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!
Craving chicken soup? Try our Chicken Tortellini Soup, Lemon Chicken and Rice Soup, or Slow Cooker Creamy Chicken and Rice Soup!
Meet my current favorite soup.
I’ve made it twice in the last few weeks.
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.
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.
- Olive oil
- Red onion
- Dried marjoram
- Near East Long Grain & Wild Rice with Flavor Packet (if you can’t find that one, use the Uncle Ben’s version)
- Low sodium chicken broth
- Heavy cream
- Cooked chicken
- Heat olive oil in a heavy bottom soup bottom 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.
How Long Is It Good For?
This soup is good for about 3 days in an airtight container in the refrigerator.
When you are ready to serve it, you can reheat on the stovetop or microwave. If the soup has thickened too much, use a splash of chicken broth or water to get it back to it’s original consistency.
Can You Freeze Chicken Wild Rice Soup?
You can freeze this soup for up to 3 months. Make sure to cool it completely before transferring to a freezer-safe soup container and putting it in the freezer.
The night before you plan to serve it, let it defrost overnight in the fridge and then you can reheat on the stovetop. If it’s thickened, a little bit of chicken broth or water will help to get it back to it’s original consistency.
Can You Make Chicken Wild Rice Soup Ahead?
This soup is fine to make the morning of or even the night before you plan to serve it. Just store it in an airtight container in the fridge until you are ready to serve it – and if it’s too thick, add water or chicken broth until it reaches the desired consitency.
What Goes with Chicken and Wild Rice Soup?
I like to serve it with a bread. I really like my 7Up Biscuits which are soft and fluffy and total comfort food. I also have a homemade crescent roll recipe that would be delicious.
If you are looking for something a little heartier, my Oatmeal Rolls are a great option.
A simple side salad is always a great option when serving soup, as well.
More Soup Recipes
- Autumn Squash Soup
- Creamy Tomato Tortellini Soup
- Slow Cooker Cheesy Potato Broccoli Soup
- Broccoli Cheddar Soup
- Spicy Coconut Wonton Soup
- Black Bean Soup
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Chicken and Wild Rice Soup (Panera Copycat)
- 1 teaspoon olive oil
- ¼ cup red onion, diced
- ½ 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
- ¾ cup heavy cream
- ¼ cup milk
- 1 cup cooked and shredded chicken
- salt, to taste
- ¼ teaspoon black pepper
- Heat olive oil in a heavy bottom soup bottom 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.
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Nutrition Information:Yield: 4 servings Serving Size: 1
Amount Per Serving: Calories: 334Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 77mgSodium: 283mgCarbohydrates: 20gFiber: 2gSugar: 3gProtein: 17g
my 3 year old absolute favorite soup! Along with everyone else that I’ve made it for agrees that it would be theirs also! What would I do different to make this in the instapot?
Made this today and it came out great. Only change was I added in a little garlic salt rather than plain salt. Delicious! Thanks for the receipe.
I know it’s the middle of summer but I was craving this soup. First time I made it and we all loved it. Thanks! Oh, and I’m thinking about squeezing a lemon over my next bowl full.
Great soup! Makes alot more than 4 servings, maybe 6 to 8 servings. I used 1 package of Uncle Ben’s Long Grain and Wild Rice (Fast Cook) and 1 more cup of chicken broth.
Cathy V says
I have made the “long” version, where you cook the chicken and this one that you don’t. Both are great, but this one is easier. I did add a few more veggies; extra carrots, celery, celery leaves, onions, spinach & a touch of garlic and pepper. I also used a little cornstarch slurry to thicken it. Wonderful!
I had never eaten this at Bread Co (Panera) before I made it. After my first batch at home, I ordered it at the restaurant – this recipe is MUCH better!!
I doubled the recipe because I wanted leftovers. The only variation made was that I added some cornstarch towards the end because I prefer a thicker soup. It was just perferc for me and the family on a “cold” winter day in AZ. ☺
Yay, I’m so glad you enjoyed it!
Tiana | yumofchina.com says
I never made Rice soup before. But this recipe looks delicious, I want to have a try. Thanks.
Made this last night, it was wonderful, thank you!
I’m making this soup tonight, it’s blizzarding outside, and was just curious if you know how much a serving is? I know it says it serve four but am trying to be more specific as I am doubling the recipe and want to log it in my food diary but am unsure how much I should count as a serving.
How much rice is in one package? Incase I wanted to use different rice, like 1 cup or so?
I made this last night and it fed my family of 4 (me, my husband, & my 7 & 5 year olds) with some leftovers! Everyone loved it, even my “not a fan of soup” husband. I used Rice-A-Roni Long Grain & Wild Rice. It has less in the box than the rice you suggested, so I used 2-4.3 oz boxes and 1-1/2 seasoning packets. I also substituted oregano for marjoram and canola oil for the coconut oil, as we didn’t have any. Loved having the extra rice in the soup and next time I think I will add more carrots. Thank you for sharing :)
Making this soup for the 3rd time since I found the recipe back in October. It is so cold and blustery out tonight and this is a very filling soup that will definitely warm my family. I am so grateful that I found this recipe. It has become one of my favorite soups. Thank you so much for sharing this wonderful recipe!!!
Can you use anything else besides coconut oil?
Olive oil is fine. :)
I’ve made a version of this soup before…if you’re in Canada like me (Barrie,ON) Uncle Bens Fast & Fancy fine herb and wild rice works perfect for this. It has the separate flavour pack as well. And it eliminates the need for any additional salt.
Can you freeze this? If so, how?
can you freeze this? if so, how? thanks!
Sarah, I know you asked this a while ago, but I always freeze this soup. It does very well. I sometimes freeze 4 servings in a reused plastic yogurt carton or I’ll freeze invidual servings in my jumbo muffin tin or mini cake tins. Once they’re frozen solid, I take out of the freezer, let them thaw for like 3 minutes, and then pop them out of the tins and transfer to a ziplock or a freezer container.
I’m wondering if you could make your own flavor packet…does anyone know what the ingredients are? I have wild rice
This is supposed to be similar to Uncle Ben’s boxed wild rice seasoning packet!
1 teaspoon dry chopped onion flakes
1⁄2 teaspoon dry parsley flakes
1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion powder
1 teaspoon ground turmeric
1⁄2 teaspoon ground cumin
1⁄4 teaspoon ground ginger
1⁄2 teaspoon black pepper
1⁄2 teaspoon salt
This soup is excellent. My 17 year old daughter is down with a bad cold. I was looking for a chicken soup recipe to make for dinner as she has been wanting soup. This soup was a hit with the whole family. We will definitely be having it again in the very near future.
Yay! So glad to hear it! I need to make it again soon – it’s my favorite!
can you use any wild rice w/a seasoning packet. I don’t think they have that brand at my grocery store. Thanks. Looks delicious.
I used a rice-a-roni long grain and wild rice because I couldn’t find the brand stated here. I loved this soup
Pamela Scott says
I ordered the rice the recipe called for from Amazon and it’s delicious and not expensive
nicole @ I am a Honey Bee says
it’s so simple with the rice all ready to use. Perfect
Do you cover it again after adding milk and chicken