Ah, Panera Bread’s famous chicken soup – there’s something just so comforting about a bowl of this rich, creamy, and flavorful dish. It’s the kind of soup you crave on a chilly day or when you’re feeling under the weather, but also the kind you want to enjoy just because it’s that good. While you can always swing by the nearest Panera to grab a cup or bowl, making this iconic recipe at home can be a game-changer.
Why settle for store-bought when you can create a warm, homemade version that’s as satisfying as anything you’d get at your local Panera? The best part is that, with just a few simple ingredients, you can recreate this soup’s smooth texture, savory depth, and hearty goodness all in the comfort of your kitchen. Plus, this recipe can easily be customized to fit your tastes and dietary needs!
Let’s dive into how you can bring this incredible soup into your home, starting with the ingredients and step-by-step cooking instructions.
Panera Chicken Soup Recipe
Here’s how to make your very own version of Panera’s creamy chicken soup from scratch. Whether you’re new to cooking or a seasoned pro, you’ll appreciate how easy this recipe is to follow. You’ll create a soup that’s flavorful, comforting, and will have your friends and family asking for seconds!
Ingredients Needed
To make this iconic chicken soup, you’ll need the following ingredients. Gather them all before you start cooking, so you’re prepared to bring this dish to life without interruption:
- Chicken Breast (Boneless and Skinless): About 2-3 chicken breasts. This will give you a generous amount of meat for the soup and keep it nice and tender.
- Carrots: 1-2 medium-sized carrots, diced or sliced. They add a sweet, earthy flavor and give the soup a nice texture.
- Celery: 2-3 celery stalks, diced. Celery’s fresh, crisp bite balances out the richness of the soup.
- Onion: 1 small onion, finely chopped. This brings a savory base flavor that enriches the broth.
- Garlic: 3 cloves, minced. Fresh garlic adds an aromatic punch to the soup.
- Chicken Broth: 4 cups (preferably low-sodium). This forms the soup’s base, providing the heartiness and depth you love in Panera’s version.
- Half-and-Half or Heavy Cream: 1 cup. For that signature creamy texture and slightly rich taste.
- Flour: 3 tablespoons, to thicken the soup and give it that velvety consistency.
- Butter: 2 tablespoons. This adds richness to the base and helps sauté the veggies.
- Bay Leaves: 2 dried bay leaves. A subtle but essential touch for infusing the soup with extra flavor.
- Dried Thyme: 1 teaspoon. This herb is a classic choice that adds warmth and complexity.
- Salt and Pepper: To taste. These are key in elevating all the flavors in the soup, so don’t skimp!
- Parsley (optional): Chopped fresh parsley for garnish. It adds a little pop of color and freshness on top of the rich, creamy soup.
Cooking Instructions
Now, let’s roll up our sleeves and get cooking. This process isn’t difficult, but it does require a little patience and attention to detail. Here’s how to bring everything together:
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Prepare The Chicken
- Start by poaching the chicken breasts. Place them in a medium-sized pot and cover them with water. Add a pinch of salt and bring the water to a boil. Once it’s boiling, lower the heat and simmer for about 15-20 minutes, until the chicken is cooked through.
- Remove the chicken, let it cool slightly, then shred it into bite-sized pieces using two forks.
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Sauté The Veggies
- While the chicken is cooking, melt the butter in a large soup pot over medium heat.
- Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally until the veggies are softened and the onions become translucent.
- Add the garlic and cook for another minute until it becomes fragrant.
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Create The Base
- Sprinkle the flour over the softened vegetables and stir constantly to make a roux. Cook for 2-3 minutes, allowing the flour to absorb the butter and veggies’ flavors.
- Slowly whisk in the chicken broth, ensuring that there are no lumps of flour. Bring the mixture to a simmer, and let it cook for another 5 minutes, allowing the base to thicken.
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Add Cream And Chicken
- Once the base is thickened, pour in the half-and-half (or heavy cream for a richer taste) and stir to combine.
- Add the shredded chicken back into the pot, followed by the bay leaves, thyme, salt, and pepper. Stir everything well and bring the soup to a gentle simmer. Let it cook for another 10 minutes, allowing all the flavors to meld together.
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Final Touches
- Taste the soup and adjust the seasoning if needed, adding more salt or pepper to your liking.
- If you’d like, sprinkle some chopped parsley over the top before serving for a fresh burst of color.
Ingredient Insights
- Chicken Breast vs. Thighs: While chicken breast is commonly used in this recipe for its lean quality, chicken thighs would work just as well if you prefer a juicier, more flavorful meat. Thighs also tend to stay moist for longer, making them a great option if you plan on keeping leftovers.
- Half-and-Half vs. Heavy Cream: Half-and-half creates a nice balance between richness and lightness, while heavy cream will give you an indulgent, thick consistency. Both are good choices – it just depends on how creamy you want your soup to be.
- Flour as a Thickening Agent: You can use a gluten-free flour blend if you’re looking to make this recipe gluten-free. Some people even prefer a cornstarch slurry for a smoother, lighter finish.
- Herbs & Spices: The bay leaves and thyme contribute subtle flavors that make the soup’s broth complex without overpowering it. Experiment with adding a pinch of nutmeg or parsley for extra layers of flavor!
Expert Tips
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For A Healthier Version
Use low-fat or fat-free half-and-half, or substitute the cream entirely with a dairy-free option like coconut milk or almond milk. You can also opt for chicken breasts and skip the butter, using olive oil instead.
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Make Ahead
This soup actually gets better the next day, as the flavors have more time to develop. Make a big batch, and store leftovers in the fridge for up to 3-4 days. Reheat it slowly over low heat, adding a bit of extra cream or broth if it thickens too much.
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Use Rotisserie Chicken
For a shortcut, use pre-cooked rotisserie chicken. This not only saves you time but also infuses the soup with additional smoky flavor. Just shred the chicken and add it in with the broth.
Recipe Variations
If you’re feeling adventurous and want to switch things up a bit, try these variations:
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Spicy Chicken Soup
Add some diced jalapeños or a sprinkle of red pepper flakes for a spicy kick. You could even throw in some diced tomatoes for added tang.
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Vegetarian Version
Swap the chicken for mushrooms or tofu, and use vegetable broth in place of chicken broth. You can still keep the creamy texture with plant-based cream or coconut milk.
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Add Some Greens
Stir in a handful of spinach, kale, or other leafy greens for an extra burst of color and nutrition. They’ll wilt perfectly in the warm soup.
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Cheese Lovers’ Twist
Stir in some shredded Parmesan or Gruyère cheese at the end of cooking to make the soup even creamier and add a touch of savory flavor.
Final Words
Homemade soup, especially one that brings the heartiness and warmth of Panera’s chicken soup, is a gift to yourself and everyone you serve it to. It’s that perfect blend of comfort, flavor, and simplicity that makes a meal feel like a hug in a bowl.
FAQs
What Ingredients Are Needed For The Panera Chicken Soup Recipe?
The ingredients for Panera’s chicken soup include chicken breast, carrots, celery, onion, garlic, chicken broth, heavy cream, flour, butter, and seasonings like thyme, parsley, and salt.
How Long Does It Take To Make Panera Chicken Soup?
It typically takes around 45 minutes to 1 hour to make Panera chicken soup from start to finish, including prep and cooking time.
Can I Use Rotisserie Chicken For The Panera Chicken Soup Recipe?
Yes, using rotisserie chicken is a great time-saving alternative. Simply shred the chicken and add it to the soup in place of fresh chicken breast.
What Type Of Chicken Is Best For Panera Chicken Soup?
Boneless, skinless chicken breasts are typically used in the recipe. They are tender, easy to shred, and work well with the creamy broth.
Is There A Vegetarian Alternative To The Panera Chicken Soup?
Yes, you can substitute the chicken with tofu, tempeh, or even a plant-based chicken alternative. Vegetable broth can be used in place of chicken broth for a vegetarian option.
Can I Freeze Panera Chicken Soup?
Yes, Panera chicken soup can be frozen. Allow it to cool completely, then store it in an airtight container or freezer bag for up to 3 months. Reheat thoroughly before serving.
What Can I Serve With Panera Chicken Soup?
Panera chicken soup pairs well with a variety of sides, including a warm baguette, salad, crackers, or even a grilled cheese sandwich.
How Can I Thicken Panera Chicken Soup?
To thicken the soup, you can create a roux by combining flour and butter, or you can use cornstarch mixed with water. Alternatively, simmer the soup longer to reduce the liquid and concentrate the flavors.
Is Panera Chicken Soup Spicy?
No, Panera chicken soup is not typically spicy. It has a mild, comforting flavor with herbs like thyme and parsley. However, you can add red pepper flakes or hot sauce for a spicy kick.
Can I Make Panera Chicken Soup In A Slow Cooker?
Yes, you can make Panera chicken soup in a slow cooker. Simply combine all ingredients and cook on low for 4-6 hours, or until the chicken is tender. Shred the chicken before serving.