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Homemade Chicken and Wild Rice Soup (Better Than Panera)

Homemade Chicken and Wild Rice Soup - featured image
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A rich and creamy chicken and wild rice soup with deep, layered flavor and perfectly tender wild rice. Better than Panera’s version, this comforting soup is made with simple, real ingredients and is perfect for cold weather.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup uncooked wild rice blend
  • 3 medium carrots, diced
  • 3 ribs celery, diced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 6 cups low sodium chicken broth
  • 1 cup half-and-half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the wild rice: In a medium saucepan, combine 1 cup wild rice blend with 2 1/2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until tender. Drain any excess water and set aside.
  2. Season and cook the chicken: Pat chicken breasts dry, season with salt and pepper. In a large Dutch oven, heat 1 tablespoon butter over medium-high heat. Cook chicken 5-6 minutes per side until golden and cooked through (165°F). Remove and shred with two forks.
  3. Sauté the aromatics: In the same pot, melt remaining 3 tablespoons butter over medium heat. Add onion, carrots, and celery; cook 6-8 minutes until softened. Add garlic and cook 1 minute until fragrant.
  4. Build the roux: Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out raw flour taste.
  5. Add broth and seasonings: Slowly pour in chicken broth while whisking. Add thyme, rosemary, and bay leaves. Bring to a gentle boil, then reduce heat to low and simmer 10 minutes, stirring occasionally.
  6. Add chicken and rice: Stir in shredded chicken and cooked wild rice. Simmer 10-15 minutes to meld flavors. Adjust salt and pepper.
  7. Finish with cream: Reduce heat to lowest setting. Slowly stir in half-and-half. Heat gently for 5 minutes without boiling.
  8. Final touch: Remove bay leaves. Adjust seasoning. Ladle into bowls and garnish with fresh parsley.

Notes

Cook the wild rice separately to avoid mushiness. Do not skip the roux; it gives the soup its velvety body. Add dairy on low heat to prevent curdling. Season in layers for best flavor. The soup tastes even better the next day. For freezing, freeze before adding half-and-half.

Nutrition

Keywords: chicken and wild rice soup, Panera copycat, creamy chicken soup, wild rice soup, homemade soup, comfort food, fall soup, winter soup

Find it online: https://flurpchef.com/homemade-chicken-and-wild-rice-soup-better-than-panera/