Copycat Panera Chicken And Wild Rice Soup
Warm, creamy, and soul-soothing, this Copycat Panera Chicken and Wild Rice Soup brings together tender shredded chicken, aromatic vegetables, and hearty wild rice in a rich, velvety broth.
It captures the signature coziness of the café favorite, while being made entirely at home with simple, wholesome ingredients. The layers of garlic, herbs, and the distinctive wild rice blend create a flavor that’s both rustic and refined—perfect for cold nights, comforting lunches, or make-ahead meals.
Every spoonful offers a balance of creaminess and texture, proving that comfort food can be deeply nourishing too.
Why People Will Love The Copycat Panera Chicken and Wild Rice Soup:
Café-quality comfort at home: It delivers the same creamy, craveable flavor as Panera’s beloved soup—without the cost or takeout trip—making it feel indulgent yet accessible.
Perfect balance of creaminess and heartiness: The smooth, velvety broth is enriched with milk and flour, while the wild rice and tender chicken provide texture and satisfying substance.
Layered, aromatic flavor: Garlic, oregano, bay leaf, and the rice seasoning packet work together to build a broth that’s deeply seasoned and rich without being overpowering.
Nutritious and filling: Packed with lean protein, vegetables, and whole grains, this soup is not just cozy—it’s also energizing and nourishing.
Great for meal prep and leftovers: The soup stores and reheats beautifully, with the flavors deepening over time. It’s ideal for prepping ahead for a week of warm, ready-to-eat lunches or dinners.
Flexible and family-friendly: It’s easy to swap in different proteins, non-dairy milk, or extra veggies—while still retaining its comforting essence, making it perfect for various dietary needs.
A true one-pot wonder: From simmering aromatics to thickening the base and cooking the rice—all happens in a single pot, simplifying cleanup and maximizing flavor.
Key Ingredients:
Chicken breasts (cooked and shredded): Tender and mild, the chicken absorbs the herb-infused broth, adding lean protein and satisfying substance to every spoonful.
Long grain and wild rice blend (with seasoning packet): This unique mix brings both texture and earthy, nutty flavor—while the seasoning packet subtly elevates the broth with savory, aromatic depth.
Aromatics (onion, garlic, carrots, celery): These classic soup vegetables form a rich, layered base—sweet, fragrant, and balanced to infuse every bite with homestyle comfort.
Chicken stock: The foundation of the soup’s body and soul, it provides a savory backdrop that carries the flavor of herbs, garlic, and the rice seasoning throughout the dish.
Milk and flour slurry: This combination thickens the broth into a creamy, luxurious texture without relying on heavy cream—offering richness with a lighter touch.
Bay leaf and dried oregano: These herbs deepen the flavor with subtle complexity—earthy and slightly floral—enhancing the slow-simmered warmth of the soup.
Scallions (for garnish): Bright and fresh, these finishing greens offer a burst of color and a gentle sharpness that contrasts beautifully with the creamy base.
Expert Tips:
Sauté aromatics slowly for depth: Don’t rush the initial cooking of the onion, carrots, and celery. Letting them soften gently over 8–10 minutes allows their natural sugars to develop, giving the soup a deeper, sweeter base flavor.
Use rotisserie chicken for convenience and flavor: If you’re short on time, shredded rotisserie chicken adds richness and saves prep. The darker meat especially infuses the broth with more savory depth.
Whisk flour and milk until perfectly smooth: This slurry is crucial for the soup’s creamy texture. Any lumps will be hard to remove once added, so take time to whisk it completely smooth before stirring it into the pot.
Add the rice at the right moment: Rice should go in after the broth has simmered and thickened slightly. This prevents it from overcooking or soaking up too much liquid too early, which can lead to mushiness.
Simmer gently, not aggressively: A rolling boil can break down the vegetables and make the soup cloudy. A low, steady simmer helps the flavors marry without losing texture or clarity.
Let it rest before serving: Once cooked, let the soup sit for 5–10 minutes off heat. This allows the starches to finish absorbing and the broth to thicken naturally, enhancing both flavor and mouthfeel.
Adjust seasoning after the rice cooks: The rice seasoning packet already contains salt and herbs—so always wait until the very end to adjust with extra salt or pepper to avoid overseasoning.
How to make Copycat Panera Chicken And Wild Rice Soup
Ingredients:
½ cup finely diced carrots
½ cup finely diced celery
1 medium onion finely diced
1 teaspoon olive oil
3 garlic cloves, minced
32 ounces chicken stock
2 cups water
2 cups milk, divided
½ teaspoon pepper
½ teaspoon dried oregano
1 bay leaf
2 large chicken breasts, cooked and shredded or finely diced
½ cup all-purpose flour
4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet
salt and pepper, to taste
scallions, to garnish
Instructions:
In a large 6-quart Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced carrots, celery, and onion. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Pour in the chicken stock, water, and 1 cup of milk. Stir well to combine.
Add the shredded chicken, pepper, oregano, and bay leaf. Mix thoroughly and bring the soup to a gentle simmer. Let it cook uncovered for 15 minutes to allow the flavors to develop.
In a separate bowl, whisk the remaining 1 cup of milk with the flour until completely smooth. Slowly add this slurry to the soup, whisking constantly to avoid lumps.
Stir in the Rice-a-Roni long grain and wild rice, including the seasoning packet. Simmer the soup gently for another 20 minutes, or until the rice is fully cooked and the soup has thickened.
Season with salt and additional pepper to taste. Remove the bay leaf before serving.
Ladle into bowls and garnish with chopped scallions for a fresh finish.
Important Notes When Making Copycat Panera Chicken and Wild Rice Soup
Layer flavors early, but adjust late: The seasoning packet from the wild rice mix contains salt and spices, so avoid heavy salting at the beginning. Let the soup simmer fully and taste at the end to fine-tune the balance.
Cooked chicken is key: Always use pre-cooked, shredded or finely diced chicken. Adding raw chicken directly to the soup could affect cooking times and flavor development, and may cloud the broth if not properly managed.
Don’t skip the flour-and-milk slurry step: This is essential for achieving the soup’s signature creamy texture without relying on heavy cream. Skipping it results in a thinner, less satisfying broth.
Use full-fat milk for best texture: While lower-fat milk can be used, whole milk gives a richer, more velvety finish that closely mimics the original Panera version. For a dairy-free option, use unsweetened cashew or oat milk with a cornstarch thickener.
Keep the simmer gentle once the slurry is added: High heat after thickening can cause the milk to curdle or the flour to form lumps. A slow simmer ensures the soup remains creamy and smooth.
Fresh herbs can elevate the dish: While dried oregano adds warmth, finishing with a sprinkle of fresh thyme or parsley just before serving brightens the soup and adds a layer of herbal freshness.
Soups with rice thicken over time: The rice continues to absorb liquid as the soup sits, especially if stored. When reheating leftovers, add a splash of broth or milk to restore the original creamy consistency.
Nutrition Information:
Serving Size: 1 cup
Calories: 180 | Total Fat: 5g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 540mg | Total Carbohydrates: 22g | Dietary Fiber: 1g | Sugars: 5g | Protein: 12g
Frequently Asked Questions:
Can I use pre-cooked chicken in this recipe?
Yes, you can use pre-cooked chicken in this recipe.
It’s a great way to use up leftover chicken, such as rotisserie chicken or grilled chicken breasts.
Simply shred or finely dice the pre-cooked chicken and add it when indicated in the instructions.
Can I use a different type of rice instead of the specified brand?
While the recipe calls for a specific brand of long grain and wild rice with a seasoning packet, you can substitute it with other long grain and wild rice blends.
Just be aware that the flavor may vary slightly depending on the brand and seasoning used.
Is the soup gluten-free?
No, this soup is not gluten-free due to the use of all-purpose flour to thicken it.
If you need a gluten-free version, you can use a gluten-free flour blend as a substitute for all-purpose flour.
Can I make this soup vegetarian or vegan?
To make this soup vegetarian, you can substitute vegetable stock for the chicken stock and omit the chicken.
To make it vegan, you can use plant-based milk (such as almond or soy milk) instead of dairy milk and omit the chicken.
Additionally, ensure that the rice blend you choose is vegan.
Can I freeze leftovers of this soup?
Yes, you can freeze leftovers of this soup.
Allow it to cool to room temperature, then transfer it to airtight containers or freezer bags, leaving some space for expansion.
Label and date the containers, and store them in the freezer for up to 3 months.
When reheating, you may need to add a bit of water or milk to adjust the consistency.
Can I use rotisserie chicken instead of cooking chicken breasts from scratch?
Yes, you can use rotisserie chicken as a convenient and flavorful alternative to cooking chicken breasts.
Simply shred or finely dice the rotisserie chicken and add it to the soup when indicated in the recipe.
Is it necessary to use a Dutch oven, or can I use a regular soup pot?
You can use a regular soup pot instead of a Dutch oven for this recipe.
The key is to have a pot large enough to accommodate all the ingredients.
A Dutch oven is often preferred for even heat distribution, but a soup pot works well too.
Can I use other types of rice instead of long grain and wild rice?
While the recipe specifically calls for long grain and wild rice, you can experiment with other types of rice if you prefer.
Keep in mind that different rice varieties may require varying cooking times and may affect the overall flavor and texture of the soup.
Is it possible to make this soup dairy-free?
Yes, you can make a dairy-free version of this soup by substituting non-dairy milk, such as almond milk or soy milk, for the dairy milk.
Additionally, consider using a non-dairy butter or oil instead of butter for sautéing the vegetables.
Ensure that your chosen substitutions align with your dietary preferences or restrictions.
How long can I store leftovers of this soup?
Leftovers of this soup can typically be stored in an airtight container in the refrigerator for up to 3-4 days.
If you plan to keep it longer, consider freezing the soup for extended storage.
Reheat leftovers on the stovetop or in the microwave.