• For more veg, add peas or corn near the end.

variation (if any)

• Make it with white rice for a softer bite.
• Use half-and-half instead of heavy cream for a lighter soup.
• Add thyme or rosemary for more herb flavor.
• Swap chicken for turkey for a new taste.

FAQs

Q: Can I use uncooked chicken?
A: Yes. Add raw chicken pieces with the broth and cook until the meat is done, then shred.

Q: Can I make this in a slow cooker?
A: Yes. Put all parts except cream in the pot. Cook on low for 4 to 6 hours. Add cream at the end.

Q: Does wild rice need a long cook time?
A: Yes. Wild rice takes longer than white rice. Check for tenderness after 40 to 50 minutes.

Q: Can I make this dairy free?
A: Yes. Use coconut milk or a plant cream at the end.

Q: How do I keep the rice from soaking all the broth?
A: Do not overcook. Add a bit more broth when you reheat if it looks too thick.

Conclusion

For the full original guide and a close copy of the Panera soup, see Copycat Panera Chicken and Wild Rice Soup – Gal on a Mission.

Copycat Panera Chicken and Wild Rice Soup

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• Author: olivia
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

A warm and creamy chicken and wild rice soup that’s perfect for chilly nights. Easily made at home with simple ingredients.

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Ingredients

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• 1 lb cooked chicken, shredded
• 1 cup wild rice, uncooked
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

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Instructions

1. In a large pot, heat olive oil over medium heat. Add the onions, carrots, and celery, and sauté until they are soft.
2. Stir in the cooked chicken and garlic powder, cooking for another minute.
3. Add the chicken broth and wild rice to the pot, bringing it to a boil.
4. Reduce to a simmer, cover, and cook for about 45 minutes or until the rice is tender.
5. Stir in the heavy cream, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Notes

Use cooked chicken to save time. If the soup feels too thick, add more chicken broth. For extra vegetables, consider adding peas or corn near the end.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 5g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 70mg