Panera Bread Cream Of Chicken And Wild Rice Soup Recipe: Copycat Creamy Bowl with Tender Rice

This copycat version brings Panera’s beloved soup straight to your kitchen with rich, creamy flavor and perfectly cooked wild rice.

The secret lies in the slow-simmered broth and tender chicken, which creates a comforting bowl that tastes just like the restaurant original. A blend of herbs and a touch of cream finish it off.

Each spoonful delivers tender rice, juicy chicken, and a velvety texture that warms you from the inside out. The aroma alone will have everyone gathering at the table.

Serve with crusty bread for dipping, or enjoy it as a hearty meal on its own.

Ingredients for Panera Bread Cream of Chicken and Wild Rice Soup

Rich broth, tender chicken, and wild rice make this a cozy, satisfying bowl.

The chicken is the star here. Boneless, skinless breasts stay juicy and tender—avoid pre-cut chicken strips (they dry out). Costco has great bulk options for chicken and wild rice. For the broth, Swanson or Pacific Foods are reliable brands that deliver consistent flavor. Fresh herbs could work, but dried thyme and rosemary are easier to source and hold up well in the long simmer.

No wild rice? Brown rice works in a pinch (adjust cook time—it’s done faster). Heavy cream can be swapped for half-and-half if you prefer a lighter texture. The flour can be gluten-free all-purpose for dietary needs. For extra richness, a splash of dry sherry or white wine deglazes the pan beautifully before adding the broth.

This soup tastes even better the next day. Store in the fridge for up to 4 days or freeze for 3 months. Reheat gently on the stove—adding a splash of broth or water helps thin it out if needed.

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

Here’s the method that delivers that signature creamy texture and tender wild rice in every spoonful.

Step 1: Cook the Wild Rice

Rinse the 0.75 cup Wild Rice thoroughly under cold water to remove excess starch. In a medium saucepan, combine the rinsed wild rice with 2 cups of the 6 cups Chicken Broth. Add ½ tsp of the 1 tsp Salt and bring to a boil over high heat.

Once boiling, reduce to low heat, cover, and simmer for 40-45 minutes until the rice is tender but still slightly chewy. Wild rice takes longer to cook than regular rice, so resist the urge to rush it. Drain any excess liquid and set the cooked rice aside.

Step 2: Sauté the Aromatics

In a large Dutch oven or heavy pot, melt the 0.25 cup Butter over medium heat. Add the finely diced 1 whole Yellow Onion, peeled and sliced 2 whole Carrots, and sliced 2 whole Celery Stalks. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. Be careful not to let the garlic burn—it should smell sweet and aromatic, not bitter. This builds the flavor foundation for your soup.

Step 3: Thicken the Soup Base

Sprinkle the 0.25 cup All-Purpose Flour over the sautéed vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste. This creates a roux that will thicken the soup beautifully.

Gradually pour in the remaining 4 cups Chicken Broth, whisking constantly to prevent lumps. Add the 1 tsp Dried Thyme, 1 tsp Dried Rosemary, 1 whole Bay Leaf, remaining ½ tsp Salt, and 0.5 tsp Black Pepper. Stir well and bring to a gentle simmer.

Step 4: Add Chicken and Wild Rice

Add the diced 1 lb Boneless, Skinless Chicken Breast to the pot and cook for 10-12 minutes until the chicken is no longer pink inside and reaches an internal temperature of 165°F. The chicken will finish cooking in the hot broth, so don’t overcook it at this stage.

Stir in the cooked wild rice and the 1 cup Heavy Cream. Simmer for an additional 5 minutes to allow the flavors to meld together. The soup should be creamy and slightly thickened, coating the back of a spoon.

Step 5: Finish and Serve

Remove the 1 whole Bay Leaf from the soup and discard it. Taste and adjust the seasoning if needed—sometimes a pinch more salt or pepper brings everything into balance.

Ladle the soup into bowls and serve hot. For the best texture, let it sit for 5 minutes before serving to allow the flavors to deepen. The wild rice will continue to absorb liquid slightly, making each bite hearty and satisfying.

Regional Styles of This panera bread cream of chicken and wild rice soup

Midwest Comfort Style

In the Midwest, this soup often gets a heartier twist with extra carrots and celery for more texture. I love adding a pinch of sage for a cozy, rustic flavor that reminds me of Sunday dinners at my grandma’s. The broth stays creamy but feels a bit more substantial.

Southern Creamy Version

Down South, they might use half-and-half instead of heavy cream for a lighter but still rich texture. A dash of cayenne pepper or hot sauce adds a subtle kick that balances the creaminess perfectly. I’ve seen some recipes even include a splash of buttermilk for tang.

Pacific Northwest Wild Rice

This region leans into the earthy flavors of wild rice, often using hand-harvested wild rice from local lakes. The broth might include fresh thyme and rosemary for a brighter, herb-forward profile. It’s a nod to the natural abundance of the area. 🌿

New England Creamy Base

New England cooks often thicken this soup with a beurre manié (butter-flour paste) instead of a roux. It gives a silky texture without the risk of lumps. I’ve also seen versions with a splash of dry sherry for depth.

Southwest Spiced Twist

For a Southwestern flair, add 1 tsp ground cumin and ½ tsp smoked paprika to the broth. A garnish of fresh cilantro and lime zest brightens it up. This version pairs beautifully with warm tortillas or crusty bread. 🔥

Rustic Farmhouse Style

Farmhouse versions often include diced potatoes for extra heartiness. The wild rice and potatoes soak up the creamy broth, making it a filling meal. I like to finish it with a sprinkle of chopped parsley for freshness.

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