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Cozy Panera-Style Chicken and Wild Rice Soup: Easy 30-Minute Recipe

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A creamy, earthy, and nutty chicken and wild rice soup inspired by Panera’s version, made in under an hour with simple ingredients. Perfect for chilly weeknights or when you need a comforting hug in a bowl.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth (preferably Swanson or Kitchen Basics)
  • 1 cup wild rice blend (e.g., Lundberg, mix of wild and brown rice)
  • 2 cups cooked chicken, shredded (rotisserie chicken works well)
  • 1 cup heavy cream (full-fat; half-and-half works in a pinch)
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
  2. Add the minced garlic and cook for 1 minute more, until fragrant. Do not let it brown.
  3. Sprinkle the flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and build the roux.
  4. Slowly pour in the chicken broth while whisking continuously. Keep whisking until the flour mixture dissolves and the liquid is smooth. Scrape the bottom of the pot to release any browned bits.
  5. Add the wild rice blend, shredded chicken, fresh thyme, bay leaf, salt, and pepper. Stir everything together. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 35 to 40 minutes.
  6. Check the rice after 35 minutes. The grains should be tender but still have a slight chew. If the rice is still too firm, continue simmering for another 5 to 10 minutes, adding a splash of broth or water if the soup gets too thick.
  7. Remove the bay leaf and discard it. Stir in the heavy cream. Let the soup simmer for another 3 to 5 minutes, uncovered, until the cream is fully incorporated and the soup has thickened slightly.
  8. Taste and adjust seasoning. You might want a pinch more salt or a crack of black pepper.
  9. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or buttery crackers.

Notes

Toast the rice in butter before adding liquid for a nuttier flavor. Use room temperature cream to prevent curdling. The soup thickens as it sits; add extra broth when reheating. For a dairy-free version, use olive oil and full-fat coconut milk. For a vegetarian version, omit chicken and use vegetable broth with chickpeas or white beans.

Nutrition

Keywords: chicken and wild rice soup, Panera copycat, creamy chicken soup, easy soup recipe, comfort food, 30-minute meal, wild rice soup

Find it online: https://ovenmila.com/cozy-panera-style-chicken-and-wild-rice-soup-easy-30-minute-recipe/