Irresistible Panera Chicken and Wild Rice Soup Recipe

The creamy delight of Panera chicken and wild rice soup fills your senses with warmth and comfort, making each spoonful a hug in a bowl. Imagine the rich aroma wafting through your kitchen as you prepare to recreate this culinary masterpiece at home.

I still remember the first time I tasted this soup on a chilly winter day. The blend of tender chicken, hearty wild rice, and vibrant veggies made my taste buds dance with joy. Whether it’s a cozy night in or a gathering with friends, this soup is sure to impress and satisfy everyone around the table.

One cold evening, my family gathered around the table, and I served up a big pot of this delicious soup. The smiles on their faces were priceless as they savored every bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts yield a hearty soup but feel free to adjust based on your serving needs.

• Wild Rice: A blend of wild rice adds texture; look for pre-cooked varieties to save time.

• Carrots: Freshly chopped carrots add sweetness and color; choose firm ones for the best flavor.

• Celery: Adds crunch and depth; select bright green stalks without blemishes for optimal freshness.

• Onion: A yellow onion brings savory flavor; chop it finely for even cooking.

• Garlic: Use fresh cloves for a burst of aroma; minced garlic enhances the overall taste.

• Chicken Broth: Opt for low-sodium broth to control saltiness while keeping that rich flavor intact.

• Heavy Cream: For creaminess that comforts; substitute with half-and-half if you’re looking for a lighter option.

• Dried Thyme and Bay Leaf: These herbs infuse the soup with earthy flavors; don’t skip them!

• Salt and Pepper: Essential for seasoning; adjust according to your taste preferences.

• Fresh Parsley (Optional): Chopped parsley brightens up the dish; it’s great as a garnish before serving.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Chicken: Start by placing the boneless chicken breasts in a large pot. Pour in enough chicken broth to cover them completely. Bring it to a boil over medium heat, then let it simmer until cooked through—about 15-20 minutes. The chicken should be tender and easy to shred.

Sauté the Vegetables: In another pot, melt some butter over medium heat. Add chopped onions, celery, and carrots. Sauté until they soften and turn fragrant—about 5-7 minutes should do! This creates an aromatic base for your soup.

Add Rice and Seasonings: Stir in wild rice along with minced garlic, dried thyme, bay leaf, salt, and pepper. Cook everything together for about 1 minute until fragrant before adding more liquid.

Pour in Broth and Cream : Carefully add the remaining chicken broth into the vegetable mixture. Bring everything to a gentle boil before reducing heat again. Stir in heavy cream, allowing it to simmer lightly so flavors meld together beautifully.

Shred Chicken & Combine : Once cooked through, remove chicken from broth and shred using two forks or your hands—be careful not to burn yourself! Return shredded chicken back into the pot filled with wild rice mixture.

Final Touches & Serve : Taste-test your masterpiece! Adjust seasoning if needed; sprinkle fresh parsley on top before ladling into bowls. Serve hot alongside crusty bread or crackers—a match made in heaven!

This comforting Panera chicken and wild rice soup is bound to become one of your go-to recipes for chilly days or whenever you crave something warm and nourishing. Enjoy every tasty spoonful!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add your chicken to sear before mixing in the rice and broth. This sequence maximizes flavor and ensures everything cooks perfectly together.

Add Your Touch

Feel free to swap the wild rice for brown rice or add kale for extra nutrition. Spice enthusiasts might enjoy adding a pinch of cayenne for a subtle heat kick.

Storing & Reheating

Store the soup in an airtight container in the fridge for up to four days. Reheat on low heat on the stove, stirring occasionally to maintain that creamy texture without scorching.

There was one rainy afternoon when I made this soup for my family; their smiles were priceless as they slurped it up, asking for seconds – it truly warms hearts!

FAQ

Can I make panera chicken and wild rice soup ahead of time?

Absolutely! It tastes even better the next day after all those flavors meld together.

What can I substitute for heavy cream?

You can use coconut milk or cashew cream for a lighter alternative while keeping it creamy.

Is this soup gluten-free?

Yes, as long as you use gluten-free broth, this panera chicken and wild rice soup is safe for gluten-sensitive folks!

Print

Panera Chicken and Wild Rice Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the creamy comfort of Panera chicken and wild rice soup, a delightful blend of tender chicken, hearty wild rice, and fresh vegetables. This heartwarming recipe is perfect for chilly days, offering a nourishing hug in every bowl. Quick to prepare and impressively delicious, it’s a must-have for your culinary repertoire.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Serves approximately 6
• Category: Soup
• Method: Simmering
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1 pound)
• 1 cup wild rice (pre-cooked recommended)
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the Chicken: In a large pot, cover chicken breasts with broth. Boil until cooked through (15-20 minutes). Shred the chicken when cool enough to handle.
2. Sauté Vegetables: In another pot, melt butter over medium heat. Add onions, celery, and carrots; sauté for 5-7 minutes until softened.
3. Add Rice and Seasonings: Stir in wild rice, garlic, thyme, bay leaf, salt, and pepper; cook for an additional minute.
4. Combine Broth and Cream: Pour in remaining broth; bring to a gentle boil. Reduce heat and stir in cream; simmer briefly.
5. Mix Chicken: Return shredded chicken to the pot; adjust seasoning as needed. Serve hot with fresh parsley on top.

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 3g
• Sodium: 780mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 80mg