Creamy Chicken and Wild Rice Soup Panera Copycat Recipe

It’s the season for soup, and we couldn’t be happier! 

There is nothing like a bowl of homemade soup to warm you up from the inside out.  This creamy hearty soup is the perfect combination of flavors and make this recipe so unique.  We’ll be making this in our households for years to come.

Print Recipe

Creamy Chicken and Wild Rice Soup

Prep Time

15 minutes

Cook Time

1 hour

Servings

servings

Ingredients

• 3/4 cup uncooked wild rice blend
• 1 cup chopped yellow onion (from about 1 small onion)
• 1 cup diced carrots (from 2 medium carrots
• 1 cup diced celery (from 2-3 stalks)
• 7 tbs butter, diced, divided
• 1 clove garlic, minced
• 4 1/2 cups low-sodium chicken broth
• 1/4 tsp dried thyme, marjoram, sage, and rosemary
• salt and pepper, to taste
• 1 lb boneless skinless chicken breast
• 1/2 cup flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 tsp lemon zest

Prep Time 15 minutes Cook Time 1 hour Servings servings Ingredients 3/4 cup uncooked wild rice blend 1 cup chopped yellow onion (from about 1 small onion) 1 cup diced carrots (from 2 medium carrots 1 cup diced celery (from 2-3 stalks) 7 tbs butter, diced, divided 1 clove garlic, minced 4 1/2 cups low-sodium chicken broth 1/4 tsp dried thyme, marjoram, sage, and rosemary salt and pepper, to taste 1 lb boneless skinless chicken breast 1/2 cup flour 1 1/2 cups milk 1/2 cup heavy cream 1 tsp lemon zest

Instructions

1. Prepare rice according to directions listed on package.
2. Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.
3. In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what's left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.

Recipe Notes

*we used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.

Adapted From: Cooking Classy