Copycat Panera Chicken and Wild Rice Soup

About this recipe

This soup copies a well known cafe dish. It has chicken, wild rice, and a mild cream base. It cooks on the stove and fills your home with warm smell. If you like rich soups, you can also check this creamy mushroom chicken and wild rice soup for another idea.

why make this recipe

You make this soup when you want a meal that warms you and feeds many. You can use leftover chicken or make new cooked chicken. The soup takes little skill and gives big comfort. For more easy chicken and rice ideas, see this simple smothered chicken and rice.

how to make Copycat Panera Chicken and Wild Rice Soup

You cook the vegetables first to bring out the sweet taste. Then you add chicken, rice, and broth. You finish with cream to make the soup smooth. If you want a thicker mix, try the method shown in this creamy smothered chicken and rice post for tips.

Ingredients :

• 1 cup cooked chicken, shredded
• 1 cup wild rice, cooked
• 4 cups chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons olive oil

For other soup base ideas, you can look at this chicken pot pie soup recipe.

Directions :

1. In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery, and sauté until vegetables are tender.
2. Stir in the shredded chicken, cooked wild rice, thyme, rosemary, salt, and pepper.
3. Pour in the chicken broth and bring to a simmer.
4. Reduce heat and stir in the heavy cream. Let it cook for another 5-10 minutes until heated through.
5. Serve hot and enjoy!

For a different pot approach, you can read this chicken pot pie soup.

how to serve Copycat Panera Chicken and Wild Rice Soup

Serve the soup hot in deep bowls. Add a bit of fresh pepper on top. You can pair it with warm bread or a small green salad. A slice of crusty bread works well to soak the cream.

how to store Copycat Panera Chicken and Wild Rice Soup

Let the soup cool to room temperature. Put it in a sealed container. Store in the fridge for up to 3 days. Reheat on the stove over low heat and stir until warm. You can also freeze for up to 2 months. Thaw in the fridge before you reheat.

tips to make Copycat Panera Chicken and Wild Rice Soup

• Use cooked wild rice for best texture.
• Cut vegetables small so they cook fast and feel soft in the soup.
• Add cream at low heat to keep it from curdling.
• Taste and add salt at the end, as broth can be salty.
• Use rotisserie chicken to save time and add flavor.

variation (if any)

• Use half-and-half instead of heavy cream for a lighter bowl.
• Add chopped mushrooms for more earth taste.
• Use turkey instead of chicken for a holiday twist.
• For a thicker soup, mash some of the rice and stir back in.

FAQs

Q: Can I use long grain rice instead of wild rice?
A: Yes. Long grain rice will cook differently and give a softer bite.

Q: Can I make this in a slow cooker?
A: Yes. Add all items except cream, cook on low for 4-6 hours, then add cream at the end.

Q: How do I keep the cream from splitting?
A: Warm the cream a bit and stir it in on low heat. Do not boil after adding cream.

Q: Can I make this dairy free?
A: Yes. Use a non-dairy cream or coconut milk, but the taste will change.

Q: Do I need to cook the wild rice first?
A: Yes. Cooked wild rice keeps the texture right and avoids extra cook time.

Conclusion

If you want the full original copycat take, see this detailed recipe for Copycat Panera Chicken and Wild Rice Soup on Gal on a Mission: 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: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

A comforting and rich chicken and wild rice soup with a creamy base, perfect for warming up on chilly days.

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Ingredients

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• 1 cup cooked chicken, shredded
• 1 cup wild rice, cooked
• 4 cups chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons olive oil

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Instructions

1. In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery, and sauté until vegetables are tender.
2. Stir in the shredded chicken, cooked wild rice, thyme, rosemary, salt, and pepper.
3. Pour in the chicken broth and bring to a simmer.
4. Reduce heat and stir in the heavy cream. Let it cook for another 5-10 minutes until heated through.
5. Serve hot and enjoy!

Notes

Use rotisserie chicken to save time and enhance flavor. For a dairy-free version, substitute with non-dairy cream or coconut milk.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 6g
• Sodium: 850mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 80mg