Copycat Panera Chicken and Wild Rice Soup (Gluten Free)
This creamy, dairy-free, and gluten free creamy chicken soup is the perfect copycat of Panera’s Chicken and Wild Rice Soup! A delicious and healthier version of a classic favorite just in time for colder months and busy weeknights. This slow-cooker soup is a nostalgic treat the whole family will love!
Servings: 6 people
Equipment
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 (Dairy Free option - omit for regular dairy version)
- ½ cup raw, unsalted cashews
- ¾ cup water
Nut free alternative / dairy
- 1 cup full fat coconut milk or Original Nutpods creamer for just cashew free.
Dairy Version
- 1 cup half & half or heavy whipping cream for richer flavor
Instructions
- Add the cashews to a bowl and cover them with boiling water. Let them soak on the counter while the soup cooks. (If making cashew cream version)
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 or ½ and ½) 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!
Video
Notes
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.Nutrition
Calories: 395kcal | Carbohydrates: 31g | Protein: 32g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 1418mg | Potassium: 1032mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3674IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 4mg