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    You are in: Home / Recipes / Copy-Cat Panera Cream of Chicken and Wild Rice Soup Recipe
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    Copy-Cat Panera Cream of Chicken and Wild Rice Soup

    Copy-Cat Panera Cream of Chicken and Wild Rice Soup. Photo by Robot B

    1/8 Photos of Copy-Cat Panera Cream of Chicken and Wild Rice Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Raquel Grinnell's Note:

    I literally CRAVE this amazing, hearty soup from Panera when the weather begins to chill.... this is the closest recipe I have found to theirs. The best part is, it's ready in less than an hour!! I've found that the reviews are right and have lessened the amount of flour; originally 1 cup; just use 1/2 or a bit more depending on how thick you like your soup (Panera's is VERY thick).

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    Ingredients:

    Serves: 6-8

    Yield:

    pot of ...

    Units: US | Metric

    • 6 cups chicken broth
    • 2 chicken breast halves (cooked, boneless and cubed)
    • 1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
    • 1/2 teaspoon ground black pepper
    • 1/2 cup all-purpose flour
    • 3/4 cup butter (12 tbsp. or a stick and a half)
    • 1 cup carrot, diced
    • 1 cup celery, diced
    • 1 cup onion, diced
    • 3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)

    Directions:

    1. 1
      Open rice, pull out seasoning packet and set aside.
    2. 2
      In a small bowl, combine pepper and flour. Set aside.
    3. 3
      In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
    4. 4
      In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
    5. 5
      Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
    6. 6
      Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.
    7. 7
      Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

    Ratings & Reviews:

    • on April 21, 2011

      55

      Yum! This is the soup I love at Panera, so I was glad to find a recipe at all. And this one was excellent. I was glad I read the reviews, though, and used half the flour; it would have been like cement if I had any more! I also used a wild rice instead of the Uncle Ben's because I had it and we're trying to avoid the high-sodium mixes (and I had about 1 1/2 cups already cooked). I used an additional 1/3 cup uncooked rice boiled in 4 cups of broth with finely chopped carrots, celery, onion, and garlic. I also used half & half because that's what I had.

      Thanks for posting this recipe, Raquel! I can't wait for something like having the girls over for lunch to make it again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2011

      55

      Oh my, my, my!!! This soup is delicious!!! I had to make a few adjustments since I had the long-cooking Uncle Ben's Rice. I'm assuming this recipe is for the quick-cooking version since it said to pour in the rice and remove from heat. My adjustments were to use 7 cups of broth (to make up for the long-cooking rice soaking up more liquid), 1/2 cup of butter, scant 1/2 cup of flour and 2 cups of heavy cream. I changed the amount of flour because I was afraid of it turning too thick. I knew I could add more later if I needed to. I'm very happy with the way it turned out. I have never had Panera's version of this soup......but I can't imagine it tasting any better!!! This was sooooooo yummy!! Thanks so much for posting!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2011

      45

      Panera's rice soup is my absolute favorite! I've been looking for this recipe for about 3 years! I used all ingredients as called for. Soup was just the right texture and thickness. The only thing I will change for next time is the seasoning mix in the rice. I will cut that by at least 1/2. The flavors of the spices were way too intense! Panera's has a subtle flavor and I didn't feel like there was anything subtle about this. Had company for dinner & they all enjoyed it, just too intense for me. Can't wait to try it again, as I can certainly see the potential for this to become my favorite soup at home! I live a long way from Panera's and I crave this soup all winter long! Yum! Yum! It's October so I'm ready to master this! Thanks SOOOOOOO MUCH for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (30)

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    Nutritional Facts for Copy-Cat Panera Cream of Chicken and Wild Rice Soup

    Serving Size: 1 (368 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 578.5
     
    Calories from Fat 450
    77%
    Total Fat 50.0 g
    76%
    Saturated Fat 30.0 g
    150%
    Cholesterol 155.6 mg
    51%
    Sodium 1041.9 mg
    43%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.3 g
    13%
    Protein 15.1 g
    30%

    The following items or measurements are not included:

    long grain and wild rice blend

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