Creamy Chicken And Wild Rice Soup {VIDEO}
Panera Copycat recipe
This Panera Copycat Creamy Chicken And Wild Rice Soup continues to be a family favorite. It’s delicious and hearty, perfect for cold winter nights.
During cold winter months, there is nothing that satisfies and comforts like homemade soup. Some of our favorites include Chicken Gnocchi Soup, Old Fashioned Vegetable Beef Soup, and French Onion Soup.
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CHICKEN AND 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!! To be honest, I’m obsessed with soups like BBQ Chicken Pizza Soup, French Onion Soup and Smoked Sausage and White Bean Soup to name a few. Because there is something so wonderful eating something warm and hearty when it’s cold outside.
I literally crave Creamy Chicken and Wild Rice Soup from Panera all year long and finally decided it was time to make it at home.
This cozy, creamy, stick-to-your-ribs soup is loaded with carrots, celery, boneless chicken and of course, wild rice! Perfect to keep you nice and warm on a chilly night.
Halloween is just around the corner, Creamy Chicken and Wild Rice Soup Copycat Recipe is a GREAT Halloween meal, you can fix a big pot during the day, and easily eat before or after Trick-or-Treating!
It’s filling, hearty, insanely easy to make and makes GREAT leftovers! What’s better than that?
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HOW TO MAKE CREAMY CHICKEN AND WILD RICE SOUP
(full printable recipe at bottom of this post)
Serve this soup on a cold rainy or snowy day with a loaf of No-Knead Dutch Oven Bread!
To make this soup recipe, place a large soup pot over medium heat saute garlic cloves in olive oil, then add carrot and celery and saute for a few minutes until softened.
Add some chicken broth, water, and shredded chicken (I usually use rotisserie chicken). Bring just to boiling, then stir in wild rice, reserving seasoning packet. Cover and remove the pot from heat.
In a small bowl, combine salt, pepper and flour and set aside.
In a medium saucepan over medium heat, melt some butter. Stir in contents of the wild rice 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.
Add the cream mixture into broth and rice and stir slowly. Cook over medium heat until heated through, about 10 to 15 minutes. ENJOY!
Put this soup on your menu for this week’s dinner and you won’t regret it
I’m sure it will become a regular in your house too!
TOOLS USED TO MAKE THIS CHICKEN AND WILD RICE SOUP RECIPE
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Whenever you’re entertaining, presentation is key, and man do these soup bowls make a statement. They can make any soup look fabulous, and I love the easy to hold handles.
You can never serve soup without a good ladle, and this stainless steel ladle is the best one I’ve found!
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Creamy Chicken And Wild Rice Soup
This Panera Copycat Creamy Chicken and Wild Rice Soup is delicious and hearty, perfect for cold winter nights.
Ingredients
- 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
Instructions
- 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.
- Add broth, water, and shredded chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
- In a small bowl, combine salt, pepper and flour and set aside.
- 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.
- Add cream mixture into broth and rice, stir slowly. Cook over medium heat until heated through, about 10 to 15 minutes.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 474Total Fat: 40gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 126mgSodium: 782mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 14g

This looks perfect for fall! Thanks for the recipe! I make chili, but soups intimidate me. 🙂
This looks perfect for fall! Thanks for the recipe! I make chili, but soups intimidate me. 🙂
We have been having a lot of rain here too. This looks nice and yummy and warm.
We have been having a lot of rain here too. This looks nice and yummy and warm.
Another great one I am going to try this weekend. Quick question from a stupid UK reader. We don’t do "cups" over here, what’s that the equivalent of? Thanks!
Another great one I am going to try this weekend. Quick question from a stupid UK reader. We don’t do "cups" over here, what’s that the equivalent of? Thanks!
I'm in the STL area too. I am SO tired of the rain. This is my all time favorite soup. I cannot wait to try this recipe. Thank you for sharing!!
I'm in the STL area too. I am SO tired of the rain. This is my all time favorite soup. I cannot wait to try this recipe. Thank you for sharing!!
Perfect recipe for a cold day. THANKS!!! Geri
Perfect recipe for a cold day. THANKS!!! Geri
We had chicken and rice soup for lunch today! We didn't have wild rice, though, or cream, butter, or flour in ours. That would be a tasty variation!
Dan,
A cup is 8 ounces. The 4 cups of broth is about 1 liter of broth (it's 1 quart exactly). The carrots would be 4 ounces in volume of carrots–about 100ML in volume.
We had chicken and rice soup for lunch today! We didn't have wild rice, though, or cream, butter, or flour in ours. That would be a tasty variation!
Dan,
A cup is 8 ounces. The 4 cups of broth is about 1 liter of broth (it's 1 quart exactly). The carrots would be 4 ounces in volume of carrots–about 100ML in volume.
Thanks Prudent Homemaker I answered Dan via email, but I should have answered him here as well in case anyone else need that info!!
~TidyMom
Thanks Prudent Homemaker I answered Dan via email, but I should have answered him here as well in case anyone else need that info!!
~TidyMom
That soup looks absolutely delicious! Fabulous for a cold day!
That soup looks absolutely delicious! Fabulous for a cold day!
Yum! Do you mind if I put this on one of my future weekly meal plans? I'll link back here for sure. It looks delicious!
Yea me! I have all the ingredients to make this soup!! It really does sound wonderful Thanks!!
Looks delish! I will be making this soon for my family!
This is AWESOME! A new winter favorite.
Oh, yum, this looks like a new staple in our house for sure!!!
Just had this for dinner tonight.. Wow! My husband loved it, thanks for the recipe. PS I used bulgar instead of wild rice… it was good too (:
I made this soup for dinner tonight and it was SO GOOD!! Next time I’ll cut down on the fat by using half & half and less butter but oh goodness, so delish! Thanks for the recipe!
I love Panera’s recipe for this soup! Thanks for sharing this.
Chicken Wild Rice Soup is a staple around here. I especially like to make it right after Thanksgiving, using turkey leftovers. Your recipe looks great, Cheryl.
Hi! Anyone try this with half and half? Also- do you think this would work with a quick cooking rice pilaf mix with seasoning packet?
I know this is an older post but I was on the hunt for a Panera style recipe of this soup and came across your post. I made it the other night and it was perfect! Thanks so much 🙂
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Anyone have any thoughts on subbing in riced Cauliflower and almond flour? I’m on a low-carb diet right now and am dyeing for this soup!!!
What kind of wild rice season packet is used?
the seasoning packet comes with the wild rice – I usually use Uncle Bens
Tis the season for yummy soups! Can’t go wrong with this amazing soup! Thanks for sharing! 🙂
My family loved it! So comforting!
Made this tonight and my husband and kids LOVED it! This is rich and delicious! This will be a staple after sledding or skiing!
Glad you enjoyed it as much as we do! It’s one of my favorites!Happy New Year
AMAZING!!!! followed directions to a T and it came out so delicious. Will be making this again.
I have made this soup 3 times now and it is delicious. I added more carrots and celery. Didn’t seem like enough for the size of the recipe. I also used half and half to cut down on some of the calories. Still very rich soup.
Just wondered – if I want to use rotisserie chicken, how much would I use, in cups? Thank you!
I usually just eyeball how much chicken I want – but I would say 1½ -2 cups
Enjoy!!
I made this today and I’m so excited! I think my heat was too high when I was making the roux because when I added the heavy cream it was more of a paste then a creamy sauce. I mixed it in and let it simmer and it still tastes great! Will make sure my heat isn’t too high next time 🙂