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panera chicken and wild rice soup

Panera Copycat Chicken and Wild Rice Soup Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 6 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 oz cremini mushrooms, sliced
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup wild rice blend, uncooked
  • 2 cups cooked shredded chicken
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • Salt, to taste
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Melt the 6 tbsp butter over medium heat and sauté the onion, carrots, celery, and mushrooms for 6 to 8 minutes until softened.
  2. Whisk in the 1/3 cup flour and stir constantly for 1 minute to cook off the raw taste.
  3. Pour in the 6 cups chicken broth, add the 1 cup wild rice and 1 tsp thyme, bring to a boil, then simmer covered for 40 to 45 minutes until the rice is tender.
  4. Stir in the 2 cups shredded chicken, 1 cup heavy cream, and 1/2 tsp pepper, and simmer uncovered for 5 minutes over low heat, seasoning with salt to taste.
  5. Ladle into bowls and top with the 2 tbsp chopped parsley.

Notes

If you're making this ahead, keep in mind the rice will keep soaking up broth as it sits, so leftovers thicken up fast in the fridge. Loosen with a splash of broth or milk when reheating and it'll come right back to a good pourable texture.