This Chicken and Wild Rice Soup tastes just like Panera’s but you don’t have to leave your house! Creamy soup with wild rice, chicken, and veggies. The whole family will love this one!
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.
How To Make Chicken and Wild Rice Soup
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.
You start by cooking some diced red onion and diced carrots in your soup pot. It gets seasoned with marjoram and then you add a boxed wild rice mix (with the seasoning packet!). Like, I said, this is SO easy.
It cooks for 15 minutes and then you stir in milk and heavy cream along with your shredded chicken. And then it all cooks together for another 30 minutes.
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.
Can You Freeze Chicken and Wild Rice Soup?
Chicken and Wild Rice Soup isn’t the best soup to freeze.
Soups with rice tend to change texture when frozen and soups made with dairy do the same. So you would really need to freeze the soup without the rice, cream, and milk and at the point, it’s just easier to make it fresh.
Can You Make Chicken and Wild Rice Soup Ahead?
I don’t recommend making Chicken and Wild Rice Soup too far ahead. The rice will continue to absorb liquid as it sits so you’ll end up with a thicker, casserole-like dish if it sits in the fridge more than a day or so.
You can do parts of the recipe ahead of time. You can cook and shred the chicken ahead of time (I tend to buy a rotisserie chicken) and chop all the veggies ahead of time. From there, everything is pretty much hands off so it won’t require much effort from you.
It is perfectly same to consume for up to 3 days in the fridge. If the soup gets too thick, a couple splashes of chicken broth will help loosen it up when you reheat it.
More Soup Recipes
- Autumn Squash Soup
- Creamy Tomato Tortellini Soup
- Sausage, Lentil, and Kale Soup
- Broccoli Cheddar Soup
- Spicy Coconut Wonton Soup
- Black Bean Soup
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- 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.
Amount Per Serving: Calories: 334 Total Fat: 21g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 77mg Sodium: 283mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 17g