Panera Slow Cooker Sausage Chili Recipe

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Slow Cooker Sausage Chili

• prep time: 5 mins 
• cook time: 15 mins (plus 3 to 8 hours unattended)

Ingredients

Serves 6

2 tablespoons olive oil 1 pound lean (93 to 95%) ground turkey 8 ounces chorizo, removed from casings 1 large onion, finely chopped 4 cloves garlic, minced 2 tablespoons all-purpose flour 1 tablespoon chili powder

2 cups low-sodium beef broth 1 can (14 ounces) low-sodium diced tomatoes 2 tablespoons minced canned chipotle chiles in adobo sauce 1 can (14 ounces) pink or pinto beans, rinsed and drained ½ cup shredded reduced-fat sharp cheddar 6 Panera Bread Sourdough Rolls

Directions

Step 1.

Heat 1 tablespoon of the oil in a large nonstick skillet on medium. Add the turkey and sausage and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Transfer it to a 5-quart slow cooker.

Step 2.

Add the remaining 1 tablespoon of oil to the skillet and then add the onion. Cook until lightly browned, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the flour and chili powder and cook, stirring constantly, for 1 minute. Add the broth, tomatoes (with juice), and chiles and stir over high heat until the mixture boils and thickens slightly, 2 to 3 minutes. Transfer it to the slow cooker. Cover and cook for 3 to 4 hours on high or 6 to 8 hours on low.

Step 3.

Stir in the beans and cook on high for 10 minutes. Divide the chili among bowls and top each serving with an even sprinkling of cheese. Serve with the rolls for dipping.

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Panera Slow Cooker White Chicken Chili Recipe

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Slow Cooker White Chicken Chili

• prep time: 20 mins 
• cook time: 3 hrs 30 mins (mostly unattended)

Ingredients

Serves 6

3/4 pound boneless skinless chicken thighs, cut into bite-size pieces 1 1/2 teaspoons dried oregano 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil 1 small onion, chopped

1/2 green bell pepper, chopped 1 tablespoon chopped jalapeño pepper, fresh or canned 4 garlic cloves, minced 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained 2 1/2 cups reduced-sodium chicken broth 1 1/2 cups (6 ounces) shredded reduced-fat pepper jack cheese

Directions

Step 1.

Dust chicken with oregano, cumin, salt, and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until chicken is browned all over, 4 to 5 minutes, stirring now and then. Add onion, bell pepper and jalapeño pepper, and cook until onion is soft, 4 minutes. Add garlic and cook 1 minute. Transfer to a 4-quart slow cooker.

Step 2.

Puree 1 can of beans with 1 cup of broth in a small food processor or with a stick blender until relatively smooth. Add to slow cooker along with remaining beans and broth. Cover and cook on low for 3 to 3 1/2 hours.

Step 3.

Stir before serving. Sprinkle with cheese.

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Panera Autumn Squash Soup

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Yield: Serves 6

Ingredients

• 1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
• 1 tablespoon canola oil
• salt and pepper to taste
• 1 15 oz can pumpkin
• 1 cup vegetable broth
• 1 cup apple cider
• 1 cup half and half
• 1 1/2 tablespoon honey
• 1/4 teaspoon curry
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

Instructions

1. Heat oven to 450. Toss chopped butternut squash with canola oil and salt and pepper.
2. Roast for 25 minutes. Let cool 5 minutes.
3. Using a potato ricer, press squash through ricer. (Or puree in blender if you don’t have a ricer)
4. In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and half and half through the top while blending.
5. Pour into sauce pan and heat over medium to a gentle boil. Add honey and spices.
6. Simmer on low for 10 minutes and serve with roasted pumpkin seeds.
7. 
   
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Panera Turkey Noodle Soup Recipe

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• prep time: 10 mins 
• cook time: 55 mins 

Ingredients

Serves 6

12 ounces turkey breast cutlets, cut into ½-inch pieces ½ teaspoon salt ¼ 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 (1½ cups) fine egg noodles ¼ cup chopped fresh parsley 1 loaf Panera Bread Sea Salt Focaccia, cut into wedges

• 12 ounces turkey breast cutlets, cut into ½-inch pieces
• ½ teaspoon salt
• ¼ 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 (1½ cups) fine egg noodles
• ¼ cup chopped fresh parsley
• 1 loaf Panera Bread Sea Salt Focaccia, cut into wedges

Directions

Step 1.

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.

Step 2.

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.

Step 3.

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.

Original recipe from:  https://www.panerabread.com/en-us/recipes/turkey-noodle-soup.html

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Panera Roasted Potato Cheddar Soup Recipe

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• prep time: 15 mins 
• cook time: 40 mins 

                    

 

Ingredients

Serves 6

1½ pounds (4 to 5 med.) Yukon Gold potatoes, peeled & cut into 1-inch pieces 3 tablespoons olive oil ¾ teaspoon salt ¼ teaspoon ground black pepper 1 medium onion, chopped 2 ribs celery, chopped

2 carrots, chopped 1 bay leaf 5 cups low-sodium chicken broth or vegetable broth 1½ cups (6 ounces) shredded reduced-fat sharp cheddar 2 tablespoons snipped chives

• 1½ pounds (4 to 5 med.) Yukon Gold potatoes, peeled & cut into 1-inch pieces
• 3 tablespoons olive oil
• ¾ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2 carrots, chopped
• 1 bay leaf
• 5 cups low-sodium chicken broth or vegetable broth
• 1½ cups (6 ounces) shredded reduced-fat sharp cheddar
• 2 tablespoons snipped chives

Directions

Step 1.

Heat the oven to 450°F. On a rimmed baking sheet, toss the potatoes with 2 tablespoons of the oil, rubbing it in with your hands. Season with ½ teaspoon of the salt and ⅛ teaspoon of the pepper, shaking to coat the potatoes evenly. Spread them in a single layer and roast, without turning, until deeply browned on one side, 20 to 25 minutes.

Step 2.

Meanwhile, heat the remaining 1 tablespoon of oil in a large soup pot on medium. Add the onion, celery, and carrots and cook until lightly browned, 5 to 6 minutes. Scrape the roasted potatoes into the pot; then add the bay leaf and broth. Bring the broth to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are very tender, 10 to 15 minutes. Using tongs or a slotted spoon, fish out and set aside about 1½ cups of potato pieces. Discard the bay leaf and puree the soup until smooth with a stick blender or an upright blender.

Step 3.

If using an upright blender, return the soup to the pot. Add the cheese over low heat, stirring until melted and smooth. Stir in the reserved potatoes and remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper. Divide the soup among bowls and top each serving with the chives.

 

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Panera Cream of Chicken & Wild Rice Soup Recipe

Panera Soup Recipes

Ingredients

• 6 C. chicken broth
• 2 chicken breast halves, cooked and cubed
• 1 pkg. long grain and wild rice blend
• 1/2 c. all-purpose flour
• 1/2 tsp. ground black pepper
• 3/4 C. butter
• 1 C. carrot, diced
• 1 C. onion, diced
• 1 C. celery, diced
• 3 C. light cream

Directions

1. In a small bowl, combine pepper and flour.


2. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.


3. In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes.


4. Stir in contents of seasoning packet from rice, and continue cooking vegetables until softened.


5. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.


6. Whisk in cream until fully incorporated and smooth. Cook until thickened.


7. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done.

Panera Soup Recipes

Bistro French Onion Soup Recipe

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Ingredients

• 4 sweet onions, sliced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1 teaspoon thyme
• 1/2 teaspoon basil
• 1800 milliliters sodium reduced beef broth
• 1/4 cup sherry
• 1 tablespoon balsamic reduction
•  cheese croutons
•  shredded gruyere and asiago, for garnish

Instructions

1. In a large pot, saute sliced onions with the butter and olive oil.
2. Add the sugar as this will help caramelize.
3. Cook for 20-30 minutes until nicely browned. Add the thyme, basil, and season with salt and pepper, to taste. Cook for 1 minute.
4. Add the beef broth and let simmer for 30 minutes. Add the sherry and the vinegar. Simmer for additional 5 minutes.
5. Pour into individual bowls. Garnish with croutons and cheese. Serve immediately. If you would like melted cheese, broil the soup for a minute.

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Soup Recipes Introduction

Panera Bread Soup Recipes

Which home made soup is your favorite? Look over the list below and think about it next time you want to cook something everybody will love. The one in the picture is the home made tomato soup with some croutons tossed on top.

Who loves tomato soup? We all remember it with grilled cheese sandwiches as a kid. How good do you think home made tomato soup would be with that grilled cheese sandwich? It would be great, why not give it a try.

What is better than the smell of simmering hot soup on the stove when it is freezing cold outside? When you don't feel well what do you want? You want someone to make you a big bowl of home made soup to make you feel better.

I am so glad Panera Bread came along, they have fresh and home made food that makes you feel right at home. Would you like to be able to throw that together at your house? I am sure you would and this site is the way to be able to do that.

Panera Bread has these soup recipes which are all so great: Which one do you like?

Black bean
Cheese
Broccoli cheddar
Cream of chicken and wild rice
Tomato
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Panera Tomato Soup Recipe

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Recipe Credit
Panera Soup Recipes

Ingredients

• Vine-ripened pear tomatoes pureed with fresh cream for a velvety smooth flavor accentuated by hints of red pepper and oregano. Adding baking soda to the tomatoes keeps the milk from curdling. 5 tablespoons butter 1/2 cup chopped onion 5 tablespoons flour 4 cups milk 1/2 bay leaf 1/2 teaspoon black pepper 1/2 teaspoon oregano 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 1/2 teaspoon baking soda 3 cups crushed tomatoes Melt the Butter in a soup pot. Add the onion and cook over medium heat
• stirring
• until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk
• bay leaf
• sugar
• and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk
• and bring just to a simmer.
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Panera Southwest Chicken Soup

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Panera Southwest Chicken Soup  

Instructions

Ingredients
6 corn tortillas (6-inch), cut into ½-inch-wide strips
½ teaspoon chili powder
Pinch of salt, plus ¼ teaspoon
1 tablespoon olive oil
6 ounces boneless, skinless chicken thighs, cut in ¼-inch pieces
1 small green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
½ cup chopped onion
3 garlic cloves, minced
1 can (14 ounces) petite-cut diced tomatoes, drained
1 can (14 ounces) low-sodium chicken broth
¼ cup water
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro
4 lime wedges

Directions

1. Preheat oven to 400ºF.

2. Place tortilla strips on a baking sheet, coat with cooking spray, and sprinkle with chili powder and pinch of salt. Bake until crisp, about 6 to 8 minutes.

3. Meanwhile, heat oil in a medium saucepan over medium heat. Sauté chicken thigh pieces until lightly browned, 1 to 2 minutes. Add bell pepper, jalapeño pepper, onion, and garlic, and cook until onions are tender, 2 to 3 minutes. Stir in tomatoes and cook 1 minute.

4. Add broth, water, cumin, oregano, and remaining 1/4 teaspoon salt to pan and bring to a boil over high hea

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Panera Potato Soup Recipe

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Recipe Credit
Lynn's Kitchen Adventures

Instructions

6 cups chicken broth
6 cups potatoes, peeled and cubed
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks, room temperature
4 slices bacon, cooked and crumbled (optional, but makes it really good)

Combine broth, potatoes and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. If you like it smooth smash more, if you like it chunky just smash a little of it. You can decide the texture of it. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts. Ladle into bowls. Sprinkle a little bacon over each bowl of soup.

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Panera Broccoli Cheddar Soup Recipe

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Recipe from food.com http://www.food.com/recipe/panera-broccoli-cheese-soup-150384

Ingredients:

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
Directions:

1
Sauté onion in butter. Set aside.
2
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3
Add the chicken stock. Simmer for 20 minutes.
4
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5
Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

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Low-Fat Vegetarian Black Bean Soup

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Panera Soup Recipe

Instructions

1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1 -1 1/2 cup boiling water
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch

Directions:
1 In a pot, combine the first six ingredients; simmer for 10 minutes.
2 Add half a can of beans, salt and cumin; cook for 5 minutes.
3 Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4 Add the rest of the beans to the soup.
5 Combine the cornstarch with 1 1/2 tablespoons of water.
6 Add the lemon and the cornstarch to the soup; cook until thickened.

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