Copycat Panera Chicken and Wild Rice Soup

5 from 49 votes

Copycat Panera Chicken and Wild Rice Soup is a family favorite soup. This creamy soup is loaded with flavor and is easy to make.

Prep Time15

Cook Time50

Total Time1 5

Course: Soup

Cuisine: American

Servings:

Cost: $11.83 Recipe, $1.97 per Serving

Heat 1 teaspoon olive oil in a large pot or Dutch oven over medium-high heat. Add 3 peeled and finely diced carrots, 2 finely diced celery ribs, and ½ finely diced onion. Sauté for 10–12 minutes until the onions are translucent.
Add 2 diced chicken breasts (cut into 1-inch pieces) and 1 tablespoon minced garlic. Cook for 4–5 minutes until the chicken is lightly browned.
Stir in 32 oz chicken broth, 2 cups water, 1 cup milk, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon dried oregano, and 1 bay leaf. Bring to a simmer and cook for 15 minutes over medium-high heat.
In a separate bowl, whisk together the remaining 1 cup milk with ½ cup all-purpose flour until smooth. Stir this mixture into the soup.
Add 1 box (4.3 oz) Rice-A-Roni long grain and wild rice along with the seasoning packet from the box. Stir well.
Reduce heat and simmer for 20 minutes, or until the rice is tender and cooked through.
Taste and adjust salt and pepper if needed. Remove the bay leaf before serving.
Serve warm and enjoy.

Refrigerate the leftovers in an airtight container for up to 5 days.

You can use cornstarch instead of flour to thicken the soup if you prefer.