Name: Panera Chicken Wild Rice Soup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 tablespoons butter; 1 small onion, finely chopped; 2 stalks celery, finely chopped; 2 carrots, diced; 2 cloves garlic, minced; 1/3 cup all-purpose flour; 6 cups low-sodium chicken broth; 1 cup water; 1 cup uncooked wild rice blend, rinsed; 2 cups cooked chicken, shredded or diced; 1 cup half-and-half or heavy cream; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; 1 bay leaf bay leaf; 2 tablespoons olive oil

Panera Chicken Wild Rice Soup Recipe tastes creamy, cozy, and savory with tender chicken, nutty wild rice, and soft veggies in every spoonful. It works perfectly for busy weeknights or lazy weekends, since you can get it on the table in about 45–55 minutes. I used to buy a cup from Panera between errands, and this version finally stopped those “just one more takeout soup” runs.

Why Choose This Panera Chicken Wild Rice Soup Recipe

This copycat Panera Chicken Wild Rice Soup recipe uses simple ingredients, but it still hits that rich, cafe-style flavor. You control the salt, the creaminess, and the veggies, so it tastes fresher than the restaurant version and fits your preferences.

You can use rotisserie chicken, leftover roast chicken, or even pre-cooked chicken from meal prep. The recipe also uses one pot, which means fewer dishes and more time to enjoy your bowl of soup in peace.

“Tastes just like Panera’s chicken wild rice soup, but hotter, fresher, and with way more chicken in every bite. ★★★★★”

Ingredients You’ll Need

Chicken & Rice

2 cups cooked chicken, shredded or diced
- Rotisserie chicken works great and saves time.
- Use boneless skinless chicken breasts or thighs if you want to cook it fresh.
1 cup wild rice blend, uncooked
- A boxed long grain and wild rice mix works well; keep the seasoning packet aside if it tastes too salty.
- Use 100% wild rice if you prefer a chewier texture and nuttier flavor; add 10–15 minutes to the simmer time.

Vegetables & Aromatics

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf

Broth & Creaminess

6 cups low sodium chicken broth
- Use a good quality boxed broth; I like Kitchen Basics or Pacific.
- If you use regular broth, reduce added salt and taste as you go.
1 cup milk (whole milk gives the creamiest texture)
1 cup half and half or light cream
- Swap with evaporated milk if you want fewer trips to the store.
1/3 cup all purpose flour
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon poultry seasoning (optional but tasty)

Optional Add Ins

1/2 cup sliced mushrooms
1/2 cup frozen peas (add at the end)
1 tablespoon fresh chopped parsley for garnish

Equipment

Large heavy-bottomed pot or Dutch oven (5 to 6 quart)
Cutting board and sharp knife
Measuring cups and spoons
Whisk
Ladle

Tips & Tricks

Use rotisserie chicken when you want a faster Panera Chicken Wild Rice Soup Recipe on a weeknight.
Rinse wild rice blend under cold water to remove excess starch and keep the broth from getting gluey.
Sauté the veggies until they soften and start to brown slightly, since that browning builds flavor.
Whisk flour into melted butter and oil before adding broth, so you avoid flour lumps in the soup.
Add dairy at the end over low heat, and stir often, so the soup stays smooth and does not curdle.
Taste the soup after it simmers, then adjust salt and pepper; wild rice and chicken broth both soak up seasoning.
Use leftover turkey instead of chicken after the holidays and turn this into a turkey wild rice soup.
Thin leftovers with a splash of broth or milk when you reheat, since the rice keeps soaking up liquid.

How to Make Panera Chicken Wild Rice Soup Recipe

Step 1: Prep the Ingredients

Chop onion, carrots, and celery into small, even pieces so they cook at the same rate. Mince the garlic. Shred or dice the cooked chicken and set it aside in a bowl.

Rinse the wild rice blend under cold water in a fine mesh strainer. Shake off excess water so you do not water down the soup.

Step 2: Sauté the Vegetables

Heat the butter and olive oil in your large pot over medium heat. Add onion, carrots, and celery, then stir and cook for 6 to 8 minutes until the veggies soften and the onion turns translucent. Toss in the garlic, thyme, parsley, poultry seasoning if you use it, and bay leaf, then cook 1 more minute until fragrant.

Stir often so the garlic does not burn. If the veggies start to brown too quickly, lower the heat slightly.

Step 3: Build the Roux

Sprinkle the flour over the vegetables in the pot. Stir constantly for 2 to 3 minutes so the flour coats the veggies and cooks out the raw taste. The mixture will look thick and a bit pasty, which means it will thicken your broth later.

Keep the heat at medium and do not walk away, since flour can burn quickly. If it looks too dry, drizzle in another teaspoon of olive oil.

Step 4: Add Broth and Rice

Slowly pour in the chicken broth while you whisk and stir. Add about 1 cup at a time, stir until smooth, then add more. This step keeps lumps from forming and gives you a silky base.

Add the rinsed wild rice blend to the pot. Stir to distribute the rice evenly through the broth and veggie mixture.

Step 5: Simmer Until Rice Turns Tender

Bring the soup to a gentle boil over medium-high heat. Once it starts to bubble, reduce the heat to low so it simmers. Cover the pot partially, leaving the lid slightly ajar, and cook for 30 to 40 minutes.

Stir every 5 to 10 minutes to keep the rice from sticking to the bottom. Start checking the rice at 30 minutes; it should taste tender with a slight chew.

Step 6: Add Chicken and Dairy

When the rice turns tender, add the cooked chicken to the pot. Stir and let it heat through for 3 to 5 minutes. Lower the heat to the lowest setting before you add milk and half and half.

Pour in the milk and half and half while you stir. Let the soup warm gently for another 5 to 8 minutes, but do not let it boil so the dairy stays smooth.

Step 7: Season and Adjust Thickness

Taste the soup and add salt and black pepper to your liking. If the soup looks too thick, stir in extra broth or a splash of milk until it reaches your preferred consistency. If it looks too thin, let it simmer uncovered for a few more minutes and stir often.

Fish out the bay leaf and discard it. Stir in peas or mushrooms at this point if you use them, and cook 3 to 4 more minutes.

Step 8: Serve

Ladle the Panera Chicken Wild Rice Soup Recipe into bowls. Sprinkle fresh chopped parsley on top for color and a fresh flavor boost. Serve hot and enjoy that cozy, cafe-style vibe at your own table.

What to Serve with Panera Chicken Wild Rice Soup Recipe

Serve this Panera Chicken Wild Rice Soup Recipe with crusty bread, garlic bread, or warm dinner rolls so you can soak up every last drop. A simple green salad with a light vinaigrette balances the creamy soup nicely. You can also pair it with grilled cheese, a turkey sandwich, or a veggie wrap for a more filling meal.

Kids often love it with crackers or buttered toast on the side. Add sliced fruit like apples or grapes for a fresh, sweet contrast.

Storage Options

Store leftover soup in an airtight container in the fridge for up to 3 to 4 days.
The rice keeps soaking up liquid, so stir in a little broth or milk when you reheat.
Freeze the soup in freezer-safe containers for up to 2 months; cool it completely before you freeze.
Reheat gently on the stove over low to medium heat and stir often, or warm it in the microwave in short bursts while you stir between intervals.