My shortcut version of Panera creamy Chicken Wild Rice Soup tastes like it's been simmering on the stove all day, but I am here to tell you that you can have a pot of it on the table in 30 minutes flat! Made in one pot with a few shortcuts and a flavor that'll have your family convinced you've been cooking since noon.
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You can often find me at my local Panera restaurant meeting with friends or working on my laptop. This soup is one of my favorite things to order but I wanted to have more than just one cup-at-a-time and also serve to my family at home. This copycat Panera Chicken and Wild Rice Soup recipe is my shortcut version of the comfort food classic!
As a former test kitchen director, I've made my share of long, fussy soup recipes, and the taste of this shortcut version rivals any of them without having to make a blonde roux (white sauce). It freezes and reheats well! Bonus!
The secret shortcut that makes this chicken wild rice soup recipe so quick and easy is a box of long grain and wild rice mix! The seasoning packet that comes with it does a whole lot of the flavor work for you.
I add a raw chicken breast right to the pot, let it cook in the simmering broth and rice, then shred it right in the pot with two forks. No pre-cooking the chicken and no extra dish washing! A splash of heavy cream stirred in at the end gives it that creamy richness, and just like that, dinner is done.
If you love an easy soup as much as I do, try my Shortcut White Bean and Chicken Chili or my Loaded Baked Potato Soup, too!
This is the soup I've given to friends going through hard times, ladled into mason jars to send home with friends after a dinner party, and made on repeat all fall and winter long because my husband requests it so often.
Shortcuts
- The rice mix does double duty. The long grain and wild rice mix eliminates the need to measure out a whole lineup of individual spices. The packet brings garlic, herbs, and savory depth to the broth in one easy step, saving you both time and pantry ingredients.
- Cook the chicken right in the soup. Adding a raw chicken breast directly to the simmering broth means you skip the separate step of cooking the chicken beforehand. It cooks through beautifully in 20 to 25 minutes alongside the rice, and then you simply shred it right in the pot with two forks.
- Use leftover or rotisserie chicken to cut the time even further. If you happen to have cooked, shredded chicken already on hand just skip adding the raw breast and stir it in at the very end. You'll shave several minutes off the cook time and still get a fabulous result.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- Onion, Carrots & Celery – This classic combination builds flavor right from the start in this creamy chicken wild rice soup!
- Olive oil or butter – Just a tablespoon to sauté the vegetables. Either works beautifully! Butter adds a slightly richer flavor while olive oil keeps it a touch lighter.
- Chicken breast – One boneless, skinless chicken breast goes right into the pot raw and cooks in the broth alongside the rice. Alternatively, stir in 1 cup of cooked, shredded chicken at the very end if you want to use leftovers or rotisserie chicken.
- Chicken broth or stock – Stock tends to have a richer, deeper flavor than broth, but either will work wonderfully. Low-sodium versions are fine, since the seasoning packet in the rice mix adds plenty of flavor.
- Long grain and wild rice mix with seasoning packet – This is the key shortcut ingredient! I use Rice-A-Roni, but any brand of long grain and wild rice mix will work. Do not discard the seasoning packet, it's packed with herbs and spices that season the entire soup.
- Black pepper – Freshly ground makes a noticeable difference in flavor, so I'd encourage you to reach for the pepper mill if you have one.
- Turmeric – Optional, but I highly recommend it. Just ⅛ teaspoon gives the soup its beautiful golden color, which is part of what makes it look just like the Panera version. If you don't have turmeric but have curry powder, a pinch of that works too.
- Heavy whipping cream – Stirred in at the end, it transforms this from a regular chicken and rice soup into that rich, creamy bowl you know and love from Panera.
- Cornstarch – One tablespoon whisked together with the cream before stirring it in is what gives the soup a slight, velvety thickness!
How to Make Chicken Wild Rice Soup
Scroll down to the bottom for the printable recipe with detailed instructions.
- In a 6 to 8 quart pot, heat the olive oil or butter over medium heat. Add the onion, carrots, and celery and cook about 5 minutes, stirring often, until the onions begin to soften.
- Cut the chicken breast into 3 crosswise pieces and add it to the pot. Pour in the chicken broth, then add the rice mix along with the seasoning packet and the black pepper. If using turmeric, add it here.
- Cover the pot and bring the soup to a boil. Reduce the heat and simmer for 20 to 25 minutes, stirring occasionally, until the rice is very tender.
- Remove the pot from the heat. Using two forks, shred the chicken right in the pot or carefully remove it to a plate, shred it, and return it to the soup.
- In a small bowl or measuring cup, whisk together the heavy whipping cream and cornstarch until smooth. Bring the soup back up to a boil and stir in the cream mixture. The soup will thicken slightly in just about one minute.
- Ladle into bowls and serve hot with a big hunk of crusty bread.
Pro Tips
- Cut the chicken breast before adding it to the pot. Cutting the chicken into 3 crosswise pieces rather than leaving it whole speeds up the cooking time and makes it easier to shred later. The pieces cook more evenly in the broth and fall apart beautifully with just two forks.
- Don't skip the cornstarch and cream mixture. Whisking the cornstarch into the heavy cream before adding it to the hot soup prevents lumps and ensures even thickening throughout. If you add cornstarch directly to the soup without mixing it into the cream first, you risk clumping.
- The soup will thicken significantly as it cools. What looks like a perfectly creamy soup right off the stove will become thicker after sitting in the refrigerator. This is totally normal! The rice soaks in some of that broth. Simply stir in a splash of chicken broth or water when reheating.
- Season at the end, not the beginning. The seasoning packet in the rice mix contains salt, so hold off on adding any extra salt until after the soup is finished. You may find it needs very little, or none at all.
Substitutions & Variations
- Frozen chopped onion can be used in place of fresh to avoid a few tears and save a little prep time. Since frozen onion is already softened, you can skip the sautéing step and add it directly to the pot with the broth and rice.
- Other rice & wild rice mixes: This 4.3 ounce box contains ⅔ cup rice mixture. If using another brand, just measure out that much if the size is larger to keep the soup consistency the same.
- Curry powder can be substituted for turmeric in a pinch. Use just a small pinch, as it has a stronger flavor. It will still give the soup a warm, golden color.
- Rotisserie chicken or leftover cooked chicken can be stirred in at the very end! Use about 1 cup of shredded cooked chicken.
- Half-and-half can be used in place of heavy cream for a slightly lighter version. Keep in mind the soup will be a bit less thick and rich.
- Make it a slow cooker soup by combining the sautéed vegetables, raw chicken, broth, rice mix, and seasonings in a slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Shred the chicken, then stir in the cream and cornstarch mixture and cook on HIGH an additional 15 minutes to thicken.
What to Serve with Chicken Wild Rice Soup Panera
This Panera copycat chicken and wild rice soup is a complete meal in a bowl! Personally, I love to serve it with my No Knead Artisan Dutch Oven Bread for sopping up every last drop of that creamy broth. It would also go great with a simple side salad or a piece of Vidalia Onion Cornbread!
Storage
- To Store: Store leftover chicken wild rice soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits! You can thin it with a splash of broth, cream, or water when reheating on the stovetop or in the microwave.
- To Freeze: This soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or zip-top bags. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding extra liquid as needed to reach your desired consistency.
FAQ's
Panera's creamy chicken and wild rice soup is made with chicken, long grain and wild rice, carrots, celery, and onion in a broth seasoned with herbs and spices. This homemade copycat version recreates all of those same flavors!
This chicken wild rice soup recipe is generally considered a nutritious, well-rounded meal, as it provides lean protein from the chicken, complex carbohydrates and fiber from the wild rice, and vitamins and minerals from the vegetables.
Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to rate it 5 stars if you love it!
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Creamy Chicken Wild Rice Soup (Panera)
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Equipment
Ingredients
- ½ cup chopped onion
- ½ cup sliced small carrots
- 3 to 4 tablespoons sliced celery
- 1 tablespoon olive oil or butter
- 1 )6-8 ounce) boneless, skinless chicken breast (or stir in 1 cup cooked, shredded chicken at the end)
- 1 32 ounce carton chicken broth or stock 4 cups
- 1 4.3-ounce package long grain and wild rice mix, including seasoning packet (I used Rice A Roni)
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon turmeric (optional)
- ¾ cup heavy whipping cream
- 1 tablespoon cornstarch
Instructions
- Cook the onion, carrot and celery in the oil over medium heat in a 6 to 8 quart pot about 5 minutes or until onions begin to soften, stirring often.
- Cut the chicken breast into 3 pieces, crosswise and add it to the pot. Add broth, rice mix along with seasoning packet, and pepper. Turmeric is optional but it does give the soup its signature color. If using, add it here.
- Cover the pot with a lid and bring to a boil. Reduce the heat and simmer 20 to 25 minutes or until the rice is very tender, stirring occasionally.
- Remove the pot from the heat. Using two forks, shred the chicken right in the pot. You can also carefully remove it to a plate and shred it, then return it to the soup.
- Whisk together the whipping cream and cornstarch. Bring the soup back up to a boil and stir in the whipping cream mixture. It will thicken slightly in just one minute.
Notes
Tips
- Cut the chicken breast into pieces before adding it to the pot. Cutting the chicken into 3 crosswise pieces rather than leaving it whole speeds up the cooking time and makes it easier to shred later. The pieces cook more evenly in the broth and fall apart beautifully with just two forks.
- Don't skip the cornstarch and cream mixture. Whisking the cornstarch into the heavy cream before adding it to the hot soup prevents lumps and ensures even thickening throughout. If you add cornstarch directly to the soup without mixing it into the cream first, you risk clumping.
- The soup will thicken significantly as it cools. What looks like a perfectly creamy soup right off the stove will become thicker after sitting in the refrigerator. This is totally normal! Simply stir in a splash of chicken broth or water when reheating.
- Season at the end, not the beginning. The seasoning packet in the rice mix contains salt, so hold off on adding any extra salt until after the soup is finished. You may find it needs very little, or none at all.
Storage
- To Store: Store leftover chicken wild rice soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits! You can thin it with a splash of broth, cream, or water when reheating on the stovetop or in the microwave.
- To Freeze: This soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or zip-top bags. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding extra liquid as needed to reach your desired consistency.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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