Today I have a copy cat version of Panera’s chicken and wild rice soup made in the Instant Pot. I haven’t tried the original yet. We finally have a Panera near me, so I’m hoping to try it soon.
I do have several versions of this kind of soup on my website. That’s because it happens to be a favorite of mine. I love the combination of wild rice and chicken is a soup. This Panera’s chicken and wild rice soup is definitely a hearty version. It is loaded with plenty of veggies in comparison with the thick base of the soup.
I also love that you make this in the Instant Pot. I also love that the chicken is uncooked when you make it. You really can make this delicious soup in no time. However, in the notes I have included alternate cooking instructions if you want to use a slow cooker or just cook it on the stove top.
This soup starts by using the sauté mode to cook some carrots, celery, onion, and garlic in a little oil. At this point, you turn off the sauté mode and add in the chicken breasts, chicken broth, the Rice a Roni along with the seasoning packet. Plus, add in some basil and oregano.
Now, it’s time to place the lid on the Instant Pot and cook it on manual for 15 minutes. Do a manual pressure release and remove the chicken to shred. Add the shredded chicken back into the pot.
Then whisk some heavy cream and cornstarch together and mix into the soup. Turn the Instant Pot back on to sauté mode and cook until thick. Then this wild rice soup recipe is ready to serve in bowls and enjoy!
Frequently Asked Questions
What are some side dishes that pair well with this soup?
Crusty bread, garlic knots, or a simple green salad make excellent accompaniments to complement the heartiness.
Can I make this soup ahead of time?
Yes, this creamy chicken soup can be prepared ahead of time. Refrigerate the soup without the cream/cornstarch and add it just before serving for the best consistency and flavor.
Can I freeze chicken and wild rice soup?
Cream-based soups might have a change in texture upon freezing. So freeze the soup without the cream/cornstarch and add it when reheating for better results.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a stovetop or microwave, adding a bit of extra broth or water if needed to thin.
Can I use pre-cooked chicken in the soup?
Yes, you can use pre-cooked chicken. Simply shred or dice the cooked chicken and add it to the soup the same time you add the cream/cornstarch mixture.
- OLIVE OIL – You could use another oil if you don’t have this on hand.
- GARLIC CLOVE
- BONELESS SKINLESS CHICKEN BREASTS – You add these in whole then shred once cooked.
- LOW SODIUM CHICKEN BROTH – You can use vegetable broth, but it will change the flavor slightly.
- RICE A RONI WILD RICE – The is also a Uncle Ben’s version, but it is more ounces. It will work, but you will have more rice.
- CORNSTARCH – This is what will help thicken that soup.
For more wild rice recipes, try:
- Wild Rice Ham Soup
- Instant Pot Beef and Wild Rice
- Healthy Instant Pot Chicken and Wild Rice Soup
- Chicken and Wild Rice Bake
Panera’s Chicken and Wild Rice Soup
Real Mom Kitchen
- 2 Tbsp olive oil
- 1 box (4.3 oz) rice a roni wild rice
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 onion chopped
- 2 large chicken breasts
- 32 oz chicken broth
- 1 clove garlic
- 1 tsp basil
- 1 tsp oregano
- 1 Tbsp cornstarch
- 1 cup cream
- Turn Instant Pot onto saute mode. Add in the oil along with the celery, onions, carrots. Cook on saute for 2-3 minutes. Add in the garlic and saute for a minute. Turn off saute mode.
- Add in the chicken breast, chicken broth, and box of Rice a Roni along with the seasoning packet, basil, and oregano.
- Secure the lid and cook on manual high pressure for 15 minutes. Do a manual pressure relase after finished cooking.
- Remove the chicken from the pot and shred. Add back into the pot.
- Turn back on saute mode. Whisk the cornstarch into the cream. Add in the mixture into the Instant Pot while stirring. Stir and cook until thickened. Serves 6.
- Place all ingredients except the cream and cornstarch in the slow cooker.
- Cook on low for 8 hours or high for 4 hours.
- Remove chicken and shred. Add back into slow cooker
- Whisk the cornstarch and cream. Mix into the slow cooker and cook on high for 30 minutes.
- In a large pot, add in oil along with onions, celery, and carrots. Cook for a couple on minuts and then add in the garlic and cook for 1 minute.
- Cube chicken into 1″ pieces. Add to the pot along with the chicken broth and Rice a Roni Wild rice with a seasoning packet, basil, and oregano.
- Bring to a boil and reduce heat to a simmer. Simmer for 30 minutes or until the chicken is cooked and the rice is tender.
- Whisk to cornstarch with the cream. Pour in the pot and cook until soup is thicken.
This recipe is adapted from Adventures of a Nurse.