Panera Bread Chicken Wild Rice Soup Copycat [VIDEO]

Panera Bread Chicken Wild Rice Soup Copycat is the easy homemade version of the chain’s comforting, hearty, and creamy soup. Loaded with chicken, rice, and veggies, cooked in a creamy and flavorful broth, this recipe is the definition of comfort food. Made with simple and affordable ingredients, it is the perfect budget-friendly meal to add to your dinner rotations.

The Best Chicken Wild Rice Soup

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 I needed to figure out the recipe for all of them just in case.

Here you can find another favorite, the Panera Bread 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 am quite the fan, and at this point an expert at making their soups at home.

This Panera bread chicken wild rice soup was a no-brainer. With meat, rice, and veggies, you get enough ingredients to make a full dinner in one pot. Add some bread to it for dipping and soaking up every last drop from the bottom of the bowl. My simple recipe makes enough for the whole family with some to spare.

You can serve a bowl of this tasty soup for lunch or dinner. This thick and creamy soup is full of flavors and goes perfectly with a warm baguette on a cold day. It is creamy and delicious, made with tender rotisserie chicken, chunky vegetables, cream, and wild rice, this soup is the epitome of comfort food.

Out of all the soups that I have tried, this one probably is the most hearty and filling. The chicken and rice will keep you full for hours. That’s why I usually keep it simple and just serve it as a main dish, with some bread and salad on the side.

What you’ll need to make Panera Bread chicken wild rice soup:

Special items:

• A Dutch oven – For cooking the soup.
• A saucepan or deep skillet – For making the roux.
• A wooden spoon – For stirring the soup without damaging your pot.
• Whisk – Make sure it is the size of your instant pot.
• Immersion blender – For making the soup creamier.

Ingredients:

• Chicken breasts – I use skinless boneless chicken breasts diced into bite-sized pieces.
• Chicken broth – Organic low-sodium chicken broth is the only kind I use for the best flavor and less salt. 
• Long grain wild rice – You can use any package of long grain & wild rice like Uncle Ben’s or Rice A Roni.
• Heavy cream is an important ingredient in the richest and creamiest soup.
• Onion – Dice a small yellow onion for extra flavor.
• Carrots – One medium carrot, peeled and chopped into thin rounds.
• Celery – Diced to add flavor and texture to your soup.
• Olive oil – I use extra virgin olive oil for a light flavor to sauté the veggies.
• Flour – Simple, all-purpose flour for thickening the roux.
• Salt – I use kosher salt for the best flavor with no aftertaste. 
• Ground black pepper – Once you have tried freshly ground black pepper, you will never go back to regular because it is so fresh and crisp.
• Freshly chopped parsley – For garnish add a bit of extra flavor and color.

How to make the Panera Bread chicken wild rice soup?

1. Prepare the chicken and rice: Mix chicken and broth in the 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.
2. Sauté the veggies: Next, pour olive oil into a deep skillet or saucepan and heat until sizzling. Add the celery, carrots, and onion. Season with salt and pepper and sauté for five minutes. Now, add the seasoning packet to the veggies and cook for another five minutes.
3. Make the roux: While stirring over medium-low heat, add flour to your vegetables whisking constantly. Sauté for three or four minutes while whisking in the cream until it is smooth. Continue cooking until it is thick, for about five minutes.
4. Combine: Now, place the pot with the chicken and rice over medium-low heat and stir in the cream mixture with a wooden spoon. Continue to cook it on medium heat for 15 to 20 minutes or until the rice is done. For a creamier soup, blend half of it with an immersion blender. 

Expert tip

To roux or not to roux

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

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 make it with 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.

Without the roux, your soup would be pretty thin no matter how much cream you put in it and how much you puree it. Although the starches from the rice will help thicken it, you will not get the creaminess from the flour and cream mixture. So, if you would rather have a thinner soup say, for a hot summer day, you can leave out the roux or not puree the veggies.

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 some more veggies like sweet corn, green beans, chopped bell peppers, or mushrooms. 
• Spice it up: Make your soup spicy with some chopped green chiles or jalapenos.

Serving suggestions:

The soup goes with everything. This one is perfect for an appetizer, side dish, or meal.

• You cannot go wrong serving this soup with any kind of bread from crusty French bread to soft Hawaiian rolls.
• Speaking of bread, take a tip from Panera and serve your soup 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.
• Another way to hearten up your meal 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.

Frequently asked questions

What is the cream in the chicken and wild rice soup at Panera?

Like the cream in this recipe, Panera Bread has heavy cream in its soup. The rest of their ingredients are also the same including carrots, celery, wild rice, chicken, and chicken broth. They do not list their herbs, but I prefer just some parsley, salt, and pepper. Sometimes I like to add some dried basil, rosemary, and thyme.

Can I make this soup dairy and gluten-free?

If you or someone you are serving has allergies, it can be difficult to make certain recipes without cutting flavor. In this soup, you can easily make it gluten-free by using gluten-free flour, potato starch, or cornstarch. Also, check your broth. Some brands have gluten. For a soup without dairy, you can use dairy-free cream like coconut cream. Or, for a thicker soup, use dairy-free cream cheese.

Is this a good soup for someone who is sick?

Yes, while many people prefer chicken noodle soup for a cold or when they are feeling poorly, this chicken and rice soup is a good way to make you feel better too. First of all, the creaminess helps coat your stomach while the carbs in rice can give you energy and improve your mood. Rice is part of the BRAT (bananas, rice, apples, and toast) diet, which doctors recommend for upset stomachs.

Why is my soup so runny?

It could be that you added too much liquid or maybe you did not use enough flour. These are two important ingredients you have to get right for a thick, rich, and creamy chicken and wild rice soup. If this happens to you, no need to panic. Just make some cornstarch slurry by mixing one teaspoon of cornstarch with two teaspoons of water and stir until it dissolves. Then, add it to your soup and heat, stirring, until it is thick enough.

How to store:

• Refrigerate: Refrigerate Panera Bread chicken wild rice soup in an airtight container as soon as it cools where it can 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 remain frozen for 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. 

More soup recipes to try:

Recipe tips:

• If you do not have an immersion blender, you can pour half 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 just thaw out however much you need.
• Make sure you don’t overcook your veggies or they will be mushy.
• If you use regular broth, cut the salt from the ingredients so it is not too salty.
• For a quicker soup, cook your rice and chicken the night before and chop your veggies beforehand as well.