Chicken Wild Rice Soup with ham is one of our favorites year round.
You might be thinking it’s too hot for soup this time of year, but this is one of those soups that works great with a side salad and it doesn’t matter what time of year it is, I’ll always love this soup! If you are lucky enough to have any leftover, it makes the best lunch the next day. This Copycat Panera Chicken Wild Rice Soup is so easy, and tastes just like our favorite soup at Panera Bread. It’s not too heavy, so you can enjoy it year round.
This recipe is better than the Panera Bread version, because we’ve added diced ham. The ham is sautéed with the vegetables and it gives the soup a nice smokey flavor.
Here’s the recipe:
Chicken wild rice soup
- 2 cups cooked chicken shredded (you can use rotisserie chicken)
- 2 cups cooked wild rice
- 4 cups chicken stock
- 1 cup cooked diced ham
- 1 cup whole milk
- 3 tbs. cooking sherry
- 2 tbs. flour
- 2 tbs butter
- 1/2 cup onion diced
- 1/4 carrots diced
- 1/4 cup celery
- 1/2 tsp thyme
Saute onion, celery, carrot and ham in butter.
Add flour, let the flour cook a little to lose the flour taste.
Add the cooking sherry and deglaze the pan and cook it out a little.
Add the chicken stock, the chicken and cooked wild rice.
Simmer 15 to 20 minutes.
Finish by adding the milk and thyme.
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I love making soup for dinner. It usually can be made in one pot (easy cleanup), you can usually count on leftovers for lunch the next day, plus it’s not too heavy of a meal.