COPYCAT Panera Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

This chicken and wild rice soup is delicious, easy, and tastes just like the real thing! The recipe made enough to serve about 6-8 people and my prep time was maybe 10 minutes. This will definitely be staying on my list. When it is rainy out, like it has been for about a week now, I love to make soup! It’s the perfect dish to warm me up.


  • ½ cup finely diced carrots
  • ½ cup finely diced celery
  • 1 medium yellow onion finely diced
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 32 ounces chicken stock
  • 2 cups water
  • 2 cups milk
  • ½ teaspoon pepper
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 2 large chicken breasts, cooked and shredded or finely diced
  • ½ cup all-purpose flour
  • 3-ounce box of Rice a Roni Long Grain and Wild Rice+ seasoning packet


  1. Throw all of your ingredients, EXCEPT the chicken, into a slow cooker. Give it a good stir.
  2. Once stirred, lay the chicken breasts at the bottom. Cover your slow cooker.
  3. Cook on low for about 5 hours.
  4. Take the chicken breasts out and shred them. Add the shredded chicken back into the soup. ENJOY! J

Ya’ll… it’s that simple! Seriously. Have a great Thursday! And stay tuned for two more recipes this week/weekend! Check out the list here!

Thanks to Wishes n Dishes for the great recipe!

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