Cozy Panera Chicken and Wild Rice Soup Recipe Delight

The aroma of creamy, savory goodness wafts through the kitchen as the rich scent of Panera chicken and wild rice soup fills the air. Picture the warmth of this dish wrapping around you like a cozy blanket on a chilly evening, inviting you to indulge in its comforting flavors.

This delightful soup offers a perfect blend of tender chicken, earthy wild rice, and vibrant vegetables. It’s like being enveloped in a hug from your favorite aunt who always knows how to make everything better, especially when life gets a bit too hectic.

While making this soup one rainy afternoon, my friends couldn’t resist sneaking spoonfuls while I was still stirring away. Their delighted giggles reminded me that good food really does bring people together.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but feel free to adjust based on your crowd size.

• Wild Rice Blend: A mixture of wild rice and brown rice gives the soup depth and a nutty flavor.

• Carrots: Opt for fresh carrots that are bright orange for sweetness and color.

• Celery: Crisp celery adds crunch and freshness; don’t skimp on these!

• Onion: Use yellow onions for their sweetness; they caramelize beautifully in the pot.

• Garlic: Fresh garlic cloves enhance the aroma and flavor of the soup immensely.

• Chicken Broth: Homemade is best, but store-bought works well if you’re short on time.

• Heavy Cream: The secret to creaminess; use it sparingly for a luscious finish.

• Dried Thyme and Bay Leaves: These spices elevate the flavor profile with their aromatic qualities.

• Salt and Pepper: Essential seasonings to taste; don’t forget to adjust based on your preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Gather Your Ingredients

Start by assembling all your ingredients on the counter. This way, you’ll have everything ready as you cook—no last-minute scrambling!

Cook the Chicken

In a large pot over medium heat, add a splash of oil and cook the chicken breasts until golden brown. This should take about 5-7 minutes per side until they’re no longer pink inside.

Sauté Veggies

Remove the chicken from the pot and set it aside. In that same pot, toss in diced onions, carrots, and celery. Sauté these lovely veggies until they soften—about 5 minutes—and fill your kitchen with delightful aromas.

Add Rice And Broth

Stir in the wild rice blend along with chicken broth. Make sure to scrape up any tasty browned bits from the bottom of the pot. Bring everything to a gentle boil before reducing heat; let it simmer gently for about 30 minutes.

Shred Chicken

While your soup simmers away, shred those perfectly cooked chicken breasts using two forks or your hands—whatever feels right! Toss them back into the pot along with heavy cream for extra richness.

Season To Taste

Finally, season your delicious concoction with thyme, bay leaves, salt, and pepper according to your taste preferences. Allow it to simmer for an additional five minutes before serving hot.

Now sit back and enjoy that warm bowl of Panera chicken and wild rice soup while reveling in all its cozy glory!

Perfecting the Cooking Process

Sauté onions and garlic first, then add chicken broth and rice. Simmer until the rice is tender for the best flavor.

Add Your Touch

Feel free to swap wild rice for brown rice or add in seasonal vegetables like carrots or peas for added nutrition.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stove over low heat, adding a splash of broth if necessary.

Sharing my first attempt at this recipe reminds me of that day my friend declared it “the best soup ever.” I felt like a kitchen rock star, soaking in their compliments.

FAQ

Can I use rotisserie chicken instead of raw?

Absolutely! Using rotisserie chicken saves time and adds extra flavor.

How can I thicken my soup?

Consider adding a cornstarch slurry or cooking longer to reduce liquids.

Is this soup freezer-friendly?

Yes, it freezes well! Store it in portioned containers for easy reheating later.

Print

Creamy Panera Chicken and Wild Rice Soup

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• Author: Ethan Brooks
• Total Time: 1 hour
• Yield: Serves approximately 6

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Description

Warm up with this delightful Panera chicken and wild rice soup, a comforting blend of tender chicken, nutty wild rice, and vibrant vegetables. This creamy dish is perfect for cozy evenings, enveloping you in its savory goodness. Easy to prepare, it will quickly become a family favorite that brings everyone together around the dinner table.

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Ingredients

Scale 1x2x3x

• 3 boneless, skinless chicken breasts (about 1 lb)
• 1 cup wild rice blend
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste

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Instructions

1. In a large pot over medium heat, add a splash of oil and cook the chicken breasts until golden brown (5-7 minutes per side). Remove and set aside.
2. In the same pot, sauté diced onions, carrots, and celery until softened (about 5 minutes).
3. Stir in the wild rice blend and chicken broth; scrape any browned bits from the pot. Bring to a gentle boil then reduce heat and simmer for about 30 minutes.
4. Shred the cooked chicken and return it to the pot along with heavy cream. Stir well.
5. Season with thyme, bay leaves, salt, and pepper; simmer for an additional five minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups (360g)
• Calories: 440
• Sugar: 3g
• Sodium: 820mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 90mg

Keywords: Swap wild rice for brown rice or add seasonal veggies like peas for added nutrition. Store leftovers in an airtight container in the fridge for up to three days; reheat on low heat adding broth if necessary.