Panera Bread (called St. Louis Bread Company in the St. Louis metropolitan area) is a chain of bakery–cafĂ© quick casual restaurants in the United States and Canada that sells breads, sandwiches, soups, salads, and other bakery items. This site will provide copycat recipes and recipes using products sold at the Panera Bread restaurants. Panera Bread Co. has 1,736 bakery cafes in 45 states and Canada under the Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe brands.

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Turkey Noodle Soup


TURKEY NOODLE SOUP
Panera Bread Recipe

Serves 6

12 ounces turkey breast cutlets, cut into 1/2 inch pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon rubbed sage or poultry seasoning
1 tablespoon canola oil
1 large onion, finely chopped
3 carrots, chopped
3 ribs celery, chopped
9 cups low sodium chicken broth or turkey broth
1 bay leaf
3 ounces (1 1/2 cups) fine egg noodles
1/4 cup chopped fresh parsley
1 loaf Panera Bread Sea Salt Focaccia, cut into wedges

Season the turkey pieces with the salt, pepper, and sage. Heat the oil in a large soup pot on medium. Add the turkey and cook, turning now and then, until browned all over, 5 minutes. Remove and set it aside. Add the onion, carrots, and celery to the pot and cook until they begin to soften, 6 to 8 minutes. Add the broth and bay leaf.

Cover and bring the broth to a boil over high heat; then reduce the heat to medium low. Simmer gently, partially covered, until the carrots are tender and the flavors blend, about 30 minutes.

Add the noodles, parsley, and reserved turkey and simmer gently, partially covered, until the noodles are tender, about 5 minutes. Remove the bay leaf before serving. Ladle the soup into bowls and serve with the focaccia wedges for dipping.

Creamy Chicken Stew


CREAMY CHICKEN STEW
Panera Bread Recipe

Serves 6

1 tablespoon olive oil
1 medium onion, chopped
3 medium carrots, chopped
2 large ribs celery, chopped
4 cups low sodium chicken broth
1 1/4 pounds boneless, skinless, chicken breasts
2 medium Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
4 tablespoons unsalted butter, softened
1/4 cup all purpose flour
2 egg yolks
1/2 cup half and half
1/3 cup fresh or frozen peas
1 teaspoon salt
1/2 teaspoon ground black pepper

Warm the oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are tender, about 6 minutes. Add the broth, chicken, and potatoes; cover; and bring to a gentle simmer over high heat. Uncover, reduce the heat to low, and poach at a bare simmer until the chicken is no longer pink in the center (160 degree internal temperature), about 15 minutes. Remove the chicken to a cutting board to cool.

Meanwhile, in a small heatproof bowl, use a fork to stir together the butter and flour into a smooth paste. Gradually stir the paste, a few bits at a time, into the stew and simmer over low heat until the stew thickens, 3 to 4 minutes.

In the same bowl, whisk together the egg yolks and half and half. Whisk 1/4 cup of the hot stew into the eggs; then whisk the egg mixture back into the stew. Cook over low heat for 1 minute. Cut the chicken into bite size cubes and stir them into the stew along with the peas, salt, and pepper. Heat through; serve.

Tip: For more flavor, stir in 1/2 teaspoon of dried thyme along with the broth. You can also add a tablespoon of chopped fresh parsley just before serving. The stew can be made up to 3 days ahead of time and refrigerated in an airtight container. Reheat it in the microwave or a saucepan just before serving.

Thai Shrimp Noodle Bowl


THAI SHRIMP NOODLE BOWL
Panera Bread Recipe

Serves 4

1 1/2 pounds medium shrimp with shells
2 quarts water
1 lime
4 stalks lemongrass, peeled and cut into 2 inch pieces 
2 ounces fresh ginger, peeled and chopped 
2 ounces small mushrooms, quartered lengthwise
2 tablespoons Thai roasted red chile paste
1 tablespoon fish sauce
1/2 cup chopped scallions
1/2 cup chopped cilantro
4 ounces (about 2 cups) rice noodles

Peel and devein the shrimp, placing the shells in a large soup pot. Add the water to the pot, cover, and bring to a simmer over high heat. Uncover, reduce the heat to medium-low, and gently simmer for 1 hour. Strain the broth through a medium-mesh sieve into a bowl, pressing on the shells to release liquid. Discard the shells. Pour the broth back into the soup pot and bring to a simmer over medium heat.

Use a vegetable peeler to remove the rind from the lime in strips; reserve the lime. Add the lime strips to the pot. Smash the lemongrass pieces with a heavy pan or butt of a knife to release the essential oils. Add the lemongrass, ginger, and mushrooms to the pot, and simmer over medium heat for 10 minutes.

Stir in the chile paste and fish sauce; bring to a boil. Stir in the shrimp, scallions, cilantro, and noodles. Cook until the shrimp are bright pink and the noodles are tender, about 3 minutes. Squeeze the juice from the reserved lime into the pot. Serve hot.

Tip: To peel fresh lemongrass, trim off the stem and dry green leaves and then pry away a few of the tubular outer layers until you are left with only a pale-white stalk 4 to 5 inches in length. For even more flavor, top the soup with roasted peanuts and serve it with lime wedges for squeezing.

Asian Chicken Noodle Bowl


ASIAN CHICKEN NOODLE BOWL
Panera Bread Recipe

Serves 4

4 ounces buckwheat soba noodles
1 1/2 quarts low sodium chicken broth
12 ounces chicken tenders or boneless chicken breast
2 small carrots, sliced on a diagonal (about 1 cup)
8 ounces bok choy, trimmed, halved lengthwise, and sliced crosswise into thin strips
5 ounces fresh shiitake mushrooms, stems removed, caps thinly sliced
4 ounces snap peas, halved on a diagonal
2 scallions, trimmed, quartered, and sliced into thin strips
2 tablespoons soy sauce
1 tablespoon chopped fresh cilantro (optional)

Bring a large pot of salted water to a boil. Add the noodles and cook until just tender, 6 to 8 minutes. Drain and rinse with cold water to stop the cooking.

Meanwhile, bring the broth to a boil in a soup pot over high heat; then reduce the heat to bring the boiling liquid to just under a simmer. Add the chicken and carrots and poach until the chicken is no longer pink, about 5 minutes. Stir in the bok choy, shiitakes, snap peas, scallions, and soy sauce. Cook on low heat for 5 minutes. Remove from the heat, cover, and let stand for 5 minutes.

Divide the noodles among four large soup bowls or deep pasta dishes. Divide the broth, chicken, and vegetables evenly over the noodles. Top with the cilantro and Sriracha (if using).

Asian Almond Ramen Salad


ASIAN ALMOND RAMEN SALAD
Panera Bread Recipe

Serves 4

Dressing:
3 tablespoons rice vinegar or cider vinegar
1 tablespoon soy sauce
1/4 cup canola oil
1 teaspoon toasted sesame oil
1/2 teaspoon honey
1/2 teaspoon grated fresh ginger

1 clove garlic, minced or pressed

Salad:
1 (3 oz.) package ramen noodles, any flavor
1/2 cup snow peas, sliced lengthwise into thin strips
1/2 cup shredded carrots
1 scallion, chopped
1 (8 oz.) can sliced water chestnuts, drained and chopped
1 (11 oz.) can mandarin oranges in juice, drained
1/4 cup sliced almonds
1 tablespoon sesame seeds

To make the dressing, whisk all the ingredients in a medium serving bowl until blended.

For the salad, discard the ramen seasoning packet. Crush the ramen in the bag into very small pieces with a heavy skillet or your hands. Add them to the bowl with the dressing and toss to coat. Let the ramen stand at room temperature, stirring now and then, until the liquid is mostly absorbed, about 45 minutes. Gently fold in the snow peas, carrots, scallion, and water chestnuts. Fold in the oranges and then scatter on the almonds and sesame seeds. Serve at room temperature or refrigerate for up to 2 days and serve cold.

Chicken Barley Soup


CHICKEN BARLEY SOUP
Panera Bread Recipe

Serves 6

3 pounds bone in chicken thighs, skin removed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon canola oil
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
8 ounces sliced baby bella mushrooms
2 cloves garlic, minced
1 cup dry white wine or dry sherry
9 cups reduced sodium chicken broth
1 cup pearl barley
1 teaspoon dried rosemary, crushed
2 tablespoons minced fresh dill
juice of 1 lemon

Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat the oil in a large heavy skillet on medium-high. Add the chicken and sear it until browned all over, 4 to 6 minutes per side, turning once (cook in batches or use two pans if necessary). Transfer the thighs to a 4 quart slow cooker.

Add the onion, carrots, and celery to the skillet and cook over medium heat until soft, 4 minutes. Add the mushrooms and garlic and cook until the mushrooms begin to release their liquid, 4 minutes. Add the wine and simmer over high heat until almost all the liquid evaporates, 5 minutes.
Transfer the pan contents to the slow cooker. Stir in the broth, barley, and rosemary. Cover and cook the soup on low for 4 hours or high for 2 hours.

Use tongs to transfer the chicken to a cutting board; shred the chicken, discarding the bones. Stir the shredded chicken into the soup along with the dill, lemon juice, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Tip: To make this dish on the stove top, swap a large soup pot for the large skillet and slow cooker. When all the liquid is in the pot, cover and simmer the soup gently over low heat until the chicken is tender enough to shred, about 1 1/2 to 2 hours.

Red, White, and Blue Panini


RED, WHITE and BLUE PANINI
Panera Bread Recipe

Serves 4

6 tablespoons light mayonnaise
1 tablespoon chopped fresh basil
1/4 teaspoon ground black pepper
8 thick slices Panera Bread Country Miche
6 ounces blue cheese, crumbled
1/2 pint fresh strawberries (about 20), hulled and thinly sliced
12 ounces thinly sliced smoked turkey breast
1 1/2 ounces (1 1/2 cups packed) baby spinach leaves

Stir together the mayonnaise, basil, and pepper in a cup. Spread the seasoned mayonnaise evenly on one side of four slices of the bread.

Use a knife to spread the blue cheese on the other four slices of bread. Then layer on the strawberries, turkey, and spinach. Top with the mayonnaise covered slices of bread, compress the sandwiches slightly, and generously coat them all over with cooking spray.

Heat a grill pan or panini press to medium. If using a grill pan, place a heavy weight, such as a cast iron pan or foil wrapped brick, on the sandwiches to compress them. If using a panini press, close the lid. Cook until the bread is nicely browned and the cheese begins to soften, 3 to 5 minutes per side. Cut each sandwich in half diagonally and serve hot.

Harvest Roasted Vegetable Flatbread


HARVEST ROASTED VEGETABLE FLATBREAD
Panera Bread Recipe

Serves 4

1/2 small Italian eggplant, peeled, trimmed, and sliced lengthwise into 1/4 inch thick pieces
6 ounces zucchini (1 medium), trimmed and sliced lengthwise into 1/4 inch thick pieces
1/2 small red bell pepper, flesh cut top to bottom from core to make 2 slabs
1 small onion, sliced into half moons
2 tablespoons olive oil
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces sliced baby bella mushrooms
4 Panera Bread Flatbreads or naan
1/2 cup roasted garlic hummus
4 teaspoons small capers
3 tablespoons pitted and chopped kalamata olives
1 cup shredded iceberg or romaine lettuce

Heat the oven to 450 degrees. Arrange the eggplant and zucchini slabs on one large baking sheet and the pepper and onion slabs on another. Sprinkle the vegetables with the oil, thyme, salt, and pepper and rub with your hands to coat the veggies evenly.

Roast the vegetables for 20 minutes. Add the mushrooms to the pepper pan and roast until the vegetables are browned, soft, and slightly shrunk, 15 to 20 minutes more. Remove the eggplant, zucchini, and pepper to a cutting board and slice them into strips.

Meanwhile, place the flatbreads directly on the oven rack and bake them until heated through, 2 to 3 minutes. Spread the hummus over the bubbly side of the warm flatbreads. Scatter on the capers and olives. Arrange the roasted vegetables and lettuce on one half of each flatbread. Fold the other half of each flatbread over to cover the vegetables, and serve.

Tip: If you are not a fan of roasted garlic hummus, replace it with your favorite flavored hummus or classic hummus.

Turkey and Sun Dried Tomato Sandwich


TURKEY and SUN DRIED TOMATO SANDWICH
Panera Bread Recipe

Serves 4

1/3 cup Panera Bread Reduced Fat Chive & Onion Cream Cheese
8 slices Panera Bread Whole Grain Bread, from a loaf
1 avocado, pitted, peeled, and thinly sliced
8 ounces thinly sliced smoked turkey breast
3/4 cup oil packed sun dried tomatoes, drained and chopped
4 ounces shredded lettuce

Spread cream cheese on all the bread slices. Arrange avocado, turkey, sun dried tomatoes, and lettuce over 4 slices. Top with the remaining sliced bread, cut on a diagonal, and serve.

Pomegranate Smoothie


POMEGRANATE SMOOTHIE
Panera Bread Recipe

Serves 6

2 1/2 cups reduced fat Greek yogurt
2 cups pomegranate juice
1 banana (fresh or frozen), broken in pieces
1/4 cup honey or agave nectar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
pinch of salt

Combine everything in a blender and process until smooth. Divide among glasses.