5 from 15 votes
Quick And Easy Panera Chicken And Wild Rice Soup
Quick and Easy Panera Chicken and Wild Rice Soup features a creamy broth filled with tender cooked chicken, wild rice mix, and sautéed vegetables like carrots, celery, and onion. Aromatic herbs and garlic enhance the savory flavor, while half and half adds richness. The soup offers comforting texture and balanced seasoning with layered preparation steps for depth.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
6
Servings
Calories:
314 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 Tablespoon olive oil
- ½ cup carrot diced
- ½ cup celery diced
- 1 yellow onion Approx. 1-½ cups of chopped onion, diced
- 1 c wild rice mix (I used this one)
- ¼ teaspoon thyme dry
- ½ teaspoon oregano dry
- 1 teaspoon chicken bouillon powder or 1 bouillon cube
- 1 Tablespoon garlic about 3 cloves, minced
- 4 cups chicken broth
- 2 Tablespoons all-purpose flour
- 1 ½ cups chicken White or dark meat work equally well, cooked, chopped
- 2 cup half and half cream
- salt I use ¼ teaspoon fresh ground pepper, salt will depend on how salty your broth is, to taste
- black pepper I use ¼ teaspoon fresh ground pepper, salt will depend on how salty your broth is, to taste
Instructions
- Heat oil in a large pot over medium heat. Add diced carrots, celery, and onion.
- Sauté for about 3 minutes, until vegetables have begun to soften and turn translucent.
- Stir in rice, garlic, thyme, oregano, and chicken broth powder, and sauté for 1 more minute. Stir in flour until evenly mixed through vegetables.
- Pour chicken broth into veggie and rice mixture and stir well to combine flour.
- Cover and heat to simmering. Simmer for 15 minutes, stirring occasionally.
- Stir in chicken. Add half and half cream and ground pepper. Mix well and return to a simmer. Simmer gently until rice is tender, and soup has thickened, about 5-8 more minutes.
- Serve hot with your favorite crackers, biscuits or bread and garnish as desired with finely chopped parsley or chives.
Cup of Yum
Notes
- Add cooked chicken at the end to avoid overcooking and drying the meat.
- Use either chicken thighs or breast meat based on preference; both work well in this soup.
- Delay salting until final stages because broth and bouillon saltiness can vary and concentrate during cooking.
- Serve hot with crackers, biscuits, or bread and garnish with finely chopped parsley or chives for added freshness.
Nutrition Information
Calories
314kcal
(16%)
Carbohydrates
30g
(10%)
Protein
19g
(38%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
61mg
(20%)
Sodium
753mg
(31%)
Potassium
432mg
(9%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2126IU
(43%)
Vitamin C
3mg
(3%)
Calcium
121mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 314
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 753mg | 31% |
| Potassium | 432mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2126IU | 43% |
| Vitamin C | 3mg | 3% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.