COPYCAT PANERA CHICKEN & WILD RICE SOUP

16

Prep time 10 minutes

Cooking time 40 minutes

Total time 50 minutes

Servings 6 servings

COPYCAT PANERA CHICKEN & WILD RICE SOUP is what I make when the weather flips cold and I want something cozy without a ton of effort. Maybe you feel the same way, standing in your kitchen at 6 pm, wanting that creamy Panera comfort but not the drive or the price. This recipe gives you that same soothing bowl at home, with simple steps and affordable ingredients. It’s thick, hearty, and just a little herby. Even better, the leftovers taste amazing the next day. Let’s make it together and keep dinner easy and warm.

Overview of the Copycat Panera Chicken and Wild Rice Soup

Here’s what to expect from this bowl. The broth is creamy but not heavy, the rice adds a nutty chew, and the chicken makes it filling and satisfying. The flavor is built on a classic mix of onion, carrots, and celery, plus garlic and thyme. It’s the kind of soup that tastes like it simmered all afternoon, even though it comes together in under an hour.

The Story Behind This Recipe

Here’s why I love this COPYCAT PANERA CHICKEN & WILD RICE SOUP: it’s budget-friendly and it tastes like a bakery treat. COPYCAT PANERA CHICKEN & WILD RICE SOUP is what I make when the weather flips cold and I want something cozy without a ton of effort.…

Cuts Food

To get the texture right, we use a quick stovetop roux and finish with cream or half and half. A wild rice blend gives the soup that signature look and bite. If you only have straight wild rice or long grain rice, you can still make it work. I’ll share tweaks below. The goal is a comforting pot that everyone asks for seconds of.

If you’re browsing for more cozy ideas after this, I’ve got a full list of more cozy soups you can bookmark for later. They’re all weeknight friendly.

And yes, I say it confidently because I’ve tasted this side by side with the restaurant version. COPYCAT PANERA CHICKEN & WILD RICE SOUP made this way absolutely hits that same warm and creamy note.

Key Ingredients and Their Substitutions

Before we cook, let’s talk about what you need and how to swap smartly. This part matters if you’re using what’s already in your fridge. I keep it simple and practical, because after a long day, I want dinner to be easy too. And for anyone trying to keep it cozy but still nutritious, this soup totally fits the bill.

What you’ll need and easy swaps

• Chicken: Cooked shredded chicken works best. Rotisserie is great for speed. Swap with cooked thighs for extra tenderness or breasts for leaner protein.
• Wild rice blend: A blend gives flavor and texture. Straight wild rice works but may need extra simmer time. Long grain rice is fine for a softer finish.
• Veggie base: Onion, carrots, celery. This trio builds flavor. Add mushrooms if you love earthiness.
• Garlic and thyme: Classic aromatics. Dried thyme is fine. Fresh thyme adds a pop.
• Broth: Low sodium chicken broth helps you control the salt. Homemade is wonderful if you have it.
• Roux: Butter and flour to thicken. For gluten free, use a 1 to 1 gluten free flour or a cornstarch slurry.
• Cream: Heavy cream for ultimate silky finish. Half and half is a lighter swap. For dairy free, use a creamy unsweetened oat milk and olive oil instead of butter.
• Finishers: Lemon juice brightens everything. Fresh parsley adds color and freshness.

Craving another bowl of cozy grains and veggies later this week? Try this autumn wild rice soup too. It’s equally comforting, just with a fall vibe.

One more note for success. If the rice absorbs more broth than you want by day two, splash in a bit more broth or water when reheating. COPYCAT PANERA CHICKEN & WILD RICE SOUP is forgiving, and a little extra liquid brings it right back to creamy and spoonable.

Step-by-Step Cooking Instructions

How to make it on the stovetop

1. Sauté the base: Warm a large pot over medium heat. Add a drizzle of oil or a knob of butter. Cook diced onion, carrots, and celery with a pinch of salt until softened and fragrant, about 6 to 8 minutes. Stir in minced garlic for 30 seconds.
2. Season and add rice: Sprinkle in dried thyme and black pepper. Add the wild rice blend and stir to coat with the veggies and aromatics.
3. Add broth and simmer: Pour in chicken broth. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered, stirring here and there, until the rice is tender. This usually takes 30 to 40 minutes depending on your rice blend.
4. Make the roux: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until it smells a little nutty and looks smooth. Slowly whisk in cream or half and half to make a thick sauce.
5. Combine and add chicken: Stir the creamy roux into the soup pot. Add shredded chicken. Let it bubble on low for 5 to 10 minutes so it thickens and the flavors marry.
6. Finish: Taste and adjust salt. Add a squeeze of lemon and chopped parsley for brightness. If it seems too thick, thin with a splash of broth.
7. Serve: Ladle into bowls and enjoy while steamy and cozy.

If you love pressure cooker shortcuts, the Instant Pot creamy chicken and rice method gives a similar vibe. Cook the rice and broth under pressure, then stir in the cream and chicken at the end so it stays tender. Either way, COPYCAT PANERA CHICKEN & WILD RICE SOUP turns out creamy and comforting with minimal fuss.

Pro tip: If the rice is not quite done but the broth is getting tight, add a half cup of water and keep simmering gently. Let the rice guide you.

Tips for Serving and Storing the Soup

For serving, I like a crusty baguette on the side and a simple green salad to balance the richness. If I’m feeling extra cozy, I sprinkle each bowl with a little grated Parmesan and more black pepper. A touch of lemon zest also wakes up the flavors. Keep toppings simple so the soup stays the star.

Storing is easy. Let the pot cool slightly, then transfer to airtight containers. It’ll keep in the fridge for 3 to 4 days. The rice will continue to absorb liquid, so plan to add a splash of broth or water when reheating. Microwave in short bursts or warm gently on the stovetop so the dairy does not separate.

To freeze, cool completely and portion into freezer safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. If you know you’ll freeze, undercook the rice by a couple of minutes for best texture later.

When you want to switch it up on a different night, this bright and soothing lemon chicken orzo soup is a great change of pace. It keeps the cozy, just with zing.

And here’s a little routine I love. Make a pot on Sunday, enjoy it that night, then tuck a couple lunch portions in the fridge. You’ll thank yourself midweek. COPYCAT PANERA CHICKEN & WILD RICE SOUP reheats like a dream as long as you add that splash of liquid while warming.

User Reviews and Cooking Tips

I made this for my family on a rainy Friday, and everyone went back for seconds. My partner said it tasted just like the restaurant, only creamier and more flavorful. I loved that it came together with pantry staples and rotisserie chicken. Total keeper.

My readers are always asking about tweaks, so here are a few that work. Use rotisserie chicken for speed or poach chicken breasts in broth while you prep the veggies for extra tenderness. If you want a lighter version, use half and half instead of heavy cream and add an extra pinch of thyme for flavor. For a richer version, finish with a knob of butter off the heat. If you prefer a stronger rice bite, choose straight wild rice and cook it fully in the broth before adding the cream. And if you want a mushroom twist, sauté sliced mushrooms with the onions at the start and it becomes a hug in a bowl.

To dial in seasoning, taste in stages. Add salt early to help the vegetables soften nicely, then adjust near the end after adding the roux and chicken. Fresh parsley makes a big difference for color and brightness. Oh, and a little squeeze of lemon keeps it from feeling heavy. In short, cook to your taste and trust your spoon.

Common Questions

Can I use rotisserie chicken?

Absolutely. Shred about 3 cups and stir it in after the rice is tender. It saves time and keeps the chicken juicy.

What if my soup gets too thick?

It happens. Wild rice loves to drink up liquid. Stir in broth or water a little at a time until it reaches your perfect creamy consistency.

How do I keep the rice from getting mushy?

Simmer gently and stop cooking when the rice is just tender. On reheats, warm slowly and add liquid so it does not overcook.

Can I make it gluten free or dairy free?

Yes. For gluten free, use a 1 to 1 gluten free flour or a cornstarch slurry to thicken. For dairy free, use olive oil instead of butter and oat milk or coconut milk for creaminess.

Does it freeze well?

It does, especially if you undercook the rice by a couple of minutes. Thaw in the fridge and reheat gently with extra broth.

Ready to Ladle Up a Bowl of Comfort

You’ve got everything you need to make a pot of COPYCAT PANERA CHICKEN & WILD RICE SOUP that tastes like your favorite cafe. Keep the base simple, cook the rice until tender, and finish with cream and a pop of lemon. If you want more inspiration or a second take on the method and flavor, I like the tips shared in this guide from Gal on a Mission and the version from Wishes and Dishes. Now grab your spoon and make it yours tonight. I hope your kitchen smells amazing and your bowl is extra full.