If you enjoy Panera’s creamy Chicken and Wild Rice Soup, this homemade version is an easy way to get that same cozy, savory feeling without heading to the restaurant. It combines tender shredded chicken, vegetables, long-grain and wild rice, and a creamy broth in one satisfying pot. It is especially good on a cold evening when you want something filling but still simple enough for a weeknight.
The recipe uses a long-grain and wild rice blend with its seasoning packet, which gives the soup plenty of flavor without requiring a long list of spices. Using cooked chicken, including leftover chicken or rotisserie chicken, also cuts down the preparation time considerably.
What Is Chicken and Wild Rice Soup?
Chicken and wild rice soup is a creamy American-style soup made with chicken, rice, broth, vegetables, and milk or cream. The wild rice blend gives the soup a slightly nutty flavor and hearty texture, while the milk and flour create a smooth, creamy base. In this copycat version, celery, onion, corn, and garlic add sweetness and savory flavor to every spoonful.
Ingredients
| Ingredient | Amount |
|---|---|
| Celery, finely diced | 1/2 cup |
| Corn | 1/2 cup |
| Onion, diced | 1 medium |
| Olive oil | 1 teaspoon |
| Garlic, minced | 4 cloves |
| Chicken broth | 32 oz |
| Water | 2 cups |
| Milk, divided | 2 cups |
| Black pepper | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Bay leaf | 1 |
| Cooked chicken breasts, shredded | 1 lb |
| All-purpose flour | 1/2 cup |
| Long-grain and wild rice blend with seasoning packet | 1 box, about 4.3 oz |
| Salt | To taste |
Also Read: Spinach Mushroom Quiche
How to Make Copycat Panera Chicken and Wild Rice Soup
1. Sauté the vegetables
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced celery, onion, and corn. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. This short sauté helps bring out their natural sweetness before the liquid is added.
2. Build the soup base
Add the minced garlic and cook for about 30 seconds, just until fragrant. Pour in the chicken broth, water, and 1 cup of the milk. Stir everything together and bring the mixture to a gentle simmer.
3. Add the chicken and seasonings
Stir in the shredded cooked chicken, black pepper, oregano, and bay leaf. Reduce the heat and let the soup simmer gently for about 15 minutes. Avoid a rapid boil because the creamy base can become less smooth.
4. Make the creamy thickener
While the soup simmers, whisk the remaining 1 cup of milk with the flour in a separate bowl. Keep whisking until the mixture is smooth and there are no visible lumps. This mixture will give the soup its creamy, slightly thick consistency.
5. Thicken the soup
Slowly pour the milk and flour mixture into the pot while stirring. Continue stirring until it is fully incorporated. Let the soup return to a gentle simmer rather than bringing it to a hard boil.
6. Add the wild rice
Add the long-grain and wild rice blend along with the seasoning packet. Stir well so the rice and seasoning are evenly distributed throughout the soup.
7. Simmer until the rice is tender
Cover partially if needed and let the soup simmer for about 20 minutes, or until the rice is cooked and tender. Stir occasionally so the rice does not settle on the bottom of the pot.
8. Taste and serve
Remove the bay leaf. Taste the soup and add salt or additional black pepper as needed. Ladle the hot soup into bowls and serve immediately with crusty bread, crackers, or a simple side salad.
Also Read: Spinach Mushroom Quiche
What You Can Do Better
The basic recipe is already easy, but a few small choices can make the finished soup even better. Use low-sodium chicken broth if you have it, especially because the rice seasoning packet can already contain quite a bit of salt. Taste the soup near the end and season gradually rather than adding a lot of salt at the beginning.
For a richer soup, replace some or all of the milk with half-and-half. If you prefer a lighter texture, regular milk works perfectly well. Rotisserie chicken is another useful shortcut and adds plenty of flavor without requiring you to cook chicken separately.
You can also add finely diced carrots or mushrooms if you want more vegetables. If you prefer a thicker soup, allow it to simmer for a few extra minutes after adding the milk and flour mixture. For a gluten-free version, use a suitable gluten-free wild rice blend and replace the all-purpose flour with a gluten-free thickener.
Can I Use Rotisserie Chicken?
Yes. Rotisserie chicken is one of the easiest ways to make this soup. Remove the skin, shred the meat, and add it during the simmering stage. It works especially well when you have leftover chicken in the refrigerator and want to turn it into a completely different meal.
What Rice Works Best?
A long-grain and wild rice blend with a seasoning packet is the easiest choice because the seasoning contributes much of the flavor associated with this style of soup. If you cannot find the exact blend, another long-grain and wild rice mix can be used. Keep in mind that cooking times can vary between brands, so check the rice as the soup cooks.
What to Serve With Chicken and Wild Rice Soup
| Side | Why It Works |
|---|---|
| Crusty French bread | Perfect for soaking up the creamy broth. |
| Grilled cheese | Adds a crisp, cheesy contrast to the soft soup. |
| Turkey or chicken panini | Makes the soup into a more substantial meal. |
| Side salad | Adds freshness and balances the creamy soup. |
| Crackers | A quick and easy option for serving. |
Also Read: Cabbage Vegetable Soup
How to Store Leftover Soup
Let the soup cool before transferring it to an airtight container. Refrigerate it for up to 5 days. Reheat individual portions in the microwave or warm the soup gently in a saucepan on the stove, stirring occasionally.
If you want to freeze the soup, place it in a freezer-safe container and leave a little room at the top for expansion. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight and reheat gently. The rice may absorb some of the liquid while the soup sits, so add a splash of chicken broth or milk when reheating if needed.
Recipe Details
| Detail | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
| Servings | 8 |
| Course | Lunch, Main Course, Soup |
| Cuisine | American |
Nutrition Information
The following nutrition information is an approximate estimate per serving and can vary depending on the chicken, milk, broth, rice blend, and other brands used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 179 kcal |
| Carbohydrates | 18 g |
| Protein | 16 g |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 42 mg |
| Sodium | 516 mg |
| Potassium | 465 mg |
| Fiber | 1 g |
| Sugar | 4 g |
| Calcium | 97 mg |
| Iron | 1 mg |
Also Read: Biscuit Breakfast Casserole
Frequently Asked Questions
Can I make this soup ahead of time?
Yes. In fact, the flavor develops nicely after the soup rests. Store it in the refrigerator and reheat it gently before serving. You may need to add a little broth or milk because the rice continues to absorb liquid as it sits.
Can I use chicken thighs instead of chicken breast?
Absolutely. Cooked boneless chicken thighs can be shredded and used in the same amount. They have a little more fat than chicken breast and can give the soup a richer flavor.
Can I make the soup without corn?
Yes. Corn is easy to leave out if you do not have it or simply do not enjoy it. You can replace it with extra carrots, celery, or mushrooms.
How do I make the soup creamier?
Use half-and-half or heavy cream in place of some of the milk. You can also let the finished soup simmer for a few additional minutes to allow it to thicken naturally.
Why did my soup become very thick after refrigeration?
The rice continues absorbing liquid as the soup cools, so leftovers often become thicker than they were when freshly made. Stir in a little chicken broth or milk while reheating until you reach the consistency you want.
