This Panera Bread Chicken And Wild Rice Soup Recipe is inspired by the famous cafe favorite. It is a creamy and comforting recipe, which calls for a wild rice blend and tender chicken. It’s a classic, foolproof recipe, ready in about 50 minutes.
Jump to RecipePanera Bread Chicken And Wild Rice Soup Recipe Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 4 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth (low sodium preferred)
- 1 cup wild rice blend (not instant)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- 1 cup heavy cream or half and half
- salt and black pepper, to taste
- 2 cups fresh spinach, roughly chopped (optional)
How To Make Panera Bread Chicken And Wild Rice Soup
- Sauté the mirepoix: Start by melting the butter in a large Dutch oven or a heavy-bottomed pot over medium heat. Once the butter is bubbling, add your diced onion, carrots, and celery. Sauté these for about 6–8 minutes until the onions are translucent and the carrots have softened slightly. This “mirepoix” base is the secret to a professional-tasting soup.
- Aromatics and the roux: Stir in the minced garlic, dried thyme, and crushed rosemary. Cook for just 1 minute until you can smell the herbs. Sprinkle the all-purpose flour over the buttered vegetables and stir constantly for about 2 minutes. This creates a roux, which is essential for that signature Panera thickness.
- Simmer the rice: Slowly pour in the chicken broth while whisking or stirring vigorously to prevent flour lumps. Add the wild rice blend and bring the mixture to a boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for about 35–45 minutes. You’ll know it’s ready when the rice is tender and some of the grains have “popped” open.
- Incorporate the chicken: Once the rice is perfectly cooked, stir in your shredded chicken. If you are using leftover rotisserie chicken, this is the perfect time to add it. Let the chicken warm through in the hot broth for about 5 minutes.
- The creamy finish: Turn the heat to its lowest setting and slowly pour in the heavy cream. Stir gently to combine until the soup turns that beautiful, silky off-white color. If you are using spinach, stir it in now and let it wilt for just 1 minute.
- Season and serve: Taste the soup and add salt and black pepper as needed. Wild rice and cream can handle a fair amount of seasoning, so don’t be afraid to be generous. Ladle the hot soup into bowls and serve immediately.
Recipe Tips
- How to get the perfect rice texture: Make sure you use a “Wild Rice Blend” rather than 100% black wild rice, which can be very tough. A blend usually contains long-grain white or brown rice which softens the bite.
- Why the roux is important: Panera’s soup is famously thick. Cooking the flour in the butter before adding the liquid ensures a velvety consistency that won’t separate as it cools.
- Can I use a slow cooker: Yes! Add everything except the flour, butter, and cream to the slow cooker and cook on low for 6 hours. Whisk the melted butter and flour separately, stir it in for the last 30 minutes, then finish with the cream.
- How to save time: Using a pre-cooked rotisserie chicken is the best way to cut down on prep time without sacrificing any flavor.
What To Serve With Panera Bread Chicken And Wild Rice Soup?
This Panera Bread Chicken And Wild Rice Soup Recipe is a creamy, comforting main dish that needs a starchy or fresh pairing! A Warm Sourdough Bread Bowl is the quintessential choice for a true cafe-style experience at home. For a balanced meal, a side of Honey Mustard Tossed Salad or a classic Caesar Salad adds a lovely crisp contrast that pairs perfectly with the rich soup! A few Garlic Herb Croutons or a slice of Cheesy Focaccia pairs wonderfully with the earthy, savory notes of the wild rice.
How To Store Panera Bread Chicken And Wild Rice Soup
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Note that the rice will continue to absorb liquid as it sits, so the soup will be much thicker the next day.
- Reheating: When reheating on the stove, add a splash of chicken broth or milk to loosen the soup back to its original creamy consistency.
- Freeze: Because this soup contains heavy cream, it may separate slightly when frozen and thawed. If you plan to freeze it, do so before adding the cream, then stir the cream in fresh as you reheat it.
Panera Bread Chicken And Wild Rice Soup Nutrition Facts
- Calories: 380
- Total Fat: 22g
- Cholesterol: 85mg
- Sodium: 890mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Protein: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The rice acts like a sponge and will soak up the broth the longer it sits. Simply stir in a little more broth or water until you reach your desired thickness.
No, instant rice will turn to mush during the 40-minute simmer. You must use a traditional wild rice blend for the best texture.
You can use half and half for a lighter version, or full-fat coconut milk for a dairy-free alternative, though the flavor profile will change slightly.
Panera Bread Chicken And Wild Rice Soup Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes45
minutes380
kcalThis Panera Bread Chicken And Wild Rice Soup Recipe is a rich and hearty cafe-style soup loaded with a blend of wild rice, tender shredded chicken, and fresh vegetables in a velvety cream broth.
Ingredients
1 lb shredded cooked chicken
1 cup wild rice blend
4 tbsp butter and 1/4 cup flour
6 cups chicken broth
1 onion, 2 carrots, 2 celery ribs
3 garlic cloves
1 cup heavy cream
Thyme, rosemary, salt, and pepper
Directions
- Sauté onion, carrots, and celery in butter until softened.
- Stir in garlic and herbs, then add flour and cook for 2 minutes.
- Gradually pour in chicken broth and add the wild rice blend.
- Simmer on low for 35–45 minutes until the rice is tender.
- Stir in the shredded chicken and heavy cream.
- Heat through for 5 minutes and season with salt and pepper to taste.
- Serve hot, optionally topped with fresh spinach or parsley.
Notes
- Using a wild rice blend instead of pure wild rice is the best way to achieve a variety of textures in every spoonful.
- Cooking the flour and butter into a roux before adding liquid is the secret to getting that famously thick Panera consistency.
- Adding the cream at the very end on low heat is the most effective way to prevent the dairy from curdling or separating.
