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Creamy Panera Copycat Chicken and Wild Rice Soup

Panera copycat chicken and wild rice soup - featured image
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A comforting, creamy chicken and wild rice soup that replicates the popular restaurant version. This recipe uses a proper roux technique for a rich texture and fresh ingredients for a wholesome, homemade flavor.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced small
  • 2 stalks celery, diced small
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup wild rice blend (cooked)
  • 2 cups cooked chicken breast, shredded (or 1 lb raw chicken breast, cubed)
  • Salt and black pepper to taste
  • Fresh flat-leaf parsley, chopped (for garnish)

Instructions

  1. Prep the vegetables by dicing the carrots, celery, and onion into small, uniform pieces. Mince the garlic.
  2. Cook the wild rice blend according to package directions, usually about 45 minutes. Rinse under cold water first. Set aside when done.
  3. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
  4. Add the onions, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
  5. Add the garlic and thyme in the last minute of sautéing. Do not let the garlic brown.
  6. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux paste.
  7. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Whisk until smooth.
  8. Bring the soup to a gentle simmer and cook for 10 minutes to thicken slightly, stirring occasionally.
  9. Add the cooked rice and shredded chicken to the pot. If using raw chicken, ensure it is cut into small cubes and cook for 15-20 minutes until done.
  10. Reduce heat to low. Stir in the heavy cream. Do not boil after adding cream to prevent curdling. Heat through for 2-3 minutes.
  11. Taste and add salt and pepper as needed.
  12. Ladle into bowls and garnish with fresh parsley before serving.

Notes

The key to this recipe is patience when making the roux and adding the cream. Keep the heat low after adding cream to prevent curdling. If the soup gets too thick, add a splash more broth. For a gluten-free version, substitute flour with cornstarch slurry. For dairy-free, use olive oil and coconut cream. Leftovers thicken in the fridge; thin with broth when reheating.

Nutrition

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

Find it online: https://lirafood.com/creamy-panera-copycat-chicken-and-wild-rice-soup/