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