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Copycat Panera Chicken and Wild Rice Soup

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A creamy, comforting chicken and wild rice soup reminiscent of favorite finds at Panera, perfect for chilly days.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium celery stalks, diced
  • 1 cup cooked chicken, shredded
  • 1 cup wild rice blend, uncooked
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • To taste: salt and pepper
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
  2. Add the veggies: Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until tender.
  3. Combine the main ingredients: Add the shredded chicken, uncooked wild rice, chicken broth, dried thyme, dried rosemary, salt, and pepper. Bring to a boil.
  4. Simmer to perfection: Reduce heat to low, cover, and simmer for 30-35 minutes until wild rice is tender.
  5. Cream it up: Stir in heavy cream and heat through for an additional 5 minutes. Adjust seasonings as necessary.
  6. Finish and serve: Serve hot, garnished with fresh chopped parsley.

Notes

Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months. Consider serving with crusty bread or a garden salad.

Nutrition

Find it online: https://pinrecipezbylinaa.com/copycat-panera-chicken-and-wild-rice-soup/

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