Creamy Copycat Panera Chicken and Wild Rice Soup

Here is my copycat Panera chicken and wild rice soup recipe, with tender chicken, hearty wild rice, fresh vegetables, and a creamy broth that tastes just like the restaurant version.

This soup is my go-to comfort food when the weather gets cold. I make a big batch so we can have it for lunch the next day too. Nothing beats a warm bowl of soup that reminds you of your favorite bakery cafe, right?

What Kind of Chicken Should I Use?

For this copycat Panera soup, you’ll want to use boneless, skinless chicken breasts since they shred easily and give you that classic soup texture. You can cook them however you prefer – poaching, baking, or even using a rotisserie chicken from the store works great too. If you go the rotissery route, just remove the skin and shred the meat with two forks. Leftover grilled or baked chicken also works perfectly, so this is a great way to use up any cooked chicken you have sitting in the fridge. The key is making sure your chicken is fully cooked and either shredded into bite-sized pieces or diced finely so it distributes well throughout the soup.

Options for Substitutions

This cozy soup recipe is pretty forgiving when it comes to swaps and substitutions:

• Rice a Roni Long Grain and Wild Rice: If you can’t find this specific box, use ¾ cup of regular long grain white rice mixed with ¼ cup wild rice. You’ll need to add extra seasoning like onion powder, garlic powder, and a bit of chicken bouillon to make up for the missing seasoning packet.
• Chicken breasts: Rotisserie chicken works great here and saves time – just shred about 2-3 cups worth. You can also use leftover turkey or even chicken thighs for more flavor.
• Milk: Heavy cream will make it richer (use 1½ cups cream plus ½ cup water), or try half-and-half for something in between. For dairy-free, coconut milk or cashew cream work well too.
• All-purpose flour: For gluten-free, substitute with equal amounts of cornstarch or arrowroot powder. Mix it with a bit of cold milk before adding to prevent lumps.
• Fresh vegetables: Frozen diced carrots and celery work in a pinch – just add them directly to the pot without thawing. You can also throw in some diced mushrooms or parsnips for extra flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this copycat soup is adding the flour directly to the hot liquid, which creates lumps that are nearly impossible to smooth out – instead, whisk the flour with about ½ cup of cold milk first to create a slurry before slowly stirring it into the soup.

Don’t add all the milk at once or your soup might curdle, especially if it’s boiling – gradually stir in the milk after reducing the heat to a gentle simmer.

Another common error is overcooking the rice, so follow the Rice-a-Roni package directions closely and remember that the rice will continue to absorb liquid and soften even after you remove it from heat.

If your soup becomes too thick while sitting, simply thin it out with additional chicken stock or milk, and always taste and adjust your seasoning at the end since the Rice-a-Roni seasoning packet can vary in saltiness.

What to Serve With Chicken and Wild Rice Soup?

This hearty soup is filling enough to be a meal on its own, but I love pairing it with some warm, crusty bread or dinner rolls for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the creamy soup. If you want something a bit more substantial, try serving it alongside a grilled cheese sandwich made with sharp cheddar – the combination is pure comfort food magic. For a lighter option, some buttery crackers or oyster crackers sprinkled on top add a nice crunch that contrasts beautifully with the tender rice and chicken.

Storage Instructions

Refrigerate: This copycat soup keeps really well in the fridge for up to 4 days in an airtight container. The rice will absorb some of the liquid as it sits, which actually makes it even heartier the next day. I love having leftovers of this soup because it’s perfect for a quick lunch or dinner.

Freeze: You can freeze this soup for up to 3 months, but keep in mind that the texture might change slightly since it contains milk and rice. Let it cool completely before transferring to freezer-safe containers, leaving some room at the top for expansion.

Warm Up: Heat the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick after storing, just add a splash of chicken broth or milk to thin it out. You can also microwave individual portions on medium power, stirring every minute or so until heated through.

Preparation Time	10-15 minutes
Cooking Time	45-60 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 30-40 g
• Carbohydrates: 80-90 g

Ingredients

For the soup base:

• 1 cup milk
• 2 large cooked chicken breasts (shredded or diced into 1/2-inch pieces)
• 1/2 cup diced celery
• 1/2 tsp black pepper
• 1/2 cup diced carrots
• 2 cups water
• 3 garlic cloves (freshly minced for best flavor)
• 1/2 tsp dried oregano
• 32 oz chicken stock
• 1 bay leaf
• 1 medium onion (diced into 1/2-inch pieces)
• 1 tsp olive oil

To finish the soup:

• Salt and pepper, as needed (freshly ground preferred for more flavor)
• 1/2 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1 cup milk
• 4.3 oz long grain and wild rice (with seasoning packet, I use Rice-A-Roni)

For serving:

• Sliced scallions (for topping, optional for freshness)

Step 1: Sauté the Vegetables

• 1/2 cup small diced carrots
• 1/2 cup small diced celery
• 1 medium onion, diced
• 1 tsp olive oil

Add the diced carrots, celery, onion, and olive oil to a 6-quart Dutch oven or large soup pot.

Sauté the vegetables over medium heat for about 10 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften.

Step 2: Start the Soup Base

• 3 garlic cloves, minced
• 32 oz chicken stock
• 2 cups water
• 1 cup milk

Add the minced garlic to the softened vegetables and stir for about 30 seconds until fragrant.

Pour in the chicken stock, water, and 1 cup of milk.

Stir well to combine and bring the mixture to a simmer.

Step 3: Season and Add Chicken

• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1 bay leaf
• 2 large cooked chicken breasts, shredded or diced

Add the black pepper, dried oregano, bay leaf, and the shredded or diced cooked chicken breast to the soup.

Mix everything together, then allow the soup to simmer over medium heat for about 15 minutes to let the flavors meld.

Step 4: Thicken the Soup

• 1/2 cup all-purpose flour
• 1 cup milk

In a separate bowl, whisk together the remaining 1 cup of milk with the all-purpose flour until smooth and no lumps remain.

Slowly pour this mixture into the simmering soup, whisking to combine and evenly thicken the broth.

I find that mixing the flour with milk first helps prevent clumps in the soup.

Step 5: Add the Rice and Simmer

• 4.3 oz Rice a Roni Long Grain and Wild Rice with seasoning packet
• salt and pepper, as needed

Add the Rice a Roni Long Grain and Wild Rice along with the seasoning packet to the soup.

Mix well to combine.

Continue to simmer for about 20 minutes, stirring occasionally, until the rice is tender and fully cooked.

Taste and adjust with salt and pepper as needed.

Step 6: Serve and Garnish

• sliced scallions, for topping

Remove the bay leaf, then ladle the soup into bowls.

Garnish each serving with fresh sliced scallions for a bright, crisp finish.