Make this Panera-style Chicken and Wild Rice Soup at home. It's creamy and filling, perfect for cold days. Tastes just like the restaurant's but costs way less. Great when you want something warm and good.
Why Make This Soup
This soup's as good as Panera's but you can make it in your kitchen. Use simple stuff you probably have already. The Rice a Roni mix makes it taste special. Make it in a slow cooker or pot - both work fine. Tastes even better next day, so make extra.
What You Need
- Carrots: 1/2 cup cut tiny
- Celery: 1/2 cup cut tiny
- Onion: 1 medium, cut small
- Olive Oil: 1 spoon
- Garlic: 3 cloves chopped
- Chicken Stock: 4 cups
- Water: 2 cups
- Milk: 2 cups
- Pepper: 1/2 spoon
- Dried Oregano: 1/2 spoon
- Bay Leaf: Just one
- Chicken: 2 breasts cooked, pulled apart
- Flour: 1/2 cup plain
- Rice a Roni: 1 box long grain wild rice
- Salt and Pepper: To taste
- Green Onions: For top
How to Make It
- Start cooking:
- Put big pot on stove. Add oil. Put in carrots, celery, onion. Cook 10 minutes till soft. Stir so they don't burn.
- Add garlic stuff:
- Throw in chopped garlic. Cook 1 minute till smells good. Pour in stock, water, 1 cup milk.
- Season it:
- Add pepper, oregano, bay leaf. Put chicken in. Let bubble gentle for 15 minutes.
- Make it thick:
- Mix other cup milk with flour in bowl till smooth. Pour in pot slow while stirring.
- Add rice:
- Put in Rice a Roni and seasoning packet. Cook 20 minutes till rice gets soft.
- Check taste:
- Try soup. Need salt? More pepper? Add now. Take out bay leaf.
- Serve it up:
- Put in bowls while hot. Put green onions on top if you want.
What Makes It Good
Tastes just like Panera's but costs less to make. The Rice a Roni mix makes it special - don't skip it. Milk makes it creamy without being too heavy. Fresh veggies give it good flavor. Make your own chicken stock if you can - tastes better.
Different Ways to Cook It
Make it in slow cooker or big pot - both work good. Slow cooker takes 6 hours on low. Big pot's faster - about 45 minutes total. Dutch oven works best if you got one. Want it quick? Use rotisserie chicken and start cooking veggies.
Making Good Stock
Best soup starts with good stock. Make your own - boil chicken bones with veggies and water. Cook 3 hours or overnight in slow cooker. Store stock makes it quicker but homemade tastes better. Strain stock good so soup's not cloudy.
Using Right Pot
Big pot with heavy bottom works best - keeps heat even. Dutch oven's perfect if you got one. Lid should fit tight to keep steam in. Stir bottom often so nothing sticks. Need bigger pot than you think - rice swells up.
Making It Perfect
Don't rush cooking veggies - soft veggies make better soup. Cut everything same size so it cooks even. Rice needs full 20 minutes or stays hard. Want it thicker? Cook longer with lid off. Too thick? Add splash hot broth. Keeps good 4 days in fridge if covered tight.
Frequently Asked Questions
- Can I use brown rice?
Sure can! Brown rice works but needs different cooking time - about 45 minutes instead of 20. The soup might be less fancy-looking but still tastes great. Wild rice gives that special nutty taste and black color like Panera's. Want the best of both? Mix them! Just remember brown rice gets softer, so add it earlier than wild rice. Some folks cook the brown rice halfway first, then add to the soup.
- How do I make it without wheat?
Easy fix! Mix 2-3 spoons cornstarch with cold water instead of flour. Pour it in slow while stirring. Rice flour works too - same amount as regular flour. Potato starch makes it extra smooth. Whatever you use, mix it with cold liquid first or it gets lumpy. Check your broth too - some have hidden wheat. The rice is naturally gluten-free, so that part's fine. Just stir gentle once it thickens.
- Can I use rotisserie chicken?
Perfect shortcut! Pull off about 2 cups meat. Dark and white meat both work great. Add it near the end since it's already cooked. Save the bones to make broth next time! The seasoning on the chicken adds extra flavor to your soup. Some stores sell just the meat pulled off - super handy. Want to make it even easier? Those pre-cooked chicken strips work too.
- Best way to keep leftovers?
Put it in a tight container while it's still warm. Good in the fridge for 3 days. The rice might soak up more liquid - just add a splash of broth when reheating. Heat it slow on the stove, stirring now and then. Microwave works too but do it on half power so the cream doesn't separate. Don't let it boil when reheating or it might get grainy.
- Does it freeze okay?
Freezes great for 3 months! Let it cool first. Put in freezer boxes or bags - leave a little space on top. Some people freeze in single portions - perfect for lunch later. When ready to eat, thaw in fridge overnight. Heat slow and stir lots. Might need extra broth since rice keeps soaking up liquid. The cream might look funny at first but comes back together when stirred.
Some More Ideas
Love this soup? Try making a chicken and rice casserole - same good stuff, just baked instead. Or make chicken pot pie when you want something hearty with a crust on top.