Cozy Panera Chicken Wild Rice Soup: 1 Hug

Oh, soup season is finally here! There’s just something about a big, steaming bowl of creamy, comforting soup that just makes everything feel right, you know? My absolute favorite has always been that chicken and wild rice soup from Panera. I swear, it’s like a hug in a bowl! When I first started my journey with Pure Cooking Joy, aiming to find happiness in the kitchen even when life felt way too hectic, this soup quickly became a star. I remember those days when cooking felt like a chore, but then I discovered how making a copycat version of the Panera chicken and wild rice soup using simple pantry staples could be so incredibly rewarding. It’s just so perfect for prepping ahead, and of course, it reheats like a dream. Honestly, it’s those kinds of comforting, soulful meals that helped me fall in love with cooking all over again – it all started with trying to make things I loved at home!

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Why You'll Love This Panera Chicken and Wild Rice Soup

Seriously, this soup is a game-changer for chilly days! Here’s why it’s going to be a favorite in your kitchen, too:

• Oh-So Creamy Comfort: It’s got that rich, velvety texture that just screams cozy, making it the ultimate creamy comfort soup.
• Simple Pantry Staples: You probably have most of the ingredients already! It’s a super easy stovetop soup to whip up.
• Meal Prep Magic: This is a fantastic meal prep soup; it stores and reheats beautifully, making it perfect for lunches all week.
• Weeknight Winner: It’s hearty enough for dinner and comes together surprisingly fast, making it a perfect weeknight soup recipe.

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Gather Your Ingredients for Copycat Panera Chicken and Wild Rice Soup

Alright, let’s get this cozy soup started! You’ll want to gather these goodies. Trust me, having everything prepped makes the process flow so smoothly, just like Alex talks about in his early days before he found his joy in cooking!

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1/2 cup sliced mushrooms
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 cup cooked wild rice blend (or go ahead and get your rice cookin’ while the veggies soften!)
• 2 cups cooked shredded chicken (using a rotisserie chicken is my absolute secret weapon for saving time—seriously, a lifesaver!)
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1/2 teaspoon salt, or more if you like it saltier
• 1/4 teaspoon black pepper, to your taste
• 2 tablespoons chopped fresh parsley, for that pop of green at the end – looks so pretty!

See? Mostly things you probably keep on hand. It’s why I love recipes like this, they feel achievable even on a crazy evening, and that’s exactly the kind of cooking joy Alex encourages!

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Crafting Your Panera Chicken and Wild Rice Soup: Step-by-Step

Now for the fun part – actually making this dreamy soup! It’s really not complicated at all, and following these steps will get you that amazing, restaurant-quality flavor right in your own kitchen. It’s honestly so satisfying!

Sautéing the Aromatics for Your Chicken Wild Rice Soup

First things first, grab a big pot or a Dutch oven. Heat up that olive oil over medium heat, then toss in your chopped onion, carrots, and celery. Let them get nice and tender, usually about 5 to 7 minutes. This is where all the flavor starts to build! Then, add your sliced mushrooms and that minced garlic. Give it another couple of minutes until it all smells amazing and fragrant. Don’t rush this part; it’s the foundation!

Building the Creamy Base of Your Panera Soup

Okay, here’s a little trick that makes all the difference: the roux! In a separate little saucepan, melt that butter over medium heat. Sprinkle in your flour and whisk it around for about a minute. You want to cook out that raw flour taste. Then, slowly, and I mean *slowly*, whisk in your heavy cream. Keep whisking like crazy! It will start to thicken up into a lovely, smooth sauce. This creamy base is what gives our creamy Panera soup its dreamy texture.

Combining and Simmering the Panera Chicken and Wild Rice Soup

Now, pour that gorgeous cream mixture into your big pot with the veggies and chicken broth. Add your pre-cooked wild rice and that shredded chicken – using a rotisserie chicken makes this super fast, just a reminder! Stir everything together really well. Season it with salt and pepper to your liking. Let it all simmer gently for about 10 to 15 minutes. This is when all those amazing flavors get to know each other and the soup thickens up perfectly. You’ll know it’s ready when it’s nice and cozy!

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Tips for the Best Panera Chicken and Wild Rice Soup

Okay, so you’ve got the ingredients and the steps, but here are a few little things I’ve learned along the way to make this Panera chicken and wild rice soup absolutely perfect, every single time. It’s these little touches that really make a difference, kind of like how I learned patience with bread baking! First off, use good quality chicken broth; it really does add a richer flavor base. And that shredded chicken? Rotisserie is amazing for convenience, but if you have some leftover chicken breasts, shredding them works just as beautifully.

For that signature creamy texture, don’t skip cooking out the flour in the roux – it makes a world of difference! If your soup accidentally gets a bit too thick after simmering, just whisk in a splash more chicken broth or even a little water until it’s just right. And for me, fresh parsley at the end isn’t just for looks; it adds this amazing fresh contrast to the rich soup. It’s those little details that bring the pure cooking joy!

Meal Prep and Storage for Your Cozy Comfort Soup

This Panera chicken and wild rice soup is an absolute dream for making ahead! It’s the kind of thing that makes the work week so much easier. Once it’s cooled down completely, I just ladle it into individual airtight containers. You can keep it in the fridge for about 4 days – perfect for grabbing a quick, hearty lunch. Or, if you want to stock up even more, pop those containers in the freezer! It’ll stay good in there for up to 3 months. It seriously makes future-you so happy. Think of it as having your own delicious meal prep soup stash, way better than any meal delivery service!

Now, when you’re ready to reheat, just gently warm it up on the stovetop over low heat. Give it a stir now and then. If it seems a little too thick after chilling or freezing, don’t worry! Just add a tiny splash of chicken broth or even water, stir it in, and it’ll be perfect. You can also zap it in the microwave, just stir it every minute or so. This makes it an incredible freezer friendly soup option!

Variations and Serving Suggestions for This Easy Stovetop Soup

One of the best things about this Panera chicken and wild rice soup is how easy it is to make it your own! For a little extra something, sometimes I’ll throw in some peas along with the chicken, or even a pinch of cayenne if I want a tiny bit of warmth. And if you love veggies, a handful of spinach wilted in at the very end is delicious too. It’s just a super flexible and family friendly soup, you know?

This easy stovetop soup is also amazing served with a big chunk of crusty bread for dipping, or even a light side salad. It honestly makes any meal feel special. If you’re a big fan of creamy soups like this, you should totally check out my broccoli cheese soup or even my copycat Panera broccoli cheddar soup – they’re just as comforting!

Frequently Asked Questions About Panera Chicken and Wild Rice Soup

Got questions about making this amazing Panera chicken and wild rice soup? I’ve totally got you covered! It’s always good to have a few tips up your sleeve.

Can I use fresh rice instead of cooked wild rice?

You know, you could, but it really changes how much liquid you need and how long it cooks. The easiest way is to use pre-cooked rice; rotisserie chicken often comes with me to the store, so I’ll grab some pre-cooked rice at the same time! Or, just cook your wild rice blend separately before you start the soup, easy peasy!

How do I adjust the thickness of the soup?

If your soup looks a little too thick after simmering, just stir in a splash more chicken broth or even a bit of water until it’s perfect. If it’s too thin for your liking, no worries! You can let it simmer a little longer, uncovered, or make a quick slurry with a tablespoon of cornstarch and a little cold water, then whisk that into the simmering soup. It’ll thicken right up!

Can this Panera chicken and wild rice soup be made vegetarian?

Absolutely! Just swap out the chicken broth for a good vegetable broth and skip the chicken altogether. You could add some extra veggies like peas or even some white beans for a bit more heartiness. It’s still super cozy and delicious!

Nutritional Information

Just so you know, this is a rough estimate! Nutritional values can change a bit depending on the brands you use and the exact portion size you get. It’s always good to treat these as a guideline!

Share Your Creations!

I really hope you love making and eating this soup as much as I do! If you give this Panera chicken and wild rice soup a try, please leave a comment below and let me know what you think. Or, snap a pic and tag me on Facebook – I just adore seeing your kitchen creations! It really means the world to me and helps others discover the joy of cooking, just like Alex shares on the Pure Cooking Joy site!

Copycat Panera Chicken and Wild Rice Soup

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Enjoy a creamy, comforting bowl of Panera-style chicken and wild rice soup made with simple pantry staples. This recipe is perfect for meal prepping and reheating, offering a delicious and hearty option for fall and winter meals.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1/2 cup sliced mushrooms
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 cup cooked wild rice blend
• 2 cups cooked shredded chicken (rotisserie chicken works well)
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons chopped fresh parsley, for garnish

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add mushrooms and garlic. Cook for another 2 minutes until fragrant.
3. Stir in chicken broth and cooked wild rice. Bring to a simmer.
4. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in heavy cream until smooth.
5. Slowly pour the cream mixture into the simmering soup, stirring constantly to prevent lumps.
6. Add the shredded chicken to the pot.
7. Season with salt and pepper to taste.
8. Simmer for 10-15 minutes, or until the soup has thickened and flavors have melded.
9. Serve hot, garnished with fresh parsley.

Notes

• For meal prep, cool the soup completely and store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. You may need to add a splash of broth or water if the soup has thickened too much.
• This soup is a great option for a cozy lunch or a satisfying weeknight dinner.
• Consider this a delicious alternative to some meal planning services for a hearty, homemade option.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 5g
• Sodium: 900mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 90mg