Copycat Panera Chicken & Wild Rice Soup
This creamy, dairy-free copycat Panera Chicken and Wild Rice Soup is the healthier version of a classic favorite. An easy and delicious slow cooker meal the whole family will love! Gluten free and dairy free.
*This post was originally published on 1/10/21, and updated with new photos and copy on 1/25/22.
The BEST Panera Bread Soups
I have so many memories of going to Panera Bread with my friends throughout my teenage years and getting the “You Pick Two”. I would always get the Cream of Chicken & Wild Rice Soup + half of a sandwich, or a salad, depending on the day.
Panera Bread soups have always been a cold-weather favorite of mine, and I am so excited about this easy, healthier, and dairy-free version!
Copycat Panera Bread Cream of Chicken and Wild Rice Soup
There is something so comforting about this soup – it’s basically like a big hug in a bowl. Re-creating a Panera Bread recipe is quite the feat, but this version couldn’t be easier to make! There is no sautéing involved – you literally just put everything into the slow cooker and go about your day!
The best part? It tastes exactly the same! As if Panera Bread made this very recipe! The result is a healthier version of the much-loved creamy Panera chicken and wild rice soup!
How to Make Dairy Free Chicken & Wild Rice Soup
Ingredient Notes
You only need a few simple ingredients to make this. It makes a big enough batch for everyone to have a big, filling bowl, and then some!
- Chicken breasts – I used about 1.5 lbs of boneless, skinless, chicken breasts.
- Onion, Carrots, Celery- you can find this as a mix called mirepoix at Trader Joe’s and other grocers.
- Minced garlic
- Wild rice – I used this Lundberg Farms brand which is certified gluten-free.
- Chicken broth
- Bay leaf, Dried Rosemary, Dried Thyme, Dried Sage, Salt & Pepper
- Raw, unsalted cashews – I like to get these on Amazon or at Trader Joe’s.
Slow Cooker Chicken and Wild Rice Soup
I’ve included both slow cooker and Instant Pot directions in the printable recipe below. Both turn out great!
For the slow cooker, add in all of the ingredients except for the cashews and water. Stir to combine, then cook on high for 4-5 hours, or low for 8-10 hours.
Remove the chicken and shred it using two forks. Return the shredded chicken to the pot and make the cashew cream.
Instant Pot Chicken and Wild Rice Soup
For the Instant Pot, add all ingredients (except cashew cream) into the Instant Pot. Stir well. Cook for 35 minutes on high pressure. Manually release the steam.
Remove the chicken and shred it using two forks, then add it back to the pot, and make the cashew cream.
How to Make Cashew Cream
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.
Make the cashew cream by combining the cashews and water. Blend on high for 1 minute or until the sauce is smooth and no chunks remain. Pour it into the slow cooker or Instant Pot and stir to combine. It will thicken upon standing. Enjoy!
Tips & Tricks
How to Serve Creamy Chicken and Wild Rice Soup: Because this soup is packed with protein, veggies, and rice, it’s a complete meal all in one! I like to serve it warm in bowls with soup spoons. Feel free to serve your favorite gluten-free bread to dip in the soup, if desired!
How to Store Leftovers: Store in an airtight container in the refrigerator for up to 5 days. Scoop your portion into a bowl and microwave for 2-3 minutes.
Meal Prep: This is such a great meal prep meal. Make a big batch of soup, divide it into meal prep containers, and follow the reheating instructions above. Healthy lunch or dinner all week long!
FAQs
Can you make this soup nut-free? Yes! You can sub 1 cup of full-fat coconut milk or original flavor Nutpods for just a cashew-free option (it does have nuts). If you want the soup to be a little thicker, you can stir in 1 tsp of arrowroot powder mixed with 1 tbsp of water. Stir for a few minutes and you’ll be good to go!
Is this chicken and wild rice soup gluten-free? Yes! This recipe is not only dairy-free, it’s also gluten-free, packed with protein, and super filling! It also tastes just like the original, but with healthier swaps!
Can I freeze this Panera Bread soup copycat? You can! Store in an airtight, freezer-safe container for up to 3 months. Defrost overnight in the refrigerator and reheat in a pot over the stove.
More “Better than Panera Bread” Soups
Whole30 Broccoli “Cheese” and Potato Soup
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If you make this Copycat Panera Chicken & Wild Rice soup recipe and love it, the best way to say thanks is to leave a 5-star rating and review it below. Don’t forget to share your creations on Instagram – I love seeing what you make!
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Copycat Panera Chicken & Wild Rice Soup
Ingredients
- 1.5 lbs chicken breasts, boneless, skinless
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 3 cloves minced garlic
- 1 cup wild rice
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp sea salt , more to taste
- ½ tsp fresh cracked black pepper
Cashew Cream
- ½ cup raw, unsalted cashews
- ¾ cup water
Nut free alternative
- 1 cup full fat coconut milk, or Original Nutpods creamer for just cashew free.
Equipment
Instructions
- Add the cashews to a bowl and cover them with boiling water. Let them soak on the counter while the soup cooks.
Slow Cooker Instructions
- Place all ingredients (except for cashew cream) into the slow cooker. Stir. Cook on high for 4-5 hours or low for 8-10 hours. Remove the chicken and shred it using two forks. Add it back into the slow cooker.
- Make the cashew cream: Blend the cashews and water together on high speed until it is very smooth and creamy. Pour the cream (or coconut milk or Nutpods) into the slow cooker. Stir. Serve topped with fresh parsley (if desired) and enjoy!
Instant Pot Instructions
- Add all ingredients (except cashew cream) into the instant pot. Stir well. Cook for 35 minutes on high pressure. Manually release the steam. Remove the chicken and shred it using two forks, then add it back to the pot.
- Make the cashew cream: Blend the cashews and water together on high speed until it is very smooth and creamy. Pour the cream (or coconut milk or Nutpods) into the Instant Pot. Stir. Serve topped with fresh parsley (if desired) and enjoy!
24 Comments on “Copycat Panera Chicken & Wild Rice Soup”
You knocked it out of the park w this recipe! So tasty.
Thanks Connie!
Thank you for this great recipe !!
This soup is delicious, and so easy! I always double it, so we can eat it for a dinner and then have it for lunches the rest of the week!
This soup was sooooo good! Since not being able to eat gluten or dairy I’ve been craving different soups. However, many are made with coconut milk or oil, which I also can’t have. This was so simple and tastes so amazing. I will be making this recipe again!!
Thank you. This is so delicious and easy to prep. Love that there are gluten free and dairy free options.
Did you precook the wild rice?
Nope, it cooks in the slow cooker!
We are so excited to try this recipe. Do you think I could use Oatmilk instead?
Delicious! My picky three year old gobbles it up. Sooooo good! (I usually make it with cream and then add a little parm cause, well everything tastes better with cheese!)
I’m 18 weeks pregnant and have been craving chicken and wild rice soup sooooo bad lately. I eat pretty clean and gluten free so this recipe was perfect for me. I looked forward to eating it all day while it cooked in the crock pot and it was worth the wait! I had 2 bowls and now this mama is satisfied. I did add a little more salt and sage at the end. Otherwise it was perfect
Delicious, creamy and easy to make. My family thoroughly enjoyed this soup.
So good!! Will be making this again and again.
This was a huge hit in our house for dinner. My husband took one taste, and said, “oh my gosh, this is so good.” I will be adding this recipe to our meal rotation. Thank you for a such a delicious dairy-free recipe option.
Such a quick, hearty meal that is so fulfilling and it doesn’t even taste dairy and gluten free. Thank you!!!
So glad you enjoyed it! Thank you, And!
This is such a yummy recipe! I’ve made3 of your recipes now and I’m so impressed.
Thank you Miriam!!
So good! Made this with coconut milk and it was seriously so easy and satisfying. Will definitely keep this in the rotation
I thought when my husband saw me prepping the cashews (it was actually my first time ever cooking with cashew cream) he would be hesitant about trying a dairy free soup, but he loved it!! We both did! My house smelled amazing all day, and it was hard to wait hours to try it. Chicken and Wild Rice Soup is a comfort food of mine, and I’m so pumped that I don’t have to feel crappy (pun intended) after eating this one!
So delicious and homey! An absolute must make this winter!
This was a hit with my husband 3 and 1.5 year old! So easy and we did the Insta pot instructions subbed coconut milk (instead of making cashew milk) and bone in chicken thighs because that was what we had and it was delicious! Adding to our rotation!
So, so good!!! We made this tonight and we will definitely be making again! I’ve never cooked much with cashew cream but it added the perfect amount of creaminess! So comforting and delicious!!
I’d like to try and make this Whole30 by swapping out the rice for cauliflower rice and only putting it in at the end. But, would you recommend changing the liquid quantities too?