Copycat Panera’s Chicken and Wild Rice Soup (Just Like the Café!)

There’s nothing quite like enjoying chicken and wild rice soup from Panera’s, but when the craving hits and going out isn’t an option, this delicious copycat recipe brings those same signature flavors right into your kitchen. It’s simple to make, uses everyday ingredients, and delivers the iconic creamy, comforting taste your family already loves.

Why You’ll Love Copycat Panera Chicken and Wild Rice Soup

• Tastes just like the restaurant version
• Creamy, hearty, and ultra-comforting
• Uses simple, affordable ingredients
• Family-friendly and filling
• Great for leftovers and meal prep

Fun fact: Panera’s version became popular for combining wild rice with a cream-based broth something uncommon in classic chicken soups.

Simple Ingredients

This soup uses pantry staples and fresh vegetables for maximum flavor.

• Chicken breast: Lean, tender protein
• Wild rice blend: Adds nutty flavor and hearty texture
• Carrots: Slight sweetness and color
• Celery: Classic soup base flavor
• Onion: Adds depth and aroma
• Mushrooms: Earthy richness
• Butter: Forms the creamy base
• All-purpose flour: Thickens the soup
• Chicken broth: Savory foundation
• Milk: Smooth, creamy consistency
• Heavy cream: Signature Panera richness
• Garlic: Flavor booster
• Thyme & bay leaf: Warm, herbal notes
• Salt & pepper: Essential seasoning

Servings & Time

Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

What Is Needed

• 1 lb chicken breast, cooked and diced
• ¾ cup uncooked wild rice blend
• 1 tbsp olive oil
• 4 tbsp butter
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 8 oz mushrooms, chopped
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour
• 6 cups chicken broth
• 1 cup milk
• ½ cup heavy cream
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

• Prepare wild rice according to package instructions. Set aside.
• In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add onion, carrots, celery, and mushrooms. Cook until softened, about 5–7 minutes. Add garlic and cook 30 seconds.
• Sprinkle flour over vegetables and stir continuously for 1–2 minutes to remove raw flour taste.
• Slowly whisk in chicken broth. Add milk, cream, thyme, bay leaf, salt, and pepper.
• Stir in cooked wild rice and chicken. Simmer uncovered for 20–25 minutes until thick and creamy. Remove bay leaf and adjust seasoning.

Top Tips

• Use rotisserie chicken to save time
• Stir often to prevent sticking
• Add broth if soup gets too thick
• Dice vegetables evenly for best texture
• Let soup rest 10 minutes before serving

Common Mistakes to Avoid

• Skipping the roux step
• Overcooking wild rice
• Using only milk without cream
• Forgetting to season gradually
• Boiling instead of simmering

How to Customize This Recipe

• Sweeter: Add extra carrots
• Spicier: Add a pinch of cayenne
• Tangier: Splash of lemon juice
• Thicker/Richer: Extra cream or butter
• Healthier: Use half-and-half or low-fat milk

Extra Serving Ideas

Pairs perfectly with:

• Crusty sourdough bread
• Garlic bread
• Side salad
• Grilled cheese sandwich
• Panera-style baguette

Ingredient Substitutions

• Chicken thighs: Juicier alternative
• Half-and-half: Lighter cream option
• Gluten-free flour: GF thickener

Vegan Version: Use plant-based milk, vegan butter, and chickpeas instead of chicken.
Healthier Version: Use milk only and reduce butter.

Short History of Chicken & Wild Rice Soup

Chicken and wild rice soup originated in the Midwest, where wild rice is native. Panera popularized the creamy version nationwide by blending rustic ingredients with café-style comfort.

Recommended Equipment

• Dutch oven or soup pot
• Wooden spoon
• Measuring cups and spoons
• Sharp knife

Make-Ahead Tips

• Cook wild rice ahead of time
• Chop vegetables up to 24 hours early
• Soup flavor improves overnight

How to Store and Reheat

Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or microwave, adding broth if needed.

What to Serve With This Recipe

• French baguette
• Caesar salad
• Apple slices
• Roasted vegetables
• Crackers

What You Need to Know About This Recipe

This recipe is inspired by the iconic panera chicken and wild rice soup. It captures the same creamy texture, savory flavor, and comforting aroma while being budget-friendly, easy, and perfect for recreating café-quality meals at home.

Copycat Panera’s Chicken and Wild Rice Soup

Michelle

A creamy, comforting copycat of Panera’s Chicken & Wild Rice Soup made right at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Soup

Servings 6

Equipment

• Dutch oven or soup pot
• Wooden Spoon
• Measuring cups and spoons
• Sharp knife

Ingredients

  

• 1 lb chicken breast cooked and diced
• ¾ cup uncooked wild rice blend
• 1 tbsp olive oil
• 4 tbsp butter
• 1 onion diced
• 2 carrots sliced
• 2 celery stalks sliced
• 8 oz mushrooms chopped
• 3 cloves garlic minced
• ⅓ cup all-purpose flour
• 6 cups chicken broth
• 1 cup milk
• ½ cup heavy cream
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

 

• Cook the Wild Rice: Prepare wild rice according to package instructions. Set aside.
• Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add onion, carrots, celery, and mushrooms. Cook until softened, about 5–7 minutes. Add garlic and cook 30 seconds.
• Create the Roux: Sprinkle flour over vegetables and stir continuously for 1–2 minutes to remove raw flour taste.
• Build the Soup: Slowly whisk in chicken broth. Add milk, cream, thyme, bay leaf, salt, and pepper.
• Simmer: Stir in cooked wild rice and chicken. Simmer uncovered for 20–25 minutes until thick and creamy. Remove bay leaf and adjust seasoning.

Notes

• Wild rice blends work best for authentic texture.
• Soup thickens as it cools add broth when reheating.
• Tastes even better the next day.

Keyword Copycat Panera’s Chicken and Wild Rice Soup