Copycat Panera Chicken & Wild Rice Soup (Gluten Free)

I have countless memories of going to Panera Bread with my friends during my teenage years, always enjoying the “You Pick Two.” Depending on the day, I would choose the Cream of Chicken & Wild Rice Soup paired with either half a sandwich or a salad. Truly my favorite comfort food. 

Panera Bread soups have always been a cold-weather favorite of mine so I am thrilled to share this easy, healthier, and dairy-free version: Copycat Panera Chicken & Wild Rice Soup. There’s something so comforting about this homemade gluten free creamy chicken soup - it’s like a big hug in a bowl…or bread bowls if that's what you desire! 

Perfecting a Panera Bread copycat recipe is quite the feat, but this version couldn’t be simpler to make! No sautéing is required - you just put everything into the slow cooker and go about your day! The best part? It tastes exactly the same as Panera's version! It’s as if Panera Bread made this very recipe! 

The result is a healthier take on the beloved creamy soup- a great recipe for meal prep during cold winter months that the whole family will love. It's an easy meal to prep and the slow cooker does the rest. 

• Chicken breasts: I used about 1.5 lbs of boneless, skinless, chicken breasts. I prefer white meat chicken, but you can use dark meat (boneless skinless chicken thighs if preferred). 
• Vegetables: Onion, Carrots, Celery- you can find this as a mix called mirepoix at Trader Joe’s and other grocers.
• Minced garlic
• Wild rice mix: I used this Lundberg Farms brand which is certified gluten-free.
• Chicken broth or chicken stock: Vegetable broth will work in a pinch if that's what you have on hand. 
• Spices: Bay leaf, dried rosemary, dried thyme, dried sage, salt & black pepper.
• Raw, unsalted cashews: I like to get these on Amazon or at Trader Joe’s. If you’re not dairy-free, sub heavy cream.
• Garnish with fresh parsley

Step-by-Step Instructions

I’ve included slow cooker and Instant Pot/pressure cooker directions in the printable recipe card below. Both turn out great!

Slow Cooker

Step 1

I recommend soaking your cashews in boiling water before blending. You can pour water over them and let the bowl sit on the counter for the day while your soup cooks.

Step 2

Add all of the ingredients except for the cashews and water. Stir to combine.

Step 3

Cook on high for 4-5 hours, or low for 8-10 hours.

Step 4

Remove the cooked chicken and shred it using two forks.

Step 5

Return the shredded chicken to the pot.

Step 6

Add the cashews and water to your blender.

Step 7

Blend on high for 30-60 seconds.

Step 8

Pour the cashew cream (or coconut milk or Nutpods) into the finished soup in the Slow cooker. Stir. Serve topped with fresh parsley (if desired) and enjoy!

Expert Tips

• This easy recipe is perfect for meal prep. Make a big batch of soup, divide it into meal prep containers, and follow the reheating instructions above. It's perfect for a quick meal all week long!
• If you're not dairy-free, feel free to replace the cashew cream with heavy cream. For a nut-free and dairy-free option, use unsweetened canned coconut milk. 
• The soup will thicken upon standing, however, if you like a thinner soup, feel free to add more of the cream. 
• If you want to use leftover chicken or shredded rotisserie chicken for this recipe, it's easy to make on the stove top.
  • Heat a large Dutch oven (or large pot) over medium heat. Add in a little bit of olive oil and the veggies. Sautee until cooked through. (about 5-7 minutes). 
  • Add the rest of the ingredients to the pot (except for your cooked chicken and cashew cream) and bring to a boil over medium-high heat. Cover the pot, reduce to low heat, and simmer for about 20 minutes, until the rice is cooked through.
  • Add in the cooked chicken and cashew cream and stir. Remove from heat and allow to thicken. Then serve! 

Serving & Storage Tips

Because this gluten free creamy chicken soup is packed with protein, lots of veggies, and rice, it’s a complete meal all in one- the perfect main dish for soup season! I like to serve it warm in bowls with soup spoons. Feel free to serve your favorite gluten-free bread or a warm baguette to dip in the soup, if desired.

Store leftovers in an airtight container in the refrigerator for up to 5 days. Scoop your portion into a bowl and microwave for 2-3 minutes.

To freeze, store in an airtight, freezer-safe container or freezer bag for up to 3 months. Defrost overnight in the refrigerator and reheat in a pot over the stove.