Picture a steaming bowl of Panera Chicken and Wild Rice Soup, where each spoonful offers the comforting aroma of herbs mingling with savory chicken and hearty rice.
This cozy classic is incredibly easy to make, wrapping you in warmth and satisfaction.
As the ingredients simmer together, they transform into a rich and creamy delight, perfect for any chilly day.
Let’s bring this comforting dish to life in your kitchen.
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup wild rice blend
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 tablespoon fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Panera Chicken and Wild Rice Soup, follow this timeline:
- Reading & Gathering Ingredients (5 minutes)
- Spend the first 5 minutes reading through the recipe and gathering all the necessary ingredients and equipment.
- Prep Work (15 minutes)
- Dice the onion, carrot, and celery.
- Mince the garlic.
- Shred the cooked chicken.
- Measure out the spices and wild rice blend.
- Cooking (45 minutes)
- 0:00 – Heat olive oil in a large pot over medium heat.
- 0:01 – Add diced onion, carrot, and celery to the pot and sauté for about 5 minutes until softened.
- 0:06 – Stir in minced garlic and cook for another 1 minute.
- 0:07 – Pour in the chicken broth and bring to a boil.
- 0:10 – Add shredded chicken, wild rice, thyme, rosemary, salt, and black pepper.
- 0:11 – Reduce heat to low, cover, and let it simmer for 45 minutes until the rice is fully cooked.
- Final Steps (5 minutes)
- 0:56 – Stir in heavy cream and heat through for an additional 5 minutes.
- 1:01 – Remove from heat and let the soup rest for 5 minutes before serving.
- 1:06 – Garnish with fresh parsley before serving.
Extra Tips:
- If you choose to add a splash of white wine or thicken the soup with cornstarch, adjust the timeline accordingly.
- Consider using the simmering time to clean up your workspace or prepare any additional garnishes or sides.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, carrot, and celery to the pot and sauté until softened, about 5 minutes.
Stir in the garlic and cook for another 1 minute.
Pour in the chicken broth and bring the mixture to a boil.
Add the shredded chicken, wild rice, thyme, rosemary, salt, and black pepper to the pot.
Reduce the heat to low, cover, and simmer for 45 minutes until the rice is fully cooked.
Stir in the heavy cream and let the soup heat through for an additional 5 minutes.
Remove the pot from heat and let the soup rest for 5 minutes before serving.
Garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Serve the soup with a side of crusty bread to soak up the delicious broth.
- Side Salad: Pair with a light green salad for a revitalizing contrast to the creamy soup.
- Cheese Platter: Complement the soup with a small cheese platter featuring a variety of cheeses.
- Roasted Vegetables: Add a side of roasted vegetables for an extra dose of flavor and nutrients.
- Grilled Sandwich: Enjoy with a grilled cheese sandwich for a comforting and satisfying meal.
Storage
To store Panera Chicken and Wild Rice Soup, allow it to cool completely.
Then transfer to airtight containers.
Refrigerate for up to 3 days.
Or freeze for up to 3 months.
Freezing
To freeze Panera Chicken and Wild Rice Soup, let it cool completely.
Portion it into airtight containers, and label with the date.
Thaw in the refrigerator before reheating gently on the stove.
Reheating
To reheat Panera Chicken and Wild Rice Soup, use low heat on the stove.
Stir occasionally.
Alternatively, microwave in a covered, microwave-safe dish.
Stir halfway through for even heating.
Enjoy!
Final Thoughts
Panera Chicken and Wild Rice Soup is a comforting dish perfect for any season. Its rich flavors and creamy texture make it a favorite among soup lovers.
With a prep time of just 20 minutes and a cook time of 45 minutes, it’s relatively quick to prepare.
The use of heavy cream adds a luxurious touch, while the herbs provide a delicate aroma.
Consider enhancing the flavor by using homemade chicken broth or adding a splash of white wine.
For a heartier version, add vegetables like mushrooms or spinach. Adjust the seasoning according to your taste.
Enjoy this delicious soup with a sprinkle of fresh parsley for an added burst of freshness.
Frequently Asked Questions
Can I Use a Different Type of Rice in the Soup?
You can certainly swap the wild rice for another type, like basmati or jasmine. However, expect a different texture and flavor. Wild rice adds a nutty, earthy note, while others might bring a softer, more fragrant profile.
Is This Soup Gluten-Free?
You’ll find that this soup’s gluten-free status hinges on the wild rice blend. Guarantee it’s pure wild rice, avoiding any blends with gluten-containing grains. The creamy texture and aromatic herbs create a comforting, gluten-free experience.
Can I Substitute the Heavy Cream With a Dairy-Free Alternative?
You can substitute heavy cream with coconut milk or almond milk for a dairy-free version. These alternatives offer a creamy texture, though coconut milk adds a subtle sweetness. Taste and adjust the seasoning to balance flavors.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, replace chicken with chickpeas for protein and use vegetable broth instead of chicken broth. Enhance flavors with umami-rich mushrooms. You’ll create a warm, hearty dish bursting with earthy aromas and comforting textures.
What Are Some Recommended Side Dishes to Serve With This Soup?
Pair your soup with a crusty baguette for texture contrast, or enjoy a crisp green salad with vinaigrette to balance the richness. Roasted vegetables add depth, while a light fruit sorbet cleanses your palate beautifully.
Panera Chicken and Wild Rice Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups cooked chicken shredded
- 1 cup wild rice blend
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 tablespoon fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrot, and celery to the pot and sauté until softened, about 5 minutes.
- Stir in the garlic and cook for another 1 minute.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the shredded chicken, wild rice, thyme, rosemary, salt, and black pepper to the pot.
- Reduce the heat to low, cover, and simmer for 45 minutes until the rice is fully cooked.
- Stir in the heavy cream and let the soup heat through for an additional 5 minutes.
- Remove the pot from heat and let the soup rest for 5 minutes before serving.
- Garnish with fresh parsley before serving.
Notes
