Print

Cozy Copycat Panera Chicken and Wild Rice Soup

Close-up of creamy chicken wild rice soup with shredded chicken, carrots, and celery in a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, hearty chicken and wild rice soup at home. This recipe delivers the comforting, restaurant-style flavor you crave, perfect for chilly days and family dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 8 ounces sliced mushrooms (optional, for a richer flavor)
  • 1/2 cup uncooked wild rice blend
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1 cup cooked, shredded chicken breast
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 2 cups whole milk or half-and-half
  • 1/4 cup dry sherry or extra chicken broth (optional, for depth)

Instructions

  1. Cook the wild rice separately according to package directions until tender. Drain any excess water and set aside.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes. If using mushrooms, add them now and cook until they release their liquid and brown slightly.
  3. Stir in the cooked wild rice, chicken broth, water, thyme, sage, pepper, and salt. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow the flavors to combine.
  4. While the soup simmers, prepare the roux. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour until a smooth paste forms. Cook this roux for 1 minute, stirring constantly.
  5. Gradually whisk the milk (or half-and-half) into the roux until smooth. Continue cooking, stirring often, until the mixture thickens enough to coat the back of a spoon, about 5 to 8 minutes. Do not let it boil rapidly.
  6. Stir the thickened milk mixture into the simmering soup base. Add the shredded cooked chicken and the optional dry sherry.
  7. Heat the soup gently until warmed through. Taste and adjust salt and pepper as needed. Serve this warm and comforting meal immediately with crusty bread.

Notes

  • For a slow cooker version, combine all ingredients except the milk/half-and-half and sherry in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Whisk the flour and butter mixture separately, then stir into the slow cooker during the last 30 minutes of cooking time. Add milk/sherry and heat through before serving.
  • To make this naturally gluten free, substitute the flour/butter roux with 1/4 cup of cornstarch mixed with 1/2 cup of cold water (a slurry). Stir the slurry into the simmering soup base and cook until thickened.
  • This recipe makes a great family favorite soup that reheats well for lunch the next day.

Nutrition

Find it online: https://bringdish.com/wild-rice-soup-creamy-chicken-recipe/