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Copycat Panera Chicken Wild Rice Soup Recipe (Better Than Takeout)

Copycat Panera Chicken Wild Rice Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 1 tbsp olive oil for sautéing
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup yellow onion diced
  • 2 cloves garlic minced
  • 6 cups chicken broth low sodium preferred
  • 1 box Long Grain & Wild Rice mix 6 oz box, keep the seasoning packet
  • 2 cups cooked chicken shredded or diced (rotisserie works well)
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper plus more to taste
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk or half-and-half for extra creaminess

Instructions
 

  • In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for 5-7 minutes until the vegetables soften. Add the minced garlic and cook for 1 more minute until fragrant.
  • Pour in the chicken broth, the rice blend, the contents of the rice seasoning packet, the cooked chicken, dried thyme, and black pepper. Stir well to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender.
  • While the soup simmers, prepare the roux. In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and golden (do not burn).
  • Slowly whisk the milk into the butter and flour mixture a little at a time to prevent lumps. Continue whisking and cooking until the mixture thickens into a creamy white sauce (about 3-4 minutes).
  • Pour the creamy white sauce into the large soup pot with the rice and chicken. Stir gently to combine.
  • Simmer the combined soup for another 5-10 minutes uncovered, allowing it to thicken and the flavors to meld. Taste and adjust salt and pepper if needed before serving.