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Cozy Copycat Panera Chicken Wild Rice Soup

copycat Panera chicken wild rice soup - featured image
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This copycat version nails that creamy, savory, slightly smoky flavor you remember. The wild rice stays tender but not mushy, the chicken shreds perfectly, and that broth? It has that same velvety richness that made the original so addictive.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups half-and-half
  • 2 cups cooked chicken, shredded
  • 1 cup wild rice blend, uncooked
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)
  • Cracked black pepper for garnish (optional)
  • Crusty bread for serving (optional)

Instructions

  1. Cook the wild rice separately. In a small saucepan, combine 1 cup wild rice blend with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes, until the rice is tender and the grains have started to split open. Drain any excess water and set aside.
  2. Sauté the aromatics. While the rice cooks, melt 4 tablespoons butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots have started to soften. Add the minced garlic and cook for 1 more minute.
  3. Make the roux. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes. The mixture will look like a thick paste clinging to the veggies.
  4. Add the broth gradually. Slowly pour in the chicken broth while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken slightly, about 2-3 minutes.
  5. Season and simmer. Add the smoked paprika, dried thyme, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine. Bring the soup to a gentle simmer, then reduce heat to low. Cover and let it simmer for 15 minutes, stirring occasionally.
  6. Add the cream and chicken. Remove the bay leaf and discard. Reduce heat to low, then slowly stir in the half-and-half. Add the shredded chicken and the cooked wild rice. Stir gently to combine.
  7. Finish and adjust. Let the soup warm through for 5 minutes on low heat. Taste and adjust seasoning. If the soup is thicker than you’d like, add a splash of broth or milk. If it’s too thin, let it simmer uncovered for 5 more minutes.
  8. Serve immediately. Ladle into bowls and garnish with fresh parsley and cracked black pepper. Serve with crusty bread or buttery crackers for dipping.

Notes

Cook the rice separately to avoid a mushy texture. Add the half-and-half slowly and on low heat to prevent curdling. The soup tastes even better the next day. For gluten-free, use a 1:1 gluten-free flour blend or a cornstarch slurry. For dairy-free, use full-fat canned coconut milk and olive oil or vegan butter.

Nutrition

Keywords: chicken wild rice soup, copycat Panera, creamy chicken soup, wild rice soup, comfort food, easy weeknight dinner

Find it online: https://spoonluma.com/cozy-copycat-panera-chicken-wild-rice-soup/