Fall flavors are here! This Copycat Panera Chicken and Wild Rice Soup tastes just like the restaurant version, but it's easy to make at home. Tender bites of chicken are simmered in a rich, creamy broth with nutty wild rice, sweet carrots, and green onions for a cozy bowl the whole family will love.
In this Article:
There's nothing I love more than a big bowl of warm soup on a cool fall evening, and Panera's Creamy Chicken and Wild Rice Soup has always been a favorite in my family. So it's only fair that I created a homemade version! This isn't my first attempt at recreating a restaurant favorite, either. I have a whole collection of copycat Panera recipes on the blog, but this soup has become one of the most popular.
Key Ingredients & Substitutions
- Wild rice blend. A blend of wild rice and whole-grain rice gives you that chewy, nutty texture you get at Panera, and it's easier to find than pure wild rice. I like Lundberg Wild Blend. Pure wild rice works too, but it can take closer to an hour to split open and turn tender.
- Chicken. The recipe calls for pre-cooked, cubed chicken, which makes this the perfect place for a rotisserie chicken shortcut. One store-bought rotisserie chicken gives you plenty of meat; pull it off the bone, skip the skin, and cut it into bite-size pieces. Leftover roast chicken or turkey is just as good.
- Chicken broth. Chicken stock or broth makes the flavorful base. Low-sodium broth lets you control the salt, and vegetable broth works if that's what you have on hand.
- Butter and flour. These make the roux that thickens the soup and gives it that velvety texture. Salted or unsalted butter both work; just taste before adding the full amount of salt.
- Heavy cream. Cream is what makes this soup rich and restaurant-worthy. Half-and-half will give you a lighter soup that's still creamy, though slightly thinner.
- Vegetables. Carrots and green onions add color and a little sweetness. Jarred pimentos add a pop of red and mild pepper flavor. Diced roasted red peppers are an easy swap.
- Poultry seasoning. This blend of sage, thyme, and other savory herbs gives the soup its classic, comforting flavor. If you don't have it, use a pinch each of dried thyme and dried sage.
Helpful Tips
Use a heavy pot. A 6-quart enameled Dutch oven is my go-to for this soup. The thick bottom holds steady heat, so the rice simmers gently and the creamy base is less likely to scorch.
Check the rice package. Cooking times vary quite a bit between wild rice blends and pure wild rice. Start checking at about 35 minutes and keep simmering until the grains are tender and some have split open. If too much liquid cooks off, add a splash more broth or water.
Cook the roux until bubbly. After you stir the flour into the butter and vegetables, keep stirring for a minute or two until it bubbles and thickens. This cooks out the raw flour taste. Then add the cream slowly while stirring constantly so the sauce stays smooth and lump-free.
Keep it at a gentle simmer. Once the cream mixture goes into the pot, keep the heat low. A hard boil can make cream-based soups separate, and it can also cause the thick soup to stick to the bottom of the pot.
Season at the end. Broths vary a lot in saltiness, so give the soup a taste after the chicken goes in. Add more salt and pepper if it needs it, and stir in fresh herbs like parsley or basil right before serving for an extra hit of flavor.
Variations
- Try it with turkey. Leftover turkey has found a new home! Swap it in for the chicken for an easy after-Thanksgiving dinner. It's equally delicious.
- Add celery. Sauté ½ cup of diced celery along with the carrots for even more classic chicken-soup flavor.
- Make it mushroom. Sauté a cup of sliced cremini mushrooms with the vegetables for an earthy twist that pairs beautifully with wild rice.
- Lighten it up. Use half-and-half or whole milk instead of heavy cream. The soup will be a little thinner but still creamy.
- Add some herbs. Stir in a handful of fresh parsley, thyme, or basil at the end, or use them as a garnish.
- Add some greens. Stir in a couple of handfuls of baby spinach or chopped kale during the last few minutes of cooking.
Serving Ideas
For the full Panera experience, serve this soup in bread bowls. Buy small round sourdough loaves, slice off the tops, and scoop out the centers, leaving about a half-inch wall. Toast the bowls in the oven for a few minutes so they hold up to the creamy soup, then ladle it in and use the tops for dipping.
If you'd rather keep things simple, serve it with a slice of crusty bread or homemade bread like this copycat Macaroni Grill rosemary bread. To make it a soup-and-salad meal, pair it with a crisp salad like this Panera Greek Salad. The tangy dressing is a great contrast to the rich, creamy soup.
Having friends over for a soup night? Set out a few different pots so everyone can pick a favorite. This one goes perfectly alongside Copycat Panera Tomato Soup and Copycat Panera French Onion Soup.
Storing & Freezing
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The rice keeps soaking up liquid as it sits, so the soup will be thicker the next day. Reheat it gently on the stovetop over medium-low heat, stirring often and adding a splash of broth or milk to loosen it up.
You can freeze this soup for 1 to 2 months, though cream-based soups can separate a little and the rice softens after thawing. For the best texture, let it thaw overnight in the refrigerator, then reheat slowly on the stovetop, whisking as it warms to bring the creamy base back together. Avoid bringing it to a hard boil.
More Copycat Panera Soups
If you loved this recipe, here are a few more you might enjoy:
- Copycat Panera Tomato Soup
- Copycat Panera French Onion Soup
- Copycat Panera Autumn Squash Soup
- Copycat Panera Turkey Chili
- 15+ Copycat Soup Recipes from Your Favorite Restaurants
Recipe
Copycat Panera Creamy Wild Rice and Chicken Soup
Equipment
Ingredients
- 32 oz chicken broth
- 2 cups water
- ½ cup wild rice or wild rice blend
- ½ cup green onions chopped
- ½ cup carrots peeled and chopped
- ½ cup butter
- ¾ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper
- 2 cups heavy cream
- 2 cups chicken cooked and cubed (rotisserie chicken works great)
- 4 oz pimento peppers jarred, sliced, drained
Instructions
- In a large soup pot or Dutch oven, combine the chicken broth, water, and wild rice. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 40 to 45 minutes, until the rice is tender (wild rice blends vary, so check the package time and start tasting at about 35 minutes).
- While the rice cooks, melt the butter in a medium saucepan over medium heat. Add the green onions and carrots and cook, stirring occasionally, for 5 to 7 minutes, until the carrots begin to soften.
- Stir in the flour, salt, poultry seasoning, and pepper. Cook, stirring constantly, for 1 to 2 minutes, until the mixture is bubbly and thick. Gradually pour in the cream while stirring constantly, then cook for about 6 minutes, stirring, until the mixture thickens slightly.
- Stir the cream mixture into the pot of broth and rice until smooth. Add the cubed chicken and pimentos and simmer gently over low heat for about 5 minutes, until heated through. Do not let it boil. Taste, adjust the salt and pepper, and serve.
Nutrition
Nutrition details are an estimate, per serving.
Janie says
Finally. A Panera Chicken Wild Rice Soup recipe that doesn’t have a box of Rice a Roni or Uncle Ben’s in it. I don’t know about the Uncle Ben’s seasoning packet, but I do know that The 5th ingredient on the box of RaR is MSG. For those of us on the Mediterranean diet for cholesterol, I substitute 1/4 c. Benecol for the butter. Thank you Nicole :^)
Julie Livingston says
when and how do you cook the chicken. it says pre cooked.
Janie says
I also forgot to mention that I also substitute fat free half and half for the cream.
Janie says
I also forgot to mention that I also substitute fat free half and half for the cream. Whisk in some of the half and half in place of the extra 1/4c butter. It works like a charm and makes it a good choice for the Med. diet.