Panera Chicken and Wild Rice Soup- not a copycat

Panera Chicken and Wild Rice Soup- not a copycat

I think everyone has had the Panera bread version of chicken and wild rice soup. Whenever I go there, I always get it with a salad. Let’s be honest, it’s absolutely delicious.  

That said, this is NOT  a copycat, it’s more of an homage. It’s my version of this soup.  I have no clue what the Panera recipe is, so I’ve made what I would call something close, with a bit more of a kick. I took the flavor profile of the soup, and kicked it up a little bit.  

To make this we’ll need:

1 large yellow onion – diced 

2 celery stalks – diced 

4 carrots- diced or cut in medallion 

5-6 toes of garlic – minced 

1 cup of chopped fresh parsley 

1 stick of butter

3-4 healing tablespoons of flour 

2 grilled chicken breast- diced- or a broken down rotisserie chicken 

2 -3 teaspoons of chicken base 

4 cups chicken broth 

2 cups of half and half 

4 oz of your favorite wild rice/ long grain rice kit with seasoning .  I usually use the rice o Roni- because it’s the San Francisco treat 

3-4 Bay leaves 

For spices- season to taste using 

Salt- pepper- garlic powder 

Red pepper flake 

Cayenne pepper

Smoked paprika 

Creole seasoning 

Once you have all your ingredients prepped and ready, heat up your favorite soup pot and drop in the butter so that it can melt. 

Add in the onion, celery and carrot

Season with the SPG, cayenne, red pepper, paprika and creole seasoning 

Cook the mirepoix down until it is soft (10-15 minutes) and add in the flour. 

Work the flour into a roux for a minute or two, until the four no longer has smell. 

Add in the  chicken broth and bring to boil. 

While the broth is heating up. Continually whisk or spoon the pot, and scrape up all the yummy flavor bits from the bottom and sides or the pot. 

When it comes to a boil, add in the parsley and garlic.  

Let it simmer for another minute and then add in the half and half. Continue to stir to be sure nothing is sticking. 

Let it come back to a boil, and then stir in the base, scrape the bottom and make sure the base is well incorporated.

  Add  in the bay leaves, rice kit and seasoning.

Let the rice cook while stirring intermittently to make sure it does not stick. 

Check your seasoning levels when the rice is done and then add in the chicken. 

Let it simmer for another 20-30 minutes, stirring often to avoid the cooked rice from sticking. 

Garnish with parsley and/or paprika