This soup is also incredibly flexible. You can use rotisserie chicken, leftover cooked chicken, or freshly boiled chicken breasts. The wild rice blend can be substituted with your favorite long-grain or brown rice, though the classic wild rice mix gives the most authentic Panera flavor. Add spinach for extra greens, swap the cream for dairy-free milk, or increase the chicken for extra heartiness—there’s no wrong way to enjoy it.
Best of all, homemade Copycat Panera Chicken & Wild Rice Soup tastes even better the next day as the flavors continue to deepen. Pair it with warm bread, crackers, or a simple salad, and you have a comforting, filling meal that hits the spot every time. It’s creamy, savory, deeply satisfying, and truly one of the best soups you can make at home—Panera flavor for a fraction of the price, and with even more love.
Ingredients
1 lb cooked chicken, shredded
1 cup wild rice blend
1 cup diced carrots
1 cup diced celery
1 small onion, diced
3 garlic cloves, minced
6 cups chicken broth
2 cups water
1 cup milk or half-and-half
4 tbsp butter
⅓ cup flour
1 tsp dried thyme
1 tsp dried parsley
Salt & pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onions, celery, and carrots; sauté until softened.
- Stir in garlic and cook 1 minute until fragrant.
- Sprinkle flour over vegetables and stir to form a roux. Cook 1–2 minutes.
- Slowly pour in broth and water while whisking to remove lumps.
- Add wild rice, thyme, parsley, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer 35–45 minutes or until rice is tender.
- Stir in shredded chicken and milk/cream. Simmer another 5–10 minutes.
- Taste and adjust seasoning.
- Serve hot and enjoy a perfect Panera-style bowl!