Panera Bread Chicken Wild Rice Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
254 kcal
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Course
Main Course, Soup
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Cuisine
American
Panera Bread Chicken Wild Rice Soup
Description
This soup begins by boiling chicken breasts in chicken broth, then stirring in a mix of long grain and wild rice to simmer off heat until tender. Meanwhile, diced onion, carrot, and celery are sautéed with salt and pepper, then incorporated into a roux by gradually adding flour and cooking until thickened. Heavy cream is whisked in to produce a creamy base.
The creamy mixture is added back into the pot with the chicken and rice and cooked until heated through, resulting in a hearty soup with tender chicken, al dente rice, and softened vegetables. Using an immersion blender to puree about half the soup creates a denser, creamier texture that resembles Panera’s signature style.
Fresh chopped parsley is added as a garnish for brightness. The soup pairs well with crusty bread and can be prepared ahead by cooking the rice and chicken in advance. Leftovers freeze well if portioned properly.
Ingredients
- 2 chicken breast boneless
- 6 cup chicken broth low sodium
- 6 oz long grain rice package
- 6 oz wild rice package
- 2 tablespoons olive oil
- 1 onion diced, medium
- 1 carrot cut into thin rounds, medium
- 1 cup celery diced
- 1/2 cup all-purpose flour
- 1 teaspoon black pepper ground
- 1 teaspoon kosher salt
- 3 cups heavy cream
Garnish:
- parsley fresh chopped
Instructions
- In a large pot or Dutch oven, over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat. Set aside.
- In a medium saucepan or large, deep skillet over medium heat, add olive oil.
- Add diced onion, carrots, and celery—season with salt and pepper, and sauté for about 5 minutes. If the rice comes with a seasoning packet, stir it in now and cook the veggies for an additional 5 minutes.
- Gradually add the flour to the vegetables, stirring constantly to form a roux.
- Sauté the roux for 3-4 minutes, and then, over low to medium heat, gradually whisk in the cream until fully incorporated and smooth. Cook until thickened, about 5 minutes.
- Bring back the pot with chicken and rice, place it over low-medium heat, and stir the cream mixture into the broth and rice. Cook over medium heat until heated through and the rice is done, 15-20 minutes.
- If you want the soup to be creamier, blend half of it using an immersion blender. Or add 1/2 to a large blender and puree soup until there are no large chunks left.
- Garnish with fresh chopped parsley. Enjoy!
Notes
- Use an immersion blender to puree half the soup for a thicker, creamier consistency like Panera's version.
- If an immersion blender isn't available, blend half the soup in a blender or food processor and mix back in.
- Heavy cream thickens the soup; for less fat, substitute with half-and-half or milk.
- Freeze leftovers in small portions to thaw only what is needed.
- Avoid overcooking vegetables to retain their texture.
- If using regular broth instead of low sodium, reduce added salt accordingly.
- Cooking rice and chicken the night before speeds up preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 980mg | 41% |
| Potassium | 318mg | 7% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 14mg | 16% |
| Calcium | 63mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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