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Cozy Copycat Panera Chicken Wild Rice Soup – Easy 30-Minute Recipe

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A creamy, comforting chicken wild rice soup that tastes just like Panera’s, ready in about 30 minutes. Perfect for busy weeknights or potlucks, this easy recipe uses simple ingredients and delivers rich, satisfying flavor every time.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup half-and-half
  • 1/2 cup heavy cream
  • 2 cups cooked chicken, shredded or diced
  • 1 cup cooked wild rice blend
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional garnish)
  • Additional cracked black pepper (optional garnish)
  • A drizzle of heavy cream (optional garnish)

Instructions

  1. Cook the wild rice first (if not using pre-cooked). In a small saucepan, bring 2 cups of water to a boil. Add 1/2 cup of wild rice blend and a pinch of salt. Reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and the grains have started to split open. Drain any excess water and set aside.
  2. In your large pot or Dutch oven, melt the 2 tablespoons of butter over medium heat. Once it’s foaming, add the diced onion, carrots, and celery. Stir and cook for about 5-7 minutes, until the vegetables have softened and the onion is translucent.
  3. Add the minced garlic and stir for about 30 seconds, until fragrant. Be careful not to let it burn.
  4. Sprinkle the 1/4 cup of flour over the cooked vegetables and stir constantly for about 2 minutes to cook the raw flour taste out. The mixture will look thick and pasty.
  5. Pour in the chicken broth a little at a time, whisking or stirring constantly to prevent lumps. Add about 1 cup first, stir until smooth, then add the rest. Once all the broth is in, bring the mixture to a gentle simmer.
  6. Stir in the half-and-half and the heavy cream. Let the soup come back to a gentle simmer, but don’t let it boil vigorously.
  7. Stir in the shredded chicken and the cooked wild rice. Add the dried thyme and rosemary, along with salt and pepper to taste. Let everything simmer together for about 5-10 minutes, stirring occasionally.
  8. Taste the soup and adjust seasonings as needed. Add more salt, pepper, or herbs to your preference.
  9. Ladle the soup into bowls and top with fresh parsley and extra black pepper if desired. A drizzle of heavy cream on top makes it look extra fancy.

Notes

For best texture, cook the wild rice separately to prevent it from absorbing too much broth. Use rotisserie chicken for maximum flavor. Let the soup rest for 5 minutes before serving to allow flavors to meld. If soup thickens too much upon standing, add a splash of broth or milk when reheating.

Nutrition

Keywords: chicken wild rice soup, Panera copycat, creamy chicken soup, easy soup recipe, 30-minute meal, comfort food, potluck recipe, weeknight dinner

Find it online: https://tastytuck.com/cozy-copycat-panera-chicken-wild-rice-soup-easy-30-minute-recipe/