This copycat is way better (and cheaper) than Panera!
If you’ve ever had (and loved) Panera Bread’s chicken and wild rice soup, get ready to start making an even better version of it at home! I’ve been making this for almost two years and it’s never let me down. It is super easy to double or triple and feed a crowd too! A few simple, fresh ingredients, along with one of my all time favorite time saving meal prep hacks and you have the yummiest homemade chicken and wild rice soup. Kids and adults alike will gobble it up!
Let’s do this!
I’m not going to bore you with a ton of details, the pictures speak a thousand words and the instructions below are super simple to follow. I adopted this recipe from Gal on a Mission, she has some great stuff! If you have a gluten-free eater in your house, you can skip the Rice a Roni and do your own combination of seasonings; garlic, turmeric and soy sauce.
The base of every amazing soup is the same; onions, carrots and celery. I do a super fine chop on the onions, then try to make the carrots and celery similar in size so they cook at the same pace.
I have recently come up with my own “house seasoning”, I really should bottle this up for friends and family. And it’s another classic shortcut because all I do is take this awesome 21 Seasoning Salute from Trader Joe’s, add a little more cracked black pepper and Koshar salt, mix it up and use it on everything! Does it really have 21 different seasonings in it? Oh yea: onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon juice and lemon oil.
The best meal prep hack ever!
Now, I don’t have a complete photo series for the chicken, but if you’ve read my Meal Prepping on Monday post (#4), then you know I love using rotisserie chicken for meal prep any chance I get. And soup is no exception! I use all the meat, light and dark, in this bad boy.
Time to get soupy!
This soup does have milk in it, but if you want to omit that and have a less “creamy” soup, you totally can. Chicken stock, water and milk is all it takes to pull it all together! I used whole milk this go around, but it’s just as delish with 1%.
Once you let the liquids come together with the veggies and chicken, you’ll turn up the heat and get it to a boil. Next up is the secret ingredient, Rice a Roni Rustic Recipes long grain and wild rice. You can find this at any grocery store. For us this is 4.2oz box is the perfect amount of rice. For some of you it may not be enough, but one seasoning packet is all you need.
Okay, there ya have it. You’ll let that simmer away until the rice is tender and then you’re ready to rock. This go around we had our favorite flaky, buttery biscuits on the side. But it would be equally awesome with a fresh slice of homemade Artisan Bread.
Next up, I’ll be trying it in my Instant Pot to see just how much time I can shave off! If you give it a try, let me know what you think!
xo, Tiff
Ingredients
- 1½ cups finely diced carrots
- 1 cup finely diced celery
- 1 medium onion finely diced
- 1 teaspoon extra virgin olive oil
- 3 garlic cloves, minced
- 32 ounces chicken stock
- 2 cups water
- 2 cups milk, divided
- ½ teaspoon pepper
- ½ teaspoon dried oregano
- OR
- 2 teaspoons of "house seasoning" with 21 Seasoning Salute
- 1 bay leaf (optional)
- 1 Rotisserie chicken diced (use light and dark meat)
- ½ cup all-purpose flour
- 4.2-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet
- salt and pepper, to taste
Instructions
- Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven or large soup pot.
- Allow the carrots, celery, and onion to simmer over medium heat for 5-7 minutes or until the onions are translucent.
- Add the garlic cloves, cook for 1-2 minutes (do not let garlic burn)
- Add chicken stock, water, and 1 cup of milk to the mixture and mix.
- Add the seasonings and chicken.
- Mix until combined.
- Allow the soup to cool over medium-high heat for 10 minutes, getting it to a boil.
- Whisk together the other 1 cup of milk with the ½ cup flour until smooth. Place into the soup mixture and whisk until combined.
- Place the long grain and wild rice and the seasoning packet into the soup and mix until combined.
- Turn down the heat and allow the soup to simmer for 20 minutes or until the rice is tender. Add salt and pepper to taste.
- Serve with a fresh biscuit or slice of artisan bread.