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Creamy Panera Copycat Chicken and Wild Rice Soup

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A rich, velvety chicken and wild rice soup that replicates the texture and flavor of the popular restaurant version. Made from scratch with a roux base and slow-simmered ingredients for a comforting, creamy meal ready in under 45 minutes.

Ingredients

Scale
  • 1/2 cup wild rice blend (or wild/brown rice mix)
  • 1 1/2 cups water (for cooking rice)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 medium yellow onion, finely chopped
  • 2 carrots, peeled and diced small
  • 2 stalks celery, diced fine
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken stock
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Rinse the wild rice under cold water. In a small saucepan, combine rice and water, bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender. Drain excess water and set aside.
  2. Dice the onion, carrots, and celery. Mince the garlic.
  3. In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Sprinkle in flour and whisk constantly for 2-3 minutes until the mixture is light golden and nutty (roux).
  4. Add the onion, carrots, and celery to the roux. Stir to coat and cook for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  5. Slowly pour in the chicken stock while whisking continuously to prevent lumps. Bring to a gentle simmer.
  6. Add the cooked wild rice and thyme to the pot. Simmer on low for 15 minutes to meld flavors.
  7. Season chicken cubes with salt and pepper. Add raw chicken directly to the simmering broth.
  8. Cover and simmer for 10-15 minutes until chicken is cooked through (internal temperature 165°F).
  9. Remove pot from heat. Stir in heavy cream and fresh parsley. Taste and adjust seasoning with salt and pepper.
  10. Ladle into bowls and serve immediately, garnished with extra parsley or black pepper.

Notes

Cook rice separately to prevent mushiness. Do not boil the soup after adding cream to avoid curdling. If soup is too thick, add more stock. If too thin, simmer uncovered. For a lighter version, use half-and-half or milk with a cornstarch slurry.

Nutrition

Keywords: chicken and wild rice soup, panera copycat, creamy soup, comfort food, easy dinner, copycat recipe, wild rice soup, chicken soup

Find it online: https://blingbite.com/creamy-panera-copycat-chicken-and-wild-rice-soup-easy-30-min-recipe/