Q The low-fat chicken noodle soup at Panera is the best I’ve ever had, so light, fresh and flavorful. Any chance you can get me the recipe? — Roselle Orlando, Coconut Creek
A. Getting the corporate recipe from Panera Bread (panerabread.com) wasn’t an option, it’s proprietary. But there are plenty of copycat recipes simmering on the internet that get high marks, as well as the actual label listing ingredients.
After picking apart the best of the best, I rolled them into one and added my own flavors and technique. I think you’ll appreciate how quickly this soup comes together, Roselle. And the elimination of any preservatives or flavorings is always a plus. If you’re really pressed for time, throw everything, except the pasta, into a slow cooker on low for 6 hours and add cooked noodles before serving.
Panera Bread’s Copycat Low fat chicken noodle soup
4 cups low fat chicken broth
1 onion, diced
2 carrots, sliced
2 ribs celery, sliced
3 cloves garlic, minced
1 bay leaf
1 pound boneless skinless chicken breasts, cut into half-inch pieces
1/2 teaspoon fresh thyme, leaves picked
1/2 teaspoon turmeric
2 tablespoons fresh squeezed lemon
1 tablespoon chopped parsley
4 ounces no yolk noodles, cooked according to package directions
Kosher salt and freshly ground black pepper, to taste
1. Using a large saucepan over medium-high heat, combine chicken broth, onion, carrot, celery, garlic and bay leaf. Bring to a boil, reduce to medium low heat. Simmer until vegetables are tender, about 10 minutes.
2. Add chicken, thyme and tumeric and continue simmering until chicken is cooked through, about 5 minutes. Add lemon, parsley and noodles to warm through. Season with salt and pepper, to taste.
Makes 8 servings
Nutrition information per serving: 153 calories, 42% calories from fat, 2g fat, 1g saturated fat, 49mg cholesterol, 14g carbohydrates, 2g total sugar, 0g added sugar, 18g protein, 105mg sodium, 1g fiber
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