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Creamy Chicken & Wild Rice Soup Panera Copycat Recipe

Course: chicken, chicken & rice, dinner, dutch oven, Soup
Cuisine: American
Author: Catherine's Plates

Equipment

  • large Dutch Oven or soup pot
  • cutting board & sharp knife
  • measuring cups

Ingredients

  • 2 TBS cooking oil (DIVIDED)
  • 3 medium boneless, skinless chicken breasts
  • 1 tsp salt (DIVIDED)
  • 1 tsp black pepper (DIVIDED)
  • 3 large carrots, peeled and diced
  • 3 large celery ribs, diced
  • 1 large yellow onion, diced
  • 3 tsp minced garlic
  • 3/4 cup brown wild rice blend
  • 6-8 cups chicken broth
  • 3 TBS butter
  • 1/3 cup all purpose flour
  • 1/4 cup milk

Instructions

  • Heat 1 TBS cooking oil in a large Dutch Oven or soup pot over medium high heat.
  • Add in chicken, season with 1/4 tsp salt & 1/4 tsp black pepper and sear until golden brown on both sides and cooked through until no longer pink. Remove cooked chicken to a plate and set aside.
  • Add an additional TBS of cooking oil to the same Dutch Oven over medium high heat. Add in diced carrots, celery, and onion. Sautee for 6-7 minutes until softened. Stir in garlic, 1/2 tsp salt & 1/2 tsp black pepper. Cook for 1 minute.
  • Add in butter and allow to melt into the vegetables. Add in flour and stir for 1-2 minutes until vegetables are well coated.
  • Stir in 6 cups of broth and bring to a boil over high heat.
  • Stir in uncooked rice, Dice or shred cooked chicken and add to the pot. Taste for needed seasonings. Lower heat to a medium and allow to cook for 25-35 minutes until rice is tender.
    NOTE: Keep an eye on the liquid level and add more broth if needed.
  • Turn off heat and stir in milk for a creamy consistency, if desired. Enjoy.