Copycat Recipe Panera Cream of Chicken and Wild Rice Soup: Velvety Broth With Tender Grains

This copycat recipe brings Panera’s beloved soup home with a velvety broth and perfectly tender wild rice. I’ve tested it repeatedly to match the restaurant’s signature creaminess and depth of flavor.

The secret lies in slow-cooking the chicken and rice until they’re just right, then finishing with a touch of cream for richness. It’s comforting, hearty, and exactly what you’d expect from the original.

Ingredients for Copycat Recipe Panera Cream of Chicken and Wild Rice Soup

Pantry staples and a few fresh veggies bring this soup to life. Nothing exotic, just good stuff.

The chicken should be fresh—look for plump, pink breasts without any graying. I grab mine from Costco for the best price per pound, but any grocery store will do. The wild rice blend is key here (not just white rice). Lundberg or Uncle Ben’s at Whole Foods are solid choices. Rinse it well to remove excess starch—this keeps the broth from getting cloudy.

No wild rice? Brown rice plus a handful of wild rice works in a pinch. Out of fresh thyme or rosemary? Dried at half the amount is fine, but fresh really shines here. For the cream, half-and-half lightens it up slightly (though the texture won’t be quite as velvety). Vegetable broth can sub for chicken, but you’ll lose some depth—add a dash of soy sauce to compensate.

This soup actually gets better overnight. Store in the fridge for up to 4 days or freeze for 3 months. The rice will absorb more liquid as it sits, so thin with a splash of broth when reheating. Always remove the bay leaf before storing—nobody wants to bite into that.

Step-by-Step Instructions for Cream of Chicken and Wild Rice Soup

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook the Wild Rice Blend

Rinse the 1 cup Wild Rice Blend under cold water to remove excess starch. In a medium saucepan, combine the rinsed rice with 2 cups of the 6 cups Chicken Broth. Bring to a boil, then reduce to a simmer.

Cover and cook for 45-50 minutes until the rice is tender and the grains have split slightly. The rice should absorb most of the liquid. If it’s still firm, add another ¼ cup of broth and cook longer. Set aside once done.

Step 2: Sauté the Aromatics and Cook the Chicken

In a large Dutch oven, melt ¼ cup of the ½ cup Unsalted Butter over medium heat. Add the finely diced Yellow Onion, diced Carrots, and diced Celery Stalks. Cook for 8-10 minutes until the vegetables soften and the onion turns translucent.

Push the vegetables to one side, add the 1.5 lb Boneless Skinless Chicken Breasts (diced into bite-sized pieces), and cook for 5-6 minutes until the chicken is no longer pink. Stir in the minced Garlic Cloves and cook for 1 minute until fragrant.

Step 3: Create the Roux and Build the Broth

Sprinkle the ½ cup All-Purpose Flour over the chicken and vegetables. Stir constantly for 2 minutes to cook the flour and remove the raw taste. This creates a roux that will thicken the soup beautifully.

Gradually pour in the remaining 4 cups Chicken Broth, whisking continuously to prevent lumps. Add the 1 tsp Dried Thyme, 1 tsp Dried Rosemary, and 1 whole Bay Leaf. Bring to a simmer and cook for 10 minutes until slightly thickened.

Step 4: Combine and Finish with Cream

Stir in the cooked Wild Rice Blend and the 1 cup Heavy Cream. Simmer for another 5 minutes until the soup reaches your desired consistency. The broth should coat the back of a spoon but still be pourable.

Season with 1 tsp Kosher Salt and ½ tsp Freshly Ground Black Pepper. Taste and adjust seasoning if needed. Remove the Bay Leaf before serving. The soup should have a velvety texture with tender grains of rice and juicy chicken in every bite.

Wine and Beer Pairings for copycat recipe panera cream of chicken and wild rice soup

White Wine Pairings

A crisp Chardonnay with bright acidity cuts through the soup’s creaminess. I love a California Chardonnay like Kendall-Jackson Vintner’s Reserve—its buttery notes complement the dish beautifully. Serve slightly chilled for best results. 🍷

Light Red Options

For red wine lovers, a light-bodied Pinot Noir works wonderfully. Try Meiomi Pinot Noir—its red fruit flavors and subtle earthiness pair well with the chicken and wild rice without overpowering the soup’s delicate balance.

Beer Pairings

A wheat beer like Blue Moon Belgian White adds a refreshing citrus contrast. The orange peel and coriander notes brighten the creamy broth. Alternatively, a pilsner with its clean, crisp profile lets the soup’s flavors shine. 🍺

Non-Alcoholic Choices

For a non-alcoholic option, sparkling apple cider brings effervescence and sweetness that balances the soup’s richness. I enjoy Martinelli’s Gold—its crisp, clean taste pairs surprisingly well with the herbal notes from the thyme and rosemary.

Frequently Asked Questions