Best Copycat Panera Chicken and Wild Rice Soup Recipe

Instructions:

1. Rinse the wild rice thoroughly. Combine the rice with 2 cups of water/broth in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender (about 35–45 minutes). Drain any excess liquid and set the cooked rice aside.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté gently until the vegetables begin to soften, about 8–10 minutes.
3. Sprinkle the flour over the softened vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste, creating the roux.
4. If using wine, pour it in now, scraping up any browned bits from the bottom of the pot. Let it simmer rapidly until reduced by half (about 2 minutes).
5. Gradually whisk in the 4 cups of chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
6. Stir in the dried thyme, garlic powder, salt, and pepper. Continue to simmer gently for 10 minutes, allowing the sauce to thicken slightly.
7. Stir in the pre-cooked, shredded chicken and the reserved cooked wild rice. Heat through gently for 2 minutes.
8. Reduce the heat to low. Slowly stir in the heavy cream. Heat for another 3–5 minutes until the soup is heated through and creamy. Do not allow the soup to boil once the cream is added.
9. Taste and adjust seasoning one final time. Serve immediately with crusty bread.