When the chilly weather sets in, there’s nothing better than curling up with a warm bowl of hearty soup. One of the most beloved comfort foods is Panera Bread’s Cream of Chicken Wild Rice Soup. This soup is rich, creamy, and packed with the perfect balance of flavors that make it feel like a hug in a bowl. With tender chicken, chewy wild rice, fresh vegetables, and a velvety, creamy base, it’s easy to see why this recipe has become a fan favorite.
But here’s the best part: you don’t need to leave the house or wait in line to get your fix. You can recreate this delicious soup right in your own kitchen! Whether you’re planning for a cozy family dinner, a crowd-pleasing meal for friends, or just something to brighten your week, making this soup at home is a fantastic choice. The beauty of this recipe is not only its comforting taste but also its versatility-you can adjust the ingredients to suit your preferences or dietary restrictions.
Let’s dive deep into how you can bring the magic of Panera’s Cream of Chicken Wild Rice Soup into your home.
Panera Bread Cream Of Chicken Wild Rice Soup Recipe
This soup recipe is simple yet packed with layers of flavor. By using quality ingredients and taking the time to allow the flavors to develop, you can achieve a soup that’s just as satisfying as what you’d find at Panera Bread. Let’s break down everything you need to make this creamy, delicious soup.
Ingredients Needed
For this recipe, you’ll want to gather a variety of ingredients that come together to create a rich and satisfying soup. Here’s what you’ll need:
- Chicken: 2 cups of cooked, shredded chicken (use rotisserie chicken or leftover chicken for convenience)
- Wild Rice: 1 cup of wild rice (this is the star ingredient, bringing a nutty flavor and chewy texture)
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Vegetables
- 1 medium onion (diced)
- 1 cup of carrots (diced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
- Broth: 4 cups of chicken broth (a rich, flavorful base is essential)
- Cream: 1 cup of heavy cream (for that luscious, creamy texture)
- Butter: 2 tablespoons of unsalted butter (for sautéing and flavor)
- Flour: 2 tablespoons of all-purpose flour (to thicken the soup)
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Herbs & Seasonings
- 1/2 teaspoon of dried thyme
- Salt and pepper to taste
- 1 bay leaf (optional, but adds depth)
- A pinch of nutmeg (optional, adds a subtle warmth)
- Parsley: Fresh parsley for garnish (optional, but adds a nice burst of color)
Cooking Instructions
Now that we have all our ingredients, let’s dive into the step-by-step cooking instructions:
- Prepare the Wild Rice: Start by rinsing your wild rice under cold water to remove any excess starch. Then, cook the wild rice according to the package instructions. Wild rice generally takes longer to cook than white rice, so plan for about 45 minutes to get it tender. Set it aside once cooked.
- Sauté the Vegetables: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onions, carrots, and celery, sautéing them until they become soft and fragrant, about 5-7 minutes. Add the minced garlic and cook for another minute until the garlic is aromatic.
- Create the Roux: Sprinkle the 2 tablespoons of flour over the sautéed vegetables, stirring constantly to avoid lumps. This will form a roux that helps thicken the soup. Let it cook for about 1-2 minutes to get rid of the raw flour taste.
- Add the Broth and Simmer: Slowly pour in the 4 cups of chicken broth while stirring to keep the mixture smooth. Bring it to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
- Add the Chicken and Rice: Once your broth is simmering, add the cooked, shredded chicken and the wild rice. Stir everything together, making sure the rice and chicken are evenly distributed.
- Incorporate the Cream: Pour in the heavy cream, stirring until well combined. Let the soup continue to simmer for an additional 10 minutes, giving it time to thicken and develop its creamy texture.
- Season and Finish: Add salt, pepper, thyme, and a bay leaf (if using). Taste the soup and adjust the seasonings if necessary. For an extra kick, add a pinch of nutmeg for warmth and complexity.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve it hot with a side of crusty bread or crackers for dipping.
Ingredient Insights
- Wild Rice: Wild rice is actually not a type of rice but a grass, and it has a distinctive nutty flavor and chewy texture. It absorbs the flavors of the broth and cream beautifully, making it a crucial component of this soup. Wild rice also brings a wealth of nutrients, including fiber, antioxidants, and protein, making it a healthier option compared to regular rice.
- Chicken: The shredded chicken is essential for adding protein and heartiness to the soup. Using rotisserie chicken makes this recipe even easier, saving you time while still delivering a rich chicken flavor. Plus, it’s a great way to repurpose leftover chicken from other meals.
- Cream: The heavy cream is what gives the soup its signature creamy texture and rich mouthfeel. For a lighter version, you can substitute half-and-half or milk, though the soup won’t be quite as velvety.
- Broth: Homemade chicken broth would give the soup the best depth of flavor, but store-bought broth works perfectly fine in a pinch. If you want to add a little extra flavor, try using bone broth, which adds a richer taste.
Expert Tips
- Don’t Rush the Roux: The roux (flour and butter mixture) is what gives the soup its creamy consistency, so make sure to cook it long enough to eliminate the raw flour taste. However, don’t cook it too long that it burns. Just 1-2 minutes is perfect.
- Use Rotisserie Chicken: To save time, rotisserie chicken is a game-changer. It adds so much flavor with minimal effort and the chicken is already perfectly cooked.
- Let the Soup Rest: After cooking, let the soup sit for 10-15 minutes. This will allow the flavors to intensify and make the soup even better when reheated.
- Adjust Thickness: If your soup is too thick, just add a little more broth or cream to reach the consistency you like. If it’s too thin, let it simmer a bit longer to reduce.
- For a Healthier Twist: Try substituting the heavy cream with coconut milk or Greek yogurt for a lighter, dairy-free version that still has a creamy texture.
Recipe Variations
While this soup is already incredible as is, there are plenty of ways you can switch things up based on your tastes or dietary needs:
- Vegetarian Version: Skip the chicken and use vegetable broth. Add more vegetables like mushrooms or spinach to keep the soup hearty and flavorful.
- Dairy-Free Option: Swap the heavy cream for coconut milk or almond milk, and use a plant-based butter to make it dairy-free.
- Spicy Kick: If you like a little heat, add a pinch of cayenne pepper or some red pepper flakes to give the soup a bit of a spicy edge.
- Add More Veggies: You can always toss in more vegetables like peas, corn, or even kale to boost the nutritional value and make the soup more colorful.
Final Words
Panera Bread’s Cream of Chicken Wild Rice Soup is a comforting classic that checks all the boxes: rich, creamy, flavorful, and perfect for any occasion. Whether you’re looking for something to warm you up during the colder months or you just want a bowl of something satisfying, this recipe is a winner.
Plus, by making it at home, you’re not only getting a fresher, more customizable version, but you’re also saving time and money. With a handful of ingredients and some simple steps, you can recreate this restaurant favorite right in your kitchen, and your family and friends will love it.
FAQs
What Are The Main Ingredients In The Panera Bread Cream Of Chicken Wild Rice Soup Recipe?
The main ingredients in the Panera Bread cream of chicken wild rice soup recipe include chicken breast, wild rice, carrots, celery, onions, garlic, chicken broth, heavy cream, butter, flour, and seasonings such as thyme, salt, and pepper.
Can I Make The Panera Bread Cream Of Chicken Wild Rice Soup Recipe In A Slow Cooker?
Yes, you can make the soup in a slow cooker. Start by sautéing the vegetables and chicken, then add them along with the broth and seasonings to the slow cooker. Cook on low for 6-7 hours, adding the cream and rice towards the end of the cooking time.
What Kind Of Wild Rice Should I Use For Panera Bread’s Cream Of Chicken Wild Rice Soup?
For this recipe, it’s best to use long-grain wild rice or a wild rice blend. Wild rice has a unique texture and flavor that pairs perfectly with the creamy broth of the soup.
Can I Substitute The Heavy Cream In The Panera Bread Cream Of Chicken Wild Rice Soup Recipe?
Yes, you can substitute the heavy cream with half-and-half, whole milk, or a plant-based cream alternative like coconut cream or almond milk. Keep in mind that substitutions may alter the richness and texture of the soup.
How Can I Make The Panera Bread Cream Of Chicken Wild Rice Soup Recipe Gluten-free?
To make the soup gluten-free, substitute the flour used for the roux with a gluten-free flour blend or cornstarch. Ensure that the chicken broth and other ingredients are labeled gluten-free.
How Long Will The Panera Bread Cream Of Chicken Wild Rice Soup Keep In The Refrigerator?
The soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stove or in the microwave, adding extra broth or cream if the soup has thickened too much.
Can I Freeze The Panera Bread Cream Of Chicken Wild Rice Soup?
Yes, this soup can be frozen, but it’s best to freeze it before adding the cream. After cooking, let the soup cool, then transfer it to an airtight container. Add the cream when reheating after defrosting.
What Can I Serve With Panera Bread Cream Of Chicken Wild Rice Soup?
This soup pairs wonderfully with a side of fresh bread, such as a baguette or sourdough. You could also serve it with a simple salad for a light meal or a grilled cheese sandwich for a comforting combination.
How Can I Adjust The Consistency Of The Panera Bread Cream Of Chicken Wild Rice Soup?
To adjust the consistency, you can either add more broth for a thinner soup or cook the soup longer to reduce the liquid and make it thicker. If you want to thicken the soup quickly, you can make a cornstarch slurry and stir it in.
What Is The Best Way To Cook The Chicken For The Panera Bread Cream Of Chicken Wild Rice Soup?
The best way to cook the chicken is to either poach it in the broth until cooked through or sauté it in a pan until browned and cooked. You can then shred or dice the chicken before adding it to the soup.