Savor the warmth and comfort of Panera’s famous Chicken and Wild Rice Soup with this easy-to-follow recipe. Perfect for chilly evenings or when you’re craving something hearty and wholesome.
Why This Recipe Works
- Flavorful Base: A rich and creamy broth infused with herbs and spices creates the perfect backdrop for the wild rice and chicken.
- Texture Play: The combination of tender chicken, chewy wild rice, and crisp vegetables offers a delightful texture contrast.
- Easy to Make: With simple ingredients and straightforward steps, this soup is accessible to cooks of all levels.
- Versatile: Easily adaptable to include your favorite vegetables or to make it gluten-free.
Ingredients
- 1 cup wild rice, rinsed
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- 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
In a large pot over medium heat, sauté the onion, carrots, and celery until they start to soften, about 5 minutes. Add the garlic, thyme, and rosemary, cooking for another minute until fragrant. This builds a flavorful foundation for your soup.
Step 2: Add the Rice and Broth
Stir in the wild rice and chicken broth, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender. The rice will absorb the broth, becoming perfectly chewy.
Step 3: Incorporate the Chicken
Add the shredded chicken to the pot, stirring well to combine. Let the soup simmer for an additional 10 minutes to allow the flavors to meld together beautifully.
Step 4: Finish with Cream
Pour in the heavy cream, stirring continuously to ensure it’s fully incorporated. Heat the soup for another 5 minutes on low heat, avoiding a boil to prevent curdling.
Step 5: Season and Serve
Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh herbs if desired.
Tips and Tricks
For an even richer flavor, consider using homemade chicken broth. If you’re short on time, a store-bought rotisserie chicken is a great shortcut for the shredded chicken. To make this soup gluten-free, ensure all your ingredients, especially the broth, are certified gluten-free. For a thicker soup, you can blend a portion of it before adding the cream. Lastly, this soup freezes beautifully, making it a great make-ahead meal.
Recipe Variations
- Vegetarian Version: Omit the chicken and use vegetable broth. Add mushrooms for umami depth.
- Spicy Kick: Introduce diced jalapeños or a dash of cayenne pepper for heat.
- Extra Veggies: Throw in some spinach or kale during the last few minutes of cooking for added nutrition.
- Creamier Texture: Substitute half of the broth with additional cream for a richer soup.
Frequently Asked Questions
Can I use white rice instead of wild rice?
Yes, but adjust the cooking time accordingly since white rice cooks faster than wild rice. Start checking for doneness at the 20-minute mark.
How can 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.
Is there a dairy-free alternative to heavy cream?
Coconut milk is a great dairy-free substitute that adds a similar richness and creaminess to the soup.
Summary
This Panera Chicken and Wild Rice Soup recipe brings the beloved restaurant favorite into your home kitchen. With its creamy broth, tender chicken, and hearty wild rice, it’s a comforting meal that’s both satisfying and easy to make.
