Panera Bread Chicken Wild Rice Soup Copycat

This Panera Bread Chicken Wild Rice Soup Copycat has become one of my all time favorite comfort meals. Loaded with chicken, rice, and veggies, cooked in a creamy, flavorful broth – everything I crave in a cozy, hearty bowl. Made with simple and affordable ingredients, it’s the perfect budget-friendly meal!

Panera Bread makes the best soups, that’s a fact. I have copycat recipes of several of them on my website already. They stopped making my number one favorite, creamy baked potato soup, so I decided to figure out the recipe for all of them, just in case.

Here, you can find another favorite: Panera Bread’s Creamy Tomato Soup, which is my son’s favorite. Also, I enjoy making the chain’s broccoli cheddar soup at home. As you can see, I’m a big fan, and at this point, an expert at making their soups at home.

This thick and rich soup is full of flavors and goes perfectly with a warm baguette on a cold day. It’s creamy and delicious, made with simple and wholesome ingredients like tender rotisserie chicken, chunky vegetables, cream, and wild rice – this soup is the epitome of comfort food. This satisfying meal is effortless to make. I usually double the ingredients to have enough leftovers for the next day, as it reheats beautifully.

Why you will love this recipe

• Effortless recipe: This soup is so easy to make, making it ideal for a busy weeknight, as it comes together in just one hour.
• The perfect make-ahead meal: This recipe can be easily doubled, and the leftovers can be frozen for later use. I usually always have a stash in my freezer, and thaw it in the fridge overnight before reheating and serving it. Makes weeknight meal-planning so much easier.
• Hearty: A bold of this homemade chicken wild rice soup will keep you full for hours. Packes with tender chicken, rice, and veggies, this is a complete meal on its own.
• Budget-friendly: It’s way cheaper to make the soup at home than eating out with the whole family!

What you will need

• Chicken breasts: I use skinless boneless chicken breasts diced into bite-sized pieces.
• Long grain wild rice: You can use any package of long grain & wild rice like Uncle Ben’s or Rice A Roni.
• Veggies: I sauté onions, carrots, and celery in olive oil to add extra flavor to their soup.
• Liquids: Organic, low-sodium chicken broth for the best flavor and heavy cream for the richest, creamiest soup.
• Flour – Simple, all-purpose flour for thickening the roux.
• Seasoning: I use kosher salt and ground black pepper/
• Herbs: Fresh chopped parsley adds a bit of extra flavor and color as a garnish.

How to make

Prepare the chicken and rice: I mix the chicken and broth in a Dutch oven over medium heat, bring it to a boil, and then stir in the rice. Cover and set it aside away from the heat.

Sauté the veggies: Next, I pour olive oil into a deep skillet or saucepan and heat it until it sizzles. I add the celery, carrots, and onion, season with salt and pepper and sauté for five minutes.

Make the roux: While stirring over medium-low heat, I add the flour to the vegetables and whisk constantly. I sauté everything for 3 or 4 minutes, whisking in the cream until it’s smooth, and then continue cooking until it’s thick, about 5 minutes more.

Combine: Now, I place the pot with the chicken and rice over medium-low heat and stir in the cream mixture with a wooden spoon. I continue to cook it on medium heat for 15-20 minutes, or until the rice is done. For a creamier soup, I blend half of it with an immersion blender. 

Expert tip

Making the soup creamy

If you’ve tried the soup at Panera Bread, you know it’s thick and creamy. The secret to this is blending. After cooking the soup, use an immersion blender to puree half of it, then mix it to make a thicker, creamier soup. This is my favorite thing about Panera’s soup, so I always add cream.

However, you do not have to do this with your soup, and it will still taste delicious. It will still be thick and creamy if you use heavy cream and add flour to the roux. Mixing the flour with the juices from the veggies makes a thickened base that you then mix with the cream to make it extra thick.

More tips to consider:

• If you don’t have an immersion blender, you can pour half of the soup into a blender or food processor to puree, and then add it back to the pot.
• To cut some fat and calories, use half-and-half or milk.
• Freeze your leftover soup in small freezer bags so you can thaw just as much as you need.
• Make sure you don’t overcook your veggies or they will be mushy.
• If you use regular broth, reduce the salt in the ingredients to avoid it being too salty.
• For a quicker soup, cook your rice and chicken the night before and chop your veggies beforehand as well.

Recipe variations and add-ins:

• Rotisserie chicken: Save time and add flavor by using rotisserie chicken that is already cooked.
• Add cheese: Cheesy chicken and rice is a creamy and delicious soup you can make by adding some freshly shredded cheddar cheese to the soup.
• Noodles instead: Not in the mood for rice? Try this recipe with egg noodles instead.
• Baconize it: Sprinkle some bacon bits in your soup for a smoky bacon flavor.
• Add veggies: Try adding more veggies, such as sweet corn, green beans, chopped bell peppers, or mushrooms. 
• Spice it up: Add some chopped green chiles or jalapenos to make your soup spicy.

Serving suggestions:

You cannot go wrong serving this soup with fluffy bread rolls or in a bread bowl. To make this a hearty meal, serve with a fresh salad on the side. I enjoy it with this black bean salad or Mediterranean lentil salad. My kids love the mac and cheese from Panera Bread, so I usually make them my version of very cheesy mac and cheese to go with the soup.

Another way to make your meal heartier is to serve it with a grilled cheese sandwich, like my Monte Cristo grilled cheese. You will love the melted cheese, bacon, ham, and runny eggs. I like packing this soup with a grilled Caesar sandwich for lunch, its the perfect combo.

How to store:

• Refrigerate: Store Panera Bread’s chicken wild rice soup in an airtight container as soon as it cools, and it will last for several days.
• Freezing: You can also freeze your leftovers in freezer bags or a freezer-safe container. In a mason jar or other sealed container, it can be stored in the freezer for up to three months. 
• Defrost: For the best texture and taste, thaw out your frozen soup in the fridge overnight before reheating.
• Reheating: Add thawed soup to a pot and cook on the stove for five minutes or in the microwave for one to two minutes. 

Frequently asked questions

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