Creamy Chicken and Wild Rice Soup Recipe (Panera Copycat)

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.

Creamy Chicken and Wild Rice Soup Recipe (Panera Copycat)

Ingredients

Instructions

Video

Notes

Nutrition