There’s something undeniably comforting about a warm bowl of Panera Chicken and Wild Rice Soup. With its rich, creamy broth, tender chicken, and earthy wild rice, this soup has become one of the most beloved menu items at Panera Bread. The good news? You can easily make this cozy favorite at home — and it might even taste better than the restaurant version!
This homemade version delivers all the signature flavors you love — velvety cream, savory chicken, hearty vegetables, and nutty wild rice — while being fresh, budget-friendly, and customizable to your taste. Whether you’re preparing it for a cozy weeknight meal or to serve guests, this recipe brings warmth and satisfaction in every spoonful.
❤️ Why You’ll Love This Recipe ?
- Restaurant-quality at home: Enjoy the same comforting flavors as Panera’s signature soup without leaving your kitchen.
- Creamy, hearty, and filling: The combination of rice, chicken, and creamy broth makes this a satisfying one-pot meal.
- Perfect for meal prep: It reheats beautifully, making it ideal for leftovers or freezing.
- Customizable: You can easily adjust the ingredients for a lighter version, a dairy-free twist, or even a vegetarian take.
- Cold-weather favorite: There’s nothing like this soup to warm you up on a chilly day.
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
1/3 cup all-purpose flour
6 cups chicken broth
2 cups cooked chicken breast, shredded
1 cup wild rice blend, uncooked
1 cup half-and-half or heavy cream
1 bay leaf
2 tablespoons chopped fresh parsley (for garnish)
Optional: 1/2 teaspoon smoked paprika for extra depth
Instructions
Start by heating the butter and olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add the Seasonings
Sprinkle in the dried thyme, parsley, rosemary, black pepper, and salt. Stir the spices into the sautéed vegetables so that they become evenly coated, enhancing the flavor base of your soup.
Step 3: Create the Roux
Sprinkle the flour over the vegetables, stirring constantly to create a roux. Cook for 1–2 minutes — this will help thicken your soup later. Make sure not to let the flour burn; it should turn slightly golden and aromatic.
Step 4: Pour in the Broth and Add Rice
Slowly whisk in the chicken broth, ensuring there are no lumps from the flour mixture. Add the wild rice blend and the bay leaf. Stir well, then bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for about 40–45 minutes, or until the rice is tender.
Step 5: Add Chicken and Cream
Once the rice has softened, stir in the shredded chicken. Gradually pour in the half-and-half (or heavy cream) while stirring. Simmer for another 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
Step 6: Adjust and Serve
Taste and adjust seasoning as needed. Remove the bay leaf, and ladle the soup into bowls. Garnish with freshly chopped parsley for a bright, fresh finish.
🌾 Variations
- Lighter version: Replace heavy cream with milk or a blend of milk and chicken broth for fewer calories.
- Dairy-free version: Use coconut milk or a plant-based cream alternative for a silky texture without dairy.
- Vegetarian option: Substitute chicken broth with vegetable broth and add mushrooms or tofu for protein.
- Spicy twist: Stir in a pinch of cayenne pepper or crushed red pepper flakes for a little heat.
- Herb boost: Fresh herbs like basil or tarragon add a fragrant layer of flavor.
🍳 Cooking Note
For the best results, cook the rice separately if you plan to store leftovers — this prevents it from absorbing too much liquid and turning mushy. When reheating, simply combine the soup base and rice for perfect consistency.
🍽️ Serving Suggestions
- Serve this creamy soup with a crusty baguette or garlic bread for dipping.
- Add a side of mixed green salad for a lighter pairing.
- Sprinkle grated Parmesan or croutons on top for extra texture.
- Pair it with Panera-style sandwiches like turkey avocado or tuna salad for a full meal.
💡 Helpful Tips
- Use rotisserie chicken for convenience and deep flavor.
- Simmer gently: Avoid boiling once the cream is added — this prevents curdling.
- Make it thicker: Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) to thicken if desired.
- Storage: Store in airtight containers for up to 4 days in the refrigerator.
- Freeze-friendly: Omit the cream before freezing and add it fresh when reheating.
🔑 Tips for the Best Panera Chicken and Wild Rice Soup
- Use a mix of wild and long-grain rice for a perfect texture balance.
- Cook low and slow — patience brings out the full flavor of the herbs and chicken.
- Shred chicken finely so it blends seamlessly into the creamy broth.
- Don’t skip the roux — it’s key to achieving that signature velvety consistency.
- Taste as you go — the broth’s flavor deepens as it simmers, so adjust salt gradually.
⏰ Timing Overview
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
🧮 Nutritional Information
- Calories: 380 kcal per serving
- Protein: 26 g
- Sodium: 810 mg
(Values are approximate and may vary based on exact ingredients used.)
❓ FAQs
Q1: Can I use pre-cooked rice instead of raw wild rice?
Yes, you can use cooked rice. Simply reduce simmering time and add it near the end to prevent overcooking.
Q2: What kind of chicken works best?
Boneless, skinless chicken breasts or thighs are ideal. Rotisserie chicken is also a great time-saver.
Q3: How can I make this gluten-free?
Use cornstarch instead of flour to thicken the soup, and ensure your broth is gluten-free.
Q4: Can I make this in a slow cooker?
Absolutely! Add all ingredients except cream to the slow cooker and cook on low for 6–7 hours. Stir in cream before serving.
Q5: Why is my soup too thick after refrigeration?
The rice continues to absorb liquid. Add a splash of broth or milk while reheating to restore the creamy texture.
🥄 Conclusion
Homemade Panera Chicken and Wild Rice Soup captures everything you love about the restaurant version — the creamy, savory, and hearty comfort of a perfect bowl. By following this step-by-step recipe, you’ll enjoy a cozy meal that feels both luxurious and wholesome.
Whether you serve it with warm bread on a chilly night or pack it for lunch, this soup delivers comfort in every bite. Once you try making it yourself, you might never go back to ordering it at Panera again!
The Best Delicious Panera Chicken and Wild Rice Soup
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Sauté the Aromatics Start by heating the butter and olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Seasonings Sprinkle in the dried thyme, parsley, rosemary, black pepper, and salt. Stir the spices into the sautéed vegetables so that they become evenly coated, enhancing the flavor base of your soup.
- Create the Roux Sprinkle the flour over the vegetables, stirring constantly to create a roux. Cook for 1–2 minutes — this will help thicken your soup later. Make sure not to let the flour burn; it should turn slightly golden and aromatic.
- Pour in the Broth and Add Rice Slowly whisk in the chicken broth, ensuring there are no lumps from the flour mixture. Add the wild rice blend and the bay leaf. Stir well, then bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for about 40–45 minutes, or until the rice is tender.
- Add Chicken and Cream Once the rice has softened, stir in the shredded chicken. Gradually pour in the half-and-half (or heavy cream) while stirring. Simmer for another 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Adjust and Serve Taste and adjust seasoning as needed. Remove the bay leaf, and ladle the soup into bowls. Garnish with freshly chopped parsley for a bright, fresh finish.
