PANERA BREAD CHICKEN PANINI RECIPES

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CALDO DE POLLO + SOPA A LA MEXICANA (MEXICAN-STYLE CHICK…



Caldo de Pollo + Sopa a la Mexicana (Mexican-Style Chick… image

This Mexican-Style Chicken Soup begins with Caldo de Pollo, a light homemade chicken broth flavored with herbs and aromatics.

Provided by Karen's Kitchen Stories

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Number Of Ingredients 23

3 pounds chicken pieces
3 carrots, peeled and cut into chunks
1 brown or yellow onion, halved
3 celery stalks, leaves included, cut into large chunks
2 leeks, dark green parts removed, white and light green parts halved lengthwise, washed and chopped.
1 garlic clove
6 black peppercorns
6 Italian parsley sprigs
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 bay leaves
1 tablespoon kosher or coarse sea salt
3 1/2 quarts water
6 skinless, bone-in chicken thighs
2 quarts chicken broth
2 medium zucchini, thinly sliced
4 thin carrots, peeled and thinly sliced
1 cup frozen peas
6 medium tomatoes, sieved (see notes in post)
Salt and pepper to taste
1 avocado, diced, for garnish
Handful of chopped cilantro for garnish
Pickled jalapeños, for garnish

Steps:

  • Place all of the broth ingredients into a 6 to 8 quart stock pot and bring to a boil. Skim off any foam from the top and discard.
  • Lower the heat to a simmer, and cook, partially covered, for 50 minutes.
  • Using tongs, transfer the chicken to a bowl.
  • Continue to cook the mixture until it is reduced to 2 quarts. Strain the broth into a bowl and chill.
  • Shred the chicken and set aside for future use.
  • Cook the chicken thighs in the chicken broth with the zucchini, carrots, and peas for 10 minutes on low heat.
  • Add the sieved tomatoes and cook for about 2 minutes.
  • Remove the chicken thighs, remove the bones, and cut the thighs into 4 pieces each. Place them back into the soup.
  • Adjust the salt and pepper to taste.
  • Serves so that each bowl has a few slices of chicken, carrots, zucchini, and some peas.
  • Garnish with diced avocado, cilantro, and pickled jalapeño.

Nutrition Facts : Calories 526.68, FatContent 27.00, SaturatedFatContent 7.29, CarbohydrateContent 13.53, FiberContent 4.66, SugarContent 4.91, ProteinContent 58.06, SodiumContent 1738.64, CholesterolContent 262.60

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Panera Bread Company is an American chain store of bakery-café fast casual restaurants with over 2,000 locations, all of which are in the United States and Canada.Its headquarters are in Sunset Hills, Missouri, a suburb of St. Louis.The company operates as Saint Louis Bread …
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21/11/2020 · I agree using good canned tomato, Cento San Marzano. Used 1 tablespoon sugar (even that amount might be too much), no chicken stock, 2 sticks butter instead. About 1/3 cup heavy cream, and lots of salt. Panera soup, if you look at the calorie count, is much more fattening than this recipe, thus why I used butter instead of chicken …
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