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–+ servings
Thick and creamy soup filled with chicken, vegetables, and grains

Copycat Panera Chicken and Wild Rice Soup

Copycat Panera Chicken and Wild Rice Soup is a creamy, comforting soup made with chicken, wild rice, vegetables, broth, and herbs. It can be prepared in the slow cooker or Instant Pot and finished with a dairy-free or dairy-based cream.
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Course: Main Course, Soup
Cuisine: American
Keyword: Copycat Panera Chicken and Wild Rice Soup
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 6 people

Ingredients

  • 1.5 lb boneless skinless chicken breasts
  • 1 c diced onion
  • 1 c diced celery
  • 1 c diced carrots
  • 3 cloves garlic minced
  • 1 c wild rice
  • 6 c chicken broth
  • 1 bay leaf
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp sea salt plus more to taste
  • 1/2 tsp freshly cracked black pepper

Cashew Cream (Dairy-Free Option)

  • 1/2 c raw unsalted cashews
  • 3/4 c water

Nut-Free Dairy-Free Alternative

  • 1 c full-fat coconut milk or original Nutpods creamer

Dairy Version

  • 1 c half-and-half or heavy whipping cream

Instructions

  • Prepare the Cashews (if using the dairy-free cashew cream option)
  • Place the cashews in a heat-safe bowl and cover them with boiling water. Let them soak at room temperature while the soup cooks.

Slow Cooker Method

  • Add the chicken breasts, onion, celery, carrots, garlic, wild rice, chicken broth, bay leaf, sage, thyme, rosemary, sea salt, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours.
  • Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.
  • If using the cashew cream, drain the soaked cashews and place them in a blender with the water. Blend on high speed until the mixture is completely smooth and creamy.
  • Stir the cashew cream, coconut milk, Nutpods creamer, half-and-half, or heavy whipping cream into the slow cooker, depending on your preferred version. Mix until fully incorporated.
  • Taste and adjust the seasoning as needed. Serve warm, garnished with fresh parsley if desired.

Instant Pot Method

  • Add the chicken breasts, onion, celery, carrots, garlic, wild rice, chicken broth, bay leaf, sage, thyme, rosemary, sea salt, and black pepper to the Instant Pot. Stir well.
  • Secure the lid and cook on high pressure for 35 minutes. Carefully perform a manual release once cooking is complete.
  • Remove the chicken from the Instant Pot and shred it using two forks. Return the shredded chicken to the pot.
  • If using the cashew cream, drain the soaked cashews and blend them with the water on high speed until smooth and creamy.
  • Stir the cashew cream, coconut milk, Nutpods creamer, half-and-half, or heavy whipping cream into the soup until fully combined.
  • Taste and adjust the seasoning if needed. Serve warm, garnished with fresh parsley if desired.

Notes

To keep this recipe gluten free, make sure the chicken broth, Nutpods creamer, and any packaged ingredients you use are certified gluten free, since brands can vary and some may contain hidden gluten or cross-contamination risks. Wild rice, vegetables, chicken, herbs, and cashews are naturally gluten free. Always read labels carefully if preparing this soup for someone with celiac disease or gluten sensitivity.