I can’t get over how rich and creamy this Copycat Panera Chicken and Wild Rice Soup turns out with simple ingredients. It’s the kind of family favorite that disappears fast and always has everyone asking for more.
I’m obsessed with this Copycat Panera Chicken and Wild Rice Soup because it tastes rich, creamy, and loaded without feeling fussy. I love the way the chicken and wild rice blend make every spoonful hearty, with that thick, restaurant-style texture I always crave from Panera.
But honestly, I like this version even more because I can enjoy a big bowl at home whenever the craving hits. And it’s the kind of soup I never get tired of.
Creamy, savory, and seriously satisfying. One bite and I’m right back in my Panera soup era, except I’m wearing sweatpants.
Ingredients
- Chicken keeps it hearty and filling, like the Panera bowl you actually crave.
- Wild rice blend adds chew, nuttiness, and that cozy soup-shop texture.
- Chicken broth brings the savory base, so it doesn’t taste flat.
- Water keeps the soup from getting too salty or heavy.
- Butter makes the creamy base taste rich, smooth, and homemade.
- Flour thickens things up, giving you that classic spoon-coating comfort.
- Onion, carrots, and celery add sweetness, crunch, and real soup flavor.
- Garlic makes it smell amazing before you even take a bite.
- Heavy cream gives it that creamy, cozy Panera-style finish.
- Thyme, rosemary, and bay leaf make it taste slow-simmered.
- Basically, salt and pepper wake everything up without getting fancy.
- Plus, parsley adds a fresh little pop if you’re feeling it.
Ingredient Quantities
- 1 pound boneless skinless chicken breasts
- 1 cup uncooked wild rice blend
- 6 cups low sodium chicken broth
- 2 cups water
- 4 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional)
How to Make this
1. Rinse the wild rice blend and place it in a large pot with 6 cups low sodium chicken broth and 2 cups water; add 1 bay leaf, 1/2 teaspoon dried rosemary, and 1 teaspoon dried thyme, bring to a boil, then reduce heat to low, cover, and simmer while you prepare the rest, about 40 to 45 minutes, until the rice is tender.
2. Meanwhile, season 1 pound boneless skinless chicken breasts with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; in a skillet, heat 1 tablespoon olive oil over medium heat and sear the chicken 2 to 3 minutes per side until lightly golden but not fully cooked; set aside.
3. In a large Dutch oven or soup pot, melt 4 tablespoons unsalted butter over medium heat; add 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks, and sauté until softened, about 6 to 8 minutes.
4. Add 3 cloves minced garlic, 1 1/2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper to the vegetables and cook 1 minute until fragrant.
5. Sprinkle 1/4 cup all purpose flour over the vegetables and stir constantly for 1 to 2 minutes to form a roux and remove the raw flour taste.
6. Slowly whisk in 2 to 3 cups of the hot broth from the cooking rice into the roux until smooth, then add the remaining rice mixture including any liquid, stir to combine, and bring the soup to a gentle simmer.
7. Return the seared chicken breasts to the pot, cover, and simmer until the chicken is cooked through, about 12 to 15 minutes; remove the chicken and shred or chop it, discarding the bay leaf, then return the chicken to the soup.
8. Stir in 1 cup heavy cream and simmer 3 to 5 minutes more to heat through and thicken slightly; adjust seasoning with additional kosher salt and freshly ground black pepper to taste.
9. Remove from heat, stir in 2 tablespoons chopped fresh parsley if using, and let the soup rest 5 minutes before serving to allow flavors to meld.
10. Serve the soup hot with extra parsley garnish if desired.
Equipment Needed
1. Large pot with lid (for cooking the wild rice)
2. Fine mesh sieve or colander (to rinse the rice)
3. Skillet (for searing the chicken)
4. Dutch oven or large soup pot (for making the soup and roux)
5. Wooden spoon or heatproof spatula (for stirring)
6. Whisk (for adding hot broth to the roux)
7. Chef’s knife
8. Cutting board
9. Measuring cups and spoons
FAQ
Copycat Panera Chicken And Wild Rice Soup Recipe Substitutions and Variations
- 1 pound boneless skinless chicken breasts
- Boneless chicken thighs, chopped, for richer flavor and more forgiving cooking
- Cooked rotisserie chicken, shredded, stirred in at the end for speed
- Canned white chicken, drained, for a quick pantry-friendly option
- 1 cup uncooked wild rice blend
- Long grain brown rice, cook a bit longer and add extra liquid as needed
- Farro or barley, for a chewier, nutty texture; adjust cooking time and liquid
- All wild rice, for a more pronounced nutty flavor and slightly firmer bite
- 1 cup heavy cream
- Half and half plus 2 tablespoons melted butter, to mimic richness with less fat
- Whole milk thickened with 1 tablespoon flour or cornstarch, for a lighter creaminess
- Full fat coconut milk, for a dairy-free version with a mild coconut note
- 1/4 cup all purpose flour
- Cornstarch, mixed with cold water and added at the end to thicken (use about half the amount)
- Gluten free 1-to-1 baking flour, as a direct substitute for a gluten free roux
- Arrowroot, used like cornstarch for a clear, glossy finish; mix with cold liquid before adding
Pro Tips
1. Brown the chicken a little longer for extra flavor. Let it develop a deeper golden crust in the skillet before adding to the pot. Those browned bits add savory richness to the broth when shredded into the soup.
2. Finish the rice separately and keep some of its cooking liquid back. That way you can control the soup texture better: add reserved starchy liquid for body or use more broth for a looser soup. Also stir the rice in at the end to avoid overcooking and becoming mushy.
3. Use a mix of textures. If you like a creamier base, mash a cup of the cooked vegetables and rice into the soup before adding the cream. For more bite, fold in extra diced carrots or a handful of sautéed mushrooms at the end.
4. Brighten the finished soup. A squeeze of lemon juice or a splash of white wine vinegar and a handful of fresh parsley right before serving lifts the flavors and keeps the cream from tasting heavy.
5. Make it ahead and reheat gently. Soups like this often taste better the next day. Cool quickly, refrigerate, and reheat over low heat so the cream does not separate. If freezing, omit the cream and add it when reheating.
Copycat Panera Chicken And Wild Rice Soup Recipe
I can’t get over how rich and creamy this Copycat Panera Chicken and Wild Rice Soup turns out with simple ingredients. It’s the kind of family favorite that disappears fast and always has everyone asking for more.
6
servings
505
kcal
Equipment: 1. Large pot with lid (for cooking the wild rice)
2. Fine mesh sieve or colander (to rinse the rice)
3. Skillet (for searing the chicken)
4. Dutch oven or large soup pot (for making the soup and roux)
5. Wooden spoon or heatproof spatula (for stirring)
6. Whisk (for adding hot broth to the roux)
7. Chef’s knife
8. Cutting board
9. Measuring cups and spoons
Ingredients
-
1 pound boneless skinless chicken breasts
-
1 cup uncooked wild rice blend
-
6 cups low sodium chicken broth
-
2 cups water
-
4 tablespoons unsalted butter
-
1/4 cup all purpose flour
-
1 medium yellow onion, diced (about 1 cup)
-
2 medium carrots, diced (about 1 cup)
-
2 celery stalks, diced (about 1 cup)
-
3 cloves garlic, minced
-
1 cup heavy cream
-
1 tablespoon olive oil
-
1 teaspoon dried thyme
-
1/2 teaspoon dried rosemary, crushed
-
1 bay leaf
-
1 1/2 teaspoons kosher salt, plus more to taste
-
1 teaspoon freshly ground black pepper
-
2 tablespoons chopped fresh parsley (optional)
Directions
- Rinse the wild rice blend and place it in a large pot with 6 cups low sodium chicken broth and 2 cups water; add 1 bay leaf, 1/2 teaspoon dried rosemary, and 1 teaspoon dried thyme, bring to a boil, then reduce heat to low, cover, and simmer while you prepare the rest, about 40 to 45 minutes, until the rice is tender.
- Meanwhile, season 1 pound boneless skinless chicken breasts with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; in a skillet, heat 1 tablespoon olive oil over medium heat and sear the chicken 2 to 3 minutes per side until lightly golden but not fully cooked; set aside.
- In a large Dutch oven or soup pot, melt 4 tablespoons unsalted butter over medium heat; add 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks, and sauté until softened, about 6 to 8 minutes.
- Add 3 cloves minced garlic, 1 1/2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper to the vegetables and cook 1 minute until fragrant.
- Sprinkle 1/4 cup all purpose flour over the vegetables and stir constantly for 1 to 2 minutes to form a roux and remove the raw flour taste.
- Slowly whisk in 2 to 3 cups of the hot broth from the cooking rice into the roux until smooth, then add the remaining rice mixture including any liquid, stir to combine, and bring the soup to a gentle simmer.
- Return the seared chicken breasts to the pot, cover, and simmer until the chicken is cooked through, about 12 to 15 minutes; remove the chicken and shred or chop it, discarding the bay leaf, then return the chicken to the soup.
- Stir in 1 cup heavy cream and simmer 3 to 5 minutes more to heat through and thicken slightly; adjust seasoning with additional kosher salt and freshly ground black pepper to taste.
- Remove from heat, stir in 2 tablespoons chopped fresh parsley if using, and let the soup rest 5 minutes before serving to allow flavors to meld.
- Serve the soup hot with extra parsley garnish if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 541g
- Total number of serves: 6
- Calories: 505kcal
- Fat: 29.8g
- Saturated Fat: 16.3g
- Trans Fat: 0.5g
- Polyunsaturated: 1g
- Monounsaturated: 9.8g
- Cholesterol: 122mg
- Sodium: 367mg
- Potassium: 533mg
- Carbohydrates: 34.2g
- Fiber: 2.7g
- Sugar: 2g
- Protein: 30.8g
- Vitamin A: 1750IU
- Vitamin C: 1.7mg
- Calcium: 58mg
- Iron: 0.9mg