Meet my current favorite soup.

I’ve made it twice in the last few weeks.

I don’t even like soup. But I could eat this every day for a month and not be sick of it.

It’s supposed to be like the Panera Chicken and Wild Rice Soup but I can’t tell you for certain. I’ve never tried that one because I’m too busy ordering the broccoli cheese soup. In a bread bowl. With an extra baguette.

Because I really want to gain 20 pounds before bikini season.

This is THE EASIEST soup you will ever make. I even buy a rotisserie chicken to make it even easier. And then you use a boxed wild rice mix (with the seasoning packet!) plus some fresh onion and carrot.

And then you stir in heavy cream at the end.

Because why not?

So good. So easy. I’ll probably make it again next week.

Double it if you’re feeding more than 3 or 4 people or want leftovers. It doesn’t make a ton but it does reheat really well. It’d be perfect for making on the weekend and taking for lunch during the week!

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Chicken and Wild Rice Soup (Panera Copycat)

about 4 servings


1 teaspoon coconut oil
1/4 cup red onion, diced
1/2 cup carrots, diced
1 teaspoon dried marjoram
2 tablespoons flour
4 cups low sodium chicken broth
3 cups water
3/4 cup heavy cream
1/4 cup milk
1 cup cooked and shredded chicken
salt, to taste
1/4 teaspoon black pepper


  1. Melt coconut oil in a large pan over medium heat. Add onion and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
  2. Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
  3. Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
  4. Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.

Want more soup recipes?

Tortellini Minestrone

Smoky Bacon Chili

Butternut Squash and Apple Soup