Copycat Panera Chicken and Wild Rice Soup

introduction

This soup is warm and rich. It tastes like the store soup but you make it at home. You can cook it for a family or for one. For more notes, see this recipe page.

why make this recipe

You make this recipe when you want a soft, warm meal. You make it to save money and to use fresh food. You also make it to change the taste how you like. Many cooks like the Panera style, so try a copy for home with this Panera style guide.

how to make Copycat Panera Chicken and Wild Rice Soup

You start by cooking the rice and softening the veg. You add the stock and herbs and let the rice cook until soft. Then you add the cooked chicken and cream. You heat the soup but do not boil hard. The Directions below give the exact steps to follow.

Ingredients :

• 2 cups cooked chicken, shredded
• 1 cup wild rice, uncooked
• 8 cups chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste

For a richer base or ideas on cream, see this creamy version.

Directions :

1. In a large pot, melt the butter over medium heat. Add the onions, carrots, and celery. Sauté until the vegetables are tender.
2. Stir in the garlic, thyme, and sage; cook for another minute.
3. Add the chicken broth and wild rice. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is tender.
4. Stir in the shredded chicken and heavy cream. Heat through.
5. Season with salt and pepper to taste. Serve warm.

how to serve Copycat Panera Chicken and Wild Rice Soup

Serve the soup hot in deep bowls. Add fresh pepper on top if you like. You can serve it with crusty bread or a simple salad. For more serve ideas, check serve ideas and sides.

how to store Copycat Panera Chicken and Wild Rice Soup

Let the soup cool to room heat for no more than two hours. Put it in a closed container and place it in the fridge. Use it within 3 to 4 days. You can freeze the soup in a freezer box for up to 3 months. Thaw in the fridge and heat on low before you eat.

tips to make Copycat Panera Chicken and Wild Rice Soup

• Use fresh chicken for best taste.
• Rinse the wild rice before you cook it.
• Stir the rice now and then so it does not stick.
• Add cream at the end and heat gently.
• For a small change, add sliced mushrooms. See a mushroom idea here: mushroom twist.

variation (if any)

• Make it with turkey instead of chicken.
• Use half-and-half if you want less fat than heavy cream.
• Add peas or corn for more veg.
• Use long grain rice if you do not have wild rice, but the taste will change.

FAQs

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works well and saves time.

Q: Can I skip the cream?
A: Yes. The soup will be less rich but still good.

Q: How long do I cook the wild rice?
A: Cook until the grains split and feel soft. This can take about 40 to 50 minutes.

Q: Can I make this in a slow cooker?
A: Yes. Cook the rice and veg in the slow cooker with the broth until the rice is soft. Add chicken and cream near the end.

Q: Can I use fresh herbs?
A: Yes. Use three times the amount of fresh herbs if you swap them for dried ones.

Conclusion

If you want a full copycat guide and step by step notes, visit 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: 60 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

Warm and rich chicken and wild rice soup inspired by Panera, perfect for a comforting meal at home.

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Ingredients

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• 2 cups cooked chicken, shredded
• 1 cup wild rice, uncooked
• 8 cups chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste

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Instructions

1. In a large pot, melt the butter over medium heat. Add the onions, carrots, and celery. Sauté until the vegetables are tender.
2. Stir in the garlic, thyme, and sage; cook for another minute.
3. Add the chicken broth and wild rice. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is tender.
4. Stir in the shredded chicken and heavy cream. Heat through.
5. Season with salt and pepper to taste. Serve warm.

Notes

Serve with fresh pepper on top, crusty bread, or a simple salad. Store cooled soup in a closed container in the fridge for 3 to 4 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 4g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 75mg