This warm soup blends chicken, wild rice, and cream. It feels like a hug in a bowl. You can make it at home and keep it all week. If you like rich rice soups, try this simple creamy smothered chicken and rice for another meal idea.

why make this recipe

This soup tastes deep and soft. It fills you up and keeps you warm. You can use left over chicken to save time. You can make a big pot and eat it for days. If you like slow cooked meals, you may also like the easy crockpot chicken and rice.

how to make Copycat Panera Chicken and Wild Rice Soup

Cook the veg first to build taste. Add rice and broth and cook long and slow. Stir in chicken and cream at the end. Heat just enough to warm. Taste and fix salt and pepper.

Ingredients :

1 cup wild rice
2 cups cooked chicken, shredded
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 cup heavy cream
2 tablespoons butter
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley for garnish

(If you like bold spice in soup, you can also see a chicken tortilla idea like this slow cooker chicken tortilla soup.)

Directions :

In a large pot, melt butter over medium heat and sauté onion, carrots, and celery for about 5 minutes until softened.
Add garlic and cook for an additional minute.
Stir in the wild rice, chicken broth, thyme, and rosemary; bring to a boil.
Reduce heat, cover, and simmer for about 45 minutes, or until the rice is tender.
Add the cooked chicken and heavy cream, and stir well.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

(For a bright touch, you can add a little lemon like in this lemon chicken soup.)

how to serve Copycat Panera Chicken and Wild Rice Soup

Serve hot in deep bowls. Add chopped parsley on top. Put warm bread or a roll on the side. A small salad also works well. Spoon the soup so you get rice and chicken in each bite.

how to store Copycat Panera Chicken and Wild Rice Soup

Let the soup cool to room temp. Put it in tight containers. Store in the fridge for up to 4 days. Freeze up to 3 months. Thaw in the fridge then warm on the stove. Add a splash of broth or cream when you reheat if it got thick.

tips to make Copycat Panera Chicken and Wild Rice Soup

Use cooked chicken from a roast, rotisserie, or leftover meal. Toast the rice in the pot a bit for more nutty taste. Cook the rice until it is soft but not mushy. Stir in cream at low heat to stop curdle. For a different mix of taste try a recipe like honey mustard chicken with rice for side ideas.

variation (if any)

Use half-and-half instead of heavy cream for a lighter soup.
Add mushrooms for more depth.
Use vegetable broth and omit chicken for a meat-free version.
Swap wild rice for brown rice but cook until soft.

FAQs

Q: Can I use uncooked chicken?
A: Yes. Add raw chicken early with the broth and cook until done. Or cook it first and add at the end.

Q: Can I make this in a slow cooker?
A: Yes. Cook the veg first, then add rice, broth, and herbs. Cook on low until rice is tender, then add cream and chicken.

Q: Will the cream break when I reheat?
A: Heat gently and stir. If the soup thickens, add a little broth or water and stir to smooth it.

Q: Can I make this dairy free?
A: Use a can of coconut milk or a dairy free cream and pick a mild broth. The taste will change a bit.

Conclusion

For a tested step by step copycat of this soup, see the full recipe at Copycat Panera Chicken and Wild Rice Soup – Gal on a Mission (https://www.galonamission.com/copycat-panera-chicken-and-wild-rice-soup/).

Copycat Panera Chicken and Wild Rice Soup