Panera's Copycat Cream of Chicken and Wild Rice (But Better!)

Creamy chicken and wild rice soup ladled into a white bowl with celery and carrots

Panera's Copycat Cream of Chicken and Wild Rice (But Better!)

This copycat Panera cream of chicken and wild rice soup is rich, creamy, and loaded with tender shredded chicken, wild rice, and vegetables in a flavorful chicken broth base with heavy cream.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Soup

Cuisine: American

Keyword: The Cooking Mawma

Servings: servings

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