This Panera Broth Bowl recipe is perfection and spot on! These have disappeared from the Panera menu but they’re still in our minds and now can be in our belly! I was one of the FIRST to try them and the blog post review went viral (revisit the initial review here).
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.
So now – for the fun of it – let’s do a theirs vs. mine! Above you’ll find the original Panera Broth Bowl from 2015! And here’s my Copycat Panera Broth Bowl (well minus the broth – that’s coming next!). How funny that my bowl is so similar – pure accident! Look at how fresh and full of nutrition
Other Delicious Panera Copycat Recipes
Panera Noodle Broth Bowl with Chicken
This Panera Broth Bowl recipe is perfection and spot on! These have disappeared from the Panera menu but they're still in our minds and now can be in our belly! I was one of the FIRST to try them and the blog post review went viral (revisit the initial review here).
- 2 boneless skinless chicken breasts
- 1 cup mojo criollo marinade
- 1 tsp sesame oil
- 1/4 yellow onion peeled & diced
- 1/2 cup shitake or crimini mushrooms sliced
- 1 carrot peeled & julienned
- 1/2 cup red cabbage sliced thin
- 2 cloves garlic minced
- 1/2 cup baby spinach
- 1/3 cup soy sauce
- 1 tbsp gochujang or red thai chili paste
- 1 tsp Worcestershire sauce
- 1 tsp ground Ginger
- 1 tsp garlic powder
- splash lime juice
- 3/4 cup pasta water
- 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
Serving: 1bowlCalories: 475kcalCarbohydrates: 72.5gProtein: 40.4gFat: 5.3gSaturated Fat: 1gCholesterol: 65mgSodium: 4041mgPotassium: 549mgFiber: 4gSugar: 9.1gCalcium: 105mgIron: 4mg
Tried this recipe?Let us know how it was!
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