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Cozy Copycat Panera Chicken and Wild Rice Soup (Easy Budget Meal)

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This creamy, savory copycat Panera chicken and wild rice soup is a budget-friendly comfort food that comes together in about an hour. It’s the perfect weeknight meal that tastes like you’ve been stirring it all day.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup heavy cream or half-and-half
  • 1 (6-ounce) box long grain and wild rice mix (seasoning packet discarded)
  • 4 slices bacon, cooked and crumbled (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the bacon (if using): Place bacon slices in a cold skillet and cook over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces and set aside. Leave about 1 tablespoon of rendered fat in the skillet for extra flavor, or discard.
  2. Cook the wild rice: Prepare the wild rice according to package directions, omitting the seasoning packet. Rinse the dry rice in a fine-mesh strainer under cold water first. Set the cooked rice aside.
  3. Sauté the aromatics: In a large Dutch oven or pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Make the roux: Sprinkle the flour over the cooked vegetables. Stir constantly with a wooden spoon for about 2 minutes to cook out the raw flour taste.
  5. Add the broth and seasonings: Slowly pour in the chicken broth while stirring continuously to prevent lumps. Add the dried thyme, rosemary, and bay leaf. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot.
  6. Poach the chicken: Nestle the chicken into the simmering broth. Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
  7. Shred the chicken: Transfer the cooked chicken to a cutting board. Let rest for a couple of minutes, then shred with two forks or chop into bite-sized pieces.
  8. Finish the soup: Return the shredded chicken to the pot. Stir in the cooked wild rice and crumbled bacon (if using). Pour in the heavy cream and stir gently. Let simmer for another 5 minutes until heated through.
  9. Season and serve: Remove the bay leaf and discard. Taste and adjust seasoning with salt and black pepper. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For best texture, cook the wild rice separately to prevent it from absorbing too much liquid and becoming mushy. Use low-sodium broth to control salt level. The soup thickens as it sits; add a splash of broth or milk when reheating. For dairy-free, use olive oil instead of butter and full-fat coconut milk instead of heavy cream. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: copycat Panera, chicken and wild rice soup, creamy chicken soup, budget-friendly soup, easy weeknight dinner

Find it online: https://coracooks.com/cozy-copycat-panera-chicken-and-wild-rice-soup-easy-budget-meal/