This creamy chicken and wild rice soup is loaded with shredded chicken, veggies, rice and bacon. The perfect way to warm up on a cold day!
This chicken and rice soup is my take on the Panera Bread favorite, with a few twists to make it my own!
Chicken soup is one of those meals that’s just irresistible. It’s easy, flavorful and comes in so many varieties. Nothing is better on a chilly winter night than chicken soup! This chicken and wild rice soup is rich, hearty and the ultimate comfort food. It also happens to be easy to make!
How to make chicken and wild rice soup
The first step to making chicken and wild rice soup is to cook up some bacon. The bacon gets reserved to sprinkle over the finished soup, and the veggies are cooked in the bacon grease for added flavor.
This soup relies on cooked shredded chicken and wild rice that’s also been pre-cooked. The reasoning behind this is that creamy soups tend to not do well with an extended cook time, and some brands of wild rice need to cook for 40 minutes or more! You can use leftover chicken or rotisserie chicken to save a little time. There are also some brands of instant or pre-cooked shelf stable wild rice that can be used here to cut down on prep work.
The chicken, rice and veggies all cook together in a creamy broth until all the flavors have blended. The finishing touch is a sprinkling of the reserved bacon and fresh parsley. This chicken and wild rice soup is hearty enough to serve on its own, or it’s great with a side of bread or green salad.
I used to order this soup at Panera Bread all the time until I realized how easy it is to make at home! It’s the perfect twist on a classic chicken soup that’s sure to please both the adults and kids in your family.
More soup recipes
- Ham Bone Soup
- Chicken Tortellini Soup
- Tortellini Soup with Sausage
- Mexican Meatball Soup
- Farro Soup with Meatballs
Chicken and Wild Rice Soup
- 4 slices bacon chopped
- 1 onion diced
- 2 carrots peeled, halved and sliced
- 2 stalks celery thinly sliced
- 1/3 cup flour
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 1/2 cups cooked wild rice
- 3/4 cup heavy cream
- salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Heat a large pot over medium high heat. Add the bacon, and cook for 4-5 minutes, stirring occasionally, until crispy and browned.
- Remove the bacon from the pot with a slotted spoon and drain on paper towels. Reserve for later.
- Add the onion, carrots and celery to the bacon fat in the pot. Cook for 5-6 minutes or until just tender. Season to taste with salt and pepper.
- Add the flour to the vegetables, stirring to coat the vegetables evenly. Cook for 1 minute.
- Slowly add the chicken broth to the pot, whisking until smooth. Bring to a simmer.
- Add the chicken and rice to the pot and cook for 5-7 minutes or until heated through.
- Add the cream to the pot and simmer for another 4-5 minutes. Taste the soup and add more salt and pepper if needed. Stir in the parsley.
- Serve the soup immediately, topped with the reserved bacon.
- Any cooked chicken will work here - rotisserie, leftover chicken, whatever you have on hand!
- I used a wild rice blend that had the long black rice, brown rice and red rice in the mix.