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–+ servings
Panera Chicken and Wild Rice Soup

Creamy Panera Chicken and Wild Rice Soup for Cozy Nights

This Creamy Panera Chicken and Wild Rice Soup wraps you in comfort with tender chicken, hearty wild rice, and aromatic herbs.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 quarts Chicken Stock homemade is best
  • 0.5 cups Carrots, finely diced adds sweetness and color
  • 0.5 cups Celery, finely diced contributes crunch
  • 1 medium Onion, finely diced provides savory foundation
  • 1 teaspoon Olive Oil for sautéing
  • 3 cloves Garlic, minced boosts flavor
For Adding Creaminess
  • 2 cups Water adjust consistency as needed
  • 2 cups Milk, divided or half-and-half or non-dairy milk
For Seasoning and Texture
  • 0.5 teaspoon Pepper to season the soup
  • 0.5 teaspoon Dried Oregano adds herbal notes
  • 1 Bay Leaf enhances flavor
Protein and Thickeners
  • 2 large breasts Cooked Chicken, shredded/diced rotisserie chicken works well
  • 0.5 cups All-Purpose Flour or gluten-free flour if needed
For the Main Ingredient
  • 4.3 oz Rice a Roni Long Grain and Wild Rice with seasoning packet
Final Touches
  • Salt to taste
  • Pepper to taste
  • Scallions optional garnish

Equipment

  • 6-quart Dutch oven

Method
 

Step-by-Step Instructions
  1. In a 6-quart Dutch oven, heat 1 teaspoon of olive oil over medium heat. Add 0.5 cups each of finely diced carrots, celery, and 1 medium diced onion. Sauté for about 10 minutes until the onions become translucent.
  2. Stir in 3 minced garlic cloves and sauté for another minute. Pour in the chicken stock, 2 cups of water, and 1 cup of milk. Bring to a gentle simmer.
  3. Stir in 0.5 teaspoon of dried oregano, 0.5 teaspoon of pepper, and a bay leaf. Add 2 large shredded or diced cooked chicken breasts to the mix, simmer for 15 minutes.
  4. Whisk together the remaining 1 cup of milk and 0.5 cup of all-purpose flour until smooth. Gradually add to the soup, stirring continuously to avoid lumps.
  5. Stir in the Rice a Roni Long Grain and Wild Rice along with its seasoning packet. Allow the soup to simmer for an additional 20 minutes until the rice is tender.
  6. Taste and adjust salt and pepper as needed. Remove the bay leaf before serving. Top each bowl with freshly sliced scallions.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 45gProtein: 28gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 6gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

This soup stores well and can be enjoyed for days, making it a perfect recipe for busy weeknights.

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