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Whip up this creamy Chicken and Wild Rice Soup just like Panera's right in your kitchen. It's hearty and satisfying, awesome for chilly evenings. Save cash by skipping the restaurant. Grab a bowl when you feel like something cozy and tasty.
Irresistible Soup Perks
You can get the same flavors as Panera right at home, using pantry basics you've probably already got handy. The Rice a Roni blend adds a special twist. Choose your favorite pot or a slow cooker—they both get the job done. Even better the next day, so make a big batch.
Must-Haves for Cooking
- Green Onions: These are perfect for tossing on top
- Salt and Pepper: Add till it tastes just right
- Rice a Roni: Use one long grain wild rice box
- Flour: Go with half a cup plain flour
- Chicken: Shred two cooked breasts
- Bay Leaf: Just toss in one
- Dried Oregano: Use half a teaspoon
- Pepper: Sprinkle in half a teaspoon
- Milk: You'll want two cups
- Water: Two cups does it
- Chicken Stock: Pour in four cups
- Garlic: Chop three cloves
- Olive Oil: One spoonful
- Onion: Dice up a medium one
- Celery: Chop half a cup small
- Carrots: Tiny half cup pieces
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Simple Steps to Fix It
- Dish it up:
- Ladle soup into bowls while it's steamy. Throw on green onions if you like.
- Adjust the taste:
- Test a spoonful. Want salt? More pepper? Go for it now. Scoop out the bay leaf.
- Cook the rice:
- Drop in Rice a Roni and spice pack. Let it bubble for 20 minutes so rice softens up.
- Make it thicker:
- Mix the other milk cup with flour in a separate bowl until it’s smooth. Slowly add to your pot, stirring as you go.
- Season & simmer:
- Shake in some pepper, oregano, and toss in the bay leaf. Add your chicken pieces. Let it simmer gently for 15 minutes.
- Add garlic & liquids:
- Toss in garlic. Cook about a minute. Pour in chicken stock, water, and one cup milk.
- Get your veggies cooking:
- Set a large pot on the stove and add oil. Pop in onion, celery, and carrots. Cook until soft—about 10 minutes—and keep an eye to stop any burning.
Why It Tastes Awesome
It's spot-on for that Panera flavor, without the big price tag. Don't leave out the Rice a Roni—it really makes it pop. Milk makes things creamy without weighing it down. Crisp veggies freshen it up. If you can, whip up chicken stock at home—it gives you that extra punch.
Other Cooking Options
Toss everything in the slow cooker or stick with a big stovetop pot—both come out delicious. For slow cooker, leave it for six hours on low. On the stove, you’ll be done in about 45 minutes. Got a Dutch oven? Even better. Want it done quick? Use rotisserie chicken and start at the veggies.
Get Your Stock Right
Good soup comes from great stock. Make your own by simmering chicken bones, water, and veggies. Think three hours on the stove or toss it in the slow cooker overnight. Got store-bought? That's fine for speed, but homemade packs more flavor. Just don’t forget to strain it so the broth stays clear.
Best Pot for the Job
Pick a heavy-bottomed pot to keep everything the same temp. A Dutch oven is top choice if you have one. Make sure your lid fits tight so you hold in steam. Keep stirring the bottom to stop any sticking. Go for a giant pot—rice puffs up and fills it quick.
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How to Nail Every Bowl
Don't rush your veggies—let them get nice and soft for better soup. Chop everything the same so it all cooks even. Be patient; let the rice get the full 20 minutes or you'll bite into hard grains. Want it more thick? Let it simmer lid off. If it’s stiffer than you want, pour a little hot broth in. Keeps in your fridge four days easy, just seal up tight.
Frequently Asked Questions
- → Can I swap brown rice in?
Absolutely! Brown rice works but takes longer—about 45 minutes instead of 20. It lacks wild rice’s cool texture and nuttiness, though. Want a mix? Combine wild and brown! Some folks pre-cook brown rice halfway before adding it. Note: brown rice softens a bit more, so adjust adding times based on preference.
- → How to make it gluten-free?
No problem! Mix 2–3 spoons of cornstarch with some cold water, then stir it in slowly. Rice flour also works—use the same amount. Potato starch creates an extra silky texture. Be sure to check your broth labels for any hidden wheat. Rice is naturally gluten-free, so you’re good there. Just keep stirring gently once thickening starts.
- → Can I use rotisserie chicken?
Go for it! About 2 cups of meat works, and you can mix dark and white types. Toss it in near the end since it's precooked. Save the bones for broth! If your store sells packaged shredded chicken, grab that for a time-saver. Even those precooked chicken strips will do in a pinch.
- → How should I store leftovers?
Pop it in an airtight container while still warm. Fridge it for up to three days. Rice absorbs liquid, so add more broth when reheating. Go low and slow on the stove, stirring occasionally. Microwaving works too—try half power so the cream stays smooth. Don’t let it boil when reheating or it might get a grainy texture.
- → Does this freeze well?
Sure does—up to three months! Cool it completely before packing into freezer-safe boxes or bags. Leave space at the top for expansion. Freezing individual portions makes life simpler later. Thaw in the fridge overnight when ready to eat. Reheat gently and stir to combine. Add extra broth if needed since rice keeps soaking liquid even while frozen. The cream might look odd at first but smooths out with some mixing.
Conclusion
Can’t get enough of this dish? Try a baked casserole version with chicken and rice. Or, if you’re craving something heartier, give chicken pot pie a go. All the same flavors, different twists!