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Wholesome Copycat Panera Chicken and Wild Rice Soup

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A creamy, hearty copycat version of Panera’s famous chicken and wild rice soup, made healthier with less cream and more vegetables. This comforting soup features tender wild rice, shredded chicken, and a velvety broth that’s perfect for cold days.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 ounces cream cheese, softened
  • 1 cup cooked chicken, shredded
  • 1 cup cooked wild rice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1/2 cup uncooked wild rice
  • 1 1/2 cups water or chicken broth
  • Pinch of salt

Instructions

  1. Cook the wild rice first. In a small saucepan, combine 1/2 cup uncooked wild rice, 1 1/2 cups water or chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and some grains have started to split open. Drain any excess liquid and set aside.
  2. Sauté the aromatics. In your large pot, melt the 2 tablespoons butter over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent and golden around the edges.
  3. Add the garlic and seasonings. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
  4. Make the roux. Sprinkle the 1/2 cup flour over the vegetables and stir constantly for 2 minutes until it forms a thick paste and smells nutty.
  5. Add the liquids slowly. Gradually pour in the 4 cups chicken broth while whisking continuously until smooth. Then whisk in the 2 cups whole milk.
  6. Simmer the base. Bring the soup to a gentle simmer (not a boil) and cook for 10 minutes, stirring occasionally, until slightly thickened.
  7. Add the cream cheese. Drop in the softened cream cheese and whisk until completely melted and smooth.
  8. Add the chicken and rice. Stir in the shredded chicken and cooked wild rice. Simmer for 5 more minutes to heat everything through. Taste and adjust seasoning with salt and pepper.
  9. Finish and serve. Remove from heat. The soup will continue to thicken as it cools. Ladle into bowls and enjoy immediately.

Notes

Cook wild rice separately to prevent gummy texture. Don’t boil the dairy to avoid curdling. Season gradually in stages. Let soup rest for 10 minutes off heat to thicken. Use rotisserie chicken for convenience. Soup tastes even better the next day.

Nutrition

Keywords: Panera copycat, chicken and wild rice soup, creamy chicken soup, wild rice soup, comfort food, healthy soup, copycat recipe

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