Print

Lighter Copycat Panera Chicken and Wild Rice Soup

lighter copycat Panera chicken and wild rice soup - featured image
Print Recipe

A lighter, healthier version of the classic Panera chicken and wild rice soup, made with simple pantry ingredients and a creamy broth without heavy cream. Perfect for a cozy night in or meal prep.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (about 2 medium)
  • 1 cup wild rice blend (uncooked)
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. In a small saucepan, combine 1 cup wild rice blend with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until tender. Drain excess water and set aside.
  2. While rice cooks, melt 2 tablespoons unsalted butter in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until softened and onion is translucent.
  3. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle 1/4 cup all-purpose flour over vegetables and stir constantly for 1 minute to cook out raw flour taste.
  4. Slowly pour in 2 cups whole milk while whisking continuously. Whisk until smooth and slightly thickened, about 2-3 minutes.
  5. Pour in 6 cups low-sodium chicken broth, add fresh thyme and bay leaf. Stir well, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce heat to low.
  6. Nestle chicken breasts into the simmering broth. Cover and cook for 20-25 minutes until chicken is cooked through (internal temperature 165°F).
  7. Remove chicken from pot and let rest for 2 minutes. Shred into bite-sized pieces using two forks.
  8. Return shredded chicken to pot. Add cooked wild rice. Stir to combine and simmer for 5-10 minutes to meld flavors.
  9. Season with salt and black pepper to taste. Remove bay leaf. Ladle into bowls and garnish with fresh parsley if desired.

Notes

Cook rice separately to prevent mushy texture. Use low-sodium broth to control salt level. Let soup rest 15-20 minutes before serving for deeper flavor. If soup thickens too much, stir in extra broth or milk when reheating.

Nutrition

Keywords: chicken and wild rice soup, Panera copycat, healthy soup, creamy chicken soup, comfort food, meal prep soup

Find it online: https://bakebelle.com/lighter-copycat-panera-chicken-and-wild-rice-soup/