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Panera Chicken and Wild Rice Soup

A warm and comforting bowl of chicken and wild rice soup, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 pound cooked chicken shredded
  • 1 cup wild rice blend
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5 minutes until the vegetables start to soften.
  3. Add minced garlic and cook for another minute.
  4. Stir in the shredded chicken and wild rice blend.
  5. Pour in the chicken broth and bring to a boil.
  6. Once boiling, reduce the heat and let it simmer for about 30 minutes.
  7. Stir in the heavy cream, thyme, and season with salt and pepper.
  8. Ladle the soup into bowls and garnish with fresh parsley.

Notes

Let the soup sit for a few minutes before serving; it thickens as it cools and flavors deepen.