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Cozy Copycat Panera Chicken Wild Rice Soup Recipe

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This creamy, savory one-pot chicken wild rice soup is a comforting copycat of Panera’s classic, made with simple ingredients and minimal effort. It’s perfect for busy weeknights and delivers deep, satisfying flavor without the fuss.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup wild rice blend
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 cup heavy cream
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Place a large pot over medium heat and add the olive oil. Once shimmering, add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until the onions are translucent and the vegetables start to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits. Add the wild rice blend, dried thyme, dried rosemary, and bay leaf. Stir to combine.
  3. Nestle the chicken breasts into the broth, ensuring they are mostly submerged. Season with 1 teaspoon salt and ½ teaspoon black pepper. Bring to a gentle boil, then reduce heat to low, cover, and let simmer.
  4. Simmer for 35-40 minutes until the rice is tender but still has a slight chew and the chicken is cooked through. Check the chicken at the 30-minute mark; if done, remove to a plate to cool slightly.
  5. Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks. Set aside.
  6. In a small bowl, whisk together the cornstarch and cold water until smooth. With the soup at a gentle simmer, slowly pour in the slurry while stirring constantly. Let cook for 2-3 minutes to remove the raw cornstarch taste.
  7. Reduce heat to low. Stir in the heavy cream and shredded chicken. Warm through for about 3 minutes. Do not let the soup boil after adding the cream. Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
  8. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve immediately with crusty bread or a simple side salad.

Notes

For best results, use a wild rice blend (not 100% wild rice) for a faster, more tender cook time. If using plain wild rice, cook it separately first. Shred chicken while warm for easier handling. To avoid curdling, do not let the soup boil after adding the cream. Leftovers thicken as they sit; thin with a splash of broth or milk when reheating. For freezing, freeze the base before adding the cream.

Nutrition

Keywords: chicken wild rice soup, copycat Panera, creamy chicken soup, one-pot soup, comfort food, easy soup recipe

Find it online: https://gleamgulp.com/cozy-copycat-panera-chicken-wild-rice-soup-recipe/