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Cozy Copycat Panera Chicken and Wild Rice Soup

A close-up of creamy chicken wild rice soup topped with shredded chicken and fresh parsley.
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Make this comforting, creamy chicken and wild rice soup at home. This recipe captures the rich flavor of the restaurant favorite and is perfect for a hearty winter dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 8 ounces sliced mushrooms (optional, for extra flavor)
  • 1/2 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup cooked, shredded chicken breast
  • 1 cup cooked wild rice blend
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1 cup heavy cream
  • 1/4 cup milk (or half-and-half)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables soften, about 5 to 7 minutes. If using mushrooms, add them now and cook until they release their liquid and brown slightly.
  2. Sprinkle the flour over the cooked vegetables. Stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  3. Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps. Bring the mixture to a simmer, stirring occasionally, until it thickens slightly.
  4. Stir in the cooked chicken, cooked wild rice, thyme, salt, and pepper. Let the soup simmer gently for 10 minutes so the flavors combine.
  5. Reduce the heat to low. Stir in the heavy cream and milk. Heat the soup through, but do not allow it to boil once the cream is added.
  6. Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley. This soup is excellent paired with crusty bread.

Notes

  • For a slow cooker version, combine all ingredients except the cream and milk in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the cream and milk during the last 30 minutes of cooking.
  • To make this recipe gluten free, substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum, or use 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water (a slurry) added at the end to thicken.
  • This is a great recipe for meal prep; the soup reheats well.

Nutrition

Find it online: https://magazinemeal.com/creamy-chicken-wild-rice-soup-home/