Description

Warm up with this comforting Panera chicken and wild rice soup, featuring tender chicken, wild rice, and a creamy broth infused with fresh herbs. Perfect for chilly evenings or family gatherings, this easy recipe will transport you back to cozy nights filled with laughter.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1.5 lbs), diced
1 cup wild rice blend (pre-cooked)
1 medium carrot, chopped
2 celery stalks, diced
1 medium sweet onion, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 cup heavy cream (or half-and-half)
2 tsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions

Gather ingredients and chop chicken and vegetables.
In a large pot over medium heat, melt butter. Add onion, carrot, celery, and garlic; cook until fragrant.
Add diced chicken to the pot; cook until white on all sides.
Pour in chicken broth and rinsed wild rice blend. Bring to a gentle boil while stirring occasionally.
Reduce heat to low; simmer uncovered for about 30 minutes until rice is tender.
Stir in heavy cream, thyme, and parsley; simmer for an additional 10 minutes.
Adjust seasoning before serving hot in bowls.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 21g
Cholesterol: 75mg

Keywords: For added flavor, use rotisserie chicken instead of raw. If you prefer a vegetarian option, substitute chicken with chickpeas and use vegetable broth. Leftovers can be stored in the refrigerator for up to three days or frozen for later use.