Let’s dive into making this creamy, hearty soup that’s a copycat of Panera Bread’s famous chicken and wild rice soup. It’s perfect for those chilly nights when you need something to warm your soul.
Why This Recipe Works
- The combination of wild rice and chicken provides a satisfying texture and protein-packed meal.
- Using a blend of vegetables and herbs creates a depth of flavor that’s irresistible.
- The creamy broth is comforting without being overly heavy, making it a balanced dish.
Ingredients
- 1 cup wild rice, rinsed
- 2 cups cooked chicken, shredded
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 small onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil and butter in a large pot over medium heat. Add the diced onion, carrot, and celery, sautéing until they’re soft and the onion is translucent, about 5 minutes. This builds a flavor base for the soup.
Step 2: Add the Rice and Broth
Stir in the wild rice and chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes. The rice should be tender but still slightly chewy.
Step 3: Incorporate the Chicken and Cream
Add the shredded chicken and heavy cream to the pot. Stir well to combine and let the soup simmer for another 10 minutes. This allows the flavors to meld together beautifully.
Step 4: Season to Perfection
Season the soup with thyme, salt, and pepper. Taste and adjust the seasoning as needed. Remember, it’s easier to add more seasoning than to fix an overly salty soup.
Step 5: Serve and Enjoy
Ladle the soup into bowls and serve hot. For an extra touch, garnish with fresh parsley or a sprinkle of thyme.
Tips and Tricks
For a thicker soup, you can mash some of the rice against the side of the pot or add a slurry of cornstarch and water. If you prefer a lighter version, substitute half-and-half for the heavy cream. Always taste and adjust the seasoning at the end of cooking to ensure the flavors are balanced.
Recipe Variations
- Swap the wild rice for brown rice or quinoa for a different texture.
- Add mushrooms for an earthy flavor and extra umami.
- Use turkey instead of chicken for a post-Thanksgiving twist.
- Stir in some spinach or kale for a pop of color and nutrients.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the vegetables as directed, then add everything except the cream to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little broth if the soup has thickened too much.
Can I freeze this soup?
Yes, but the cream may separate upon thawing. For best results, freeze the soup without the cream and add it when reheating.
Summary
This Panera Bread Chicken and Wild Rice Soup recipe is a creamy, comforting dish that’s perfect for any day. With simple ingredients and easy steps, you can enjoy a restaurant-quality soup at home.
