Creamy Chicken & Wild Rice Soup


We are having the wettest and one of the coldest Octobers on record here in St. Louis.

So I’ve been in a soup mood!!

Soup is a GREAT Halloween meal as well, you can fix a big pot during the day, and easily eat before or after Trick-or-Treating!

Panera Copycat Recipe - Chicken and Wild Rice Soup at

One of my favorites at St. Louis Bread (Panera Bread) is their Creamy Chicken and Wild Rice Soup!

So, I’ve been on a search for similar recipe! I found one and tweaked it just a bit for this Panera Bread Creamy Chicken and Wild Rice Soup Copycat Recipe

OMG! I LOVE LOVE LOVED how this soup turned out!!

It’s filling, hearty and makes GREAT leftovers! Just be sure to add a little water when re-heating.

It will definitely become a regular in our house!

Creamy Chicken & Wild Rice Soup

Yield: 8 servings

Creamy Chicken & Wild Rice Soup


  • 2-3 Tablespoons Olive Oil
  • 2 cloves garlic
  • 1/2 cup carrots
  • 1/2 celery
  • 4 cups chicken broth
  • 2 cups water
  • 2 cooked, boneless chicken breast halves, shredded
  • 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup all-purpose flour
  • 1/2 cup butter
  • 2 cups heavy cream


  1. Cook chicken breast – I cooked mine in a skillet with a little bit of olive oil until cooked thru (about 4-5 mins on each side), removed from pan and shredded with a knife and fork. **You could also use a rotisserie chicken, just pull chicken from bone. Set cooked chicken aside.
  2. In a large pot over medium heat saute garlic cloves in olive oil, then add carrot and celery and saute for a few minutes until softened.
  3. Add broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
  4. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture with a wooden spoon by tablespoons, until thick, to form a roux. Whisk in cream, a little at a time, until fully mixed and smooth. Cook until thickened about 5 minutes.
  5. Add cream mixture into broth and rice, stir slowly. Cook over medium heat until heated through, about 10 to 15 minutes.

“Like this recipe? Add it to your personal recipe box to make later or add the ingredients to your online shopping list to make it this week. Just click the Save Recipe button to get started.”