WHY YOU’LL LOVE THIS PANERA BREAD TOMATO SOUP RECIPE

• Roasting the tomatoes adds real depth of flavor
  
• Smooth, creamy texture just like Panera’s
  
• Simple ingredients, big payoff
  
• Make-ahead and freezer-friendly
  
• Perfect soup-and-sandwich situation

Panera Tomato Soup Recipe

This is the one. The soup you order every single time and swear you’ll try something new next visit… but never do.

Roasting the tomatoes is the game-changer here. They get sweet, jammy, and a little charred, which makes the soup taste like it’s been working hard all day. And that swirl of cream at the end? Non-negotiable.

I make this when it’s chilly, when I’m tired, or when I just want something familiar and comforting that doesn’t feel boring.

And just like the original Panera Bread tomato soup recipe, this one is vegetarian all the way through. Toss on some croutons. Add a grilled cheese. Sit down. Life feels better.

Building a full Panera meal at home? Pair this tomato soup with my Broccoli Cheddar Mac and Cheese Copycat or Creamy Chicken & Wild Rice Soup recipes for the ultimate cozy lunch!

INGREDIENT NOTES

• Cherry Tomatoes: Naturally sweeter than large tomatoes, especially when roasted. If you only have larger tomatoes, quarter them first and adjust the roasting time.
   
• Shallot: Milder and slightly sweet. Perfect for tomato soup without overpowering.
  
• Fresh Oregano: Earthy and aromatic, it holds up beautifully to roasting.
  
• Crushed Tomatoes: Adds body and consistency to balance the roasted tomatoes.
  
• Heavy Cream: Softens acidity and gives that signature Panera-style richness.

VARIATIONS

Deeper Flavor: Replace the water with chicken or vegetable stock.

Herb Swap: Use thyme instead of oregano for a softer herbal note.

Chunky-Style: Blend only half the soup for more texture.

Garlic Add-In: Roast a few whole garlic cloves with the tomatoes.

Cheesy Tomato Soup: Top with parmesan or cheddar cheese.

Vegan Option: Swap the heavy cream for full-fat canned coconut milk.

SERVING SUGGESTIONS

• Top each bowl with croutons, just like the restaurant version!
  
• Serve Panera creamy tomato soup in a homemade bread bowl or with a side of crusty bread.
  
• Drizzle with olive oil for a restaurant touch.
  
• If you’re feeding a crowd, pair with another Panera favorite: Mexican street corn chowder.
  
• Serve with grilled cheese sandwiches or a fresh green salad on the side.

PANERA TOMATO SOUP RECIPE FAQ

This Panera tomato soup recipe works because it balances sweetness, acidity, and fat… and that’s not an accident.

Roasting cherry tomatoes drives off excess water and caramelizes their natural sugars, which deepens flavor and reduces sharp acidity.

Blending roasted tomatoes with crushed tomatoes gives you both complexity and consistency: one brings flavor, the other brings structure.

Basil adds brightness, while oregano provides an earthy backbone that holds up to heat. The cream goes in after simmering so it doesn’t separate.

It emulsifies into the soup, softening the acidity and creating that velvety texture Panera is known for.

It’s simple technique, smart timing, and tomato science doing its thing.

TOOLS NEEDED

• Rimmed Baking Sheet or Baking Dish: For roasting tomatoes without spills.
  
• High-Powered Blender: Essential for ultra-smooth soup.
  
• Large Heavy-Bottomed Pot: Even heating prevents scorching.
  
• Wooden Spoon: Gentle stirring keeps the soup silky.
  
• Ladle: Soup night essential.

Enjoy!

With love, from our simple kitchen to yours.

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Panera Tomato Soup (Copycat Recipe)

Pair this Panera Tomato Soup Recipe with a crusty bread bowl or grilled cheese sandwich. It's just as silky and creamy as the cafe version!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 130cal

Author Donna Elick

Equipment

• small bowl
• baking sheet
• blender
• large pot

Ingredients

• 2 pounds cherry tomatoes
• 1 large shallot peeled and quartered
• 3 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh oregano from about 3 sprigs
• 1 can crushed tomatoes 28 ounces
• 1 cup water
• 10 fresh basil leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup heavy cream
• Croutons for serving
• Fresh basil leaves for serving

Instructions

• PREPARE OVEN: Preheat the oven to 400°F. Line a rimmed baking sheet or lightly grease a shallow baking dish.
• ROAST TOMATOES: Add 2 pounds cherry tomatoes, 1 large shallot, 3 tablespoons extra virgin olive oil, and 1 tablespoon chopped fresh oregano to the prepared pan. Toss to coat evenly. Roast for 20 to 25 minutes, until the tomatoes are soft, blistered, and lightly charred.
• BLEND BASE: Add 1 can crushed tomatoes, 1 cup water, 10 fresh basil leaves, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/4 teaspoon crushed red pepper flakes to a blender. Blend until smooth. Add the roasted tomato mixture and blend again until completely smooth, working in batches if needed.
• SIMMER SOUP: Pour the blended soup into a large heavy-bottomed pot. Bring to a gentle simmer over medium heat.
• ADD CREAM: Reduce the heat to low and stir in 1/4 cup heavy cream. Simmer for 10 minutes, stirring occasionally, until warmed through and slightly thickened.
• SERVE: Taste and adjust seasoning if needed. Serve hot, garnished with Croutons and Fresh basil leaves.

Notes

Make-Ahead: This soup can be made up to 2 days ahead. Reheat gently on the stovetop before serving.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat over medium-low heat on the stovetop or microwave individual bowls until hot.

Freezing: Freeze without cream for up to 3 months. Thaw, reheat, then stir in the cream before serving.

Ingredient Notes: You can substitute coconut milk for the heavy cream for a dairy-free option. Larger tomatoes can be used instead of cherry tomatoes, just quarter them and adjust roasting time as needed.

Nutrition

Serving: 1 | Calories: 130cal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 217mg | Sugar: 5g | Fiber: 2g | Calcium: 42mg | Iron: 1mg

Originally published November 2023, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Panera Tomato Soup (Copycat Recipe) appeared first on The Slow Roasted Italian.

I love making this copycat Panera broccoli cheddar mac. Just a few simple ingredients are needed, and I have an easy dinner that literally my entire family loves.

I’ll typically make enough so that I can eat some the next day for quick lunch, which is such a nice treat! 

If you’re a fan of cramy mac, this will become one of your favorite comfort foods. The tender pasta paired with the broccoli florets really do mac an iconic mash-up of classic mac and cheese.

And if you’re feeling really ambitious, you could pair this homemade version of Panera’s broccoli mac and cheese with your own homemade version of Panera bread.

You can easily make so many delicious treats straight from their menu, and save big bucks and time! 

Panera Broccoli Cheddar Mac and Cheese

When I first tried the broccoli cheddar mac and cheese at Panera, I was hooked. Creamy, cheesy, and with a healthy dose of vegetables? The perfect lunch, in my book.

It was like a magical blend of their classic white cheddar mac and famous broccoli cheddar soup into one irresistible dish.

So, imagine my disappointment when it was discontinued… Isn’t that always the case? As soon as you fall in love with something, they stop making it!

That’s where my cooking skills truly pay off, allowing me to recreate all my restaurant favorites right at home — even if it’s just to save some money on takeout.

Ingredient Notes and Substitutions

• Pasta – The original Panera broccoli cheddar mac and cheese recipe calls for pipe rigate, which is a thick, curved pasta with ridges.
  
  If you can’t find it, substitute elbow macaroni, cavatappi, or medium pasta shells.
  
• Butter & Flour – Instead of combining these into a roux at first, you’ll sauté the vegetables in the butter, then sprinkle them with the flour and continue cooking.
  
  It will thicken the cheese sauce the same way, with the bonus of softened and flavorful veggies!
  
• Veggies – Obviously, there’s plenty of broccoli, but onions and carrots are in the mix here too! 
  
  Those are best in smaller pieces or shreds, while the florets simply need to be bite-sized so they soften quickly — and are easier to eat!
  
• Milk & Heavy Cream – I find that using both creates the perfect broccoli cheddar mac and cheese sauce consistency. It’s not too thick, and the cream prevents the milk from scalding too easily.
  
  Feel free to use more cream for a thicker sauce, or use all milk if that’s all you have on hand. Both will work for a creamy cheese sauce. 
  
• Chicken Broth – This is the standard in cooking for rich and flavorful sauces!
  
  For a vegetarian version of this Panera broccoli cheddar mac and cheese recipe, you can swap in vegetable broth instead.
  
• White Cheddar Cheese – Has all the bold flavor of cheddar without the natural coloring. The better the quality, the better the flavor and texture too!
  
  For a more complex flavor, combine sharp cheddar with gouda or fontina — just keep the total amount of shredded cheese the same. I’m all about this cheesy goodness! 
  
• Spices – Mustard powder and garlic powder deepen the savory, tangy flavor of the cheese. 
  
  Season to taste with salt, but use white pepper instead of black pepper so you don’t see the flecks in the sauce. You can also use onion powder as well for flavor. 

Tips and Tricks to Make Broccoli Cheddar Mac and Cheese Like Panera

• Use fresh vegetables, not frozen.

Frozen veggies will release too much water, causing the cheese sauce to separate. Even if you thaw them first, the textures will be too soft.

Plus, you’ll have better control over the size and shape of each ingredient. I prefer to shred the carrots and finely chop the onion so they disappear into the sauce better. 

The flavor is there, but you won’t notice that you’re eating them.

• Build the cheese sauce in stages.

Sprinkle flour over the sautéed veggies, then stir constantly for about a minute to prevent clumps and evenly cook off the raw flour taste.

Keep stirring as you add the milk and cream for the smoothest results. The flour will help the Panera broccoli cheddar mac and cheese sauce thicken as it simmers.

And don’t forget to add extra flavor! Spices and chicken broth go in next, creating the perfect base for melting in the white cheddar cheese.

• Keep the heat as low as possible when adding the cheese.

Too high, and the sauce will end up scalding or separating. In fact, you can even turn the stove off before stirring in the cheese — the liquid will be hot enough to melt it!

Add the shredded cheddar by the handful as well, waiting until it’s fully melted before adding more.

Prep Ahead

• Chop onion and broccoli
• Shred carrot and cheese

Kitchen Tools You Will Need

• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Large Pot and Strainer to cook and drain the pasta.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself. Use this to shred the carrot too.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 

Serving Suggestions 

Panera broccoli cheddar mac and cheese always came with a baguette slice, and who am I to mess with perfection? 

Any crusty loaf or some fluffy dinner rolls would taste just as great, and you can use them to scoop up leftover cheese sauce. I’ll usually add a green salad to the table too.

For a heartier meal, serve it as a side to pork chops, chicken, or steak — made easy in the air fryer, of course. 

This veggie mac and cheese would even go well with burgers and dogs at a cookout. And if you’re a fan of spice, you could add some hot sauce to the top of this creamy mac for a big burst of flavor. 

Storing and Reheating Panera Bread Broccoli Cheddar Mac and Cheese

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to let the pasta cool before storing to prevent the sauce from separating.

You can also store it covered in a glass container with aluminum foil, but airtight really is best. 

Warm broccoli cheddar mac and cheese gently on the stovetop, adding a little broth or whole milk to help loosen the sauce from the tender shells. 

You can also microwave individual portions if that’s easier. Stir frequently until warmed through! If you need to add a splash of milk to make it creamy again when reheating, just a little will do. 

Panera Broccoli Cheddar Mac and Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Copycat Panera Broccoli Cheddar Mac and Cheese

Panera Broccoli Cheddar Mac and Cheese combines two fan favorites into one ultra creamy dish! Make this copycat recipe in just 40 minutes.

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 728cal

Author Donna Elick

Ingredients

• 12 ounces uncooked pipe rigate pasta or elbow pasta
• 4 tablespoons butter
• 1 small onion finely chopped
• 1 cup shredded carrot
• 2 cups broccoli florets chopped into bite-sized pieces
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 1/2 cup chicken broth or vegetable broth
• 3 cups extra sharp white cheddar cheese shredded

Instructions

• In a large pot, bring salted water to a boil. Add the pipe rigate pasta and cook according to package instructions until al dente. Drain and set aside.
• In another large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
• Stir in the shredded carrot and broccoli florets. Cook for an additional 3-4 minutes until the vegetables start to soften.
• Sprinkle the flour over the sautéed vegetables and stir constantly for about 1 minute to eliminate any raw flour taste.
• Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens slightly, about 5-7 minutes.
• Add salt, white pepper, mustard powder, and garlic powder, stirring to combine.
• Stir in the ½ cup chicken or vegetable broth until well combined.
• Reduce the heat to low, and gradually add the shredded extra sharp white cheddar cheese, stirring until fully melted and the sauce is smooth and creamy.
• Add the cooked pasta to the cheese sauce, stirring until the pasta is well coated. Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
• Serve hot and enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.

While pipe rigate is recommended as it is the one Panera uses, other pasta shapes like elbow macaroni, cavatappi, or shells work equally well.

Using chicken broth adds a subtle richness to the dish. For a vegetarian option, swap it out with vegetable broth without compromising flavor.

Feel free to experiment with different cheeses. A combination of sharp cheddar and gouda or fontina can add an extra layer of flavor.

Nutrition

Serving: 1 | Calories: 728cal | Carbohydrates: 58g | Protein: 26g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 128mg | Sodium: 966mg | Sugar: 9g | Fiber: 4g | Calcium: 561mg | Iron: 1mg

Originally published February 2025, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Panera Broccoli Cheddar Mac and Cheese appeared first on The Slow Roasted Italian.

Can you believe that making your own creamy alfredo sauce is this simple? It’s one of my favorite ways to make a simple dinner, and it’s always an easy pasta dish to feed the whole family.

I’ll add some extra parmesan on mine because I love extra flavors, but I promise you that this delicious dish is perfect just like it is. Recipes like this make weeknight meals a breeze! 

Pair with a simple side salad for a well-rounded meal! 

The printable recipe card below has a list of the full ingredients, so be sure to scroll to the bottom of this post to make this great recipe. 

I’m all about the favor of this creamy homemade alfredo sauce recipe – and I think you’ll love it, too! This is what easy dinners should be like every time! 

Tortellini Alfredo Recipe

Create incredible tortellini with alfredo sauce that is deliciously rich and creamy, coating each bite of pasta to perfection. 

Don’t worry — it stays plenty saucy without turning to goop as it cools. 

It’s such an easy dinner to make, and there is plenty for the whole family to enjoy. This is one of those perfect quick dinner ideas that you need to add to your dinner rotation asap. 

Not only is it a comforting family meal, but no one will be able to deny that creamy texture! 

Pair with your favorite side dish – and you’re golden. 

Trust me when I say that this is such an easy way to use store-bought cheese tortellini and turn it into a dinnertime masterpiece! 

Grab the simple, basic ingredients needed and check out the easy to follow steps listed on the recipe card below! 

(and if you’re lucky enough to have leftover tortellini alfredo, you’ll get to enjoy the flavor again!) 

Plus, the addition of chicken stock allows everything to simmer together in the same pan! 

You can get dinner on the table in a fraction of the time, with fewer dishes to clean afterward.

I’ve also got an incredible recipe for tortellini alfredo soup that’s loaded with fresh vegetables and spinach for a hearty, comforting meal.

Love alfredo sauce but trying to stay mindful of nutrition? Try this low carb alfredo sauce that tastes delicious and doesn’t feel like its skimping on the flavor!

If you want more Panera goodness, try our Copycat Chicken Noodle Soup & Broccoli Cheddar Mac and Cheese recipes!

For a lighter meal, try my Chicken Pesto Pasta instead! It’s ready in just 10 minutes and features delicious bursts of fresh tomatoes.

Alfredo Tortellini – Tips and Tricks

• Bring ingredients to room temp. Cold dairy can be a bit finicky. If you can, allow the cream cheese, milk, and cream to sit on the counter for 30 minutes before getting started.
  
• Use full fat dairy! The high fat levels in both the heavy cream and cream cheese will keep the sauce from curdling when making the tortellini with alfredo sauce.
  
• Experiment with flavor. You can find these tiny pasta pockets stuffed with a variety of ingredients. We love cheese tortellini, but you can pick anything you like. 
  
• Simmer uncovered. This allows some of the liquid to evaporate and helps thicken the sauce.
  
• Want extra protein? Brown some Italian sausage in a separate pan or crumble up cooked bacon and stir it in just before serving. Just be sure to drain off the excess grease!

This creamy tortellini alfredo is one of those easy recipes that produces quite the flavor!  

Tortellini with Alfredo Sauce FAQs ‌

Enjoy!

With love, from our simple kitchen to yours.

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Creamy Tortellini Alfredo Panera Copycat Recipe

Tortellini alfredo can be made with simple, fresh ingredients for a tasty and filling meal. Add a salad or breadsticks, and dinner is served!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 949cal

Author Donna Elick

Ingredients

• 1 pound fresh tortellini refrigerated
• 1/2 cup unsalted butter
• 2-3 cloves garlic minced
• 4 tablespoons cream cheese sliced and softened
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup freshly grated parmesan cheese
• 1 cup chicken stock
• salt and pepper to taste
• fresh parsley for garnish

Instructions

• Melt butter in a large saucepan or skillet over medium heat.
• Add minced garlic to the butter and saute for about 1 minute until fragrant.
• Add cream cheese pieces to the pan and whisk as it melts to combine with the butter (mixture will appear separated but whisks into a smooth creamy sauce once the other ingredients are added).
• Add heavy cream and whole milk gradually, whisking the sauce at the same time, until smooth.
• Add the parmesan cheese by the handful, whisking until melted and combined between each handful of cheese.
• Whisk in 1 cup of chicken stock and bring mixture to a simmer.
• Add the tortellini to the pan and cook for 5-6 minutes until sauce has thickened slightly and the tortellini is cooked.
• Season with salt and pepper to taste, sprinkle with freshly parsley and more grated parmesan, and serve.

Notes

A rich and creamy sauce, but thin enough to coat the tortellini and remain saucy instead of thick and gloppy as the dish cools.

High fat levels in the cream cheese and heavy cream help to prevent the sauce from curdling.

The chicken stock adds enough liquid to simmer the tortellini right in the sauce, reducing time and dishes to clean. If you are using dry tortellini rather than the fresh, refrigerated kind, you will need to increase cook time and possibly add additional chicken stock.

Do not cover the pan when simmering the pasta – the extra liquid will evaporate a bit and help to thicken the sauce.

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1 | Calories: 949cal | Carbohydrates: 60g | Protein: 29g | Fat: 67g | Saturated Fat: 39g | Cholesterol: 211mg | Sodium: 994mg | Sugar: 9g | Fiber: 4g | Calcium: 466mg | Iron: 3mg

Originally published January 2022, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Creamy Tortellini Alfredo Panera Copycat Recipe appeared first on The Slow Roasted Italian.

This wild rice soup recipe is one of my favorite soups. It’s a nice and creamy soup, loaded with a delicious wild rice blend. 

Once soup season hits, I start gathering all the simple ingredients needed to make this delicious soup right on the stove top. It’s literally perfect for a cold day! 

This homemade soup recipe is the perfect soup with great flavor and taste. Not only is it great for a chilly day, but it’s also one of the best soups to heat up and enjoy the next day too! 

The cooked chicken and the rest of the soup base create the perfect comfort food.

This recipe is literally a copycat of Panera’s creamy chicken recipe – and you get to make this great recipe in your own kitchen! 

Don’t forget to have some crusty bread on hand to dip into this chicken wild rice soup. It’s the best way to soften bread and really sink your teeth into it! 

Creamy Chicken and Wild Rice Soup

Panera cream of chicken and wild rice soup contains veggies, grains, and protein. It’s a whole course on its own! 

Of course, if you want to serve it with some bread to scoop up that thick, creamy broth, I certainly won’t stop you.

Rice is such an easy, inexpensive ingredient you can use to bulk up any meal — especially those with lots of sauce, broth, or veggies. 

Prefer to leave out the meat? Try another of my homemade Panera recipes: Mexican street corn chowder!

My taco rice casserole and crockpot chicken and rice are two more of my favorite filling and easy weeknight recipes!

Ingredient Notes & Substitutions

• Heavy Cream – Those seeking a lighter meal could try half and half or even whole milk instead of heavy cream. 
  
• Chicken Stock – Vegetable or mushroom broth are two really good options if you have those on hand or feel like preparing your own. 
  
  I recommend using some kind of broth or stock as opposed to water to really build up the flavor — and it’s how the original Panera cream of chicken and wild rice soup is prepared!
  
• Chicken Breasts – I know some love using skinless chicken thighs and some like using cuts with the skin on. 
  
  That’s totally fine! And if you want an intro to shredding poultry at home, check out my crockpot recipe! Shredded chicken is great for soup recipes so it’s whatever you prefer.
  
  Any tender chicken will work for this hearty soup. You can even save time and use a store-bought rotisserie chicken! 
  
• Uncle Ben’s Wild Rice – I know this is a little more specific than I usually get with these recipes, but we need to use the seasoning packet that comes with it!

You can also add some other seasonings and flavors to this soup, like lemon zest, a bay leaf, and any other flavors that you like. It’s versatile! 

Tips for Making Copycat Panera Chicken and Wild Rice Soup

• Save time with pre-prepared ingredients!

You know those frozen bags of corn, peas, and carrots? I love ‘em — especially when I’m making Panera chicken and wild rice soup! 

Let them thaw in the fridge and throw them right in the pot with the butter. Canned veggies are good, too, but you need to drain all of that liquid before using them.

Same goes for the protein. Leftover meat from last night’s dinner can be shredded and tossed in the pot, no problem. 

Rotisserie chicken is another fantastic, flavorful time saver!

But if you’re looking for ways to use those Thanksgiving leftovers, can I suggest this turkey version instead?

• Making this recipe ahead of time? Here’s a trick!

If you’re planning on prepping creamy chicken and wild rice soup the night or morning before serving, I have one quick recommendation!

Wait to add the Uncle Ben’s until you’re ready to serve so that it has the best possible texture. 

This means you’ll complete the recipe up until step 3, combining all of the soup ingredients, then pause. 

When you’re ready to serve, bring it to a boil and then add the Uncle Ben’s, seasoning, and herbs.

SStoring and Reheating Panera Cream of Chicken and Wild Rice Soup

Once your new favorite soup cools, add it to an airtight storage container and transfer it to the refrigerator. There it’ll last for 3 to 4 days! 

It might get a little too thick after it cools in the fridge. If this happens, just add a splash of water or stock to thin it out a bit before reheating! 

What You’ll Need For This Recipe

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for one-pot meals like creamy chicken and wild rice soup! You can also use a large soup pot as well! (and I always have my handy dandy wooden spoon for stirring this chicken soup!) 
• Chicken Stock – This is a staple in my pantry because it has significantly less sodium without losing any of the flavor!
• Vegetable Peeler – Makes removing the skins so much easier!

Cream of Chicken and Wild Rice Soup Panera FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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👉 Buy your copy now and start cooking the meals you love!

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Creamy Chicken and Wild Rice Soup Recipe (Panera Copycat)

A bowl of creamy chicken and wild rice soup, warm and steaming while the world is cold outside… is there anything more cozy??

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 561cal

Author Donna Elick

Ingredients

• 3 tablespoons unsalted butter
• 2 medium carrots sliced (approximately 1 cup)
• 2 stalks celery sliced (approximately 1 cup)
• 1 medium yellow onion diced (approximately 1 cup)
• 4 cups chicken stock 32 ounces
• 2 cups heavy cream 16 ounces
• 1 teaspoon black pepper
• 1/2 teaspoon salt plus more to taste
• 3 boneless skinless chicken breasts, cooked and diced (approximately 3 cups)
• 6 ounces Uncle Ben's wild rice with the seasoning packet 1 box
• 3 tablespoons chopped fresh parsley plus more for garnish

Instructions

• Melt Butter: In a dutch oven or heavy-bottom pot, melt the butter over medium heat.
• Saute Vegetables (Approx. 5 minutes): Add the sliced carrots, celery, and diced onions. Saute until the onions have softened and are translucent.
• Add Liquid and Seasoning: To the dutch oven, add the chicken stock, heavy cream, salt, pepper, and diced chicken. Stir to combine.
• Bring to a Boil: Over medium heat, bring the soup to a boil, and stir in the uncooked wild rice along with the seasoning packet.
• Simmer (Approx. 20 minutes): Reduce the heat to medium-low and simmer for 20 minutes or until the rice has cooked and the soup has thickened. Maintain a gentle simmer.
• Stir in Parsley: Remove the soup from the heat and stir in the chopped parsley.
• Serve: Serve the hot soup and garnish with additional parsley if desired. Enjoy!

Notes

This creamy chicken and wild rice soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

When reheating the soup, you may need to add a splash of chicken stock or water to thin it out if it thickens upon refrigeration.

Feel free to customize the soup by adding other vegetables such as peas or mushrooms.

If you prefer a lighter version, you can use half-and-half or whole milk instead of heavy cream.

Nutrition

Serving: 1 | Calories: 561cal | Carbohydrates: 33g | Protein: 23g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 146mg | Sodium: 529mg | Sugar: 7g | Fiber: 3g | Calcium: 83mg | Iron: 1mg

Originally published December 2023, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Creamy Chicken and Wild Rice Soup Recipe (Panera Copycat) appeared first on The Slow Roasted Italian.

I love the delicious flavor and simple ingredients of this copycat Panera soup recipe. Not only is this an easy recipe to make at home, but you’ll likely also have leftover soup to enjoy the next day! 

I tend to always eat more of this homemade chicken noodle soup – so you might not have as much left as you’d like, if you’re like me! 

The recipe card below shows you how to perfectly make Panera’s chicken noodle soup. It’s perfect for rainy days, cold weather, and delicious any time of day. 

There’s nothing like a warm cup of soup! Out of all the Panera copycat recipes out there, this one is at the top of my list! 

Panera Chicken Noodle Soup

When you need a quick weeknight pick-me-up, a healthy bite when you’re under the weather, or even just some soup for the soul, this Panera chicken noodle soup recipe is just what the doctor ordered! 

Pre-made poultry takes care of most of the work. Honestly, waiting is the hardest… Good thing this recipe is so quick and easy!

Learning to make a hearty, healthy soup on your own is one of the best things you could ever do. 

For more Panera copycat recipes, try my Creamy Chicken and Wild Rice Soup next!

Start with easy vegetable soup, get a little ambitious with something like gnocchi, and then tackle all of your favorite copycats from Chick Fil A to Olive Garden!

We even have a recipe to make Chick Fil-A’s Chicken Noodle Soup Recipe right in your own kitchen!

Can’t get enough chicken noodle? My Crockpot Creamy Chicken Noodle Soup is the busy weekday version that cooks itself and is ready for you when you get home!

Ingredient Notes & Substitutions

• Chicken – Nothing’s easier than a rotisserie bird — just be sure to remove the skin and shred the meat. 
  
  There’s also a plethora of other poultry options out there. Heck, you could even shred that chicken breast from last night’s dinner!
  
• Onion – White or red onions are good substitutes for yellow, but sometimes it’s fun to use shallots or green onions to add a nice, subtle flavor. 
  
• Celery – Those who think this understated veggie has no flavor are dead wrong! T
  
  hat refreshing, herbal aroma and flavor are so crucial to a well-rounded Panera Bread chicken noodle soup copycat — and any tasty stew should have some in the mix!
  
• Egg Noodles – I’m not one to be picky with pasta. 
  
  Panera chicken noodle soup contains egg noodles, but rotini, fusilli, and the always fun farfalle are great choices too! Cooked noodles of your choice can be used and added. 

Don’t forget to add the right spices as well! I love adding fresh thyme, celery seed, bay leaf, fresh parsley, and a little bit of onion powder as well. 

Tips for Making Homemade Panera Bread Chicken Noodle Soup

• Vegetable versatility.

There’s no limit to the vegetables you can throw into Panera chicken noodle soup! 

Usuals aside, I’ve been known to add frozen or canned peas and corn, green beans, potatoes… anything I have in my pantry, leftover from other dinners, or hanging out in my freezer.

Not only is this a great kitchen clean-out meal, but it’s delicious no matter what!

• How about homemade broth or stock? 

Sounds delicious! While I’m all about shortcuts, I’m also all about homemade anything and everything. 

And making everything from scratch really lets you know everything going into the dish.

You’re also not limited to poultry stock! Sometimes I’m in the mood for vegetable broth instead, and this Panera chicken noodle soup still comes out perfect.

• When it comes to seasoning… less is more.

You can always add but you can never take away. 

The last thing you want is to have to water down your perfectly simmered soup with broth or water because you added too much salt!

Start with the measurements recommended, then add more salt, pepper, or turmeric to taste afterward. Some stocks are so salty you might not need any extra at all! 

Storing and Reheating Leftovers

Let the liquid cool to room temperature before covering and storing in an airtight container in the refrigerator for up to 4 days. 

That’s the maximum fridge life for cooked poultry, according to the USDA. 

Want to keep it for longer? Freeze it for up to three months!

Reheat on the stovetop over medium-high heat, stirring regularly, until warmed through.

What You’ll Need For This Recipe

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
• Chicken Stock – This is a staple in my pantry because it has significantly less sodium without losing any of the flavor!
• Vegetable Peeler – Makes removing the skins so much easier!

Panera Chicken Noodle Soup Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Panera Recipes

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Panera Homestyle Chicken Noodle Soup Copycat Recipe

Panera Chicken Noodle Soup brings your restaurant go-to right to your kitchen table in less than 30 minutes!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8

Calories 314cal

Author Donna Elick

Ingredients

• 2 tablespoons butter
• 1 medium yellow onion diced
• 3 stalks celery sliced
• 3 carrots peeled and sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon turmeric
• 3 cups shredded chicken or meat from 1 rotisserie chicken
• 64 ounces chicken stock 8 cups
• 8 ounces egg noodles
• 3 tablespoons fresh parsley chopped

Instructions

• Saute Vegetables: In a dutch oven or heavy-bottom pot, melt the butter over medium heat. Add the diced onion, sliced celery, and sliced carrots. Saute for 3-4 minutes or until the onion becomes translucent.
• Season the Pot: Stir in the dried thyme, dried rosemary, granulated garlic, onion powder, salt, black pepper, and turmeric.
• Add Chicken and Stock: Add the shredded chicken and pour in the chicken stock. Stir to combine.
• Bring to a Boil: Over medium-high heat, bring the soup to a boil. Let it boil for 5-10 minutes or until the carrots are tender.
• Add Noodles: Add the uncooked egg noodles (8 ounces) and boil until they reach an al dente texture, approximately 5-6 minutes.
• Stir in Parsley: Remove the chicken noodle soup from the heat and stir in the chopped fresh parsley.
• Serve and Garnish: Serve the soup hot and garnish with additional parsley if desired.

Notes

When using a rotisserie chicken, remove the skin and shred the meat before adding it to the soup.

Feel free to adjust the seasoning to your taste preferences. You can add more or less of any of the herbs and spices listed.

– Leftover chicken noodle soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Serving: 1 | Calories: 314cal | Carbohydrates: 44g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 883mg | Sugar: 8g | Fiber: 3g | Calcium: 49mg | Iron: 2mg

Originally published December 2023, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Panera Homestyle Chicken Noodle Soup Copycat Recipe appeared first on The Slow Roasted Italian.

Who says that you can’t have mac and cheese as a main dish? The creamy blend of cheeses makes this one of those copycat recipes that you can gobble up happily without the need for anything else.

Some people eat it as a side dish, but I love eating this copycat Panera’s Mac and Cheese as a meal. It’s the perfect creamy mac and the ultimate comfort food! 

The whole time I’m making this Panera version, I’m always in awe of how this recipe really is a dead ringer for what you’d buy there!

It’s time to make this mac and cheese dinner recipe in your own kitchen and enjoy! 

Panera Mac and Cheese

Panera Bread™ is my go-to when I want something quick and easy. It’s more wholesome than some other fast food places… I love their salads and soups! 

So much so that I’ve already shared these recipes for their Green Goddess Salad and broccoli cheddar soup. So tasty!!

And when I want something that will hold me over a little bit longer, I always order Panera mac and cheese. It’s rich, creamy, and pretty much always hits the spot! 

My Panera mac and cheese recipe is so easy it practically makes itself. 

Plus you can make it uniquely your own with a multitude of fun add-ons. Versatile, flavorful, and simple? It doesn’t get much better!!

Want even more Panera? Try our Broccoli Cheddar Mac and Cheese Copycat next!

While I’ve got you making copycat mac n’ cheeses, our 4-Cheese Subway Mac and Cheese is worth a spot in the rotation! Four cheeses, one creamy sauce, and shockingly easy to pull off at home.

Or even more restaurant mac n’ cheeses like our Arby’s Mac and Cheese, KFC Mac, or Boston Market Mac and Cheese! There’s so many to choose from!

Ingredient Notes and Substitutions

• Salted Butter – I like using salted butter for my copycat Panera mac and cheese. That said, if you’re keeping an eye on your sodium intake, you could use unsalted butter instead.
  
• All-Purpose Flour – Works as a thickening agent for that creamy and cheesy sauce.
  
• Half & Half – Also needed to create your mac and cheese sauce. I love the easy combination of cream and milk. 
  
• White Cheddar Cheese – A must for Panera Bread mac and cheese! You want to use white instead of regular cheddar for its lighter color. That’s what they use at the restaurant!
  
• Pasta – I like cavatappi best for Panera mac and cheese, but you could also use elbow macaroni, fusilli, or conchiglie shells.
  
• Seasonings – You don’t need a lot! Salt, freshly cracked black pepper, and mustard powder will do the trick.

If you want to change things up, some other additions that you can add are hot sauce, kosher salt, or other types of cheese. (or any other secret ingredients that you want to add) 

Tips for Making Panera Bread Mac and Cheese

• Use high-quality ingredients.

You don’t need much to make this Panera mac and cheese recipe, so using high-quality ingredients can make a big difference!

If you can swing it, opt for freshly cut white cheddar cheese from the deli counter, fresh butter, and your favorite brand of first-rate pasta. 

• Slow and steady wins the race!

After your copycat Panera mac and cheese sauce thickens and comes to a simmer, reduce the heat to low. 

Cooking the cheese sauce over low heat helps prevent it from becoming grainy and ensures a velvety texture!

• Sauce too thick?

If you find that your cheese sauce is too thick, simply add a bit more half & half until you get the consistency you’re after.

Add 1 tablespoon at a time to make sure that it doesn’t get runny!

Storing and Reheating Copycat Panera Mac and Cheese

Let any leftovers cool completely before placing them in an airtight container in the fridge. Homemade Panera mac and cheese will keep for up to 3-4 days.

You can reheat single servings in the microwave in 30-second increments until heated through. 

You could also use your stove top: add a splash of milk or half & half and heat over medium for about 10 minutes.

Interested in freezing your Panera Bread mac and cheese for later? Again, let it cool completely before storing it in an airtight container in the freezer. 

It will keep for 1-2 months. Keep in mind that the texture and consistency may change over time!

Kitchen Tools You Will Need

• Large Heavy Bottomed Pot and Strainer for the pasta.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!

Panera Mac and Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Panera Mac and Cheese Recipe (Easy Copycat)

Enjoy a restaurant-quality meal at home with my Panera Mac and Cheese! This recipe is perfect if you’re craving comfort food.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 680cal

Author Donna Elick

Equipment

• large pot
• whisk

Ingredients

• 4 tablespoons salted butter
• 4 tablespoons all-purpose flour
• 3 cups half & half
• 2 cups shredded white cheddar cheese
• 1/2 teaspoon salt
• 1 teaspoon fresh cracked black pepper
• 1 teaspoon mustard powder
• 16 ounces cavatappi pasta cooked according to package instructions

Instructions

• In a heavy bottom large pot, melt the butter over medium heat.
• Whisk in the flour and cook for about 1-2 minutes until well combined and smooth.
• Gradually whisk in the half and half, making sure there are no lumps.
• Cook the mixture for about 5-7 minutes, stirring constantly, until it thickens and comes to a simmer.
• Reduce the heat to low and stir in the shredded white cheddar cheese, salt , black pepper, and mustard powder. Mix until the cheese is melted and the sauce is smooth and creamy.
• Add the cooked cavatappi pasta to the pot and stir until the pasta is evenly coated with the cheese sauce.
• Taste and adjust the seasonings to your liking.
• Serve the mac and cheese hot and enjoy!.

Notes

You can customize your mac and cheese by adding other ingredients such as crispy bacon, sauteed onions, or diced tomatoes.

If the sauce becomes too thick, you can add a little more half and half to achieve your desired consistency.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Serving: 1 | Calories: 680cal | Carbohydrates: 67g | Protein: 23g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 100mg | Sodium: 579mg | Sugar: 7g | Fiber: 3g | Calcium: 417mg | Iron: 1mg

Originally published November 2023, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Panera Mac and Cheese Recipe (Easy Copycat) appeared first on The Slow Roasted Italian.

When it comes to salad components, this green goddess salad recipe has it all. I love a hearty salad like this because it creates the perfect salad blend. 

I also love making Panera Bread’s Green Goddess Salad recipe because it fits inside my salad bowl perfectly!

The printable recipe card gives the exact amounts needed to create this easy chicken salad, and it’s so simple to make! 

I’ll also add some fresh herbs and fresh basil leaves to my salad for a kick of taste. That way, I can still eat this on the keto diet, without worrying about getting off-track! 

A low carb salad like this is too good to pass up! 

If you’re looking for new recipes, I promise this one is the best! You can even prep a bit of it ahead of time and store it in an airtight container so it’s easy to grab and go. 

All that leaves is adding the delicious dressing – and you’re set! 

Panera Green Goddess Salad

The Green Goddess Salad from Panera is topped with chicken, fresh tomatoes, avocado, hard-boiled eggs, and crispy bacon. 

Tying it all together is a creamy, herbaceous dressing that can be homemade as well!

No matter what you are craving, I’ve got plenty of salad recipes made with greens, veggies, potatoes, and pasta.

Love Panera recipes? Try our Copycat for their Broccoli Cheddar Mac and Cheese next!

And if you love making your favorite restaurant dishes at home, check out this roundup of my best-ever copycat recipes.

How To Recreate Panera Bread Salads

No matter the recipe, all you need to do is gather the ingredients and toss them all together! The detailed instructions are fast, easy, and delicious! 

To make a homemade Panera Green Goddess Salad, add a handful or two of spring mix to your plates and pile on the toppings.

You will need to prep a few things first unless you are an expert at multitasking! The bacon can go in the oven while you hard boil the eggs on the stove or in an air fryer.

Then, fire up the grill and cook your chicken breasts to perfection. 

Let them rest for a few minutes so they stay nice and juicy, then slice and place them on top of everything else.

Drizzle with some of my homemade Panera Bread Green Goddess Salad dressing and dig right in!

If you don’t have a grill, you can cook the chicken on the stove in a large skillet instead. 

Heat a little bit of oil over medium-high heat, then place the meat in the pan leaving space between each breast.

Cook for 5 to 7 minutes without moving, then flip each piece and cook for an additional 5 to 7 minutes or until the internal temperature reaches 165°F.

Serving Suggestions

Enjoy Panera Bread Green Goddess Salad as a full meal or add a piece of crusty bread to soak up the extra dressing.

You could also create a homemade You Pick Two combo by pairing a smaller portion of Panera salads with soup or a sandwich. 

I have an easy recipe for Panera’s famous broccoli cheddar soup, or try a gourmet grilled cheese that’s loaded with all kinds of fillings!

You can also top with pickled onions, olive oil, bacon bits, and even high protein diced chicken. If you want to make a smaller portion, you can serve it as a side dish. 

You can’t go wrong with this Green Goddes Salad! 

Green Goddess Salad Panera FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Salad Recipes

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👉 Buy your copy now and start cooking the meals you love!

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Panera Green Goddess Salad Copycat Recipe with Chicken

The Panera Green Goddess Salad is easy to make at home for a fraction of the cost. Enjoy it for dinner or a week’s worth of lunches!

Course Salad

Cuisine American

Method Grill

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 3

Calories 558cal

Author Donna Elick

Ingredients

• 1 1/2 pounds chicken breasts about 3 breasts
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 9 ounces spring salad mix
• 1 cup cherry tomatoes halved
• 6 slices bacon cooked and crumbled
• 3 hardboiled eggs chopped
• 1 avocado diced
• 1/2 cup feta cheese crumbles
• 1 shallot thinly sliced
• 1 cup green goddess salad dressing

Instructions

• Preheat your grill to 400°F.
• Sprinkle the chicken with salt, pepper, and garlic powder. Grill the chicken for 5-7 minutes, per side until the chicken reaches an internal temperature of 165°F. Remove the chicken from the grill and allow it to rest for 5 minutes.
• Place the salad mix on three dinner plates.
• Top each salad with tomatoes, bacon, eggs, avocado, cheese, and shallot.
• Slice your chicken breast and place one breast on each salad.
• Drizzle the dressing over the top of each salad.

Nutrition

Serving: 1 | Calories: 558cal | Carbohydrates: 14g | Protein: 61g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 355mg | Sodium: 1033mg | Sugar: 3g | Fiber: 5g | Calcium: 189mg | Iron: 3mg

Originally published May 2021, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Panera Green Goddess Salad Copycat Recipe with Chicken appeared first on The Slow Roasted Italian.

Not only is this a popular and healthy alternative to oil-based dressings, but it’s a great way to use up an abundance of fresh herbs from the garden.

Love the bottomless bowl of salad at Olive Garden? Skip the restaurant and recreate it in your own kitchen for an easy side to any meal.

What I love about this Green Goddess Dressing recipe is that it’s one of the easiest homemade salad dressings there is. 

The fresh flavor will have you hooked the first time that you make it, and it’s great for pairing with all sorts of salad recipes. 

I prefer this so much more than ranch dressing or other store-bought dressings, which is why I make this Green Goddess salad recipe literally all the time. 

This homemade Green Goddess dressing is something that I crave during the summer months because the creamy dressing is light and refreshing. 

Due to the loads of fresh herbs, it can also be so much more than just a homemade dressing! 

I think that it’s a great dip as well do the texture and the use of simple ingredients. Use this Green Goddess recipe for other options and flavors the next time you make it! 

The vibrant green color and abundance of herbs makes it a versatile dressing that you can dip carrots and celery or summer veggies into, or even use it as a sandwich spread! 

The time is now to make this delicious dressing. For the complete recipe, scroll down to the recipe card below – and get started on the meal prep. 

No matter if you want to use this as a vegetable dip, or keep it as a delicious Green Goddess dressing, the original recipe is simple and easy to follow and make! 

How To Make Green Goddess Salad Dressing

Simply place all of the ingredients into a high speed blender or food processor and give it a whirl! It’s ready to serve when everything is smooth and well combined.

I recommend using the pulse function instead of letting it run continuously. Since this contains dairy, it’s best not to create too much heat with the appliance.

Ingredient Notes and Substitutions

• Greek yogurt – A lot of recipes call for sour cream instead, but I find that the yogurt creates a thicker consistency and a more pleasant overall flavor. Plus, it is lower in fat and calories as well.
  
• Herbs – Green goddess salad dressing is pretty flexible, so feel free to make adjustments based on which flavors you want to stand out. Fresh tarragon can be hard to find, but dill is a great replacement.
  
  You can use any trio of herbs that you might have on hand, but just keep in mind that different herbs will have different flavors and tastes. 
  
• Lemon – Here’s a tip for getting every last drop of juice out of your citrus. Roll the fruit on the counter while pressing gently with the palm of your hand.
  
• Garlic – Be sure to use freshly minced cloves for the best results. Jarred garlic can sometimes have a cloying or bitter aftertaste that will come through since it remains raw in this recipe.
  
  Mincing a fresh garlic clove will give the best flavor. 

If you can grow your own herb garden, that’s such a fun way to add flavors to this recipe! 

Serving Suggestions

Build your very own green goddess salad by combining butter lettuce or spring mix with a variety of toppings.

Carrots, bell peppers, tomatoes, and cucumber are popular vegetables choices, while radishes and red onion add a hint of spiciness.

Feta or goat cheese can be crumbled over the top for extra tang, and chickpeas will make the dish more filling.

Green goddess dressing is also delicious as a dip for sliced veggies or air fryer french fries. 

You could even drizzle it over juicy chicken breasts, or spoon some onto your favorite sandwiches and wraps!

FAQ – Common Recipe Questions

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

Quesadilla Explosion Salad (Chili’s Copycat Recipe)

Wendy’s Apple Pecan Salad with Chicken Copycat Recipe

BBQ Chicken Salad Recipe (Easy 25 Minute Meal)

Summer Corn and Tomato Salad + Video

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Green Goddess Salad Dressing (Panera Copycat Recipe)

Green goddess salad dressing has a bright, herbaceous flavor and a deliciously creamy texture. Make some right at home in just a few minutes!

Course Condiment

Cuisine American

Method Blender

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 2 Cups

Calories 495cal

Author Donna Elick

Ingredients

• 1 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/2 cup fresh parsley
• 1/2 cup fresh basil
• 1/2 cup fresh cilantro
• 1/4 cup fresh chives minced
• 1 tablespoon fresh tarragon or dill chopped
• 1 lemon juiced
• 2 garlic cloves chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Place all the ingredients into the bowl of your blender or food processor. Pulse until everything this well blended, and there are no chunks of garlic.
• Serve with your favorite vegetables or salad.

Nutrition

Serving: 1 | Calories: 495cal | Carbohydrates: 10g | Protein: 14g | Fat: 45g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 706mg | Sugar: 6g | Fiber: 1g | Calcium: 223mg | Iron: 3mg

Originally published May 2021, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Green Goddess Salad Dressing (Panera Copycat Recipe) appeared first on The Slow Roasted Italian.

I love taking popular dishes from my favorite restaurants and turning them into the real deal right at home!

I’m talking Panda Express, Red Lobster, Olive Garden, and all the other well-known restaurants that we all know and love. 

You can easily make some of your favorite recipes at home, so be sure to check out the list below! 

Copycat Recipes

There are some things I can not seem to get enough of… I mean, I used to eat at Red Lobster just for the biscuits!!

By now, you all know of my love affair with Olive Garden, but there are so many more copycat recipes from restaurants and fast food joints to choose from. 

I’ve built up quite a collection over the years so I can chow down on my restaurant favorites any time, any day, without ever leaving the house — and so can you!!

That’s why I’m sharing our list of the best ever copycat restaurant recipes, from appetizers and soups to entrees and even desserts.

Is there something missing from our list? A recipe you just have to have? Let us know in the comments and maybe you’ll see it in the future!

Click on the BOLD recipe title, and it will open each one in a new tab. Click on the center of the image to Pin it to Pinterest.

Best Copycat Recipe for Appetizers

While these certainly make excellent starters for parties and dinner guests, they’re also great for snacking or a light meal too!

Applebee’s Spinach Artichoke Dip combines simple, fresh ingredients for mouthwatering flavor and one tasty appetizer. This copycat recipe will have you hooked the first time you make it. 

Our copycat version of Olive Garden Fried Mozzarella tastes even better than the original! Fresh, creamy mozzarella is coated in crispy, garlicky breadcrumbs for maximum crunch and flavor. Pair with all of your favorite dipping sauces!

Cheesecake Factory Avocado Egg Rolls are one of our favorite copycat restaurant recipes! Serve them with Chipotle Ranch Dipping Sauce, and your guests will be begging for more! 

Make Outback’s Bloomin’ Onion at home by frying large sweet onions in a flavorful batter. It’s like crispy onion rings that you can share — don’t forget the sauce! Plus, this copycat recipe comes together in just about 30 minutes.

Soup & Salad

Whether you’re looking for a light meal or a hearty side, these copycat recipes for soup and salad are just the thing!

Panera Copycat Broccoli Cheddar Soup is a comforting cheesy blend of tender veggies and spices for the perfect, velvety bite. One of the best copycat recipes for colder weather!

This homemade version of Olive Garden Minestrone is loaded with plenty of veggies, plus tender beans and pasta, to fill you right up! It’s ready in just 30 minutes and makes enough for leftovers too.

Wendy’s Apple Pecan Salad is the ultimate flex dish! Include chicken to make it a meal, or enjoy it as a fresh, sweet, and nutty side without the meat. 

What’s better than Outback Baked Potato Soup? A bowl of our homemade version, of course! Enjoy this one pot copycat recipe for soup made with simple, fresh ingredients.

Fast Food Favorites

Skip that mile-long drive-thru line and whip up your favorite order at home with our best copycat recipes. They’re sure to satisfy your late-night cravings!

Taco Bell Mexican Pizza is one of the most popular menu items, but it sometimes disappears without warning! Now, you can make it at home whenever you want — and this recipe makes 4 servings. I’ll add some refried beans and extra cheese on mine, but that’s up to you! 

It’s so easy to recreate Chick Fil A Mac and Cheese at home, that it’s one of our favorite copycat recipes! Enjoy a bowl on its own or as a warm side for your homemade chicken sandwich!

This homemade Whataburger Patty Melt features two cheesy burger patties topped with caramelized onions and signature sauce, stacked onto crunchy Texas Toast. Add a side of zesty fries and a bottle of cherry cola! This just might be the best burger recipe to make at home! 

Wendy’s Chili was one of our very first copycat restaurant recipes, and it has stood the test of time! Packed with beef and beans, plus green chiles for some heat, you can make it on the stove in just 30 minutes.

Best Copycat Recipes for Dinner

Finally, the main event!! Whether you’re looking for savory proteins or an all-in-one meal, these are the copycat recipes from restaurants that we get asked for the most!

Copycat Cheesecake Factory Bang Bang Shrimp is quick and easy to make and absolutely bursting with flavor. With this recipe at your fingertips, you can enjoy bang bang shrimp whenever the cravings strike — and in your slippers! — at a fraction of the price.

Chipotle’s Famous Barbacoa is the Mexican barbecue of my dreams. Seared beef is slow-cooked in a spectacular spicy adobo sauce, creating the most tender Mexican shredded beef. Even better, you can make it in the crockpot!

Nothing says comfort food like Cracker Barrel Meatloaf. One of our heartiest copycat recipes, this meatloaf is made with crackers and the best glaze you’ve ever had! Serve over creamy mashed potatoes with your favorite veggies.

Chili’s Monterey Chicken is one of the best copycat recipes for the whole family, and it’s ready in just 30 minutes! This skillet dinner will save you time on busy nights, and it’s kid-approved too.

Side Dishes

Often overlooked, restaurant side dishes can make or break the whole meal! These are the ones we come back to again and again, whether it’s a weeknight meal or a holiday feast.

Chipotle’s Cilantro Lime Rice is so versatile — enjoy as a side, add it to burritos, or use it to make a bowl! Enjoy fluffy, flavorful rice in just 30 minutes.

Soft, buttery, and simply addicting, you’ll want to make these Copycat Texas Roadhouse Rolls as often as you can! This easy recipe makes 4 dozen rolls so no one needs to fight over the last one.

Everyone’s got their go-to recipe for Thanksgiving, but Boston Market Copycat Sweet Potato Casserole always steals the show! Creamy sweet potatoes are topped with marshmallows and brown sugar streusel for the ultimate in decadent side dishes. 

Dessert Copycat Restaurant Recipes

We’re usually way too stuffed to even look at the dessert menu, so copycat recipes let us enjoy some sweets when we have the room.

Cheesecake Factory Key Lime Cheesecake is tart and tangy with a tender graham cracker crust. The fluffy whipped topping really sets this baked cheesecake recipe over the top! In my opinion, this is the best way to make cheesecake at home! 

Why share a slice when you can make a whole pan? Olive Garden Chocolate Brownie Lasagna is the ultimate dessert for the chocoholics in your life, featuring layers of brownie, cream cheese frosting, and even more chocolate on top.

Make Cake Batter Ice Cream just like Cold Stone with this easy 5-minute recipe. Each bite is so sweet and creamy — all you have to do is wait for it to freeze! I’ll make this during the holiday months a lot and add Christmas sprinkles for some festive fun! 

Dole Whip is an iconic Disney dessert, and this homemade version is sweet, creamy, and made with real ingredients. Enjoy this frozen pineapple treat for the perfect touch of magic on a hot summer day.

Breakfast 

You didn’t think we’d miss the most important meal of the day, did you? Whether you want something sweet, savory, or easy to grab on the way out the door… we’ve got you covered!

Cinnabon Cinnamon Rolls feature ribbons of thick cinnamon-sugar filling and a cream cheese frosting that you’re sure to remember long after the cinnamon roll is gone. It’s one of our top copycat recipes for the holidays!

One thing you can always count on — no matter the season — is the Starbucks Blueberry Muffin! Make a dozen to enjoy at home, featuring that signature crunchy, sweet layer that makes every bite extra scrumptious.

Denny’s Moons Over My Hammy is the ultimate diner breakfast sandwich, and now you can make it at home! With layers of juicy ham, fluffy eggs, and plenty of gooey cheese on toasted bread, it’s a clear winner for breakfast or brunch!

Sauce & Dressing Copycat Recipes from Restaurants

One of the best budget hacks is to order your favorite takeout dressing or sauce and make the dish itself at home. Now, you don’t even have to do that! Make your favorites from start to finish without ever leaving the kitchen.

Creamy Olive Garden Alfredo is always a winner on pasta and veggies, but you can use it for so much more! Try it as a dip for appetizers or mix it into casseroles. This recipe makes plenty, and you can freeze it for later too!

There never seems to be enough Taco Bell Nacho Cheese Sauce, so why not make a big batch yourself? With just 4 ingredients and 10 minutes of your time, you can enjoy it with all your takeout favorites or as a party dip!

Copycat McDonald’s Big Mac Sauce tastes just like the real thing, and you can add as much as you want to your burger! Tangy and creamy, this special sauce is also tasty with fries, veggie sticks, or as a dressing for pasta salad.

Panera Green Goddess Dressing packs a punch of herb flavor into a light, creamy topping

The fun part about making these copycat dishes from some of the most popular restaurants is that you can make them any time of the year!

That means that even if you’re the biggest fans of the dish on their menu, you can whip up that same dish right at home. This includes favorites from chain restaurants, famous brands, and more! 

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Enjoy!

With love, from our simple kitchen to yours.

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Originally published July 2014, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Restaurant Copycat Recipes to Make at Home appeared first on The Slow Roasted Italian.

Panera Broccoli Cheddar Soup Recipe

Nothing is more comforting on a cold day like a warm bowl of soup. Make it with plenty of melted cheese, and it’s even better!

All you need is about 30 minutes to put together this better-than-Panera broccoli cheddar soup — and at a fraction of the cost!

Plus, it makes enough for a week’s worth of lunches or to feed the whole family for dinner.

My Olive Garden Zuppa Toscana is another easy and delicious copycat soup recipe. Sausage, potatoes, and kale come together in a rich, creamy broth for an easy comfort food meal.

Or, try this other broccoli cheese soup recipe. It’s got chicken and tender jasmine rice to make it more filling, and you probably already have everything you need to make it.

If you need something that’s budget-friendly and feeds a crowd, make a big bowl of broccoli cheese pasta salad. You can enjoy it all year round, and it’s even better as leftovers!

Love this broccoli cheddar soup? Try our Cracker Barrel Broccoli Cheddar Chicken Copycat for a dinner with that same cheesy, comforting flavor combo, but turned into a hearty dinner entrée!

Or try more of my Panera copycat recipes, like comforting Broccoli Cheddar Mac and Cheese & Creamy Chicken & Wild Rice Soup!

Ingredient Notes and Substitutions

• Butter – Provides a better flavor than oil, though you can easily substitute olive oil if you prefer.
  
• Veggies – There’s plenty going on in this Panera Bread broccoli cheddar soup recipe! Dice up onion and celery for your flavor base, then add in shredded carrot and chopped broccoli florets.
  
• Half-and-Half – This is a common US product that’s simply equal parts milk and heavy cream. I like the consistency it provides this soup — not too rich but not too thin.
  
  If you have the time, let it warm on the counter for about 30 minutes before getting started.
  
• Chicken Broth – So much more flavorful than water! Vegetable broth is the best substitute, especially if you want a truly vegetarian version of this Panera cheddar broccoli soup recipe.
  
• Seasonings – There’s plenty of flavor between the veggies, broth, and cheese, so all you really need is some salt and pepper to taste. I also like to add a touch of nutmeg, but you can leave it out if you prefer.
  
• Cheddar Cheese – Use extra sharp cheddar in this Panera broccoli cheddar soup recipe for the boldest flavor, or stick with mild or medium for something less intense.
  
  Either way, it’s best to shred it yourself. It will melt down smoothest if it’s fresh.

Tips and Tricks to Make This Panera Bread Broccoli Cheddar Soup Recipe

• Sauté the onions and celery first.

This helps them soften up a bit and also develops tons of flavor for your soup!

You’ll want to stir the veggies occasionally so they don’t stick to the bottom of the pot, but you also don’t want to move them around constantly. They need a little time to sit with the heat, especially the onions.

• Add the flour before the liquids.

Sprinkle flour over the onion and celery and stir really well so it soaks up all the butter.

Now’s the time to keep the mixture moving — you want to cook off the raw flour taste, but you don’t want it to burn.

Add the liquids slowly, stirring constantly as you do, to prevent any lumps. I like to start with the half-and-half, then add the broth.

• Stir in the broccoli, carrots, and cheese towards the end.

Because the broccoli and carrot pieces in this Panera broccoli cheddar soup recipe are so small, they don’t need much time to cook.

Let the soup simmer first so it gets nice and hot, otherwise the broccoli in particular will turn to mush.

Then, turn off the heat when it’s time to add the cheese. Stir in a handful at a time, stirring until it’s completely melted, before adding more.

Prep Ahead

• Chop veggies
• Shred carrot and cheese

Kitchen Tools You Will Need

• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Box Grater – Fresh cheese makes this Panera Bread broccoli cheddar soup recipe even better! Skip the bagged shreds and buy a block to grate yourself. You’ll need this to shred the carrots too.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.

Storing and Reheating Panera Copycat Broccoli Cheddar Soup

Allow the soup to cool, then transfer it to an airtight container. Store it in the refrigerator for 3-4 days, but don’t freeze or it’ll separate.

You know what makes this better than Panera broccoli cheddar soup even better? Leftovers!! The flavors have even more time to meld together after a day or two in the fridge.

Warm this cheese soup slowly on the stove over low-medium heat, stirring constantly. It’s fine if it simmers just a bit, but don’t let it come to a boil.

Serving Suggestions

Since this is a thick soup, it’s perfect for serving in a bread bowl. Or, ladle Panera copycat broccoli cheddar soup into bowls with a thick piece of crust bread on the side.

If you’d like, add a small green salad or a sandwich to make your own homemade lunch combo!

Or pair this with Mexican street corn chowder, another Panera classic, for a filling and family-favorite dinner!

Panera Cheddar Broccoli Soup Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

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Copycat Panera Broccoli Cheddar Soup Recipe

This Panera Broccoli Cheddar Soup Recipe combines tender veggies, cheese, and spices into the perfect velvety bite. Ready in 40 minutes!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 398cal

Author Donna Elick

Ingredients

• 2 tablespoons butter
• 1 stalk celery diced
• 1/2 onion diced
• 1/4 cup all-purpose flour
• 3 cups half-and-half cream
• 2 cups chicken broth
• 3 cups broccoli florets chopped
• 1 cup carrots shredded
• 2 cups extra sharp cheddar cheese shredded
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon fresh cracked pepper

Instructions

• Melt butter in a large pot over medium heat. Add onions and celery and cook until tender. Mix in the flour and cook for 2-3 minutes while constantly stirring. Mix in the cream a little at a time and then add in the chicken broth. Bring to a simmer on low for 20 minutes.
• Add the broccoli florets and simmer for 7 minutes and then add the carrots and continue to simmer for 3 more minutes. Turn off the heat and mix in the cheese and seasonings until melted and smooth.
• Serve soup in a bread bowl or with a slice of crusty bread.

Nutrition

Serving: 1 | Calories: 398cal | Carbohydrates: 17g | Protein: 15g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 92mg | Sodium: 1059mg | Sugar: 8g | Fiber: 2g | Calcium: 433mg | Iron: 1mg

Originally published January 2018, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Panera Broccoli Cheddar Soup Recipe appeared first on The Slow Roasted Italian.