Creamy chicken and wild rice soup hits different when the weather turns chilly… and honestly, it still tastes good when it’s not. You get tender bites of chicken, a mix of veggies that melt into the broth, and that cozy, creamy base that tastes like it simmered all afternoon.
This copycat version gives you that familiar café-style flavor without the tiny cup price tag. And you control everything—how thick you want it, how much chicken you add, and whether you want it extra peppery (I usually do).
One more thing before we cook. This soup is even better the next day. The flavors settle in, the broth tastes richer, and you’ll be very happy you made a full pot.
YOU WILL LOVE THIS COPYCAT CHICKEN & WILD RICE SOUP
COMFORT FOOD VIBES: It’s creamy, hearty, and filling without being heavy or greasy.
ONE-POT DINNER: A single Dutch oven (or big soup pot) is all you need.
MEAL PREP FRIENDLY: Make a batch, portion it out, and lunch is handled for days.
EASY TO CUSTOMIZE: Extra veggies? More chicken? A lighter dairy swap? Totally doable.
It’s the kind of soup that makes your kitchen smell amazing. Onion and celery softening in butter. Garlic waking up in the heat. Then the rice cooking down until it’s tender and a little nutty.
And that creamy finish? That’s the part everyone remembers.
WHAT MAKES IT “CHICKEN AND WILD RICE” SOUP?
Wild rice has a totally different vibe than white rice. It’s chewy, earthy, and it doesn’t disappear into mush if you treat it right. A lot of “wild rice” mixes also include brown rice or long grain rice, which helps the soup feel extra hearty without needing a ton of meat.
The other big thing: a creamy base that’s built with a simple roux (butter + flour) so you get thickness without relying on condensed soup.
If you’ve ever made a creamy chowder-style soup, you’re already halfway there.
COPYCAT PANERA CHICKEN & WILD RICE SOUP INGREDIENTS
Every ingredient here has a job. The vegetables build flavor. The rice makes it hearty. The herbs keep it from tasting flat. And the dairy rounds everything out so the broth feels silky.
You’ll need:
Soup Base
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6 tablespoons unsalted butter
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1 medium yellow onion, diced small
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2 large carrots, peeled and diced small
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2 celery ribs, diced small
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3 cloves garlic, minced
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⅓ cup all-purpose flour
Broth + Seasoning
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6 cups chicken broth (low-sodium is great here)
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1 cup water (as needed, for simmering and adjusting thickness)
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1 teaspoon kosher salt (start with ½ teaspoon if your broth is salty)
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½ teaspoon black pepper, plus more to taste
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½ teaspoon dried thyme
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½ teaspoon dried parsley
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¼ teaspoon poultry seasoning (optional but really nice)
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1 bay leaf
Chicken + Rice
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2½ cups cooked chicken, shredded or chopped (rotisserie works perfectly)
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1 cup dry wild rice blend or ¾ cup dry wild rice (see notes below)
Creamy Finish
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2 cups half-and-half (or whole milk for a lighter soup)
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½ cup heavy cream (optional, for extra richness)
Optional, but good
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1 to 2 teaspoons fresh lemon juice (brightens the whole pot)
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Chopped fresh parsley for garnish
WHICH RICE SHOULD YOU USE?
You’ve got two solid options:
Wild rice blend: easiest and most common. It cooks more evenly for most people and gives you that “restaurant soup” texture.
Pure wild rice: deeper flavor and a chewier bite, but it usually takes longer to cook.
Important: Different brands cook at different speeds. If your package says 45 minutes, believe it. If it says 60 minutes, plan for that. You’re not doing anything wrong—the rice just needs time.
HOW TO MAKE COPYCAT PANERA CHICKEN & WILD RICE SOUP
This method keeps the soup creamy and thick while still letting the rice cook properly. You’ll build flavor first, then let the rice simmer until tender, and finish with dairy at the end.
Here is how you make it. (This step-by-step style is the same format used in the reference recipes, including “STEP ONE” labeling and quick tips.)
STEP ONE: Sauté the vegetables
In a large Dutch oven or soup pot, melt the butter over medium heat.
Add the onion, carrots, and celery. Cook for 8 to 10 minutes, stirring often, until the veggies soften and the onions look glossy.
PRO TIP: Keep the heat at medium. If the onions brown too fast, the soup can taste a little bitter instead of sweet and cozy.
STEP TWO: Add garlic
Add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant.
Don’t walk away. Garlic goes from perfect to burned fast.
STEP THREE: Make the roux
Sprinkle the flour over the vegetables.
Stir continuously for about 2 minutes. You’re cooking out the raw flour taste and coating the veggies so the soup thickens smoothly later.
OUR RECIPE DEVELOPER SAYS: If you see a little flour sticking to the bottom, just keep stirring and scrape it up. That’s flavor, not a problem.
STEP FOUR: Add broth slowly
Pour in the chicken broth a little at a time, stirring constantly as you go.
At first it will look thick and clumpy. Keep stirring. It smooths out as the broth warms and the flour hydrates.
Once all the broth is in, add the bay leaf, thyme, parsley, poultry seasoning (if using), salt, and pepper.
STEP FIVE: Add the rice and simmer
Stir in the dry wild rice (or wild rice blend).
Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer until the rice is tender.
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Wild rice blend: usually 35 to 45 minutes
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Pure wild rice: often 50 to 60+ minutes
Check it at the 30-minute mark, then every 10 minutes after that.
PRO TIP: If the soup looks like it’s getting too thick while the rice cooks, add a splash of water (¼ cup at a time). Rice drinks up broth as it simmers.
STEP SIX: Add chicken
Once the rice is tender, stir in the cooked chicken.
Let it warm through for about 5 minutes.
STEP SEVEN: Finish with dairy
Lower the heat (very important) so the soup is steaming but not boiling.
Stir in the half-and-half. Add the heavy cream if you want the richest, most café-style texture.
Let it gently heat for 3 to 5 minutes, stirring often.
PRO TIP: Boiling after adding dairy can cause a slightly grainy texture. Keep it gentle and you’ll get that smooth, creamy finish.
STEP EIGHT: Taste and adjust
Remove the bay leaf.
Taste the soup. Add a pinch more salt if needed, extra pepper if you like it warmer, and a small squeeze of lemon juice if the flavor feels a little “flat.”
That little bit of brightness makes the whole pot taste more balanced.
HOW TO GET THE SAME THICK, CREAMY TEXTURE EVERY TIME
Creamy soups are simple, but they’re picky about a few things. Here’s what matters most:
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Cook the flour for a full 2 minutes. Raw flour taste is hard to hide later.
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Add broth gradually. Dumping it all in at once can leave you with lumps you’ll be chasing around the pot.
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Simmer the rice patiently. If you rush and crank the heat, the bottom can scorch before the rice is done.
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Add dairy at the end, low heat only. Gentle heat keeps it smooth.
If your soup thickens too much after sitting (it will), it’s not ruined. Add a splash of broth when reheating and it comes right back.
TROUBLESHOOTING THIS CREAMY WILD RICE SOUP
Soup is too thick: Stir in warm broth or water, ¼ cup at a time, until it loosens up.
Soup is too thin: Simmer uncovered for 10 minutes. You can also mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in (let it bubble gently for a few minutes to thicken).
Rice is still crunchy: Keep simmering. Add a splash of water if needed so it doesn’t dry out.
Flavor feels bland: Add salt in small pinches, then a squeeze of lemon. Pepper helps too.
SUBSTITUTIONS AND ADDITIONS
Want to tweak it to fit what you have in the kitchen? Go for it.
CHICKEN: Leftover roasted chicken, baked chicken breasts, or even turkey all work. If you’re cooking raw chicken, simmer it in the broth until cooked through, shred it, then add back in.
RICE: Wild rice blend is the easiest. If you only have brown rice, you can use it, but the flavor won’t be as “wild rice soup.” If you do this, reduce the cook time based on the package.
DAIRY: Half-and-half gives the most classic creamy texture. Whole milk works if you want it lighter. For extra richness, add that splash of heavy cream at the end.
GLUTEN-FREE: Skip the flour roux and thicken with a cornstarch slurry at the end (1½ tablespoons cornstarch + 3 tablespoons cold water). Simmer until thickened.
VEGGIES: Mushrooms are a great add if you like them. Slice them thin and sauté with the onion. A handful of chopped spinach stirred in at the end is also nice.
HERBS: Thyme is the main one. A tiny pinch of rosemary can be good, but don’t go heavy—rosemary can take over fast.
MAKE IT AHEAD WITHOUT MUSHY RICE
Rice keeps absorbing liquid as it sits. That’s normal, but it can turn your leftover soup into something closer to stew.
If you want the best texture for meal prep, do this:
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Cook the rice separately in water or broth.
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Make the soup base and simmer the veggies until tender.
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Stir the cooked rice into each bowl when serving, or add it to the pot right before you eat.
It’s a tiny extra step. Worth it when you want perfect leftovers.
HOW TO SERVE CHICKEN & WILD RICE SOUP
This soup can absolutely stand alone. It’s filling.
But if you want the full café-style meal at home, pair it with something simple and fresh.
Here are a few easy ideas:
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A green salad with a tangy vinaigrette (that contrast is so good with creamy soup)
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Warm bread or rolls for dipping
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A sandwich half if you want to turn it into a bigger lunch
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Roasted veggies on the side if you want extra color on the plate
And yes, it’s great in a mug. Especially on a busy day.
HOW TO STORE COPYCAT CHICKEN & WILD RICE SOUP
This storage format follows the same “MAKE AHEAD / IN THE FRIDGE / IN THE FREEZER / REHEATING” structure used in the reference recipes.
MAKE AHEAD: Make the soup base (everything up to adding dairy) and cool it. Store in the fridge. When you’re ready to serve, reheat gently, add the half-and-half, and warm through. This helps keep the dairy super smooth.
IN THE FRIDGE: Store cooled soup in an airtight container for up to 3 to 4 days.
IN THE FREEZER: Creamy soups can freeze, but the texture can change slightly after thawing. If you plan to freeze, it’s best to freeze the soup before adding the dairy. Cool completely, portion into freezer-safe containers, label with the date, and freeze for up to 2 to 3 months.
REHEATING: Reheat on the stovetop over medium-low heat, stirring often. Add a splash of broth or water if it’s thick. If reheating in the microwave, use medium power and stir every 60 to 90 seconds so it heats evenly.
NOTE: Always reheat until steaming hot.
FREQUENTLY ASKED QUESTIONS
Can I use raw chicken instead of cooked?
Yes. Add 1 to 1½ pounds of boneless, skinless chicken breasts or thighs to the pot when you add the broth. Simmer until cooked through, remove, shred, then return it to the soup before adding dairy.
Do I have to use a roux?
Nope. The roux gives the most classic creamy texture, but you can thicken at the end with cornstarch if you prefer. The flavor still turns out great.
Why did my soup get so thick overnight?
The rice keeps soaking up liquid as it sits. It’s normal. Add broth when reheating and stir well.
Can I make this in the slow cooker?
You can, with one tweak: make the roux on the stovetop and stir it in near the end (or thicken with cornstarch). Slow cookers don’t do roux thickening the same way. Add dairy at the end on low.
What’s the best way to keep the soup creamy?
Don’t boil after adding dairy. Gentle heat is your friend.
Copycat Panera Chicken & Wild Rice Soup Recipe
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion diced small
- 2 large carrots peeled and diced small
- 2 celery ribs diced small
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 1 cup water as needed
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon black pepper plus more to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon poultry seasoning optional
- 1 bay leaf
- 1 cup dry wild rice blend or ¾ cup dry wild rice
- 2½ cups cooked chicken shredded or chopped
- 2 cups half-and-half
- ½ cup heavy cream optional
- 1 to 2 teaspoons lemon juice optional
- Chopped parsley for garnish optional
Instructions
- In a large Dutch oven over medium heat, melt the butter. Add onion, carrots, and celery. Cook 8 to 10 minutes, stirring often, until softened.
- Add garlic and cook 30 seconds to 1 minute, just until fragrant.
- Sprinkle flour over the vegetables and stir continuously for 2 minutes.
- Slowly pour in chicken broth, stirring constantly to keep the mixture smooth. Add bay leaf, thyme, parsley, poultry seasoning (if using), salt, and pepper.
- Stir in dry wild rice (or wild rice blend). Bring to a gentle boil, then reduce heat to low. Cover and simmer until rice is tender, 35 to 45 minutes for a blend or 50 to 60+ minutes for pure wild rice. Add small splashes of water if the soup thickens too much while the rice cooks.
- Stir in cooked chicken and warm for 5 minutes.
- Reduce heat to low. Stir in half-and-half and heavy cream (if using). Heat gently for 3 to 5 minutes. Do not boil.
- Remove bay leaf. Taste and adjust seasoning. Add lemon juice if desired. Serve warm with parsley on top.
