Panera Bread Chicken Wild Rice Soup Copycat
A comforting and hearty copycat recipe of Panera Bread’s Chicken Wild Rice Soup, perfect for family meals any day of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup wild rice, cooked
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
- 1 teaspoon thyme
- 1 teaspoon parsley
Instructions
- Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are soft, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and let it cook for 1 minute more, until fragrant.
- Combine ingredients: Pour in the chicken broth, then add the shredded chicken, cooked wild rice, thyme, and parsley. Bring the mixture to a boil.
- Simmer the soup: Reduce the heat to low and let it simmer for about 15-20 minutes.
- Stir in cream: Add the heavy cream to the pot and season with salt and pepper to taste. Stir and let it cook for an additional 5 minutes.
- Serve hot: Enjoy your creamy soup warm, perhaps with some crusty bread on the side.
Notes
For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative. Fresh herbs can elevate the flavor, so consider adding chopped fresh parsley at the end for a burst of freshness.