Do you ever find yourself craving that wonderfully creamy, rich, and soul-soothing bowl of Chicken and Wild Rice Soup from Panera Bread? That exquisite mix of tender chicken, nutty wild rice, and wholesome vegetables in a velvety broth is nothing short of heavenly. But what if we told you that you could capture that very same magic right in your own kitchen? Well, we’re delighted to say you can! We are here to walk you through each simple stage of creating the definitive Copycat Panera Chicken Wild Rice Soup. There’s no need to go out; your new favourite soup is about to become a cherished homemade staple.

Why You’ll Love This Recipe

• Better Than The Original: We may be a little partial, but we believe this homemade rendition tastes even more delightful! You have complete control over the quality of the ingredients, the seasoning, and the level of creaminess, which means you can create a soup that is perfectly suited to your palate.
• Incredibly Comforting: This is the very essence of comfort food in a bowl. Its warm, creamy consistency and hearty components make it the ideal meal for a crisp evening, a drizzly day, or any time you need a comforting lift.
• Budget-Friendly: Making your favourite café-style soup at home is significantly kinder to your purse. This recipe yields a generous amount, making it perfect for feeding the family or enjoying delicious leftovers, all without the café price tag.
• Surprisingly Simple to Make: Please don’t be put off by its rich, complex flavour. This recipe relies on straightforward methods and easy-to-find ingredients. We will break it all down into simple, follow-along steps that ensure success, even for those new to cooking.

Ingredients

• 90g uncooked wild rice blend
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 clove garlic, minced
• 60g all-purpose flour
• 1.5 litres chicken stock, preferably low-sodium
• 450g boneless, skinless chicken breasts, cooked and shredded
• 250ml double cream
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish (optional)

Mastering the Method: A Step-by-Step Guide

Preparing this wonderful soup is an immensely rewarding experience. We have organised the process into a few essential stages to guarantee a flawless result on every occasion. Just follow our lead, and you’ll be savouring your homemade creation before you know it.

Step 1: Cook the Wild Rice

Our first task is to prepare the star ingredient: the wild rice. It’s vital to cook it separately to give it the perfect texture and prevent it from soaking up all the liquid from the soup base.

1. Rinse the wild rice blend under cold, running water. This helps to wash away any surface starch.
2. In a medium-sized saucepan, mix the rinsed rice with 500ml of water or, for added flavour, chicken stock.
3. Bring the liquid to a boil, then turn the heat down to a simmer. Cover the pan and let it cook for 40-45 minutes, or until the rice is tender and the grains have split open.
4. Once cooked, drain off any remaining liquid and set the rice aside. To learn more about this fascinating ingredient, you can read about wild rice and its culinary history.

Step 2: Build the Flavour Base (The ‘Mirepoix’)

The core of any exceptional soup is a beautifully cooked mirepoix—a classic trio of onion, carrots, and celery. This is the stage where the deep, savoury notes begin to take shape.

1. In a large Dutch oven or another heavy-bottomed pot, melt the butter over a medium heat.
2. Add the finely chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring now and then, until the vegetables are soft and the onion looks translucent. It’s important not to rush this; you want to gently sweat the vegetables rather than brown them.
3. Stir in the minced garlic and continue to cook for one more minute until it becomes aromatic. Be careful not to let the garlic burn, as this can make it taste bitter.

Step 3: Create the Creamy Roux

A roux, a simple blend of fat and flour, is the key to achieving the soup’s wonderfully thick and creamy texture. This is a time-honoured technique for making a superb creamy chicken rice soup.

1. Sprinkle the all-purpose flour over the sautéed vegetables.
2. Stir continuously for about two minutes to cook the flour thoroughly. This vital step ensures the soup won’t have a raw, floury taste. The mixture will become quite thick and paste-like.
3. Slowly introduce about 250ml of the chicken stock, whisking all the while. Continue whisking until the mixture is completely smooth and free from lumps. This method, known as tempering, guarantees a silky-smooth soup base.

Step 4: Simmer and Infuse

Now is the moment to combine everything and allow the flavours to merge into a delicious, harmonious broth.

1. Gradually pour in the rest of the chicken stock, making sure to stir as you go.
2. Add the dried thyme, the bay leaf, and a little salt and pepper.
3. Bring the soup to a gentle simmer before reducing the heat to low. Let it simmer uncovered for approximately 20 minutes, stirring occasionally to stop it from catching on the bottom of the pot. The soup will thicken a little during this period.

Step 5: Final Touches for the Perfect Panera Soup Recipe

This is the last stage, where we introduce the final elements that make this soup so special. This is the very heart of our panera soup recipe.

1. Take the bay leaf out of the pot and discard it.
2. Turn the heat down to its lowest setting. Gently pour in the double cream, stirring slowly until it is well combined. It is crucial not to let the soup boil after adding the cream, as this can cause it to curdle.
3. Stir in the pre-cooked, shredded chicken and the cooked wild rice.
4. Allow the soup to heat through for another 5-10 minutes, but be careful not to let it boil.
5. Taste the soup and adjust the seasoning with additional salt and pepper if you feel it needs it.
6. Ladle the hot soup into bowls, garnish with fresh parsley if desired, and serve straight away with a side of crusty bread for dipping.

Tips and Tricks for the Best Chicken Wild Rice Soup

We’ve prepared this recipe countless times and have gathered a few helpful pointers on our journey. Here are our best tips for elevating your soup from great to truly unforgettable.

• Use a Rotisserie Chicken: For an excellent shortcut that also imparts incredible flavour, consider using a pre-cooked rotisserie chicken. Simply shred the meat and stir it in at the end. It’s a fantastic time-saver, and the flavour is second to none.
• Don’t Skip the Roux: While it may be tempting to use a cornflour slurry instead, a classic butter-and-flour roux provides a much richer flavour and a more velvety texture, which is essential for authentic copycat recipes.
• Control the Thickness: If you like your soup on the thicker side, allow it to simmer for a few more minutes before you add the cream. If it happens to get too thick, you can easily thin it with a splash of chicken stock or milk until it reaches your preferred consistency.
• Add More Veggies: Don’t hesitate to add other vegetables to the mix. Finely chopped mushrooms or parsnips are wonderful additions that contribute another layer of earthy flavour.

FAQ

A Bowl of Comfort, Made by You

And there you have it—a straightforward yet sophisticated recipe for a truly sensational Copycat Panera Chicken Wild Rice Soup. By following these steps, you’ve discovered the secret to making one of the most popular café soups right in the comfort of your own home. This rich, creamy, and flavour-packed dish is so much more than a meal; it’s a warm hug in a bowl, ideal for sharing with those you love or enjoying on a quiet evening in.

We do hope you’ll give this recipe a go and discover the pure satisfaction of creating a homemade masterpiece. Please don’t forget to let us know how you got on in the comments below. We always love to hear about your culinary adventures!

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Prep: 10 mins
Cook: 60 mins
Serves: 6

Ingredients

• 90g uncooked wild rice blend
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 clove garlic, minced
• 60g all-purpose flour
• 1.5 litres chicken stock, low-sodium
• 450g boneless, skinless chicken breasts, cooked and shredded
• 250ml double cream
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Cook the wild rice blend according to package directions or by simmering in water/stock for 40-45 minutes until tender. Drain well and set aside.
2. In a large Dutch oven or pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery and sauté for 8-10 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a roux.
5. Slowly whisk in the chicken stock, a little at a time, until smooth. Add the thyme, bay leaf, salt, and pepper.
6. Bring the soup to a simmer, then reduce the heat to low. Cook for 20 minutes, stirring occasionally, until it has thickened slightly.
7. Remove and discard the bay leaf. Lower the heat and slowly stir in the double cream until combined. Do not let the soup boil.
8. Add the cooked, shredded chicken and the cooked wild rice to the pot. Allow the soup to heat through for another 5-10 minutes. Adjust seasoning if needed, garnish with parsley, and serve hot.

Nutrition (per serving, approx.): Calories: 450 kcal, Carbs: 26g, Protein: 30g, Fat: 25g