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Delicious bowl of Easy Chicken Wild Rice Soup - Panera Copycat recipe.

Easy Chicken Wild Rice Soup

A cozy, creamy chicken wild rice soup inspired by Panera, perfect for chilly nights or when you're under the weather.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or chopped Rotisserie chicken works great.
  • 1 cup wild rice blend A blend cooks more evenly.
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 tablespoons butter For sautéing the veggies.
  • 1/4 cup flour For thickening the soup.
  • 8 cups low-sodium chicken broth Use low sodium if possible.
  • 1 cup milk or half and half For creaminess.
  • 3 cloves garlic, minced
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Adjust to taste.
  • 1/2 teaspoon thyme or poultry seasoning Optional, adjust to taste.

Method
 

Preparation
  1. Melt butter in a large pot. Add onion, carrots, and celery with a pinch of salt. Cook until glossy and softened, about 7 to 10 minutes.
  2. Stir in minced garlic for about 30 seconds. Add thyme or poultry seasoning, plus pepper.
  3. Sprinkle flour over the veggies and stir. Cook for 1 to 2 minutes to avoid a raw flour taste.
  4. Gradually pour in chicken broth while stirring to prevent lumps, then bring to a gentle simmer.
  5. Add the wild rice blend and simmer until tender, about 35 to 50 minutes, stirring occasionally.
  6. Stir in the cooked chicken. Lower heat and add milk or half and half, warming through without boiling.
  7. Taste and adjust seasoning as needed.

Notes

This soup can be made ahead and stores well in the fridge for 3 to 4 days. If it thickens, add a splash of broth when reheating. For best texture, freeze before adding dairy.