Winter is just around the corner, and we all love a dish that's warm, savory and delicious. This Creamy Chicken and Wild Rice Soup will bring the comforting flavors and cozy aromas that instantly make you feel at home. I love Panera's version of this soup, but since I learned how easy and fun this copycat recipe is from my own stovetop, trips to the cafe or takeout are no longer needed!
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When you crave a warm bowl of hearty soup, look no further! We have so many delicious soup recipes to warm you up all season. My favorites are Chicken Noodle Soup, Cheeseburger Soup and Creamy Ham and Potato Soup.
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Why You’ll Love This Chicken and Wild Rice Soup Recipe!
This homemade, hearty, and simple soup is packed with tender, juicy chicken, earthy wild rice, and a rich, creamy broth that wraps you in warmth with every spoonful. Whether you need a comforting meal that tastes like it came from your favorite cafe, or are craving something cozy on a winter night, this easy creamy chicken wild rice soup recipe hits the right spot every time.
This comforting creamy chicken & wild rice soup is a fan favorite for a reason. It's satisfying, tasty and comes together easily on the stovetop!
Here are more reasons to fall in love with this amazing recipe:
- Better than Takeout- It's a Panera copycat that tastes even better when it is homemade.
- Comfort Food- The creamy texture and rich flavor make it the ultimate cozy dinner.
- Simple Ingredients- Basic pantry ingredients and a few veggies are all you need.
- Make-Ahead- It is freezer-friendly, so you can always have a bowl ready when craving something cozy hits.
Equipment Needed
- Soup pot or large Dutch oven
- Spoon and ladle
- Cutting board and sharp knife
- Measuring spoons or cups
- Meat thermometer
Key Ingredients
Chicken breast - skinless and boneless chicken breast keeps this soup lean and protein-packed. For convenience, you can also use leftover rotisserie chicken.
Wild rice - the chewy texture and nutty flavor of wild rice give the soup heartiness and depth.
Vegetables - celery, carrots, and onions create a flavorful base and balance the richness of the cream.
Flour and butter - the classic combination that thickens the broth and gives the soup its creamy consistency.
Heavy cream - adds velvety richness to this creamy chicken soup. You can swap half-and-half for a lighter version.
Herbs and seasonings - thyme, Italian seasoning, bay leaves, seasoned salt- infuse the broth with aromatic warmth and balance the overall flavor.
Step-Step-Instructions
Start by heating olive oil in a large pot over medium heat. Season the chicken breast with salt and pepper, then sauté for 4 to 5 minutes on each side, until cooked through or to 165°F. Remove and set aside.
Using the same pot, melt the butter, then add the onion, celery, and carrots. Sauté for about 2 minutes to soften.
Sprinkle in the flour and stir for 1 minute to remove the raw flour taste. Add thyme, Italian seasoning, bay leaves, salt, and pepper.
Pour in the chicken broth and wild rice. Stir well, bring to a boil, then reduce to a simmer. Cook for about 15 minutes, stirring occasionally to keep the rice from sticking.
While the rice simmers, chop or shred the chicken. Add it back into the pot. Continue cooking until the rice is tender.
Remove from heat and stir in the heavy cream for that signature, creamy chicken-and-wild-rice soup flavor from Panera. Garnish with parsley and serve warm.
Make Ahead
This creamy chicken and wild rice soup is perfect for meal planning. You can easily prepare the components in advance and store them separately. It will save you time.
- Cook the chicken ahead of time, chop or shred it, and refrigerate it for up to 2 days.
- Dice the onion, carrots, and celery and keep them in an airtight container until you're ready to cook.
- You can also cook the soup without the cream a day ahead and reheat it on the stovetop, and mix in the cream before serving to achieve the fresh and comforting creamy chicken and wild rice flavor.
This make-ahead technique helps the flavors develop even more, which gives you a hearty, rich soup that definitely tastes better the next day!
Storage
This comforting chicken and wild rice soup stores well. It can be stored in the refrigerator for up to 4 days. The rice tends to absorb more liquid over time, so you can add broth and cream when reheating. You can also freeze it for up to 2 months without the cream; add the cream when reheating to achieve the best consistency.
Expert Tips
- Use cooked or rotisserie chicken for a quicker meal and added flavor.
- Stir often to prevent rice from sticking to the bottom of the pot.
- Add the cream last after removing the pot from the stove to avoid curdling.
- Use half-and-half instead of heavy cream for a lighter version.
- Swap the chicken for mushrooms and use vegetable broth to make it vegetarian-friendly.
This copycat Panera Creamy Chicken and Wild Rice soup proves that comfort food doesn't have to be complicated. It's creamy, loaded with cozy flavors that make every spoonful feel like a warm hug, and easy to make!
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Creamy Chicken and Wild Rice Soup
Ingredients
- 1 tablespoon olive oil
- 2 4-6 ounce boneless skinless chicken breast
- pinch of salt and pepper
- 3 tablespoons unsalted butter
- ½ cup yellow onion, diced
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 3 tablespoons all-purpose flour
- ½ teaspoon dried thyme leaves
- ½ teaspoon Italian seasoning
- ¼ teaspoon seasoned salt
- ½ teaspoon pepper
- 2 bay leaves
- 5 cups chicken broth
- 1 cup wild rice
- ¾ cup heavy cream
- parsley to garnish, optional
Instructions
- Heat a large Dutch oven or pot over medium heat. Season the chicken breast with a pinch of salt and pepper. Add the olive oil and sauté the chicken breast for 4-5 minutes per side or until the temperature reaches 165℉ when checked with a meat thermometer. Remove chicken from pot and set aside.
- In the same pot add the butter and melt. Add the chopped onion, celery and carrots to the pot and sauté for 2 minutes to soften. (They will cook in the liquid with the rice.)
- Add the flour to the pot and cook for 1 minute to remove the raw flour taste. Add the thyme leaves, Italian seasoning, seasoned salt, pepper and bay leaves.
- Pour in the chicken broth and the wild rice. Stir to combine. Bring the pot to a boil and then reduce heat to simmer. Stir frequently to keep the rice from sticking to the bottom of the pot. The rice will take about 15 minutes to cook.
- While the rice is cooking, chop or shred the cooked chicken breast. Add to the pot while the rice is still simmering.
- When the rice is tender remove the pot from heat and stir in the heavy cream. Garnish with fresh parsley if desired and serve.
Cheryl
Am I blind? I don't see wild rice included in the ingredient list? Would like to make this, but would like the quantity of rice you use. Thanks!
Mariia Eretnova
Cheryl, you are NOT blind! So sorry!! Somehow it slipped through cracks. It is 1 cup of wild rice.
Mariia, Bobbie's website helper