Best Copycat Panera Chicken & Wild Rice Soup
A hearty and creamy soup that captures the beloved flavors of Panera's Chicken & Wild Rice Soup, perfect for cozy dinners.
Ingredients
Soup Ingredients
- 1 cup cooked chicken, shredded Using leftover rotisserie chicken enhances flavor and saves time.
- 1/2 cup wild rice, uncooked Different varieties may alter cooking time.
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with low-fat milk or plant-based milk for a lighter version.
- 2 tablespoons butter Melted to sauté the vegetables.
- 1 teaspoon thyme
- to taste Salt and pepper Adjust as per personal preference.
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the diced onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes until they soften and become fragrant.
- Incorporate the shredded chicken and uncooked wild rice. Stir in thyme.
- Pour in the chicken broth, stir well, and bring to a rolling boil.
- Once boiling, reduce heat to low and let soup simmer for about 45 minutes until the wild rice is tender.
- After 45 minutes, check the rice doneness. If tender, stir in the heavy cream and season with salt and pepper to taste.
- Simmer for an additional 10 minutes before serving.
Serving
- Ladle the warm soup into rustic-style bowls.
- Garnish with fresh parsley or thyme for presentation.
- Serve with warm, crusty bread or a side salad.
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Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.