introduction

This soup tastes warm and rich. It has chicken, wild rice, and cream. You can cook it on the stove or try a slow pot version like slow cooker chicken and rice if you want an easy fix. The soup feels like home and warms you on cold days.

why make this recipe

You make this soup when you want a full, cozy meal. It has meat, rice, and veg all in one bowl. You can change the herbs to make a bright broth like a light lemon chicken soup if you want a fresh taste. This recipe feeds a group and keeps well.

how to make Copycat Panera Chicken and Wild Rice Soup

You cook the veg first, add chicken and rice, then add broth and cream. Stir in herbs and let the soup simmer so the flavors meet. For a rich feel try a method like creamy chicken and rice to see a similar creamy finish. Work step by step and keep the heat low when you add the cream.

Ingredients :

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

Directions :

Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté until the veg get soft.
Add the cooked chicken and cooked wild rice. Stir to mix.
Pour in the chicken broth and bring the mix to a low simmer.
Add garlic powder, thyme, salt, and pepper. Let it simmer for about 15 minutes so the flavors blend.
Turn the heat down and stir in the heavy cream.
Cook for a few more minutes until the soup heats through. Do not boil after you add cream.
Serve hot and top with fresh parsley.

how to serve Copycat Panera Chicken and Wild Rice Soup

Serve the soup in warm bowls. Add crusty bread or a simple salad on the side. You can also pair it with rice chicken dishes like honey mustard chicken with rice for a full plate. Garnish with parsley and a twist of black pepper.

how to store Copycat Panera Chicken and Wild Rice Soup

Let the soup cool to room temp. Put it in airtight containers and store in the fridge for up to 4 days. You can freeze the soup for up to 3 months. Thaw in the fridge, then warm slowly on the stove. If the soup looks thick after storage, add a splash of broth when you reheat.

tips to make Copycat Panera Chicken and Wild Rice Soup

Cook the veg until soft to build a good base flavor.
Use leftover roasted chicken or boiled chicken to save time.
Do not boil after you add the cream or it can split.
Taste and add salt near the end.
For a slow cook option, try a method like slow cooker tortilla soup to learn slow-cook timing and use that idea for this soup.

variation (if any)

Add sliced mushrooms for a deeper flavor.
Swap heavy cream for half-and-half for a lighter soup.
Use cooked brown rice if you do not have wild rice.
Add a bay leaf while it simmers, then remove it before serving.

FAQs

Q: Can I use uncooked wild rice?
A: Yes. Cook the wild rice first. Follow the rice package for time. Add it to the soup when it is done.

Q: Can I make this soup in a slow cooker?
A: Yes. Sauté the veg first, then put all items in the slow cooker. Cook on low for 4–6 hours. Add cream at the end.

Q: How can I make it less creamy?
A: Use less heavy cream or replace it with milk or a milk mix. Add more broth to keep the soup thin.

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

Q: Does the wild rice change texture after refrigeration?
A: Yes. Rice can soak up broth and get firmer. Add a bit of broth when you reheat to loosen the soup.

Conclusion

If you want to see another version or check a tested copycat path, read this Copycat Panera Chicken and Wild Rice Soup – Gal on a Mission.

Copycat Panera Chicken and Wild Rice Soup