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Copycat Panera Chicken and Wild Rice Soup

Copycat Panera Chicken and Wild Rice Soup
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Panera’s Chicken and Wild Rice Soup is a creamy, herb-infused soup made with shredded chicken, long-grain and wild rice, vegetables, and a thick, savory broth. This homemade version mimics the signature taste and texture of the Panera classic.

Ingredients

Scale

For the Soup Base:

  • 1 tablespoon olive oil – Adds depth of flavor.

  • 1 tablespoon butter – Enhances richness.

  • 1 small onion (diced) – Adds a savory base.

  • 2 medium carrots (chopped) – Brings sweetness and color.

  • 2 celery stalks (chopped) – Adds crunch and freshness.

  • 3 cloves garlic (minced) – Infuses a deep, aromatic flavor.

For the Broth:

  • 6 cups chicken broth – Forms the flavorful base.

  • 1 cup long-grain and wild rice blend (uncooked) – Provides a nutty, hearty texture.

  • 1 teaspoon salt – Enhances all the flavors.

  • ½ teaspoon black pepper – Adds a hint of spice.

  • ½ teaspoon dried thyme – Brings an earthy, herbaceous note.

  • ½ teaspoon dried rosemary – Complements the wild rice with a warm, piney taste.

  • ½ teaspoon paprika – Adds a subtle smoky depth.

For the Chicken & Creamy Texture:

  • 2 cups cooked, shredded chicken – Use rotisserie chicken or cooked chicken breast.

  • 1 cup heavy cream (or half-and-half) – Creates a rich, creamy base.

  • 2 tablespoons all-purpose flour (or cornstarch for a gluten-free option) – Thickens the soup.

  • ½ cup milk (optional, for extra creaminess) – Balances the texture.

Instructions

Step 1: Sauté the Vegetables

  • In a large pot or Dutch oven, heat olive oil and butter over medium heat.

  • Add onions, carrots, and celery, and sauté for 5 minutes until softened.

  • Stir in garlic and cook for 30 seconds until fragrant.

Step 2: Add Broth and Wild Rice

  • Pour in chicken broth, wild rice, salt, black pepper, thyme, rosemary, and paprika.

  • Stir well and bring to a gentle boil.

Step 3: Simmer Until Rice is Tender

  • Reduce heat to low and cover.

  • Simmer for 45–50 minutes, stirring occasionally, until rice is tender.

Step 4: Add Chicken and Creamy Base

  • Stir in shredded chicken.

  • In a small bowl, whisk heavy cream and flour (or cornstarch) until smooth.

  • Slowly pour into the soup while stirring to prevent lumps.

  • Simmer for 5–10 more minutes until thickened.

Step 5: Adjust Seasoning and Serve

  • Taste and adjust salt, pepper, or herbs if needed.

  • Serve hot with crusty bread or crackers.

Find it online: https://cookingwithadan.com/copycat-panera-chicken-and-wild-rice-soup/