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Cook up a bowl of creamy chicken and wild rice soup Panera fans will love at home. It’s cozy, thick, and really hits the spot when it’s chilly outside. You’ll save big making it yourself. Perfect if you want something hearty and homemade.
Surprising Benefits
You get the same yummy flavor as the cafe right in your kitchen. You probably already have most of what you’ll need. Toss in Rice a Roni—trust me, it gives it a tasty twist. Use a pot or slow cooker, up to you. The flavors get even better after a day in the fridge, so leftovers rock.
Stuff You’ll Need
- Green Onions: To sprinkle over the top
- Salt and Pepper: Add as much as you like
- Rice a Roni: 1 box, wild rice and long grain
- Flour: 1/2 cup, regular stuff
- Chicken: 2 cooked breasts, shredded up
- Bay Leaf: 1
- Dried Oregano: Half a spoon
- Pepper: Half a spoon
- Milk: 2 cups
- Water: 2 cups
- Chicken Stock: 4 cups
- Garlic: 3 cloves, chopped
- Olive Oil: 1 spoonful
- Onion: 1 medium, cut up small
- Celery: Half a cup, diced tiny
- Carrots: Half a cup, diced tiny
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Simple Cooking Directions
- Dish it up:
- Ladle warm soup in bowls. Top with chopped green onions if you like that kick.
- Give it a taste:
- Grab a spoon, check the flavor. Toss in extra salt and pepper to hit your taste, then fish out the bay leaf.
- Add rice next:
- Stir in the Rice a Roni with its seasoning pack. Let that simmer for 20 minutes so the rice turns soft.
- Get it creamy:
- In a bowl, mix the rest of your milk and the flour till smooth. Gently pour into the pot as you stir.
- Time for spice:
- Throw in bay leaf, oregano, pepper, and your chicken. Let everything hang out on soft simmer for 15 minutes.
- Pour in broth:
- Dump in garlic. Let it sizzle just a bit. Add the chicken stock, water, and half the milk.
- Start off veggies:
- Heat up a big soup pot. Splash some oil in. Toss in onion, celery, carrots. Stir them for 10 minutes so they get soft, not burned.
Top Things About This
Super tasty and you’ll spend a lot less than dining out. That wild rice mix is what makes it stand out—don’t leave it out. Milk keeps things creamy without turning it too thick. Veggies keep it fresh and bright. Got time? Homemade stock makes the flavors even better.
Try These Cooking Methods
You can use a regular pot or a slow cooker, whatever’s around. Slow cooker? Six hours on low. Pot’s way faster, done in under an hour. Dutch ovens are awesome for this if you’ve got one. Crunched for time? Just grab a rotisserie chicken and jump right in with the veggies.
Better Broth Tips
Awesome soup always starts with tasty broth. Just toss chicken bones and veggies in water and let it bubble for hours. Three hours on the stove, or let it go all night in a slow cooker. Bought broth is fine if you need it quick, but homemade’s got way more flavor. Strain the broth well so your soup comes out clear, not cloudy.
Picking a Pot
Choose a big, heavy-bottomed pot for even heating. Dutch ovens work great if you’ve got one handy. Cover tight so steam stays in. Stir the bottom now and then so nothing sticks. Go with a bigger pot than you expect—rice really puffs up as it cooks.
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Perfecting Your Soup
Take your time letting the veggies get totally soft—don’t rush this or your soup won’t taste as good. Cut your veggies about the same so everything cooks even. Let the rice cook for a full 20 minutes or it’ll be chewy. Thicker soup? Take the lid off and cook longer. Too thick? Pour in some hot broth. Stays tasty for up to four days in the fridge if you cover tight.
Frequently Asked Questions
- → Can I try brown rice?
Go for it! Brown rice works but needs extra cook time—around 45 minutes instead of 20. The soup might not look as fancy, but it'll still hit the spot. Wild rice adds that special nutty flavor and color, like Panera's. Want a mix? Combine brown and wild rice, just toss the brown rice in earlier since it softens faster. Some people even cook the brown rice halfway first, then add it to the soup.
- → What if I need it gluten-free?
No problem! Swap out flour for 2-3 tablespoons of cornstarch mixed with cold water. Pour it in gradually while stirring. Rice flour works too—use the same amount. Potato starch makes it super smooth. Just mix whatever you choose with cold liquid before adding to avoid lumps. Check your broth, though—some brands sneak in wheat. The rice is naturally gluten-free, so you're good there. Stir gently once it thickens, and you're all set!
- → Can I use store-bought chicken?
Totally! Rotisserie chicken is a lifesaver—grab about 2 cups of shredded meat. Both dark and white meat are awesome. Add it near the end since it's already cooked. Save the bones to make homemade broth later—bonus flavor! Some stores sell pre-pulled chicken pieces too, super handy. Pre-cooked chicken strips work great if you're in a rush.
- → How do I store leftovers?
Pop it into a container with a tight lid while it's still warm. It'll stay good in the fridge for up to 3 days. The rice will soak up more broth, so add some liquid when reheating. Warm it gently on the stove, stirring occasionally. If you're nuking it, use half power to avoid the cream splitting. Just don't boil while reheating or it'll turn grainy.
- → Can this soup go in the freezer?
Yep, freezes like a dream for up to 3 months! Cool it first, then transfer to freezer-safe containers or bags, leaving some space at the top. You can portion it out for quick lunches later. When you're ready to eat, let it thaw in the fridge overnight. Heat it slowly, stirring often. You might need to add more broth since the rice keeps soaking up liquid. If the cream looks separated, just stir it well and it’ll smooth out again.
Conclusion
Obsessed with this soup? Make it even heartier by trying a baked chicken and rice casserole instead! Or whip up a chicken pot pie for a rich, crusty twist.