Creamy Chicken and Wild Rice Soup Recipe (Panera Copycat)
Discover the ultimate comfort food with the homemade twist on Panera’s classic creamy chicken and wild rice soup recipe. This homemade creamy chicken soup has tasty ingredients and a lot of flavor. It’s perfect for those who want a healthy and delicious quick meal made in no time.
Why Chicken and Wild Rice Soup?
Panera has been my go-to healthy restaurant with my kids for some time now. It’s never too crowded, and there’s always plenty of space for us at the tables. And, enough room is crucial when dining with three energetic kids who love moving around!
I usually order either a bowl of soup or a salad at Panera. Creamy tomato soup has been my favorite for ages, but I recently tried the Chicken and Wild Rice Soup, which quickly became my new go-to.
My oldest child also enjoys it, so I tried making it at home. It turned out well and tasted similar to the Panera version of Chicken and Wild Rice Soup.
Ingredients You’ll Need for Panera’s Chicken and Wild Rice Soup and Cooking Tips and Tricks
- 1/2 cup wild rice mix. I used Lundberg Organic Wild Rice Blend in this recipe. It’s always best to cook the rice according to the package directions. But this is what worked for me. Measure 1/2 cup of wild rice blend and rinse it under cold water. In a medium saucepan, combine the wild rice and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and most water is absorbed. Drain any excess water and set the cooked rice aside.
- 1/2 cup diced onion, 1/2 cup diced celery, and 1/2 cup diced carrots.
- One cup shredded chicken (cooked). I usually prepare chicken tenders in the air fryer and cut them into small pieces. If you have some leftover rotisserie chicken in your refrigerator, making this soup is the best way to make delicious use of it 😏. Even if you have leftover turkey on hand, it works wonderfully in this recipe.
- Two tablespoons unsalted butter.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper (you can adjust per your taste).
- Three cups water and 1 cup milk. I use water instead of chicken broth or vegetable broth because they often contain high salt.
- 1-2 tablespoons semolina flour. If you are not sensitive to gluten, adding semolina during the final 5 minutes of cooking is an excellent method for thickening soups. You can also choose to skip this step altogether.
- In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes or until the vegetables are tender.
- Season the vegetables with salt and black pepper according to your taste preference. Stir with a wooden spoon to distribute the seasoning evenly.
- Once the vegetables are softened, add the water and milk to the pot with the sautéed vegetables. Bring the mixture to a gentle boil.
- Once the liquid is boiling, add the shredded cooked chicken to the pot. Stir well to combine.
- Reduce the heat to low and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
- Add the cooked wild rice to the pot with the chicken and vegetables. Stir well to combine all the ingredients.
- Optional: If desired, sprinkle semolina over the soup and stir continuously to thicken for 2-3 minutes. This step can be omitted if a thinner consistency is preferred.
- Once the soup is heated through and well combined, spoon it into a small bowl and serve hot.
- This soup is enough for four people. Any leftover Chicken and Wild Rice Soup can be stored by cooling it, placing it in airtight containers labeled with the date, and refrigerating for up to 3-4 days or freezing for up to 2-3 months.
- Please have a look at the recipe card below for the full recipe and nutrient information.
Quick Tip!
For added depth of flavor, consider adding a splash of lemon juice or a sprinkle of fresh herbs such as fresh parsley or thyme to your Chicken and Wild Rice soup before serving.
In conclusion, this creamy soup recipe brings the warmth and comfort of a homemade meal to your table, just like the famous Panera Chicken & Wild Rice Soup. It’s perfect for the whole family to enjoy!
Whether it’s a cold night or you’re simply longing for something hearty, this homemade version of the Panera Chicken & Wild Rice Soup will surely bring warmth and satisfaction to your table, just as it has in my home!
More Recipes You’ll Love
- Cheesy Broccoli Zucchini Soup with Heavy Cream (One-Pot Meal)
- Pumpkin Soup with Ginger (Creamy & Healthy)
- Easy Grandma’s Homemade Chicken Noodle Soup Recipe
- Easy Sweet Potato Soup with Zucchini, Carrots, and Garlic
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Creamy Chicken and Wild Rice Soup Recipe (Panera Copycat)
Ingredients
- 1/2 cup wild rice dry
- 1/2 cup onion diced
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 2 tbsp butter unsalted
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked chicken shredded
- 3 cups water for soup
- 1 cup water for cooking rice
- 1 cup milk
- 2 tbsp semolina flour optional
Instructions
- Measure 1/2 cup of wild rice blend and rinse it under cold water. In a medium saucepan, combine the wild rice and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and most water is absorbed. Drain any excess water and set the cooked rice aside.
- In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes or until the vegetables are tender.
- Season the vegetables with salt and black pepper according to your taste preference. Stir with a wooden spoon to distribute the seasoning evenly.
- Once the vegetables are softened, add the water and milk to the pot with the sautéed vegetables. Bring the mixture to a gentle boil.
- Once the liquid is boiling, add the shredded cooked chicken to the pot. Stir well to combine.
- Reduce the heat to low and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
- Add the cooked wild rice to the pot with the chicken and vegetables. Stir well to combine all the ingredients.
- Optional: If desired, sprinkle semolina over the soup and stir continuously to thicken for 2-3 minutes. This step can be omitted if a thinner consistency is preferred.
- Once the soup is heated through and well combined, spoon it into a small bowl and serve hot.
- This soup is enough for four people. Any leftover Chicken and Wild Rice Soup can be stored by cooling it, placing it in airtight containers labeled with the date, and refrigerating for up to 3-4 days or freezing for up to 2-3 months.
Video
Notes
- Refer to the post above for video instructions and other useful information.
- Nutrition information provided is an estimate and may vary based on the specific ingredients you use.
- I used Lundberg Organic Wild Rice Blend in this recipe.
- I usually prepare chicken tenders in the air fryer and cut them into small pieces. If you have some leftover rotisserie chicken in your refrigerator, making this soup is the best way to make delicious use of it 😏. Even if you have leftover turkey on hand, it works wonderfully in this recipe.
- If you are not sensitive to gluten, adding semolina during the final 5 minutes of cooking is an excellent method for thickening soups. You can also choose to skip this step altogether.
