There's nothing quite like a warm, comforting bowl of Panera Bread's Chicken & Wild Rice Soup. It's creamy, hearty, and packed with tender chicken, earthy wild rice, and flavorful vegetables. If you've ever found yourself craving that signature taste but wished you could make it at home, you're in luck! This copycat recipe delivers all the deliciousness you love, right in your own kitchen.
Why You'll Love This Homemade Panera Soup
This isn't just any chicken and wild rice soup; it's specifically designed to capture the essence of Panera's beloved version. Here's why it'll become a new favorite:
- Spot-On Flavor: We've meticulously balanced the herbs and creamy base to match that distinct Panera taste.
- Wholesome Ingredients: Made with fresh chicken, nutrient-rich wild rice, and plenty of vegetables.
- Comfort in a Bowl: Perfect for a chilly evening, a quick lunch, or when you just need a hug in food form.
- Easily Customizable: Adjust seasonings or add your favorite veggies to make it your own.
Key Ingredients for Authentic Flavor
To truly replicate the Panera experience, we focus on fresh, quality ingredients. Here's what you'll need:
- Chicken: Boneless, skinless chicken breasts or thighs work best, diced into bite-sized pieces.
- Wild Rice: A good quality wild rice blend provides the signature texture and nutty flavor.
- Aromatics: Onions, carrots, and celery form the foundational flavor base.
- Creamy Base: Chicken broth, heavy cream, and a touch of flour create that rich, smooth consistency.
- Herbs: Thyme and sage are essential for mimicking Panera's aromatic profile.
How to Make Copycat Panera Chicken & Wild Rice Soup
Creating this delicious soup is simpler than you might think! Follow these steps, and refer to the full recipe card below for precise measurements and detailed instructions.
First, you'll cook your wild rice separately until tender. While that's simmering, you'll sauté your chicken and vegetables. A good Quality Chef's Knife can make quick work of chopping your chicken and mirepoix!
Next, you'll build your creamy soup base by creating a roux with butter and flour, then gradually whisking in chicken broth and heavy cream. Once your base is smooth and thickened, you'll stir in the cooked chicken, vegetables, and wild rice, allowing everything to meld together into a truly comforting soup.
Tips for the Best Panera Copycat Soup
- Cook Rice Separately: Cooking the wild rice on its own ensures it's perfectly tender without absorbing too much of your soup's precious broth.
- Don't Rush the Roux: Whisk the butter and flour mixture for a minute or two to cook out the raw flour taste before adding liquids.
- Simmer Gently: Allow the soup to simmer for at least 15-20 minutes after adding all ingredients so the flavors can fully develop.
- Taste and Adjust: Always taste your soup before serving and adjust salt, pepper, or herbs as needed.
Serving Suggestions
This Copycat Panera Chicken & Wild Rice Soup is a meal in itself, but it pairs wonderfully with a few simple additions:
- Crusty Bread: Perfect for dipping and soaking up every last drop of that creamy broth.
- Side Salad: A fresh, light green salad provides a nice contrast to the richness of the soup.
- Garnish: A sprinkle of fresh parsley or a dash of black pepper adds a lovely finishing touch.
Get ready to impress your family and friends with this incredible homemade version of a restaurant favorite. Enjoy!
FAQs
Can I make this Copycat Panera Chicken & Wild Rice Soup ahead of time?
Yes, this soup is perfect for meal prep! You can make it 1-2 days in advance. Store it in an airtight container in the refrigerator. When reheating, you might need to add a splash of chicken broth or milk to achieve the desired consistency, as the rice can absorb more liquid.
What kind of wild rice should I use for this recipe?
For the most authentic flavor and texture, use a blend of wild rice that includes longer grain varieties, or a pure wild rice blend. Avoid instant wild rice as it can become mushy. Cooking the wild rice separately before adding it to the soup helps ensure perfect texture.
Can I freeze leftover Panera Chicken & Wild Rice Soup?
While you technically can, freezing dairy-based soups can sometimes alter the texture, making it slightly grainy or separated upon thawing. If you plan to freeze, it's best to freeze the soup before adding the heavy cream. Add the cream during the reheating process for the best results.
How can I make this chicken and wild rice soup gluten-free?
To make this recipe gluten-free, ensure your chicken broth is gluten-free. For the thickening agent, instead of all-purpose flour, you can use a gluten-free all-purpose flour blend or cornstarch mixed with a little cold water to create a slurry. Be sure to check all other ingredient labels for hidden gluten.
Copycat Panera Chicken & Wild Rice Soup
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
- Diet: Classic American Comfort Food
Description
This comforting soup features tender chicken, flavorful wild rice, fresh vegetables, and a rich, creamy broth, just like your favorite Panera bread bowl classic.
Ingredients
1 cup wild rice blend, uncooked
6 cups chicken broth, divided
1 tbsp olive oil
1 lb boneless, skinless chicken breasts or thighs, diced
1 cup chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
1/2 cup sliced mushrooms (optional)
4 tbsp unsalted butter
4 tbsp all-purpose flour
1 tsp dried thyme
1/2 tsp dried sage
1/4 tsp black pepper
1/2 tsp salt (or to taste)
1 cup heavy cream
Fresh parsley, chopped, for garnish
Instructions
Step 1: Cook the wild rice. In a medium pot, combine wild rice blend with 3 cups of chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes, or until rice is tender and water is absorbed. Set aside.
Step 2: Sauté chicken and vegetables. In a large Dutch oven or pot, heat olive oil over medium-high heat. Add diced chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
Step 3: Cook aromatics. Add chopped onion, carrots, celery, and optional mushrooms to the same pot. Cook, stirring occasionally, until vegetables are tender, about 8-10 minutes.
Step 4: Make the roux. Push vegetables to one side of the pot. Add butter to the empty side and let it melt. Sprinkle flour over the melted butter and whisk continuously for 1-2 minutes to create a roux.
Step 5: Build the soup base. Gradually whisk in the remaining 3 cups of chicken broth into the roux, stirring until smooth and lump-free. Bring to a gentle simmer, stirring frequently, until the soup thickens, about 5-7 minutes.
Step 6: Combine and simmer. Stir in the cooked chicken, cooked wild rice, dried thyme, dried sage, pepper, and salt. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing flavors to meld.
Step 7: Finish with cream. Stir in the heavy cream and heat through gently for 2-3 minutes, being careful not to boil. Taste and adjust seasonings as needed.
Step 8: Serve. Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve immediately with crusty bread.
Notes
For a thicker soup, you can increase the flour to 5 tablespoons. If you prefer a lighter version, you can substitute half-and-half for heavy cream, but the soup will be less rich. Leftovers are delicious and tend to thicken in the fridge; add a splash of broth or milk when reheating.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410 kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 95mg
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