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Cozy Copycat Panera Chicken and Wild Rice Soup: Easy Recipe

Copycat Panera chicken and wild rice soup - featured image
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A creamy, savory, and deeply comforting copycat Panera chicken and wild rice soup that comes together in under an hour with simple ingredients. Perfect for cold days or when you need a hug in a bowl.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded or diced
  • 1 cup uncooked wild rice blend
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup dry white wine (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Cook the wild rice blend: In a small saucepan, combine 1 cup of wild rice blend with 2 cups of water or chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 35-40 minutes until tender. Drain any excess liquid and set aside.
  2. Sauté the vegetables: While the rice cooks, melt 4 tablespoons of unsalted butter in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until softened and the onion is translucent.
  3. Add the garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Deglaze with wine (optional): If using, pour in 1/2 cup of dry white wine and stir, scraping up any browned bits. Let it simmer for 2-3 minutes until mostly evaporated.
  5. Make the roux: Sprinkle 1/4 cup of all-purpose flour over the vegetables and stir constantly for 1-2 minutes until the flour coats the veggies and turns golden.
  6. Add the broth: Slowly pour in 6 cups of low-sodium chicken broth, whisking constantly to prevent lumps. Bring to a gentle boil, then reduce heat to low.
  7. Season and simmer: Add 1 teaspoon dried thyme, 1/2 teaspoon crushed dried rosemary, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer uncovered for 15-20 minutes, stirring occasionally.
  8. Add the chicken and rice: Stir in 2 cups of cooked shredded chicken and the cooked wild rice blend. Simmer for 5 more minutes to heat through.
  9. Finish with cream: Reduce heat to low and slowly stir in 1 cup of heavy cream. Warm through for 2-3 minutes without boiling. Adjust salt and pepper to taste.
  10. Serve and enjoy: Remove the bay leaf. Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

Notes

For best results, cook the wild rice while prepping the soup base to save time. If the soup is too thick, add a splash of chicken broth or milk. If too thin, let it simmer uncovered or stir in a cornstarch slurry. The soup tastes even better the next day. For freezing, leave out the cream and add it after reheating.

Nutrition

Keywords: chicken and wild rice soup, copycat Panera soup, creamy chicken soup, wild rice soup, comfort food, easy soup recipe

Find it online: https://platebelle.com/cozy-copycat-panera-chicken-and-wild-rice-soup-easy-recipe/