Copycat Panera Chicken and Wild Rice Soup is a family favorite soup. This creamy soup is loaded with flavor and is easy to make.
Panera Bread’s classic chicken noodle soup is a beloved favorite for many. With its hearty chunks of chicken breast tender noodles carrots, celery, and onion simmered in a savory broth, this soup provides comforting warmth and satisfaction. Though you can easily get a bowl at your local Panera cafe, making this soup at home is simpler than you may think. Read on for a step-by-step guide to replicating this restaurant favorite in your own kitchen.
Overview of Main Ingredients
Recreating Panera’s chicken noodle soup starts with gathering some pantry staples and fresh ingredients, Here’s an overview of what you’ll need
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Chicken – Skinless, boneless chicken breasts provide lean protein. You can use 2-3 breasts.
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Onion – A yellow or white onion lends flavor to the broth.
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Celery – Crisp celery stalks add texture and more flavor. You’ll need 2-3 stalks.
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Carrots – For sweetness and color, use 2-3 carrots.
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Chicken broth – Low-sodium chicken broth provides a flavorful base. Go for reduced-sodium if you can.
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Egg noodles – Small curly egg noodles are traditional, but any small pasta shape works.
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Herbs and seasonings – Dried thyme, bay leaves, garlic powder, salt, and pepper round out the flavors.
Almost certainly, you already have most of these things on hand. Read on to learn how to get them ready and put everything together.
Step-by-Step Instructions
Follow these simple steps for an easy homemade version of the Panera classic.
Prep the chicken and vegetables
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Rinse the chicken breasts and pat them dry. Cut into 1-inch cubes. This ensures the chicken cooks quickly and evenly.
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Peel and rinse the carrots. Slice them into rounds.
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Wash the celery stalks. Slice them crosswise into small pieces.
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Peel and dice the onion.
Cook the chicken
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In a large pot or Dutch oven, heat 1-2 Tbsp olive oil over medium heat.
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Add the diced chicken. Cook for 5-7 minutes, stirring occasionally, until lightly browned on the outside.
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Transfer the cooked chicken to a plate. Set aside.
Cook the vegetables
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Add a bit more olive oil to the pot if needed.
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Add the carrots, celery, and onion. Cook for 3-5 minutes, stirring occasionally, until the onions are translucent.
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Add 2-3 cloves of minced garlic. Cook for 1 minute more until fragrant.
Simmer the soup
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Pour 6-8 cups of chicken broth into the pot. Add 2-3 bay leaves and 1 tsp dried thyme.
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Return the cooked chicken to the pot along with any accumulated juices on the plate.
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Bring the broth to a boil. Then reduce heat and simmer for 15 minutes.
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Add the egg noodles and simmer for 5 more minutes until the noodles are tender.
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Remove bay leaves. Taste and season with salt, pepper, and more thyme if desired.
Finish and serve
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Ladle the soup into bowls. Garnish with chopped parsley if you like.
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Enjoy this homemade take on a Panera classic! You can store leftovers in the fridge for up to 4 days.
With simple ingredients and easy steps, you can recreate Panera’s popular chicken noodle soup. Customize it to your tastes by adding more vegetables like peas, corn, or green beans. Substitute noodles with rice or pasta shapes like farfalle or rotini. Play around with different fresh herbs too. Homemade chicken noodle soup also freezes well. Consider making a double batch and freezing half for later!
Tips for Adjusting Flavors
When making chicken noodle soup, tweaking the flavor is easy. Here are some tips:
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For a deeper chicken flavor, increase the amount of chicken broth over water. Or, try cooking the chicken pieces on the bone and removing meat after simmering.
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Add some soy sauce or Worcestershire sauce to the broth to make it taste better.
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For aromatic flavor, use chicken broth seasoned with garlic and onion. Or, simmer chicken wings or a chopped chicken carcass along with the chicken breast.
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To add subtle sweetness, use carrots, parsnips, sweet potatoes, or corn.
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For brightness, add lemon juice or stir in chopped parsley, dill, or chives at the end.
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To make it creamier, swirl in milk, half and half, plain Greek yogurt, or cream cheese.
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For heat, add a pinch of cayenne, red pepper flakes, or sriracha sauce.
Ideas for Unique Add-Ins
While classic chicken noodle soup is delicious in its simplicity, some fun twists can also upgrade your bowl. Consider adding:
- Diced zucchini or yellow squash
- Sliced mushrooms
- Frozen peas or edamame
- Shredded cabbage or spinach
- Cooked quinoa or wild rice
- Sliced kale or chard
- Diced potatoes or sweet potatoes
- Shredded rotisserie chicken
- Leftover roasted veggies
- Cooked Italian sausage or chorizo
Many vegetables work well in chicken noodle soup. Herbs like basil, cilantro, and dill also provide fresh flavor. And using pre-cooked ingredients like roasted veggies or leftover chicken cuts down on prep time.
Helpful Equipment for Making Chicken Noodle Soup
Having the right kitchen tools makes cooking any dish easier. Here are some recommended items for chicken noodle soup success:
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Dutch oven or soup pot – Choose at least 6 quarts for easy simmering.
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Sharp knife and cutting board – For chopping vegetables and chicken.
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Peeler – To peel carrots and trim celery stalks.
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Mixing spoons – For stirring and tasting as you season.
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Ladle – For serving up bowls of the finished soup.
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Immersion blender – To partially blend the soup for a creamy texture (optional).
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Food processor – To chop chicken and vegetables if desired.
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Freezer bags or containers – For storing leftovers.
A good-quality Dutch oven and sharp knife will take you far. But small gadgets like a peeler and immersion blender can also be helpful time-savers.
Top Tips for the Best Homemade Chicken Noodle Soup
Follow these tips for your best batch yet:
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Simmer the broth well – Long, slow simmering builds the most flavor.
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Use a mix of chicken parts – Combine breasts, wings, and bones for broth.
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Sauté veggies separately – Browning adds depth of flavor.
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Season thoughtfully – Taste and adjust herbs, salt, and pepper.
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Add noodles toward end – Prevents mushiness.
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Garnish with fresh herbs – Chives, parsley, dill, etc.
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Refrigerate or freeze leftovers – For lunches or quick meals later.
Patience and layering flavors is key. Taking your time to develop the broth will pay off in the end with a soup that rivals Panera’s!
Frequently Asked Questions
Here are answers to some common questions about recreating Panera’s popular soup:
What are good noodle substitutes? Rice noodles, small shells or ditalini pasta, orzo, barley, farro, or small cubes of potato work well.
Can I use rotisserie chicken? Yes, it saves time! Remove skin and shred or chop meat. Add toward the end of cooking.
What if I don’t have fresh herbs? Dried parsley, thyme, rosemary, and garlic powder can be substituted. Use smaller amounts compared to fresh.
How can I add more protein? Add extra chicken, cooked turkey or pork sausage, chickpeas or white beans, or tofu.
Can I use all water instead of broth? Chicken broth provides the most flavor, but you can use all water if needed. Just season well with garlic, bay leaves, salt, and pepper.
Can I make it on the stovetop or in a slow cooker? Absolutely! Cook on low heat either way for best flavor development.
How long does soup last? Up to 4 days refrigerated or 2-3 months frozen. Reheat gently before serving.
Enjoy Your Homemade Chicken Noodle Soup
Now that you know how easy it is to recreate Panera’s chicken noodle soup at home, give it a try! Follow the simple steps and make adjustments to suit your tastes. Soon you’ll have a soul-warming soup the whole family will love, without the cafe price tag. Dig into a steaming bowl for a comforting meal anytime.
What to Serve with Chicken and Wild Rice Soup:
There are many sides that would pair perfectly with this soup. Here are some of our favorites.
- French Bread: Offer this soup with French bread to dip in it and make sure you eat every last bit.
- Grilled Cheese: There’s nothing better than a grilled cheese and soup together. You can even dip your sandwich in the soup and it tastes great.
- Turkey Sandwich—I always get the turkey sandwich at Panera whenever we go there, and it goes well with this soup.
- Cheese and crackers: This is a simple side dish that I love. I like to crumble crackers in my soup while eating.
- Breakfast Sandwich: For a tasty meal, make a bacon, lettuce, and tomato sandwich to go with this soup.
- Salads—This soup goes great with a nice green salad. Makes for a light and healthy lunch or dinner. Try making this Panera Fuji Apple Salad.
Panera Cream of Chicken and Wild Rice Soup Tips:
- Making Soup Thicker: If you’d rather not use flour to make the soup thicker, you can use cornstarch instead.
- Cook the Vegetables: Cook the vegetables in oil on the skillet before you mix the rest of the ingredients.
- Chicken – Brown chicken before adding to the soup. While it’s in the soup, the chicken will keep cooking.
- Time to Cook—The time to cook will depend on how big you cut your vegetables.
- Putting soup on the table: Because this soup is so creamy, we love to serve it in a bread bowl. I like to eat the bread with the soup because it soaks it up.
Refrigerate the leftovers in an airtight container for up to 5 days. When you are ready to reheat, we recommend reheating on the stove in a sauce pan. This makes sure there is no hot spots.
You can also reheat in the microwave in a microwave safe bowl. Reheat in 30 second intervals to make sure that it doesn’t overheat.
- Chicken—This soup is a great way to use up scraps of cooked chicken. We have even used rotisserie chicken as a variations.
- Vegetable: Use different vegetables depending on what you have on hand. You could add chopped broccoli, green beans, or peas to this soup.
- Seasoning: You can change the seasoning to your liking. You can use a packet of seasoning or any other seasoning you have on hand with this wild rice soup recipe.
- Chicken Broth—Chicken stock can be used instead of chicken broth.
- Heavy Cream—You can use heavy cream instead of milk if you’d like.
