There’s nothing like a warm Panera chicken and wild rice soup on a rainy evening.
It’s loaded with chunks of savory chicken, sweet vegetables, hearty wild rice, and best of all – a creamy, dreamy, and perfectly seasoned broth.
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Easy Chicken and Wild Rice Soup
From sandwiches and wraps to soups and bread bowls, Panera never fails to impress.
But among their many offerings, it’s their chicken and wild rice soup that’s made a huge impact on me.
I love it so much that I made it a mission to try and replicate it. Fortunately, it wasn’t that hard.
And call me biased, but I think this copycat recipe is actually better than the original.
Try it and let me know what you think!
Ingredients
Scroll to the bottom of this post for a complete list of ingredients and step-by-step instructions. Here's what you'll need, in a nutshell:
- Chicken Broth – The base of the soup.
- Chicken Breasts – I like to use leftover rotisserie chicken for this recipe because it’s less hassle and has more flavor! You can either cube or shred the chicken.
- Long-Grain Wild Rice Blend + Seasoning Packet – You’ll need both the rice and the seasoning packet. Ben’s Rice works wonderfully well here.
- Ground Black Pepper – A little bit of spice goes a long way.
- All-Purpose Flour – The thickening agent that makes the broth rich and creamy.
- Olive Oil – for sauteing the vegetables.
- Carrot, Celery, Onion – Called mirepoix, this trio of vegetables is a wonderful flavor base for many soups, stews, and sauces.
- Milk – For an extra creamy broth.
How to Make Panera Chicken and Wild Rice Soup
Ready to make chicken and wild rice soup that'll rival Panera's? Follow these simple steps:
1. COOK the carrot, celery, and onion in a Dutch oven over medium heat until the onion is soft, about 10 minutes.
2. ADD the garlic and chicken and cook for 30 seconds. Then slowly add the broth, water, 1 cup of milk, and the seasoning packet from the rice.
3. MIX well, bring to a simmer, then lower the heat and cook for 10-15 minutes. Stir every 5 minutes.
4. WHISK the remaining milk with the flour and black pepper until smooth and lump-free. Add to the soup with the rice, stir well, and simmer for 15-20 minutes or until the rice is tender. Stir every 5 minutes.
5. TASTE and adjust the seasonings as needed. Serve hot and enjoy!
Tips and Tricks For the Best Soup
Turn your soup into a culinary masterpiece with these tips!
- Use leftover rotisserie chicken. While fresh chicken is fine, rotisserie chicken brings extra flavor and is a great way to use leftovers.
- Avoid overcooking the vegetables. Aim for soft yet slightly firm veggies to add texture.
- Opt for cream if preferred. Use half & half or cream to make it extra rich.
- Season to your taste. Feel free to add herbs, spices, and seasonings of your choice.
What to Serve with Chicken and Wild Rice Soup
The soup is a complete meal on its own, but these side dishes make a great companion:
Biscuits: Their buttery, flaky texture pairs beautifully with the creamy soup.
Dinner Rolls: Soft and absorbent, they're perfect for sopping up every last bit.
Jennifer Aniston Salad: A fresh, crisp salad adds a light contrast to the rich soup.
Grilled Cheese Sandwich: The gooey, melty cheese complements the soup's warmth and heartiness.
Or, for a fun twist, ladle the soup into a bread bowl for a charming, edible presentation!
Recipe Variations
Personalize your chicken and wild rice soup with these variation suggestions:
- Mix up the meats: Add shredded turkey, sliced ham, or bacon bits for a flavorful change.
- Explore grain options: Try regular rice or orzo pasta instead of wild rice, and tweak the cooking time as needed.
- Go gluten-free: Opt for gluten-free flour and chicken stock for a gluten-sensitive diet.
- Turn up the heat: Sprinkle with red pepper flakes or paprika for extra spice.
- Match Panera's hue: Add a touch of turmeric towards the end for that signature yellow color.
How to Store
Got leftovers? Here's the best way to store and freeze your soup.
To Store: Store leftovers in an air-tight container in the fridge for up to 3 days.
To Freeze: Transfer the soup to Ziploc bags. That way, you can lay them flat on the freezer and stack them on top of each other. You can freeze the soup for up to 3-4 months.
To Reheat: Let the soup thaw in the fridge overnight and reheat it on the stovetop or in the microwave the next day.
You can also place the sealed soup bag in warm water to defrost it much faster.
Note: Due to the rice in the mix, this soup will thicken as it cools. If the soup has thickened too much, thin it out with more chicken broth, water, or milk.
More Creamy Soup Recipes You'll Love
Zuppa Toscana Soup
Creamy Chicken Rice Soup
Creamy Pumpkin Soup
Crockpot Potato Soup
Copycat Panera Chicken and Wild Rice Soup
Experience the joy of Panera at home with this copycat chicken and wild rice soup! It's the perfect blend of comfort and flavor.
6
servings20
minutes40
minutes583
kcalIngredients
1 tablespoon olive oil
2 large carrots, diced
2 ribs ribs celery, diced
1 small onion, diced
2-3 cloves garlic
2 large chicken breasts, cooked and cubed
6 cups low sodium chicken broth
2 cups milk or half & half
1 cup water
1 (6-ounce) package quick-cooking long-grain wild rice blend + seasoning packet
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
Instructions
- Warm the olive oil in a Dutch oven over medium heat. Add the carrot, celery, and onion and cook, stirring often, until the onion is soft, about 10 minutes.
- Add the garlic and chicken and cook for 30 seconds. Then slowly add the broth, water, 1 cup of milk, and the seasoning packet from the rice. Mix well, bring to a simmer, then lower the heat and cook for 10-15 minutes. Stir every 5 minutes.
- In a small bowl, whisk the remaining milk with the flour and black pepper until smooth and lump-free. Add to the soup with the rice, stir well, and simmer for 15-20 minutes or until the rice is tender. Stir every 5 minutes.
- Carefully taste and adjust the seasonings as needed. Serve hot and enjoy!
Notes
- Use rotisserie chicken. It brings extra flavor and is a great way to use leftovers.
- Add a touch of turmeric towards the end to give your soup that signature Panera hue.
Nutrition
- Calories: 583kcal
- Fat: 44g
- Saturated Fat: 27g
- Cholesterol: 149mg
- Sodium: 993mg
- Potassium: 624mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 3g
- Protein: 18g
- Calcium: 83mg
- Iron: 2mg
5 Comments
The soup was really good, but when cooking after I put all the ingredients in, the rice kept sticking to the bottom of the pan. Also it was really thick the next day and I couldn’t thin it out. I didn’t want to keep adding a liquid. What did I do wrong?
Hi Judy!
If the rice was sticking, it’s likely just because it wasn’t stirred enough.
I’ve modified the recipe to include stirring every 5 minutes to avoid sticking.
For the thickening: that will happen due to the creamy base and the rice.
It’s kind of unavoidable but if you heat leftovers over medium-low heat with 1/2 cup of broth of water, it should thin back out.
But you won’t see that until you heat it.
If you don’t want the soup to be that thick, you could leave the flour out or cut the amount in half. It’ll still be pretty thick because of the rice.
Hope this helps!
THANK YOU!!!!!
I first tried this soup several weeks ago, but boy is it an expensive meal if you buy it at Panera! Yikes!
BUT…
I found your recipe and it tastes JUST LIKE THE REAL THING!! I followed your directions and it turned out so delicious!! Easy meal and makes enough to enjoy throughout the week!
Seriously, thank you for sharing your recipe…this is a keeper FOR SURE!!!
I’m so happy you enjoyed it, Jaime! I think it tastes just like the real deal too!
My family now says this recipe is actually BETTER than Panera! We have been without our kitchen for several months due to damage caused by a leak, and this was one of the first things the family asked for!