Make one of your favorite restaurant soups at home any day of the week with this version of Chicken & Wild Rice Soup; a Panera Bread copycat recipe.
What's your favorite soup at Panera Bread? My daughters' is their Chicken and Wild Rice Soup and I have to say it's also a favorite of mine as well.
It started out one day when I told my daughter that I was going to make soup and grilled cheese sandwiches for dinner that night. When she asked what kind of soup, I had told her I wasn't exactly sure yet but was leaning towards a tomato soup.
She asked me if I could make Panera's version of their Cream of Chicken and Wild Rice so I looked online to see what was in it.
How do you make Panera Bread Chicken and Wild Rice Soup?
For this recipe you'll need chicken broth, Near East Long Grain & Wild Rice with flavor packet, celery, red onion, carrots, EVOO, all purpose flour, heavy cream, milk, cooked diced chicken, Kosher salt and black pepper.
In a large pot or Dutch oven, drizzle the oil on the bottom and add your carrots, celery, onion, and seasoned flavor packet. SautƩ for 5 minutes; then add the rice and flour.
Next, add the chicken broth, bring to a boil and simmer for 15 minutes. While this is simmering, heat the heavy cream in a small saucepan until hot; then add to the soup mixture along with the cooked chicken.
Simmer for another 30 minutes or until the rice is cooked through; then season with salt and pepper. My family LOVES this Chicken and Wild Rice Soup and we found it to taste just like the restaurant's version.
I've made this soup SO many times I've lost track. This soup is perfect for lunch or dinner because it's so filling. ~Enjoy!
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Chicken & Wild Rice Soup {Panera Copycat}
Ingredients
- 1 tablespoon extra virgin olive oil
- Ā½ cup finely chopped carrots
- 2 stalks thinly sliced celery
- Ā¼ cup finely chopped red onion
- 1 package near east long grain & wild rice with flavor packet
- 2 tablespoons all purpose flour
- 7 cups chicken broth
- 1 cup heavy cream
- 1 cup diced cooked chicken
- 1 teaspoon kosher salt
- Ā¼ teaspoon black pepper
Instructions
- In a large saucepan, drizzle olive oil on the bottom and add your carrots, celery, onion, marjoram and seasoned flavor packet and saute for 5 minutes.
- Add the rice and stir; then add the flour.
- Next, add the chicken broth and bring to a boil and simmer for 15 minutes.
- While this is simmering, heat the heavy cream in a small saucepan until hot; then add to the soup mixture along with the cooked chicken.
- Simmer for another 30 minutes or until the rice is cooked through. Season with salt and pepper.
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Tried a recipe? Leave a comment or tag #CarriesExpKtchn on Instagram or Twitter!
Joan@chocolateandmore says
Carrie, that soup looks so steamy good! Can't wait to try it with the bread sticks!
Carrie's Experimental Kitchen says
Thanks Joan, it was good! š
Candy says
This is one of my favorite soups at Panera! Yours looks even more delicious!
Carrie's Experimental Kitchen says
Thanks Candy! š
Corey @ Family Fresh Meals says
I tried this one the day you posted it! I totally forgot to come tell you how AWESOME it was! We have been having soup almost every lunch with all the great soups posted this week! Yours is DEF a keeper š
XO
Carrie's Experimental Kitchen says
Thanks Corey, I'm glad you liked it! š
Fran says
Making this tomorrow:)
Carrie's Experimental Kitchen says
Enjoy it Fran, it's REALLY good!!
Bon Bon Mom says
Found this recipe on Pinterest; possibly my favorite I've tried off there and I've tried a LOT! This is delicious! I make a double batch because I ate it too fast the first time!!
Carrie Farias says
Thanks for stopping by to let me know you enjoyed it. I have to make it in double batches as well, the family devours it every time! š
Anonymous says
That my kids favorite soup- I will definitely make this! Thank you.
Carrie Farias says
My kids can't get enough of it either, especially this time of year~Enjoy!
threelittlepumpkins says
Thank you for this recipe! We love it. I even made it for my in laws and that's saying something!
Carrie Farias says
You're welcome and I'm so glad you liked the recipe. I hear you..if it passes the inlaw test, you're good to go! š
threelittlepumpkins says
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Lisa says
Made this last night...with the help of my food processor to slice the celery, onion and carrot and it was a crowd pleaser! It'll definitely make again. Thanks for the recipe!
carrieexpktchn@optonline.net says
I'm so glad you liked the soup Lisa and thanks so much for stopping by to let me know! It's one of our favorites as well and my youngest daughter asks for it frequently throughout the year. š
Angelina says
Where can I find that rice mix? I've never seen it here. This soup sounds & looks 'delicioso'! Thanks for this lovely recipe.
Carrie's Experimental Kitchen says
I find it in my local grocery store, but you can purchase it online if they don't sell it where you live. http://www.neareast.com/products/long_grain_wild_rice_pilaf
christine Merlino says
Thats what great about having a freezer full of different soups...When winter sets in and you've lost power just "do as you did, but I've used our "outside gas grill" to heat up the "thrawed" frozen soup", since not all of us have a fireplace. If you have a "Dollar Tree store"(everything is one dollar) they have THE BEST Gnocchies (from Italy) for "only one dollar!" I'm Italian, make gnocchi from scratch", but THESE are the BEST you'll fine.Each packet is just over a pound".And they "cook up faster" than the frozen ones, and "not so big!".Located in their food isle where the canned spagehhi sauce is at, usually on a lower shelf.
I "stock up" at that price, as they'll stay fresh FOREVER!...So good with your homemade pasta(or favorite jarred sauce, sprinkled with grated parmesian.
Being from "Italy"for Gnocchji or polenta(coare cormel that is "spread "on a large platter, topped with a pork based pasta sauce".You serve it "with the chunks of pork and Italian sausage pieces(from a link) around the platter.Topped with freshly grated Parmesian cheese(or jarred)...Always use "Country ribs and Italian Sausage(links)" in your sauce making...NOT ground beef. The flavor is TOO DIE FOR, and it makes a more slippery sauce", (doesn't "soak into" the potato gnocchi or cormeal(polenta) Make sure to sprinkle with "crushed red pepper flakes" lighlt.After making sauce with pork", pasta sauce with "just beef" "tases so plain"...So now I'll always "add a chunk of pork(not lean) to any homemade pasta sauce...ENJOY!
Barbara Curtis says
How much marjoraime do you use
Carrie's Experimental Kitchen says
You can add 1/4 teaspoon, but I've found that it's really not needed after making it so many times.
Michelle J says
I have made this many times and LOVE it! But did you change the recipe? I swear it used to say something like 3 cups of water and 4 cups of broth in the list but now it just says 7 c broth although the instructions say to add water and broth. Please clarify.
Carrie's Experimental Kitchen says
I did change it slightly because I usually use all chicken broth now, but you can continue to use the combination of water/broth.