Chicken and Wild Rice Soup – Panera copycat recipe! Quick, easy, and kid-approved! You may want to double the recipe – it’s that good!
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 am 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. And I make it even easier by grabbing a rotisserie chicken from the grocery store and just shredding it. Then you use a boxed wild rice mix (with the seasoning packet!) plus some fresh onion and carrot and let that all cook together until it’s bubbly and delicious.
And then you stir in a bit of heavy cream at the end.
Because why not stir in a little heavy cream?!
So good. So easy. I’ll probably make it again next week. And the week after that. And probably every time it gets cold because it is the ultimate comfort food. Especially with some fresh bread on the side.
Definitely double it if you are feeding more than a few people or want some leftovers. I’m even going to consider tripling it if I can find a pot big enough. It reheats really well so it would be perfect for making a big batch on the weekend and taking it for lunch all week long.
Chicken and Wild Rice Soup - Panera copycat recipe! This recipe is so easy!Click To Tweet
- 1 teaspoon coconut oil
- 1/4 cup red onion diced
- 1/2 cup carrots diced
- 1 teaspoon dried marjoram
- 2 tablespoons flour
- 1 package Near East Long Grain & Wild Rice with Flavor Packet
- 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
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.
Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.
Want more soup recipes?