Print Recipe
5 from 3 votes

Cream of Chicken and Wild Rice Soup {Panera Bread Copycat}

This velvety and flavorful Cream of Chicken and Wild Rice Soup {Panera Bread Copycat} is right on the mark and can be equally delicious when it's made right in the comfort of your own home.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Easy
Cuisine: American
Servings: 6
Author: Felesha Bell


  • 1.5 lbs. boneless skinless chicken thighs seasoned, roasted and shredded
  • 2 T. olive oil
  • 1 c. diced onion
  • 1/2 c. diced celery
  • 1/2 c. diced carrots
  • 3 garlic cloves minced
  • 1/2 c. flour
  • 6 c. chicken bone broth
  • 2 c. milk
  • 1 cup uncooked wild rice blend
  • 1/2 tsp. pepper
  • 1/2 tsp. oregano
  • 2 bay leaves
  • 1/2 tsp. dried parsley
  • 1/2 tsp. garlic powder
  • 1 tsp. onion flakes
  • 1/2 tsp. poultry seasoning
  • Kosher salt to taste
  • Sourdough boules optional


  • Pour 2 T. olive oil in a large heavy bottomed pot over medium-high heat.
  • Saute the carrots, celery, onion and salt in the olive oil for about 7 minutes or until onions are translucent.
  • Add the garlic cloves until fragrant, about 1 minute.
  • Sprinkle with flour and cook for 1 minute.
  • Add the bone broth and the milk and whisk until all of the lumps are removed.
  • Add the pepper, oregano, bay leaves, parsley, garlic powder, onion flakes, poultry seasoning and shredded chicken. Mix until combined.
  • Pour the long grain and wild rice into the soup and mix until combined. Allow the soup to simmer for 35 minutes or until the rice is tender.
  • Add salt and pepper to taste.
  • Serve in sourdough boules if desired. Say Grace and enjoy!!