I still remember the first time I tried Panera Chicken Wild Rice Soup. It was a drizzly afternoon, and I was on my way home from the grocery store, chilled to the bone. I popped into Panera for something warm, and that first spoonful felt like wrapping up in a soft blanket. Ever since, I’ve been making my own version at home—something simple, hearty, and just creamy enough to feel like a treat without being too heavy.
How to Make Panera chicken wild rice soup
Step 1: Build the Flavor Base
I like to start with a classic trio—½ cup each of finely diced carrots and celery, and one medium onion. These go into a 6-quart Dutch oven with a teaspoon of olive oil. Let them cook over medium heat for about 10 minutes, just until the onions turn soft and translucent. This slow simmer lays the foundation for the soup’s savory depth.
Next comes the garlic—three cloves, minced and stirred in just long enough to bloom their aroma. Then I pour in 32 ounces of chicken stock, 2 cups of water, and one cup of milk. It already smells like something special.
Once the liquids are in, I add in a ½ teaspoon of black pepper, ½ teaspoon of dried oregano, and one bay leaf, along with two large cooked and shredded chicken breasts. Let everything come together in a gentle simmer for about 15 minutes.
Step 2: Creamy Finish and Wild Rice Magic
While the soup simmers, I whisk together the remaining 1 cup of milk with ½ cup of all-purpose flour until it’s smooth and lump-free—this mixture will thicken our broth to just the right level of creamy. Pour it slowly into the pot while whisking, and keep stirring until it blends in.
Now it’s time for the star: a 4.3-ounce box of Rice-a-Roni Long Grain and Wild Rice, seasoning packet included. Stir it in and let the soup simmer for about 20 minutes more, until the rice is tender and the flavors are cozy and blended.
Before serving, I taste and adjust with a bit more salt and pepper as needed. Ladle into bowls and top with a sprinkle of chopped scallions for that fresh, bright bite.
Why This Recipe Works
This Panera chicken wild rice soup works so well because it balances flavor, texture, and ease. Sautéing the onions, carrots, and celery creates a rich base, while the wild rice blend adds heartiness and that signature nutty bite. Using a flour and milk mixture makes the soup creamy without feeling too heavy—a trick I rely on often.
Plus, the Rice-a-Roni wild rice and seasoning packet bring in savory depth without extra effort. Every spoonful has tender chicken, cozy broth, and just the right touch of herbs.
Expert Tips
- Dice the veggies small: Cutting the carrots, celery, and onion into fine pieces helps them soften quickly and blend smoothly into the soup. It also makes each spoonful feel balanced.
- Use pre-cooked chicken: I often use leftover rotisserie chicken to save time. Just shred it up and add it during the simmering step for extra convenience and flavor.
- Whisk the flour and milk well: To avoid lumps, I always whisk the flour and cold milk in a separate bowl until completely smooth before adding it to the pot.
- Stir occasionally while simmering: This helps keep the rice from sticking to the bottom and ensures even cooking.
- Garnish right before serving: Fresh scallions or a sprinkle of cracked pepper brighten the soup and add a bit of texture right at the end.
Make Ahead & Freezing Instructions
This creamy chicken rice soup is a great make-ahead option, especially for busy weeks or cozy weekends.
Make Ahead: Prepare the soup up to 3 days in advance and store it in an airtight container in the fridge. The flavors actually deepen as it rests, making leftovers even better. Reheat gently on the stovetop over medium-low heat, adding a splash of milk or chicken stock if it thickens too much.
Freezing: If planning to freeze, cook the soup without the milk and flour mixture. Let it cool completely, then store in freezer-safe containers for up to 2 months. When ready to serve, thaw overnight in the fridge, reheat, and stir in the milk-flour mixture during the final simmer. This keeps the texture creamy and smooth.
Storage Tips: Store any leftovers in the fridge for up to 4 days. Avoid boiling when reheating to preserve the creamy texture.
Serving Suggestions & Variations
This Panera chicken wild rice soup makes a cozy centerpiece for any meal, but it’s also easy to dress up or down depending on the occasion.
Serving Ideas:
- Pair with a slice of crusty sourdough or a soft dinner roll for dipping.
- A side salad with vinaigrette adds a refreshing contrast.
- For a heartier meal, serve it alongside a grilled cheese or turkey sandwich.
Variations:
- Dairy-Free: Use oat milk or unsweetened almond milk and swap the flour with a gluten-free blend or cornstarch slurry.
- Add mushrooms: Stir in some sliced baby bellas with the veggies for a more earthy, savory flavor.
- Spice it up: Add a pinch of red pepper flakes or a dash of cayenne for gentle heat.
- Veggie boost: Toss in spinach or kale during the last few minutes of simmering for added greens.
This creamy chicken rice soup adapts beautifully, whether it’s for a simple weeknight dinner or a comforting dish to share at a potluck.
Common Mistakes & How to Fix Them
Even a simple, cozy dish like creamy chicken rice soup can run into a few bumps along the way. Here are the most common ones I’ve come across—plus how to fix them:
- The soup is too thick: This can happen as the rice continues to absorb liquid. Just stir in a splash of milk or chicken broth while reheating until it loosens up to the desired consistency.
- The soup is too thin: If the broth doesn’t thicken enough, it may be due to the flour not blending smoothly. Simmer a little longer uncovered, or make a quick slurry with 1 tablespoon flour and 2 tablespoons cold milk, then whisk it in and heat until thickened.
- Rice is undercooked or too firm: Wild rice takes time! If it’s still too chewy, let the soup simmer a bit longer. Add a splash of liquid if needed to keep it from getting too thick.
- Chicken is dry or rubbery: This usually happens if the chicken cooks too long. I prefer using pre-cooked chicken and adding it late in the process to keep it tender.
- Soup tastes bland: A pinch more salt, a twist of pepper, or even a squeeze of lemon can wake everything up. Don’t forget the seasoning packet from the rice blend—it adds a lot of flavor!
Recipe FAQs
How many calories are in Panera chicken and wild rice soup?
This homemade version has about 186 calories per serving, which is a lighter take compared to Panera’s restaurant portion.
How many calories in a cup of chicken wild rice soup?
Roughly 180 to 190 calories, depending on ingredients and serving size.
Is Panera chicken noodle soup high in sodium?
Yes, Panera’s version tends to be on the higher side for sodium. Making it at home allows for better control over salt levels.
I hope this Panera chicken wild rice soup brings as much warmth and comfort to your table as it has to mine. It’s one of those recipes that always feels right—whether the weather’s chilly, the week is long, or dinner just needs to be easy and nourishing.
From the creamy broth to the hearty rice and tender chicken, each bite feels like a little moment of care. And the best part? It’s so simple to make again and again.
Thanks for spending a bit of time in the kitchen with me today. I’d love to hear how it turns out!
More Soup Recipes:
- Coffee Soup
- Mock Turtle Soup
- Grandma’s chicken noodle soup
- Gluten-Free Chicken Noodle Soup
- Spicy Chicken Noodle Soup Recipe
Panera Chicken Wild Rice Soup
Ingredients
- 1 teaspoon olive oil
- ½ cup carrots, finely diced
- ½ cup celery, finely diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 32 ounces chicken stock
- 2 cups water
- 2 cups milk divided
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 bay leaf
- 2 large chicken breasts, cooked and shredded rotisserie chicken works well
- ½ cup all-purpose flour
- 4.3 ounces Rice-a-Roni Long Grain and Wild Rice mix seasoning packet included
- chopped scallions for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add carrots, celery, and onion. Sauté for about 10 minutes until softened and translucent.
- Stir in garlic and cook for another minute until fragrant.
- Add chicken stock, water, and 1 cup of milk. Stir in black pepper, oregano, and bay leaf.
- Add shredded cooked chicken to the pot. Simmer for 15 minutes to meld the flavors.
- In a small bowl, whisk together remaining 1 cup of milk with the flour until smooth and lump-free.
- Slowly pour the milk-flour mixture into the soup, whisking constantly to avoid lumps. Stir to combine.
- Add the Rice-a-Roni wild rice mix along with the seasoning packet. Simmer for another 20 minutes or until rice is tender and soup is thickened.
- Remove the bay leaf. Taste and adjust salt and pepper as needed.
- Ladle into bowls and top with chopped scallions before serving.
