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Panera Bread Chicken Noodle Soup

By

Rate this recipe 3.8/5 (354 Votes)

Ingredients

  • 2 (14 oz.) cans chicken broth
  • 2 C. water
  • 3 carrots
  • chopped
  • 3 stalks celery
  • chopped
  • 1 pinch ground black pepper
  • 3 slices fresh ginger root
  • 1 Tbs. vegetable oil
  • 1/2 C. chopped cooked chicken breast meat
  • 1/2 C. egg noodles

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook.

Step 2

In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook.

Step 3

Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

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INGREDIENTS:

  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste

METHOD:

  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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