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PANERA COPYCAT CREAMY CHICKEN & WILD RICE SOUP
#soup #chickensoup #catherinesplates
Today's Recipe: https://catherinesplates.com/creamy-chicken-wild-rice-soup-panera-copycat/
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0:00
Welcome back everyone to Katherine's
0:02
Plates. It's 2026 and we are starting
0:04
off the year with a delicious new soup
0:07
for you guys. This is a Pandera Copycat
0:11
creamy chicken and wild rice soup. It's
0:15
got a creamy, delicious, flavorful
0:18
creamy broth to it. It's going to have
0:21
tender vegetables, golden chicken. Oh,
0:25
and we're going to pull it all together
0:26
with a delicious wild rice blend. You
0:29
guys ready? We got to get that chicken
0:32
going first.
0:34
Get it nice and golden brown. And then
0:36
we're going to work on the vegetables.
0:40
Grab some olive oil.
0:48
We're going to add about a tablespoon or
0:50
so of oil to the bottom of our deep soup
0:55
pot. Or in my case, I'm using a Dutch
0:58
oven. And then we're going to add in one
1:01
lb of chicken breast, boneless,
1:04
skinless. Now, these were pretty thin,
1:06
which is totally fine.
1:08
We're going to add these to the bottom
1:10
of our Dutch oven or soup pot.
1:18
All right. Now, what we're going to do
1:19
is let it sear on the bottom till it
1:21
gets nice and golden brown. It should
1:23
take about 3 to four minutes, depending
1:25
on the thickness of your chicken.
1:27
And then, while that's happening, we're
1:29
going to go ahead and season
1:33
with some salt and cracked black pepper.
1:35
Got to season those layers right across
1:39
the top.
1:41
All right, we'll come back when it's
1:44
time to flip those over. In the
1:45
meantime, let's start working on our
1:47
vegetables. We're going to be using a
1:49
lot of celery cuz this stuff will cook
1:51
down. We've got three large carrots.
1:54
I've got a yellow onion and we're going
1:57
to use some garlic. So, we're going to
1:58
go ahead and start prepping that.
2:01
Now, with the celery, I've already used
2:03
the top for something else. So, I've got
2:05
the rest of it here. I've just washed it
2:07
off. And I'm just going to cut it into
2:11
disc shapes right here like half moons.
2:14
So we're just slicing through the
2:16
celery.
2:20
Want about one cup.
2:24
So I'm going to use that right there.
2:29
And then I'm going to peel my carrots.
2:34
Got three large ones because I'm going
2:36
to like some lots of carrots in the
2:38
soup.
2:43
Two.
2:45
And three. All right, we're just going
2:48
to cut off the ends
2:55
and then we're going to dice these up.
3:04
Now I'm just going to cut my carrots
3:05
lengthwise into fours
3:10
and chop them up.
3:19
All right. The weather said that last
3:21
year this time in January, we had a
3:23
snowstorm in Texas, southeast Texas. And
3:28
then right now, why are we in the 80s,
3:31
right? It's a whole another weather
3:34
platform here
3:36
for sure. This is going to be good soup.
3:40
We're going to pretend that it is
3:44
cool outside right now while we're
3:46
making our soup.
3:48
All right, I'm just going to cut this
3:49
one in half since it is just a smaller
3:51
carrot.
3:57
All right, let's move this over.
4:00
I'm going to take this onion. We're
4:02
going to dice that up. All right, let's
4:04
see what color we got added to our
4:05
chicken. Yeah, that looks good.
4:10
Now, we're going to flip the chicken
4:12
over. We want to cook it on the other
4:13
side till it's golden brown. And you
4:15
want to make sure that your chicken is
4:17
cooked all the way through. No longer
4:19
pink.
4:22
I like that. That looks really good.
4:26
I've got three garlic cloves here. We'll
4:28
mash those up when it comes time. All
4:30
right, I'm going to make sure the
4:31
chicken is done. I'm just going to run
4:33
my knife kind of through it.
4:36
Cut that in half there.
4:40
Yeah, it'll tenderize when we cook the
4:43
soup. We just want to make sure it's
4:45
cooked all the way through.
4:47
All right, we're going to remove the
4:49
chicken to a plate.
5:05
All right, we're going to set that
5:06
aside.
5:08
All right, we're going to add another
5:09
tablespoon of some cooking oil and start
5:12
heating that up. All right, we're going
5:14
to add all our vegetables.
5:26
Oh, it's going to start smelling really
5:28
good in there.
5:31
Let's salt.
5:35
Black pepper.
5:40
All right. Grab a wooden spoon.
5:46
We want to scrape up those bits on the
5:47
bottom of our pan while we're sautéing
5:50
up the vegetables.
5:55
Now, this stuff here will take about 5
5:58
to 7 minutes.
6:01
Get all those bits on the bottom of the
6:02
pan all removed. Get them all up into
6:05
those vegetables.
6:08
It's all about the flavor. And while
6:11
that's doing its thing, we're just going
6:13
to mash up
6:16
three or four cloves of garlic.
6:24
It's all about the flavor in this soup,
6:27
let me tell you.
6:30
I'm telling y'all, this year I'm going
6:31
to be keeping it very fresh for you
6:33
guys.
6:35
Almost a clean eating. Y'all are looking
6:38
for that. It's going to happen. Now, you
6:40
can absolutely use the jarred garlic if
6:42
you want to do that.
6:46
All right, we're going to add this
6:49
to our vegetables.
6:59
All right, we're going to stir that in
7:00
for one minute.
7:02
That'll help release all the aromomas
7:04
from the garlic into the vegetables.
7:09
All right. To make it creamy, we're
7:10
going to make a r. I'm going to put 3
7:12
tablebspoon of butter in. Melt that in.
7:21
Now we're going to add in/3 cup of
7:23
allpurpose flour.
7:27
We're going to make a r with this.
7:32
We're going to stir this all in. Cook it
7:34
down for about 1 minute. All
7:38
right. Now, what we're going to do is
7:40
add six cups of chicken broth.
7:47
And we're going to bring this to a boil.
7:56
All right. I'm going to add in 3/4 cup
7:58
of my brown wild rice.
8:05
We'll stir that in. I'm going to show
8:07
you what I used.
8:11
This is the blend that I'm using right
8:12
here.
8:15
It's gluten-free. It's a blend of long
8:17
grain, brown, and wild rice.
8:21
Now, I'm going to add the chicken in.
8:26
That'll further make it nice and tender.
8:35
All right, I've lowered the heat down to
8:38
a medium medium low. We're going to let
8:40
this simmer for about 25 to 30 minutes
8:43
until that rice is nice and tender.
8:47
And then I'm going to do something to
8:50
make it nice and creamy.
8:52
Now I'm going to place a lid on.
8:55
Leave a little gap right there for some
8:57
of the steam to come out. That'll keep
8:59
the liquid inside of our pot. If you
9:02
leave it without the lid on, that liquid
9:04
will go down even lower and it'll be
9:06
more of a stew. But keep an eye on that
9:09
because you can add more liquid to it,
9:11
more of the chicken broth if you want to
9:13
do that to make it more soupy.
9:15
What do y'all think of my panera copycat
9:19
chicken and wild rice soup?
9:23
Now, you can leave it like this. It's
9:25
still a thick soup. Look at that. Looks
9:27
delicious, right? that nice root did
9:29
that. Now to make it a little more
9:31
creamy, you can add a little milk.
9:35
About 1/4 cup
9:39
and then just stir that in.
9:49
Doesn't that look good?
9:55
You can serve this up with a nice piece
9:57
of crusty bread.
10:04
There we go. Let's wipe off that side
10:07
right there.
10:09
There it is, you guys.
10:12
Let's give it a try.
10:15
All right, you guys. Look at this soup.
10:18
It is so delicious.
10:21
M. Got the chicken, carrots, celery,
10:24
onion. That broth right there, and that
10:28
rice. That rice puffed up. It's nice and
10:31
tender.
10:34
All right, there's a good bite right
10:36
there. Let's go in.
10:52
That's delicious.
10:55
It's nice and creamy. That broth nice
10:58
and flavorful.
11:07
When you put carrots, celery, and onion
11:08
in something, something happens, right?
11:10
Something amazing. And that garlic in
11:12
there.
11:14
I love that rice. Now, if you want to
11:17
use regular rice, you can. It'll take
11:19
less time, though. So, don't leave it in
11:22
for the 25 to 35 minutes. Give it a
11:24
check before that because that white
11:26
rice will cook a little faster than the
11:29
wild brown rice here. All right. And you
11:33
can also not do the chicken at the
11:34
beginning of the recipe. You can use a
11:36
rotisserie chicken and use it at the end
11:38
of the recipe. Just shred it up and put
11:40
it into the soup. Heat it through
11:42
because it's already a tender chicken.
11:44
And then your soup is done. There's
11:47
options.
11:48
All right, you guys. Oh, give me a
11:50
thumbs up on this one. If you're new to
11:52
the channel, make sure you hit that
11:53
subscribe button down below and that
11:55
bell notification. That way, you'll
11:57
always know when my shows are posted,
11:59
you guys. We are just starting in 2026.
12:02
We got a lot to do to give y'all some
12:05
great recipes. All right, I'll see y'all
12:08
on the next episode. Bye. I need to get
12:11
some crusty French bread. Mhm.
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