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Creamy Panera-Style Chicken and Wild Rice Soup (Easy 30-Minute Recipe)

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This creamy, cozy chicken and wild rice soup comes together in just 30 minutes, delivering that signature Panera flavor without the all-day simmering. Made with simple ingredients like rotisserie chicken, wild rice, and a quick cream-and-flour slurry, it’s the perfect weeknight comfort food.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked wild rice
  • 2 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon black pepper
  • ½ teaspoon salt (plus more to taste)
  • 2 bay leaves
  • 1 cup heavy cream
  • ¼ cup all-purpose flour
  • ¼ cup water
  • Fresh parsley, chopped (optional garnish)
  • Extra black pepper (optional garnish)
  • Crusty bread or crackers (for serving)

Instructions

  1. Sauté the vegetables: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add 2 tablespoons butter and let it melt. Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until onions are translucent and carrots have softened. Add minced garlic and cook for 1 minute until fragrant.
  2. Build the broth: Pour in 6 cups chicken broth, scraping the bottom of the pot to release any browned bits. Add dried thyme, dried rosemary, black pepper, salt, and bay leaves. Stir well.
  3. Cook the wild rice: Rinse 1 cup wild rice under cold water for 30 seconds. Add to the pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 35-45 minutes until rice is tender (chewy but not crunchy).
  4. Add the chicken: Once rice is tender, remove and discard bay leaves. Stir in 2 cups shredded cooked chicken. Let warm through for 2-3 minutes.
  5. Make the creamy slurry: In a small bowl, whisk together ¼ cup all-purpose flour and ¼ cup water until smooth (no lumps).
  6. Thicken the soup: Reduce heat to low. Slowly pour the slurry into the soup while stirring constantly. Continue stirring for 1-2 minutes until broth thickens.
  7. Add the cream: Pour in 1 cup heavy cream, stirring gently. Let simmer on low for 3-5 minutes until heated through. Do not let it boil.
  8. Taste and adjust: Adjust seasoning with additional salt, pepper, or thyme as needed.
  9. Serve: Ladle into bowls. Garnish with fresh parsley and extra black pepper if desired. Serve with crusty bread or crackers.

Notes

For best results, use full-fat heavy cream and low-sodium broth. Rinse wild rice to prevent gumminess. To avoid curdling, reduce heat to low before adding cream. Soup thickens as it sits; add broth when reheating. Freezes well; undercook rice slightly if freezing.

Nutrition

Keywords: chicken and wild rice soup, Panera copycat, creamy soup, easy soup recipe, 30-minute meal, comfort food, one-pot meal

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