Panera Chicken and Wild Rice Soup
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 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)
Instructions
- 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.
- Sauté Vegetables: In another pot, melt butter over medium heat. Add onions, celery, and carrots; sauté for 5-7 minutes until softened.
- Add Rice and Seasonings: Stir in wild rice, garlic, thyme, bay leaf, salt, and pepper; cook for an additional minute.
- Combine Broth and Cream: Pour in remaining broth; bring to a gentle boil. Reduce heat and stir in cream; simmer briefly.
- 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