Clean Copycat Panera Chicken and Wild Rice (with vegan option)

I have always love Panera’s Chicken and Wild Rice soup, but wanted to give it a dairy-free, gluten-free makeover! This can be vegan by eliminating the chicken, and still be a hearty and delicious soup!

  • 2 cups cashew milk or plant milk of choice
  • 2 cups broth of choice
  • 2 chicken breasts (omit if making vegan)
  • 1 cup wild rice (Lundberg is what I used)
  • 1/4 cup flour of choice (organic or gluten free flour is a good choice)
  • 5 tbs olive oil Or if you’d like to use grass-fed butter, 4 tbs grass-fed butter and 1 tbs olive oil
  • 2 celery stalks chopped
  • 2 carrots cut into rounds
  • 1/2 an onion chopped
  • 2 cloves of garlic minced
  • 1/4 tsp poultry seasoning
  • 1 tsp pink Himalayan salt
  • 1/4 tsp black pepper
  • chickpea breadcrumbs (optional)

Prepare wild rice according to package directions. In a large pot, heat 1tbs olive oil over medium heat. Add celery, carrot, onion and garlic. Add seasonings, and cook for about 10 minutes until slightly softened. Add the remaining 4 tbs olive oil, or grass-fed butter if using. Add flour and cook for 2 minutes. Add the broth and cashew milk and bring to a boil. Add the chicken breasts and continue over a low boil, covered for 20 minutes. Remove chicken and shred. Add the chicken back to the pot and the wild rice. Stir to combine and add additional salt and pepper to taste. If desired, top with chickpea breadcrumbs that have been toasted in a pan with a bit of olive oil, salt, pepper, and herbs you like!

Buon Appetito!

Sara ~Fresh Foodie Mama~


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