Chicken and Wild Rice Soup

Cozy Up to Chicken and Wild Rice Soup (Panera Copycat Recipe)

So we are on a hunt to eat more vegetables. You may have seen my Chili Recipe with a Kick: Delicious Veggie Loaded Recipe (plus beef- if you want). That was the first of trying to add vegetables to meals we already know and love.

Now that it is wintertime that is a synonym for soup time!

We are working on a beef vegetable soup that I am super excited about. But first, this is our favorite soup!

Chicken and wild rice. To us, it is the best Panera soup, so we had to see if we can copy it.  There are a lot of copycat soup recipes for chicken wild rice soup out there. We researched and ate the warm soup over and over. I hope you love this creamy soup recipe as much as we do! Plus, how to make it in a bread bowl! Next Level for our taste buds!

Check this out if you want to make delicious chicken and wild rice soup at home, but don’t know how.

Chicken and wild rice soup is a popular dish at Panera Bread restaurants. You love it, but you just aren’t in the mood to leave the house but your taste buds want to do the happy dance and eat it!

Use this recipe to make your own chicken and wild rice soup at home. It’s easy!
Don’t forget to read the FAQS below! Make sure to check out what to do if your soup is too thick or not thick enough. We love learning with you!

Crock Pot  Panera Chicken and Wild Rice Soup Recipe (copycat Panera Chicken soup)


• 2 skinless chicken breasts, cooked and shredded or finely diced or use rotisserie chicken

1 bay leaf

• ½ cup celery, diced

• ½ cup carrots, diced

• 3 garlic cloves, minced or more! We love garlic

•  1 medium onion, diced

• 1 cup mushrooms, sliced or diced

• 1 scallion, thinly sliced

• 32 ounces of chicken stock (we used low sodium because the seasoning packet had enough)

• ½ cup all-purpose flour

• 1 4.3-ounce box Rice a Roni Long Grain and Wild Rice + rice seasoning packet

• 1 teaspoon salt

• 1 teaspoon pepper

• ½ teaspoon dried oregano

• 1 teaspoon olive oil

• ¼ cup milk

• ¾ cup heavy cream

• 2 cups water


1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.

2. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary, and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.

3. Remove chicken from the slow cooker and shred (if it isn’t already done), using two forks.

4. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, simmer about 4-5 minutes; season with salt and pepper, to taste.

5. Stir the chicken and milk mixture into the slow cooker.

6. Add scallions to the top. Serve immediately. Enjoy this hearty soup!

Check out our FAQs. Let’s Learn Together!

My soup has thickened too much, what do I do?

If you find that your soup has become too thick, there are a few things you can do to thin it out. First, add more liquid such as broth or water. This can help thin out the soup without diluting the flavor too much. If needed, you can also add a tablespoon of cornstarch to thicken the broth further. Another option is to puree some of the ingredients in the soup with a blender or food processor and adding them back into the pot. You can also remove some of the vegetables or other solid ingredients from the pot and blend them up separately before adding them back in for added texture and flavor. Finally, if all else fails, try adding a bit more butter or cream to give it a thinner consistency without sacrificing taste. With these tips, you should be able to thin out your soup and enjoy it once again!

My soup is too thin, how do I make it thicker with out cornstarch?

There are several methods you can try. First, you can also mash up some potatoes or vegetables like carrots or celery and add them to the soup. These will also absorb some of the liquid as they cook down and make the soup more thick and creamy. Finally, if you want to add a bit of creaminess, try stirring in some cream cheese or sour cream at the end of cooking. This should give it a nice texture while still allowing you to avoid using cornstarch.

For this wild rice blend soup, add more half and half as needed until desired consistency is reached.

Can I use gluten free flour in my soup?

Yes, you can use gluten free flour in your soup. Gluten free flour is made from rice, tapioca, or potato starches and is a great alternative to regular all-purpose flour. It’s also very versatile and can be used to thicken soups, sauces, gravies, and other dishes. With gluten free flour you don’t have to worry about it breaking down during the cooking process and creating lumps or clumps. Additionally, the flavor of gluten free flour won’t alter the flavor of your soup so it’s a great way to make a delicious soup that everyone can enjoy!

How do you make a bread bowl for soup?

Making a bread bowl for soup is a simple and delicious way to enjoy your favorite soup. Start by preheating your oven to 375°F (190°C). Then, select a round loaf of bread that’s large enough to contain all your soup ingredients. Slice off the top of the loaf and pull out the center, leaving about an inch-thick layer of crust on all sides. Place the hollowed-out loaf on a baking sheet and bake for 8-10 minutes until lightly toasted. Finally, fill it with your favorite soup and enjoy! You can also get creative by adding herbs or seasonings to the inside of the loaf before baking it or sprinkling cheese on top for an extra special touch. With this easy recipe, you’ll always have a warm, comforting meal ready in no time.

Why do I have to add the mushrooms later to the soup?

Adding mushrooms to the soup later in the cooking process allows them to maintain their texture and flavor. This is especially important if you are using fresh mushrooms instead of canned or dried. When mushrooms are added earlier in the cooking, they can become soggy, and rubbery, and lose much of their flavor. By adding them at the end of the cooking time, you’ll get a nice bite with a robust flavor that really stands out in the soup. Additionally, adding them towards the end helps preserve their nutritional value because it gives them less time to be exposed to high heat which can degrade some of their nutrients. All in all, adding mushrooms, later on, helps bring out a better texture and flavor that will make your soup stand out.

What is the best way to reheat soup on the stove?

The best way to reheat soup on the stove is to start by pouring it into a pot and bringing it to a boil. Once boiling, reduce the heat and simmer for 10 minutes or until heated through. Stirring occasionally will help ensure even heating throughout the soup. If your soup has become too thick, you can add a little water or broth to thin it out. You may also want to season with salt and pepper if needed. If you are looking for an even faster way to reheat your soup, you can use a double boiler instead of the stove. This will help keep the temperature low while still allowing the soup to heat up quickly without burning. Lastly, when reheating any type of food, always make sure that it reaches an internal temperature of 165 degrees Fahrenheit before consuming. This will help ensure that any bacteria in the food have been destroyed and that your meal is safe to eat.

How long can you keep soup in the fridge and freezer?

Soup is a delicious and convenient meal to have on hand in the fridge, but you need to be aware of how long it can safely stay there. Generally, soup can be kept in the refrigerator for up to 3-4 days. If you’ve made a large batch of soup or if you’ve purchased pre-made soup from the store, it’s best to separate it into smaller containers and put them in the freezer for longer storage. Soup that has been frozen can typically last up to 4 months before it needs to be thrown out. When you’re ready to use your frozen soup, simply thaw it in the refrigerator for 24 hours before reheating and eating. To ensure your soup is safe to eat, make sure you keep an eye on its expiration date and always check for any signs of spoilage before consuming. With proper storage and handling, you can enjoy tasty soups for weeks or even months.

Can I make soup in the instant pot?

Yes, you can make soup in an instant pot! It’s a great way to make a delicious, nutritious meal without having to spend a lot of time in the kitchen. An instant pot is an electric pressure cooker that provides an easy and efficient way of cooking meals. You can use it to quickly create soups that are full of flavor and packed with nutrition. To make soup in the instant pot, you’ll need to add your ingredients, set the timer, and let it do its work. SO check out the instructions for the time.

Depending on the type of soup you’re making, it could be ready within minutes. An added benefit is that since the pressure cooks the ingredients quickly and efficiently, you don’t have to worry about losing any of the nutrients that are often lost during long cooking times. So go ahead and give it a try – your family will love it!

This soup is delicious! I would double the recipe to ensure leftover soup! We LOVE soup and we love Panera, but we also love staying home sometimes, so let’s have the best of both worlds…plus it tastes just like it!

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