Panera Chicken Wild Rice Soup
This copycat recipe delivers the rich, creamy broth, tender chicken, and nutty wild rice that Panera is famous for, all made in one pot for a fraction of the price.
Equipment
- Large Dutch oven or heavy-bottomed soup pot - at least 6-quart / 5.7L capacity
- Wooden spoon or silicone spatula - for stirring and scraping the fond
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Ladle - for serving
- Two Forks - for shredding chicken
- Whisk - for blending flour into butter
- Small bowl - for mixing flour slurry (optional)
Ingredients
- 4 tablespoons unsalted butter - 57g
- 1 medium yellow onion - finely diced, about 1 cup or 150g
- 3 medium carrots - peeled and finely diced, about 1 cup or 120g
- 3 stalks celery - finely diced, about 1 cup or 100g
- 4 cloves garlic - minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried oregano
- 1/4 teaspoon white pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground turmeric - for signature Panera color
- 1 dried bay leaf
- 1/2 cup all-purpose flour - 60g
- 1 cup long grain and wild rice blend - 190g, dry, uncooked
- 6 cups low-sodium chicken broth - 1.4L
- 1 cup water - 240ml
- 1 teaspoon sugar
- 2 cups whole milk - 480ml, divided
- 1 cup heavy whipping cream - 240ml
- 3 cups cooked shredded chicken - rotisserie chicken works perfectly
- 2 tablespoons fresh parsley - finely chopped, plus extra for garnish
- salt - to taste
- freshly ground black pepper - to taste
For Serving
- crusty bread or bread bowls - for serving
- sliced scallions - optional garnish
Instructions
- Finely dice onion, carrots, and celery into equal pieces. Mince garlic. Shred rotisserie chicken.
- Melt butter in Dutch oven over medium heat. Add onion, carrots, and celery and cook 7-8 minutes until softened. Add garlic and spices and cook 1 minute more.
- Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out raw flour taste.
- Add dry wild rice blend and toast for 1 minute. Add 1/2 cup broth and scrape up browned bits from bottom. Add remaining broth, water, sugar, and parsley and bring to a boil.
- Reduce heat to medium-low, cover partially, and simmer for 25-30 minutes, stirring every 5-7 minutes, until rice is tender.
- Stir in 1 cup milk, heavy cream, shredded chicken, and bay leaf. Simmer uncovered for 10-15 minutes until heated through.
- Discard bay leaf. Season with salt and pepper. Add remaining milk if a thinner consistency is desired. Serve garnished with fresh parsley.
Notes
- Wild rice blend: Use a long grain and wild rice blend, not pure wild rice. Pure wild rice takes much longer to cook and can become gummy.
- Do not skip the roux: The butter and flour mixture is essential for the thick, creamy, restaurant-style body.
- Stir frequently: The rice releases starch and can scorch on the bottom. Stir every 5-7 minutes during simmering.
- Rotisserie shortcut: A rotisserie chicken saves significant time and adds extra savory depth.
- Warm dairy: Let cream and milk sit at room temperature for 10 minutes before adding to prevent curdling.
- Slow cooker option: After sauteing and making the roux on the stovetop, transfer everything except cream and milk to a slow cooker. Cook on low for 6-7 hours, then stir in dairy during the last 30 minutes.
- Make it gluten-free: Swap all-purpose flour for a 1:1 gluten-free blend or use cornstarch (mix 3 tablespoons cornstarch with 3 tablespoons cold water, whisk in during last 10 minutes).
- Storage: Store in an airtight container in the refrigerator for up to 4-5 days. The soup will thicken as it sits; add broth or milk when reheating.
- Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator and add extra broth when reheating to adjust consistency.
- Lighter version: Replace heavy cream with evaporated skim milk and reduce butter to 2 tablespoons.