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Bowl of creamy Copycat Panera Chicken & Wild Rice Soup garnished with herbs

Copycat Panera Chicken & Wild Rice Soup

A creamy and hearty chicken and wild rice soup that brings the flavors of Panera's beloved dish right to your home, easy to make with affordable ingredients.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Veggie Base
  • 1 tablespoon olive oil or butter For sautéing
  • 1 medium onion, diced Builds flavor
  • 2 medium carrots, diced Builds flavor
  • 2 stalks celery, diced Builds flavor
  • 2 cloves garlic, minced Classic aromatic
  • 1 teaspoon dried thyme Flavor enhancer
  • 1 teaspoon black pepper
Main Ingredients
  • 1 cup wild rice blend Gives flavor and texture
  • 6 cups low sodium chicken broth Helps control salt content
  • 3 cups cooked shredded chicken Rotisserie is great for speed
  • 1 stick butter For roux and flavor
  • 1 cup heavy cream or half and half For a creamy texture
Finishers
  • 1 tablespoon lemon juice Brightens the flavors
  • 1 tablespoon fresh parsley, chopped Adds color and freshness

Method
 

Preparation
  1. Warm a large pot over medium heat. Add olive oil or butter.
  2. Cook diced onion, carrots, and celery with a pinch of salt until softened and fragrant, about 6 to 8 minutes.
  3. Stir in minced garlic for 30 seconds.
Cooking
  1. Sprinkle in dried thyme and black pepper. Add the wild rice blend and stir to coat with the veggies and aromatics.
  2. Pour in chicken broth. Bring to a gentle boil, then reduce to a steady simmer.
  3. Cook uncovered, stirring occasionally, until the rice is tender, about 30 to 40 minutes.
  4. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until it looks smooth.
  5. Slowly whisk in heavy cream or half and half to create a thick sauce.
  6. Stir the creamy roux into the soup pot. Add shredded chicken and let it bubble on low for 5 to 10 minutes to thicken.
Finishing Touches
  1. Taste and adjust salt. Add a squeeze of lemon and chopped parsley for brightness.
  2. Serve while hot, ladle into bowls, and enjoy!

Notes

If the rice absorbs too much broth, splash in more broth or water when reheating. Serve with crusty bread or a side salad.