Panera is one of my favorite fast-casual restaurants and the Lemon Chicken Soup is one of the best seasonal items on the menu. The combination of tender chicken breasts with hearty vegetables, satisfying brown rice and a touch of fresh lemon makes this a cozy way to boost your immunity, keep you warm and get you through those last few weeks until spring—especially when it’s served in a bread bowl!
Key Ingredients for Panera’s Greek Lemon Chicken Soup
There are a few key ingredients that truly make this dish special. I’ve suggested alternatives, where appropriate, too!
Chicken: Brown boneless, skinless chicken breasts in the pot before preparing the rest of the soup. If you like dark meat, you can use boneless, skinless chicken thighs instead. For a shortcut, use about 4 cups of shredded or chopped store-bought rotisserie chicken meat in this soup. Since the rotisserie chicken is already cooked, you can wait to add it to the pot at the very end (at the same time that you add the rice and spinach).
Brown Rice: I used cooked brown rice in this recipe, but you can substitute with an equal amount of cooked and drained orzo pasta. Similarly, you can use cooked white rice or other small shapes of cooked pasta (such as ditalini, acini de pepe or orecchiette). For a shortcut, I like to use the microwaveable packets of brown rice, which cook in just 90 seconds. Each packet typically includes 2 cups of cooked rice, so you would need 2 packets for this recipe.
Lemon: Fresh lemon juice and lemon zest give the soup a bright burst of citrus flavor. If you prefer a stronger lemon taste, you can add more lemon juice to the broth or garnish each bowl with a little bit of extra lemon zest.
Spinach: You can swap out the baby spinach and use other greens instead. Good alternatives include Swiss chard or kale. Just be aware that these sturdier greens will require a longer cooking time in the broth, so you’ll want to add them when you still have about 20-30 minutes left to simmer the soup.
How to Make Copycat Panera Greek Lemon Chicken Soup, Step by Step
This is a great weeknight soup recipe because it doesn’t require much prep work. It simmers on the stovetop for just a short amount of time. Skip an order of Panera’s Lemon Chicken Soup and whip up a batch of the good stuff right in your own kitchen. Just don’t forget the baguette for dipping!
Ingredients
- 3 tablespoons olive oil, divided
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
- 2 large carrots, peeled and diced
- 1 small onion, peeled and diced
- 1 stalk celery, peeled and diced
- 2 cloves garlic, minced
- 8 cups reduced-sodium chicken broth
- ¼ cup lemon juice
- 4 teaspoons grated lemon zest
- ½ teaspoon pepper
- 4 cups cooked brown rice
- 8 cups loosely-packed baby spinach (about 5 ounces)
- Kosher salt, to taste
- Optional, for garnish: thinly sliced lemon; chopped fresh parsley; grated Parmesan cheese
Directions
Step 1: Brown the chicken
In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook until browned, about 5 minutes. Transfer to a plate and set aside. Repeat with another 1 tablespoon of oil and the remaining chicken; remove to the plate and set aside.
Step 2: Saute vegetables
Add the remaining 1 tablespoon of oil to the pot. When the oil shimmers, add the carrots, onion and celery. Cook, stirring frequently, until the onion is translucent, about 5-7 minutes. Add the garlic and stir constantly until fragrant, about 1 minute.
Step 3: Simmer
Stir broth, lemon juice, lemon zest, pepper and browned chicken into the pot. Bring to a boil; reduce heat to low. Cover the pot and simmer over low heat until the chicken is cooked through and the vegetables are tender, about 15-20 minutes.
Step 4: Add rice and spinach
Remove cover; stir in rice and spinach; heat through until the spinach wilts, about 2-3 minutes. Taste and season with kosher salt, if necessary.
Step 5: Serve and garnish
Ladle into bowls and garnish with lemon slices, fresh parsley and Parmesan cheese, if desired.
Tips for Making Copycat Panera Greek Lemon Chicken Soup
- When zesting the lemon, be sure that you only scrape off the outer layer of the peel (this is where the essential oils and delicious flavor can be found). Do not grate any of the bitter white pith.
- For even more flavor, add some fresh herbs to the soup. I love the combination of dill and lemon, but parsley, rosemary, basil, oregano and thyme are also great options.
- The total amount of salt that you need for the soup will depend on personal preference, as well as on the saltiness of your broth. I highly recommend using plenty of seasoning. There’s nothing worse than a bland soup, so stir in extra salt and pepper, to taste.
- Add extra chicken broth or water, as necessary, to thin the soup to reach your desired consistency.
- Offer a crusty baguette on the side to soak up any extra broth. It’s just like you’re dining in the restaurant!
- If you’re feeding a smaller family, you can cut all of the ingredients in half to prepare less soup. The cooking instructions remain the same.
How to Make This Soup Ahead of Time
If you’re planning to make this soup in advance, prepare as instructed but do not add the rice and spinach. Let the soup cool, cover and refrigerate for 3-4 days or freeze for up to 3 months. When you’re ready to serve the soup, warm the broth over a low flame, stir in the rice and spinach, and simmer (covered) until warmed through.
How to Store Soup
Leftover soup will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Reheat individual portions in a microwave-safe bowl in the microwave for 1-2 minutes, or warm larger servings in a covered saucepan on the stovetop over low heat.
If you want to prepare more of your restaurant favorites at home, try this Panera Copycat Broccoli Cheese Soup, these Auntie Anne’s Soft Pretzels or this Olive Garden Chicken Gnocchi Soup.
Inspired by: Broccoli Cheddar Soup
This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan New to baking bread? Check out ultimate bread baking guide.
Inspired by: Bacon Turkey Bravo
My family thinks this sandwich is pure heaven thanks to the cranberry-pecan mayo. It's so good that they ask me to make it all year long. —Judy Wilson, Sun City West, Arizona
Inspired by: Pecan Roll
Soft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! —Carolyn Buschkamp, Emmetsburg, Iowa
Inspired by: Watermelon Feta Salad
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
Inspired by: Four Cheese Souffles
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta
Inspired by: Bear Claw
This bear claw pastry recipe is absolutely melt-in-your-mouth delicious! It's impossible to resist the delicate dough, rich almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakery years ago. —Aneta Kish, La Crosse, Wisconsin
Inspired by: Ham & Swiss Cafe Sandwich
Who knew that the humble pickle could add so much pep to a grilled ham and cheese? Splitting the baguette four ways makes these a manageable size for devouring! —Louise Gilbert, Quesnel, British Columbia
Inspired by: Southwest Chile Lime Ranch with Chicken Salad
My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. —Sara Hobbs, West Tawakoni, Texas
Inspired by: Asiago Cheese Bagel
Discover a cheesy alternative to the usual sweet bread brunch offerings. There's no need to stop by a bakery when you can make this asiago bagel recipe at home. —Tami Kuehl, Loup City, Nebraska
Inspired by: Bistro French Onion Soup
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
Inspired by: The Italian Sandwich
Pesto and focaccia bread make this pretty sandwich deliciously different from most deli sandwiches. This is great to serve at football parties and other group gatherings. —Mary Humeniuk-Smith, Perry Hall, Maryland
Inspired by: Strawberry Poppyseed with Chicken Salad
This pretty salad is always a hit when I serve it! The recipe came from a cookbook, but I personalized it. Sometimes just a small change in ingredients can create a big difference. —Laura Pounds, Andover, Kansas
Inspired by: Blueberry Muffin
In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. — Jackie Hannahs, Brethren, Michigan
Inspired by: Vegetarian Black Bean Soup
Everyone at my table goes for this feel-good soup. It is quick when you’re pressed for time and beats fast food, hands down. —Darlis Wilfer, West Bend, Wisconsin
Inspired by: Roasted Turkey & Avocado BLT Sandwich
With this recipe, two can enjoy the taste of something new and elegant in minutes. All you need to add is the ambiance for a bistro meal at home. —Karen Harris, Littleton, Colorado
Inspired by: Cinnamon Crunch Bagel
Once you get the hang of it, you won’t believe how simple it is to make these bakery-quality bagels right in your kitchen. —Kristen Streepey, Geneva, Illinois
Inspired by: Green Goddess Cobb with Chicken Salad
I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like Cobb salad. I've traded out typical chicken for crunchy falafel that's just as satisfying. — Jenn Tidwell, Fair Oaks, California
Inspired by: Caramel Apple Thumbprint Scone
A drizzle of caramel complements the apple and whole wheat flavors of these rustic-looking scones. —Arlene Cook, Bainbridge, Georgia
Inspired by: Baked Potato Soup
My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! —Joann Goetz, Genoa, Ohio
Inspired by: Fuji Apple with Chicken Salad
My favorite memory of eating this dish was when my mom made it for lunch on weekends when we were home from school and could have something other than "brown bag" lunches. Happy memories of childhood and late summer days just make this salad extra special. —Trisha Kruse, Eagle, Idaho
Inspired by: Cinnamon Crumb Coffee Cake
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. —Eleanor Harris, Cape Coral, Florida
Inspired by: Tuna Salad Cafe Sandwich
Sometimes I make a tuna melt out of this sandwich and serve warm. The tuna salad spread is also yummy as a dip. —Kimberly Stewart, Omaha, Nebraska
Inspired by: Mac & Cheese
You'll always have a winner at the potluck when you bring macaroni and cheese. Here's an extra-rich, creamy version for the slow cooker. —Jennifer Blondek, Chicopee, Massachusetts
Inspired by: Cinnamon Crunch Scone
I love baking and am crazy about cinnamon rolls, but they take a lot of time to put together. I made this recipe to satisfy the craving!—Camilla Saulsbury, Nacogdoches, Texas
Inspired by: Pumpkin Muffin
My mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania
Inspired by: New England Clam Chowder
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington
Inspired by: Blueberry Scone
I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey
Inspired by: Spinach & Bacon Souffle
This souffle is not only absolutely delicious, but light and beautiful. Your guests will be impressed every time this brunch dish is served. So grab your fork and dig in to this little taste of Florence! —Jenny Flake, Newport Beach, California
Inspired by: Spicy Thai with Chicken Salad
This healthful recipe looks time-consuming, but it’s as simple as can be. Aside from mixing, the only prep work is chopping a red pepper. It’s a real crowd-pleaser. —Elinor Ives, Fiskdale, Massachusetts
Inspired by: Double Fudge Brownies
A neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work. —Sue Soderlund, Elgin, Illinois
Inspired by: Apple Crunch Muffin
Waking up to the smell of apple muffins will start your family’s day off right. Cream cheese filling makes them moist and tender, and oats and nuts in the topping add crunch.—Connie Boll, Chilton, Wisconsin
Inspired by: Modern Greek with Quinoa Salad
Packed with flavorful power foods, this salad is as delicious as it is healthy and good for you. Served cold, it's perfect for picnics and outdoor gatherings. —Julie Stockel, Farmington Hills, Michigan
Inspired by: Cinnamon Roll
These pretty cinnamon rolls are absolutely marvelous and taste just like the ones sold at the mall. Topped with a sweet cream cheese frosting, they are best served warm with coffee. Or reheat leftover rolls in the microwave and enjoy any time of day. —Velma Horton, LaGrange, California
Inspired by: Asian Sesame with Chicken Salad
When my friends and I meet for Sunday get-togethers, this is the one dish they always ask me to make. I don’t mind since it travels well, is super easy to make, and absolutely delicious. —Stacy Reed, Gresham, OregonThe post How to Make a Copycat Panera Lemon Chicken Soup appeared first on Taste of Home.
source https://www.tasteofhome.com/article/how-to-make-a-copycat-panera-lemon-chicken-soup/
0 Response to "How to Make a Copycat Panera Lemon Chicken Soup"
Post a Comment