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Copycat Panera Cream of Chicken and Wild Rice Soup 🍲
I will admit I used to swing through Panera just for this soup, so I figured out how to make it at home and now I save myself the trip. It is rich and creamy, loaded with shredded chicken, wild rice, and soft vegetables in a smooth broth. It makes a big pot, which means leftovers, and it is the one my house asks for all winter long. Better than the bottomless bowl, if you ask me.
Servings: 8 servings
Calories: 409kcal
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Ingredients
- 4 tbsp salted butter
- 1 tbsp olive oil
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 1/2 white/yellow onion, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 tbsp chicken bouillon powder
- 2 chicken breasts seasoned with 1 tsp salt and 1 tsp pepper
- 3/4 cup uncooked wild grain rice or white rice
Instructions
- In a large Dutch oven or stock pot, melt butter and heat olive oil on medium heat. Add seasoned chicken breast and cook for 2-3 minutes on each side, until browned (they do not need to cook through). Remove from the pan.
- Add carrots, celery, onions, and garlic with a sprinkle of salt. Cook for about 5 minutes until onions become translucent.
- Add chicken broth, heavy cream, chicken bouillon, pepper, and chicken. Bring soup to a boil over medium heat.
- Once boiling, lower heat to low, add rice and cover with a lid half way. Cook for about 20 minutes or until rice has cooked through. Remove chicken from pan and shred. Return shredded chicken back to the pot.
- Stir in parsley and enjoy!
Nutrition
Calories: 409kcal | Carbohydrates: 16g | Protein: 18g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 735mg | Potassium: 451mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3665IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Use a wild rice blend and cook it until just tender so it keeps a little bite.
- Build a quick roux with butter and flour for that signature creamy body.
- Rotisserie or any cooked shredded chicken keeps this easy.
- Stir the cream in off a hard boil so it stays smooth.
- Add a splash of broth when reheating; the rice drinks up liquid as it sits.
Frequently Asked Questions
What rice should I use?
A wild rice blend is closest to the original. Cook it until tender but not mushy.
Can I make it in a slow cooker?
Yes. Cook everything but the cream low and slow, then stir in the cream and cooked rice at the end.
How do I store it?
Refrigerate up to 4 days. Loosen with broth or milk when reheating.
Can I make it lighter?
Use half-and-half instead of heavy cream; it is still creamy with the roux.
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