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Copyat Panera Chicken and Wild Rice Soup

Simple to make, packed with flavor, and only requiring simple ingredients....this soup comes together in no time!
3 from 1 vote
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Author: The Cookin' Chicks


  • 1/2 cup celery, diced
  • 1/2 cup corn
  • 1 onion, diced
  • 1 tsp olive oil
  • 4 garlic cloves, minced
  • 32 oz chicken broth
  • 2 cups water
  • 2 cups milk, divided
  • 1 tsp black pepper
  • 1 tsp dried Oregano
  • 1 bay leaf
  • 1 lb chicken breasts, cooked/shredded
  • 1/2 cup flour
  • 4.3 oz box Rice a Roni, long grain and wild rice (plus seasoning packet included in box)
  • salt/pepper, to taste


  • In a large pot (I use a Dutch Oven), add the celery, corn, onion, and olive oil.
  • Allow to saute over medium heat for about 5 minutes, or until tender. 
  • Add in the minced garlic, chicken broth, water, and 1 cup milk. Mix to combine.
  • Add in the pepper, oregano, bay leaf, and shredded chicken. Allow mixture to simmer over low heat for about 15 minutes.
  • In a small bowl, combine the remaining 1 cup milk with the flour. Whisk until free of clumps.
  • Pour mixture into the soup and whisk until combined.
  • Add the box of rice, including the seasoning packet, and mix well.
  • Allow mixture to simmer for about 20 minutes, or until rice is tender.
  • Adjust flavor with desired amount of salt and pepper.
  • Serve! 
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