I wrote my take on a copycat Chicken Wild Rice Soup that uses pantry-friendly ingredients to mimic Panera Bread’s beloved classic.

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I always chase that bowl from Panera, so I made my own Copycat Panera Chicken and Wild Rice Soup and yeah, it surprised me. Loaded with wild rice blend and finished with unsalted butter to give it that silky mouthfeel, this version hits the same notes without being fussy.

If you like Panera Recipes riffs you’ll be curious how simple tweaks turn everyday ingredients into a Creamy Wild Rice Soup that actually tastes restaurant-level. I messed up a batch once but the second try was spot on, and now its a weeknight go-to that friends always ask about.

Ingredients

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Chicken: rich in lean protein, makes soup filling, great for leftovers
Wild rice blend: chewy whole grains, adds fiber and nutty earthy flavor
Mushrooms: optional, umami boost, low calorie, adds meaty texture
Carrots: natural sweetness, vitamin A source, adds color and slight crunch
Celery: subtle bitterness, low calorie, adds savory depth and crunchy bite
Onion: builds the flavor base, provides carbs, helps caramelize to sweetness
Butter: brings richness and fat for mouthfeel, not super healthy but tasty
Half and half: gives creamy body, adds calories and smooth comforting texture
Garlic and thyme: garlic gives punch, thyme warms, both boost savory notes
Parsley: fresh garnish, small vitamin C boost, brightens rich soup flavors

Ingredient Quantities

4 tablespoons unsalted butter

1 medium yellow onion, diced (about 1 cup)

2 medium carrots, diced (about 1 cup)

2 celery ribs, diced (about 1 cup)

8 ounces white button mushrooms, sliced (optional)

3 cloves garlic, minced

1/4 cup all-purpose flour

6 cups low-sodium chicken broth

1 cup uncooked wild rice blend (long grain and wild rice)

2 cups cooked, shredded chicken (about 1 pound)

2 cups half-and-half or heavy cream

1 teaspoon dried thyme

1 bay leaf (optional)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley (optional, for garnish)

How to Make this

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1. Melt the 4 tablespoons butter in a large heavy pot over medium heat, then add the diced onion, carrots, celery and the sliced mushrooms if using; cook until veggies are softened about 5 to 7 minutes, stir now and then and season lightly with a pinch of the kosher salt so they sweat good.

2. Add the minced garlic and cook about 30 to 60 seconds until fragrant, dont let it burn.

3. Sprinkle in the 1/4 cup all purpose flour and stir to coat the veggies, cooking a minute or two to get rid of the raw flour taste.

4. Slowly whisk in the 6 cups low sodium chicken broth until smooth, then stir in the 1 cup uncooked wild rice blend, 1 teaspoon dried thyme and the bay leaf if using. Bring to a boil.

5. Reduce heat to a low simmer, cover partially and cook 35 to 45 minutes until the rice is tender; stir occasionally and if it gets too thick add a splash more broth or water.

6. While the rice cooks, shred about 2 cups cooked chicken (rotisserie works great) and have it ready. You can brown it briefly in a skillet with a little butter for extra flavor but thats optional.

7. When the rice is tender, stir in the shredded chicken and simmer 5 to 10 minutes to heat through and let flavors marry.

8. Turn heat to low, slowly stir in the 2 cups half and half or heavy cream and warm gently, dont let the soup boil after adding the cream or it might separate. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then taste and adjust salt and pepper as needed.

9. Remove and discard the bay leaf, ladle into bowls and sprinkle with the 2 tablespoons chopped fresh parsley if desired. Serve with crusty bread and enjoy.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 qt)
2. Chef’s knife and cutting board
3. Wooden spoon or silicone spatula for stirring
4. Whisk to blend the flour and broth smoothly
5. Measuring cups and measuring spoons
6. Ladle for serving
7. Skillet (optional, to brown shredded chicken if you want extra flavor)
8. Two forks (for shredding rotisserie chicken)

FAQ

Can I use rotisserie or leftover chicken instead of cooking my own? Yes, rotisserie or leftover cooked chicken works great, you want about 2 cups shredded (roughly 1 pound). If using raw chicken, poach or roast it first, shred, then add near the end so it stays moist. Pro tip: dark meat gives richer flavor.

Do I need to cook the wild rice before adding it to the soup? No, you can cook the uncooked wild rice blend right in the broth while the soup simmers, but it usually takes 40 to 50 minutes to get tender. If you pre-cook the rice, add it in the last 10 minutes so it does not get mushy, and expect to thin the soup a bit because rice soaks up liquid.

How can I make this lighter or dairy free? For a lighter version use half-and-half instead of heavy cream, or swap for low-fat milk plus a tablespoon of butter for richness. For dairy free use full-fat canned coconut milk or an unsweetened oat milk plus a cornstarch slurry to thicken, and replace butter with vegan margarine.

What if I need this gluten free or can not use flour to thicken? Replace the all-purpose flour with a 1:1 gluten free flour blend, or skip the roux and whisk in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) at the end, simmer until it thickens. Cornstarch gives a clearer, silkier body than flour.

Can I make the soup ahead or freeze it? Yes, you can make ahead. For freezing, do not add the half-and-half or cream before freezing because dairy can separate. Freeze the soup (without cream) in airtight containers up to 3 months. Thaw overnight, reheat gently, then stir in cream at the end and adjust seasoning.

Why is my soup thick after refrigeration and how do I fix it? Wild rice and the starch from the roux absorb liquid as it cools so it often thickens in the fridge. Fix it by reheating slowly and adding a splash of chicken broth or water until you reach desired consistency, then taste and adjust salt and pepper.

Copycat Panera Chicken And Wild Rice Soup Recipe Substitutions and Variations

Butter: swap with equal olive oil for dairy free, or use salted butter and cut the added salt a bit — works great for sautéing the veg.
Half-and-half or heavy cream: for a lighter version use 2 cups whole milk plus 2 tablespoons flour whisked in to thicken, or use evaporated milk for similar creaminess.
Wild rice blend: use 1 cup long-grain brown rice (cook longer and maybe add 1/2 cup extra broth), or try 1 cup farro or pearl barley for a chewy texture.
Cooked shredded chicken: use shredded rotisserie chicken or leftover turkey, or for a vegetarian option sub 12 ounces firm tofu (cube and pan-sear first) and boost the seasoning.

Pro Tips

1) Sweat the veg low and slow so they get sweet not brown, and cook mushrooms by themselves in a hot pan so they actually brown instead of turning into soggy bits. Browning the chicken for a minute or two before it goes in adds a lot of flavor too, just dont overdo the salt.

2) Take your time with the flour. Cook it in the butter until it smells faintly nutty and is a pale blond, then add the cold broth slowly while whisking so you dont get lumps. If a few lumps still form an immersion blender fixes it quick.

3) Wild rice is tricky, it likes a long simmer and will suck up all your liquid. For best texture cook the rice separately until almost done then fold it in at the end so the soup doesnt get gummy. Or use leftover cooked rice if you have it, it saves time and keeps the mouthfeel better.

4) When you add the half and half or cream warm it gently and dont let it boil or it can split. If you want a brighter finish add a tiny splash of lemon juice or vinegar off the heat and taste before adding more, it lifts the whole soup without making it tangy.

Copycat Panera Chicken And Wild Rice Soup Recipe

Recipe by James Level

0.0 from 0 votes

I wrote my take on a copycat Chicken Wild Rice Soup that uses pantry-friendly ingredients to mimic Panera Bread's beloved classic.

Servings

servings

Calories

406

kcal

Equipment: 1. Large heavy pot or Dutch oven (6 to 8 qt)
2. Chef’s knife and cutting board
3. Wooden spoon or silicone spatula for stirring
4. Whisk to blend the flour and broth smoothly
5. Measuring cups and measuring spoons
6. Ladle for serving
7. Skillet (optional, to brown shredded chicken if you want extra flavor)
8. Two forks (for shredding rotisserie chicken)

Ingredients

4 tablespoons unsalted butter
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
2 celery ribs, diced (about 1 cup)
8 ounces white button mushrooms, sliced (optional)
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups low-sodium chicken broth
1 cup uncooked wild rice blend (long grain and wild rice)
2 cups cooked, shredded chicken (about 1 pound)
2 cups half-and-half or heavy cream
1 teaspoon dried thyme
1 bay leaf (optional)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Melt the 4 tablespoons butter in a large heavy pot over medium heat, then add the diced onion, carrots, celery and the sliced mushrooms if using; cook until veggies are softened about 5 to 7 minutes, stir now and then and season lightly with a pinch of the kosher salt so they sweat good.
Add the minced garlic and cook about 30 to 60 seconds until fragrant, dont let it burn.
Sprinkle in the 1/4 cup all purpose flour and stir to coat the veggies, cooking a minute or two to get rid of the raw flour taste.
Slowly whisk in the 6 cups low sodium chicken broth until smooth, then stir in the 1 cup uncooked wild rice blend, 1 teaspoon dried thyme and the bay leaf if using. Bring to a boil.
Reduce heat to a low simmer, cover partially and cook 35 to 45 minutes until the rice is tender; stir occasionally and if it gets too thick add a splash more broth or water.
While the rice cooks, shred about 2 cups cooked chicken (rotisserie works great) and have it ready. You can brown it briefly in a skillet with a little butter for extra flavor but thats optional.
When the rice is tender, stir in the shredded chicken and simmer 5 to 10 minutes to heat through and let flavors marry.
Turn heat to low, slowly stir in the 2 cups half and half or heavy cream and warm gently, dont let the soup boil after adding the cream or it might separate. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then taste and adjust salt and pepper as needed.
Remove and discard the bay leaf, ladle into bowls and sprinkle with the 2 tablespoons chopped fresh parsley if desired. Serve with crusty bread and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 545g
Total number of serves: 6
Calories: 406kcal
Fat: 20.3g
Saturated Fat: 8g
Trans Fat: 0.08g
Polyunsaturated: 1.7g
Monounsaturated: 5g
Cholesterol: 122mg
Sodium: 440mg
Potassium: 383mg
Carbohydrates: 33.5g
Fiber: 1.7g
Sugar: 2g
Protein: 27g
Vitamin A: 3333IU
Vitamin C: 3.3mg
Calcium: 67mg
Iron: 1mg

Copycat Panera Chicken And Wild Rice Soup Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Copycat Panera Chicken And Wild Rice Soup Recipe Substitutions and Variations

Pro Tips