Tag Archives: soup

Panera Bread Chicken And Dumplings

Panera Bread Chicken And Dumplings

This Is A Great Copycat Recipe For Panera Bread Chicken And Dumplings.

Ingredients:

1 large onion, cut into 1 inch dice
4 ribs celery, cut into 1/4 inch slices
4 medium carrots, peeled and cut into ΒΌ inch slices
1 large whole garlic clove, peeled
4 large sprigs fresh thyme
2 tablespoons extra virgin olive oil
3 quarts water
salt and freshly ground black pepper, to taste
1 large (about 5 pounds) chicken, quartered, or 5 pounds chicken legs and thighs
1 loaf Country White Bread, crusts removed and cut into 1/2 inch cubes
3 cups cold water
3 large eggs, beaten
paprika, to taste

Directions:

In a large stockpot or dutch oven over medium heat, sweat the onion, celery, carrots, garlic, and thyme in the oil for 7 to 10 minutes. Add the 3 quarts of water and season with salt and pepper. Add the chicken, bring to a simmer, and continue simmering 25 to 35 minutes, or until the chicken is cooked through. Remove chicken from the pot while the broth continues to simmer and pull all of the meat off the bones. Return the meat to the pot while preparing the dumplings.

Soak the bread in the cold water for 1 minute. Squeeze as much water out of the bread as possible. In a medium bowl, work the eggs, paprika, and salt and pepper into the bread to form a dough. Skim the fat off of the top of the broth with a spoon. Add the dumpling dough, one spoonful at a time, into the simmering soup. Cook 2 to 3 minutes, or until the dumplings float. Adjust seasoning and serve.

Makes 6 Servings

Chicken Corn Chowder

Chicken Corn Chowder

This is a great creamy cheesy chicken corn chowder family and friends will love.

Ingredients:

2 tablespoons olive oil
1 cup diced onion
1 cup diced celery
8 to 12 ounces diced chicken apple sausage
1 cup apple cider
2 1/2 cups chicken broth
1 cup diced carrot
2 cups diced potato
1 cup diced cooked chicken
1 cup corn kernels
2 1/2 cups milk
1/2 cup all-purpose flour
2 cups shredded sharp Cheddar cheese
1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
Salt and pepper, to taste

Directions:

Heat olive oil in a large saucepan or Dutch oven; add chopped onion, celery, and diced sausage. Cook over medium heat, stirring, until onion and celery are wilted and sausage is lightly browned. Add the juice, chicken broth, carrots, and potatoes. Bring to a boil over high heat. Reduce heat to medium-low and cover; simmer for 30 minutes, or until vegetables are tender. Add the corn and chicken.

In a medium bowl, whisk 1 cup of the milk with the 1/2 cup of flour. Stir into the pot with the remaining 1 1/2 cups of milk. Cook, stirring, until thickened. Stir in cheese until melted and the chowder is hot. Add parsley and salt and pepper, to taste.