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Copycat Panera Cream of Chicken and Wild Rice Soup Recipe

  • Author: Mavis Butterfield



3 cups shredded {or cubed} cooked chicken {a rotisserie chicken from the deli works great}
6 cups chicken broth
1 box long grain and wild rice blend
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
12 tablespoons butter
1 cup diced onion
1 cup chopped carrot
1 cup chopped celery
3 cups half & half


In a large stock pot over medium heat, combine chicken and broth. Bring to a boil. Remove seasoning packet from rice; set packet aside and add rice to the pot. Cover and remove from heat.

In a separate pan over medium heat, saute onions, carrots, & celery in melted butter for 5 minutes. Season with contents of seasoning packet and salt and pepper. Continue cooking vegetables until desired softness is reached {we like our veggies soft!}, about 5-10 additional minutes.

Sprinkle in flour gradually while whisking constantly until a roux forms. Saute about 4-5 minutes being careful not to burn the roux.

Slowly pour in half and half, whisking the whole time. Cook about 5 more minutes or until thick. Pour veggie mixture into the large chicken/broth pot.

Simmer over medium heat until rice is done, about 15-20 minutes. Serve with warm baguettes. Enjoy!