Copy Cat Panera Cream of Chicken and Wild Rice Soup
Warm up with a bowl of this indulgent Copy Cat Panera Cream of Chicken and Wild Rice Soup, a comforting, restaurant-quality recipe you can make right at home. This creamy, hearty soup is brimming with tender shredded chicken, nutty wild rice, and a medley of aromatic vegetables like onions, carrots, and celery, all simmered in a rich, velvety broth infused with thyme and a hint of garlic. With simple ingredients and straightforward steps, this homemade version captures the essence of Panera's beloved classic, perfect for busy weeknight dinners or cozy weekend gatherings. Serve it with crusty bread or a fresh green salad for a satisfying and complete meal. Packed with flavor and easy-to-make, this soup will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 cup Yellow onion, diced
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 3 cloves Garlic, minced
- 6 cups Chicken broth
- 1 cup Uncooked wild rice blend
- 2 cups Cooked chicken, shredded or diced
- 0.5 teaspoons Thyme leaves, dried
- 1 Bay leaf
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 cup All-purpose flour
- 2 cups Half-and-half
- 2 tablespoons Parsley, chopped (optional garnish)
Instructions
In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat.
Add the diced onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes, until vegetables are softened and fragrant.
Pour in the chicken broth and stir to combine.
Add the uncooked wild rice blend, shredded chicken, thyme, bay leaf, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until the rice is tender.
In a separate small saucepan, melt another 2 tablespoons of butter over medium heat.
Stir in the all-purpose flour to make a roux and cook for 1–2 minutes until golden brown.
Slowly whisk the half-and-half into the roux and cook for about 3–4 minutes, stirring constantly, until the mixture is thickened and smooth.
Remove the bay leaf from the soup pot. Then, pour the thickened cream mixture into the soup and stir well.
Simmer the soup for an additional 5 minutes, allowing it to thicken slightly and flavors to meld together.
Taste and adjust seasoning with more salt or pepper, if needed.
Serve hot, garnished with fresh parsley if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 6875 mg | 299% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 40.2 g | ||
| Protein | 203.4 g | 407% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 920 mg | 71% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4684 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
