There’s something soul-soothing about a warm bowl of soup, especially when it’s creamy, hearty, and filled with tender chicken and nutty wild rice. This Panera Chicken and Wild Rice Soup Recipe captures all the comfort of the beloved Panera Bread classic—and you can make it right in your own kitchen.
I remember the first time I ordered this soup from Panera. It was a rainy afternoon, and I was looking for something to warm me from the inside out. One spoonful in, and I was hooked. Creamy yet light, savory with a hint of herb, and filled with just the right balance of rice and shredded chicken—it quickly became my go-to.
This homemade version is even better because you can control the ingredients, tailor the texture, and make a big batch to enjoy all week. Whether you’re cooking on a snowy winter day or looking for a light yet satisfying summer dinner, this soup never disappoints.
Why You’ll Love This Panera Chicken and Wild Rice Soup Recipe
- Creamy but not heavy – Uses a milk or half-and-half base for richness without feeling overly indulgent.
- Flavor-packed – Garlic, onion, herbs, and a hint of thyme give the broth deep, savory notes.
- Great for leftovers – Tastes even better the next day!
- Flexible cooking methods – Works beautifully on the stovetop, in the slow cooker, or Instant Pot.
- Perfect year-round – Light enough for warm weather and comforting in the cold.
Ingredients (Serves 8)
- 2 tablespoons butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, thinly sliced
- 2 celery stalks, diced
- ½ teaspoon dried thyme
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- ⅓ cup all-purpose flour
- 6 cups chicken broth (low sodium recommended)
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend
- 1 cup milk or half-and-half (for creaminess)
- Optional: ½ cup heavy cream for extra richness
- Optional garnish: chopped parsley or cracked pepper
Tools You’ll Need
- Large soup pot or Dutch oven
- Whisk
- Ladle
- Measuring cups and spoons
- Slow cooker or Instant Pot (if using alternate method)
Step-by-Step Instructions (Stovetop Method)
1. Sauté the Aromatics
In a large pot, melt the butter over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and thyme; cook for another 30 seconds.
2. Add Flour to Make a Roux
Sprinkle flour over the vegetables. Stir and cook for 1–2 minutes to create a roux, which helps thicken the soup later.
3. Pour in Broth & Simmer
Slowly whisk in chicken broth to avoid lumps. Add uncooked chicken and rice blend. Bring to a simmer, then reduce heat and cover. Cook for 30–35 minutes, stirring occasionally.
4. Shred Chicken & Finish the Soup
Once chicken is cooked, remove it from the pot and shred it using two forks. Return to the pot. Stir in milk (or half-and-half), and simmer for another 5–10 minutes. For a richer finish, add heavy cream.
5. Adjust & Serve
Season with salt and pepper to taste. Ladle into bowls, garnish with chopped parsley, and serve warm with crusty bread.
Alternate Cooking Methods
Slow Cooker Version
- Add all ingredients except milk/cream to the slow cooker.
- Cook on low for 6–7 hours or high for 3–4 hours.
- Shred chicken, stir in milk or cream, and cook an additional 20–30 minutes.
Instant Pot Version
- Use “Sauté” mode for the onion, carrots, and celery.
- Add broth, chicken, and rice.
- Pressure cook for 10 minutes with a 10-minute natural release.
- Shred chicken, stir in cream, and use “Sauté” to warm through.
Seasonal Serving Ideas
🌞 Summer:
Serve it with a side of Mediterranean Cucumber Salad or a light green salad with vinaigrette. Add a slice of crusty sourdough or artisan bread for a light lunch.
❄️ Winter:
Pair with warm Garlic Smashed Potatoes or a grilled cheese sandwich for a heartier, soul-warming dinner.
Variations to Try
- Vegetarian Version: Omit chicken and use vegetable broth. Add mushrooms for umami.
- Gluten-Free Option: Use gluten-free flour or cornstarch to thicken.
- Dairy-Free Creaminess: Swap dairy with coconut milk or unsweetened oat milk.
- Extra Herbs: Add a bay leaf or rosemary sprig for deeper flavor.
- Lemon Twist: Stir in a tablespoon of fresh lemon juice at the end for brightness.
Pro Tips for the Best Panera Chicken and Wild Rice Soup Recipe
- Use pre-cooked rotisserie chicken to save time. Add it at the end with the cream.
- Wild rice blend holds up better than white rice—it doesn’t get mushy.
- Let it rest before serving—this allows the flavors to deepen and the rice to absorb more broth.
- Make it thicker by adding a cornstarch slurry or blending a small portion of the soup.
Make-Ahead & Storage Tips
- Make Ahead: The soup can be made up to 2 days in advance. It thickens overnight and tastes even better.
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Cool completely, then freeze for up to 3 months. Thaw and reheat gently.
- Reheat: Add a splash of broth or milk when reheating to loosen up the soup.
Nutrition Snapshot (Per Serving, Approximate)
- Calories: 310
- Protein: 22g
- Carbs: 25g
- Fat: 12g
- Fiber: 3g
- Sodium: 620mg
Final Thoughts
There’s a reason this Panera Chicken and Wild Rice Soup Recipe is a favorite. It’s creamy, comforting, and easy to make in big batches—ideal for weeknights, meal prep, or entertaining guests. What makes it truly special is the balance: it’s hearty but not heavy, creamy yet fresh, and it welcomes endless variations.
Whether you’re replicating your favorite Panera order at home or just need a bowl of comfort, this recipe is sure to become part of your regular rotation.
If you’re planning a soup night, pair it with our 3-Ingredient Potato Soup or a batch of French Onion Meatloaf for a full comfort food feast.
Frequently Asked Questions
1. Is Panera’s cream of chicken and wild rice soup good?
Yes! It’s a fan favorite—rich, creamy, and hearty with tender chicken, wild rice, and savory herbs. Great comfort food, especially on a cold day.
2. What are the ingredients in Panera’s cream of chicken and wild rice soup?
It includes chicken, wild rice, celery, carrots, onions, garlic, cream, and a flavorful blend of herbs and spices. Contains wheat and dairy.
3. How many calories are in a bowl of chicken wild rice soup from Panera?
A bowl has about 260–300 calories, depending on portion size and if any bread or sides are included.
4. What Panera soup is the healthiest?
The Ten Vegetable Soup is the healthiest—low in calories, fat, and sodium, and it’s vegan and packed with fiber-rich veggies.