Panera's Chicken and Wild Rice Soup

5 from 1 vote

Course Main Dish

Cuisine American

Keyword copy cat, Panera

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 369kcal

Author Laura

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.

Slow Cooker option:

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.

Stove Top option:

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 the dish 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.

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