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Lighter Copycat Panera Chicken & Wild Rice Soup

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A creamy, comforting chicken and wild rice soup that’s lighter than the original but just as satisfying. Made with evaporated milk instead of heavy cream, this soup is rich, savory, and perfect for cozy weeknights.

Ingredients

Scale
  • 1 pound (450g) boneless skinless chicken breast
  • 1 cup (180g) wild rice blend
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1 cup (240ml) evaporated milk
  • 3 tablespoons (24g) all-purpose flour
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Cook the wild rice first. In a small saucepan, bring 2 cups of water to a boil. Add the wild rice blend, reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and the grains have split open. Drain any excess water and set aside.
  2. Season and cook the chicken. Pat the chicken breast dry with paper towels and season both sides with a pinch of salt and pepper. In your large pot, melt 1 tablespoon of butter over medium heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove the chicken to a plate and let it rest for 5 minutes before shredding or dicing into bite-sized pieces.
  3. Sauté the vegetables. In the same pot, melt the remaining 1 tablespoon of butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Build the broth. Pour in the chicken broth and add the dried thyme, dried rosemary, and bay leaf. Stir everything together and bring the soup to a gentle boil. Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
  5. Thicken the soup. In a small bowl, whisk together the evaporated milk and all-purpose flour until smooth and no lumps remain. Slowly pour this mixture into the simmering soup while stirring constantly. Keep stirring for about 2-3 minutes until the soup thickens slightly.
  6. Combine everything. Add the cooked wild rice and shredded chicken back to the pot. Stir to combine and let everything simmer together for another 5 minutes. Taste and adjust the seasoning with salt and pepper.
  7. Finish and serve. Remove the bay leaf and discard it. Ladle the soup into bowls and garnish with fresh parsley if using.

Notes

Cook the rice a day ahead to save time. For a gluten-free version, use a gluten-free flour blend or cornstarch. For a dairy-free version, use olive oil instead of butter and full-fat oat milk instead of evaporated milk. The soup thickens as it sits; add a splash of broth when reheating if needed.

Nutrition

Keywords: chicken and wild rice soup, Panera copycat, light soup, creamy chicken soup, healthy soup, comfort food, easy soup recipe

Find it online: https://vexifood.com/lighter-copycat-panera-chicken-and-wild-rice-soup-recipe/