Name: Panera Chicken and Rice Soup
Prep time: 5 min
Cook time: 55 min
Ingredients: 1 tablespoon olive oil; 1 cup chopped baby carrots; 1 cup sliced celery; 1 medium onion, finely diced; 5 garlic cloves, minced; 32 ounce chicken stock; 2 cup water; 2 cup milk, divided; 1/2 teaspoon pepper; 1/2 teaspoon dried oregano; 2 large chicken breasts, cooked and shredded; 1/2 cup all purpose flour; 1 4.3 ounce box Rice a Roni Long Grain and Wild Rice (with seasoning packet)

Panera Chicken and Rice Soup

Copycat Panera chicken and wild rice soup is comfort food at its best.

By: RecipeLion.com Test Kitchen

2 Comments

Panera Chicken and Rice Soup

By: RecipeLion.com Test Kitchen

There's no need to wait in line at Panera for your favorite soup recipe! This delicious copycat Panera chicken and rice soup is completely comforting, flavorful, and perfect for warming you up on a chilly day. This recipe is a great way to use up leftover cooked chicken breasts, and using instant rice is a great way to make sure this soup is ready in no time.

You can serve this copycat Panera soup recipe with a few slices of your favorite crusty bread for a lunch that just can't be beat. If you're really hungry, you could even serve it with a sandwich like Panera's extinct turkey apple Cheddar. We love that you can have your restaurant favorites from the comfort of your own home, and your family will too!

Serves4

Preparation Time5 min

Cooking Time55 min

Ingredients

1 tablespoon olive oil
1 cup chopped baby carrots
1 cup sliced celery
1 medium onion, finely diced
5 garlic cloves, minced
32 ounces chicken stock
2 cups water
2 cups milk, divided
1/2 teaspoon pepper
1/2 teaspoon dried oregano
2 large chicken breasts, cooked and shredded
1/2 cup all purpose flour
1 4.3 ounce box Rice a Roni Long Grain and Wild Rice (with seasoning packet)

Panera Chicken and Rice Soup Recipe

Instructions

Pour olive oil in large pot. Add carrots, celery, and onion.
Simmer over medium heat until onions are translucent, approximately 10 minutes.
Add the garlic cloves, chicken stock, water, and 1 cup of milk to the mixture and stir until combined.
Add the pepper, dried oregano, and shredded chicken. Mix until combined.
Simmer over medium heat for 15 minutes.
Whisk together the remaining 1 cup of milk with the ½ cup flour until no lumps remain.
Pour this into the soup mixture and whisk.
Place the long grain and wild rice and the seasoning packet into the soup and mix until combined.
Simmer for 20 more minutes.
Enjoy!