PANINI PANERA BREAD RECIPES

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PANERA BROCCOLI CHEDDAR SOUP COPYCAT RECIPE BY CAROLYN MENYES



Panera Broccoli Cheddar Soup Copycat Recipe by Carolyn Menyes image

Everyone knows the best part about going to Panera Bread is the soups. And the broccoli cheddar soup is the king of kings. Luckily, this irresistable, comforting dish is easy to replicate at home.

Total Time 59 minutes59S

Prep Time 19 minutes59S

Cook Time 39 minutes59S

Yield 4

Number Of Ingredients 10

1/4 cup plus 1 tablespoon butter
1 cup onion, finely diced
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
4 cup chicken or vegetable stock
salt and pepper, to taste
12 ounce frozen broccoli (about 2 1/2 cups)
1 cup carrots, shredded
2 cup cheddar cheese, grated

Steps:

  • Step 1: Melt 1 tablespoon butter in large pot or Dutch oven over medium-low heat.
  • Step 2: Saute 1 cup finely diced onion in butter, until soft. Remove softened onions from pot and set aside.
  • Step 3: Increase heat to medium. Melt remaining 1/4 cup butter in pot, whisk in 1/4 cup flour, creating a roux. Whisk quickly for 5 minutes.
  • Step 4: Pour in 1 cup milk, 1 cup heavy cream while whisking.
  • Step 5: Pour in 4 cups chicken or veggie stock, whisking to combine.
  • Step 6: Season with salt and pepper to taste and bring to a simmer for 20 minutes.
  • Step 7: Add 2 1/2 cups frozen broccoli, 1 cup shredded carrot, and cooked diced onions. Lower heat to low simmer. Cook until vegetables are soft, about 20 minutes.
  • Step 8: Remove soup from heat. Use immersion blender to combine soup, but keep some medium-sized pieces of broccoli intact.
  • Step 9: Stir in 2 cups grated cheddar cheese.
  • Step 10: Serve hot with warm, crusty bread and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 805 calories, SugarContent 13 g, FatContent 64 g, CarbohydrateContent 31 g, CholesterolContent 200 mg, FiberContent 4 g, ProteinContent 29 g, SaturatedFatContent 38 g, SodiumContent 1351 mg, TransFatContent 1 g

SLOW COOKER CHICKEN POT PIE | KAREN'S KITCHEN STORIES



Slow Cooker Chicken Pot Pie | Karen's Kitchen Stories image

This slow cooker chicken pot pie is an easy and almost hands-free way to create chicken pot pie for a crowd.

Provided by Karen's Kitchen Stories

Total Time 5 hours 45 minutes

Prep Time 45 minutes

Cook Time 5 hours

Number Of Ingredients 18

2 tablespoons vegetable oil
2 medium onions, diced
4 garlic cloves, minced
1/2 teaspoon dried thyme leaves
Salt
1/2 cup dry white wine
2 cups low-sodium chicken broth
3/4 pound carrots, peeled and cut into 1/2 inch pieces
1/4 pound celery stalks, cut into 1/4 inch slices
3 tablespoons soy sauce
3 tablespoons Minute tapioca
2 bay leaves
4 pounds bone-in chicken thighs, skin removed
Freshly ground black pepper
1 cup frozen peas
1/2 cup heavy cream
1/4 cup chopped fresh parsley leaves
1 box (2 pre-rolled crusts) store-bought pie dough

Steps:

  • Heat the the oil in a 12-inch nonstick skillet. Add the onions, garlic, thyme, and 1/4 teaspoon salt, and cook until the onions are translucent and slightly browned, about 10 minutes. Add the wine to the pan and stir up any brown bits.
  • Pour the mixture into a 6 to 7 quart slow cooker.
  • Stir the chicken broth, carrots, celery, soy sauce, tapioca, and bay leaves into the slow cooker. Add the chicken thighs to the slow cooker, cover, and cook on low for 4 to 5 hours.
  • Remove the chicken to a cutting board and remove the bay leaves from the filling and discard them.
  • Shred the chicken, discard the bones, and stir the chicken back into the slow cooker. Add the peas and the heavy cream. Add salt and pepper to taste.
  • Heat the oven to 425 degrees F.
  • Pour the filling mixture into a 9-inch by 13-inch baking dish.
  • Unroll the pie crusts and lay one of the rounds on your work surface. Brust half of it with water and lay the other crust over the wet part, and then roll the two pieces together to form one pie crust dough rectangle, about 15 inches by 11 inches.
  • Place the crust over the filling, trim and crimp the edges, and bake in a 425 degree F oven for about 25 minutes until the crust is browned and the filling is bubbly.

Nutrition Facts : Calories 775.85, FatContent 47.98, SaturatedFatContent 15.98, CarbohydrateContent 29.64, FiberContent 3.50, SugarContent 4.46, ProteinContent 57.84, SodiumContent 769.17, CholesterolContent 307.11

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