Description

Recreate the beloved Panera Bread Chicken Wild Rice Soup at home with this comforting and flavorful copycat recipe. Tender chicken, earthy wild rice, vegetables, and a creamy broth make this a hearty and satisfying meal.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
2 celery stalks, finely chopped
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon black pepper
¼ teaspoon salt, plus more to taste
6 cups low-sodium chicken broth
1 ½ cups cooked wild rice (or a wild rice blend)
1 ½ cups cooked, shredded chicken breast (rotisserie chicken works well)
½ cup heavy cream
½ cup unsalted butter
¼ cup all-purpose flour
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion, carrots, and celery. Cook until softened, 8-10 minutes.
2. Stir in sliced mushrooms and cook until browned, 5-7 minutes. Add minced garlic, dried thyme, dried rosemary, black pepper, and ¼ teaspoon salt. Cook 1 minute until fragrant.
3. Pour in chicken broth, scraping up browned bits. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
4. While broth simmers, melt butter in a separate saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a pale roux.
5. Gradually whisk the roux into the simmering broth, stirring continuously until the soup thickens, about 5-7 minutes.
6. Stir in cooked wild rice and shredded chicken. Simmer for 5 more minutes.
7. Reduce heat to low and stir in heavy cream. Heat gently until warmed through. Do not boil.
8. Taste and adjust seasoning with salt and pepper.
9. Ladle into bowls and garnish with fresh parsley.

Notes

Store leftover soup in airtight containers in the refrigerator for up to 3-4 days. For freezing, cool completely and transfer to freezer-safe containers, leaving headspace. Thaw overnight in the refrigerator or reheat gently from frozen on the stovetop.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approximately 450-550
Sugar: Approximately 5-7g
Sodium: Approximately 600-800mg
Fat: Approximately 25-35g
Carbohydrates: Approximately 20-25g
Fiber: Approximately 3-5g
Protein: Approximately 25-30g