Creamy Chicken and Wild Rice Soup Recipe (Panera Copycat)
A bowl of creamy chicken and wild rice soup, warm and steaming while the world is cold outside… is there anything more cozy??
Ingredients
- 3 tablespoons unsalted butter
- 2 medium carrots sliced (approximately 1 cup)
- 2 stalks celery sliced (approximately 1 cup)
- 1 medium yellow onion diced (approximately 1 cup)
- 4 cups chicken stock 32 ounces
- 2 cups heavy cream 16 ounces
- 1 teaspoon black pepper
- 1/2 teaspoon salt plus more to taste
- 3 boneless skinless chicken breasts, cooked and diced (approximately 3 cups)
- 6 ounces Uncle Ben's wild rice with the seasoning packet 1 box
- 3 tablespoons chopped fresh parsley plus more for garnish
Instructions
- Melt Butter: In a dutch oven or heavy-bottom pot, melt the butter over medium heat.
- Saute Vegetables (Approx. 5 minutes): Add the sliced carrots, celery, and diced onions. Saute until the onions have softened and are translucent.
- Add Liquid and Seasoning: To the dutch oven, add the chicken stock, heavy cream, salt, pepper, and diced chicken. Stir to combine.
- Bring to a Boil: Over medium heat, bring the soup to a boil, and stir in the uncooked wild rice along with the seasoning packet.
- Simmer (Approx. 20 minutes): Reduce the heat to medium-low and simmer for 20 minutes or until the rice has cooked and the soup has thickened. Maintain a gentle simmer.
- Stir in Parsley: Remove the soup from the heat and stir in the chopped parsley.
- Serve: Serve the hot soup and garnish with additional parsley if desired. Enjoy!
Notes
This creamy chicken and wild rice soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
When reheating the soup, you may need to add a splash of chicken stock or water to thin it out if it thickens upon refrigeration.
Feel free to customize the soup by adding other vegetables such as peas or mushrooms.
If you prefer a lighter version, you can use half-and-half or whole milk instead of heavy cream.
Nutrition
Serving: 1 | Calories: 561cal | Carbohydrates: 33g | Protein: 23g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 146mg | Sodium: 529mg | Sugar: 7g | Fiber: 3g | Calcium: 83mg | Iron: 1mg