These Panera Broth bowls have a complex broth – which means – a lot of ingredients – but it needs all of those flavors to meld together and make that yumminess you love. Thankfully – it doesn’t take long – and hey – make a double batch and enjoy more!
What’s in a Panera Broth Bowl?
There are multiple components that go into this dish – let’s break them down:
In the Bowl
- boneless skinless chicken breasts
- Mojo Criollo marinade – it’s the closest thing to Panera and I use it in all my recipes
- sesame oil
- yellow onion, mushrooms, carrot, red cabbage, spinach
In the Broth
- soy sauce
- Gochujang (or red thai chili paste)
- Worcestershire sauce
- Ground Ginger
- Garlic Powder
- Lime juice
- Noodles (Panera uses Soba but I like Ramen or Rice Noodles better)
- Sesame seeds
- Fresh Cilantro
How do you make the Panera Broth Bowls?
- Marinate chicken in Mojo Criollo marinade overnight.
- Cook chicken – I recommend air fryer at 350 for 12 minutes – or you can oven bake at 350 for 30 minutes
- Saute onions in sesame oil over medium heat. Add mushroom and carrots after about 2 minutes. Add cabbage after another 2 minutes. Add garlic last and cook until fragrant (about 2 minutes.) Remove from heat and transfer to a separate bowl. (Resist the urge to season/salt the veggies – there’s enough salt in the broth.)
- Cook ramen (or Soba) according to package directions. Be sure to keep 3/4 cup pasta water.
- Prepare broth in a small saucepan by whisking together soy sauce, gochujang, worcestershire, ginger and garlic. Bring to a simmer while noodles cook. Continue whisking and cook down 2-3 minutes. Add 3/4 cup pasta water to thin broth. Depending on how much broth you want, you can also add the extra water as needed. Heat through.
- To build bowl, combine noodles, sauteed vegetables and spinach in serving bowl.
- Place sliced chicken over top of noodles and pour hot broth over top.
- Garnish with cilantro and sesame seeds.
Other Delicious Panera Copycat Recipes
Panera Noodle Broth Bowl with Chicken
- 2-3 oz Noodles soba, ramen or rice
- 1/2 tsp sesame seeds
- 1 tsp fresh cilantro
- Marinate chicken in mojo criollo for at least an hour – overnight if possible1 cup mojo criollo marinade
- Cook your chicken however you like: I prefer Air Fryer at 350 for 12 minutes – you can also bake for 30 at 350
- Heat sesame oil in skillet on medium – + onions for 1-2 min+ mushroom and carrots for 2 min+ cabbage for 2 min+ garlic until fragrant for 1-2 min1 tsp sesame oil, 1/4 yellow onion, 1/2 cup shitake or crimini mushrooms, 1 carrot, 1/2 cup red cabbage, 2 cloves garlic
- Remove from heat and transfer to a separate bowl – resist the urge to season – the broth has PLENTY of seasoning
- Cook noodles according to package directions – be sure to keep 3/4 cup pasta waterwater
- Prepare broth in a small sauce pan – turn to medium heat – whisk together soy sauce, gochujang, worcestershire, ginger, garlic powder and lime juice.1/3 cup soy sauce, 1 tbsp gochujang, 1 tsp Worcestershire sauce, 1 tsp ground Ginger, 1 tsp garlic powder
- Bring saucepan to a simmer while noodles cook. Cook down the broth for 2-3 minutes.
- Add pasta water to thin the broth. Depending on how much broth you want – you can add additional water (1/4-3/4 cup) if you'd like. Heat for 2-3 more minutes.splash lime juice, 3/4 cup pasta water
- To build bowl – combine noodles, sauteed vegetables and spinach in a serving bowl1/2 cup baby spinach
- Slice chicken breast and place over top of noodles
- Pour hot broth over top of noodles & chicken
- Garnish with fresh cilantro and sesame seeds