Print

Copycat Panera Chicken and Wild Rice Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, rich Chicken and Wild Rice Soup that brings comfort and warmth with every spoonful.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium celery stalks, diced
  • 1 cup cooked chicken, shredded
  • 1 cup wild rice blend, uncooked
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • To taste salt
  • To taste pepper
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering.
  2. Add the diced onion to the pot and cook until softened, about 3-4 minutes, stirring occasionally.
  3. Stir in the minced garlic, diced carrots, and diced celery. Continue cooking for another 5 minutes until tender and fragrant.
  4. Add the shredded chicken, uncooked wild rice, chicken broth, dried thyme, dried rosemary, salt, and pepper. Mix well and bring to a boil.
  5. Once boiling, reduce the heat to low, cover, and simmer for 30-35 minutes until the wild rice is tender.
  6. Stir in the heavy cream and heat through for an additional 5 minutes. Adjust seasoning if necessary.
  7. Serve hot, garnished with fresh chopped parsley.

Notes

Pairs well with crusty bread or a fresh salad. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/copycat-panera-chicken-and-wild-rice-soup/

Scroll to Top