Skip a trip to the restaurant and learn how to make copycat Panera Lemon Chicken Soup at home. This healthy, flavorful recipe comes together quickly and easily on the stovetop in about an hour. Serve with a side of crusty baguette!
Panera is one of my favorite fast-casual restaurants and the Lemon Chicken Soup is one of the best seasonal items on the menu. The combination of tender chicken breasts with hearty vegetables, satisfying brown rice and a touch of fresh lemon makes this a cozy way to boost your immunity, keep you warm and get you through those last few weeks until spring—especially when it’s served in a bread bowl!
Key Ingredients for Panera’s Greek Lemon Chicken Soup
There are a few key ingredients that truly make this dish special. I’ve suggested alternatives, where appropriate, too!
Chicken: Brown boneless, skinless chicken breasts in the pot before preparing the rest of the soup. If you like dark meat, you can use boneless, skinless chicken thighs instead. For a shortcut, use about 4 cups of shredded or chopped store-bought rotisserie chicken meat in this soup. Since the rotisserie chicken is already cooked, you can wait to add it to the pot at the very end (at the same time that you add the rice and spinach).
Brown Rice: I used cooked brown rice in this recipe, but you can substitute with an equal amount of cooked and drained orzo pasta. Similarly, you can use cooked white rice or other small shapes of cooked pasta (such as ditalini, acini de pepe or orecchiette). For a shortcut, I like to use the microwaveable packets of brown rice, which cook in just 90 seconds. Each packet typically includes 2 cups of cooked rice, so you would need 2 packets for this recipe.
Lemon: Fresh lemon juice and lemon zest give the soup a bright burst of citrus flavor. If you prefer a stronger lemon taste, you can add more lemon juice to the broth or garnish each bowl with a little bit of extra lemon zest.
Spinach: You can swap out the baby spinach and use other greens instead. Good alternatives include Swiss chard or kale. Just be aware that these sturdier greens will require a longer cooking time in the broth, so you’ll want to add them when you still have about 20-30 minutes left to simmer the soup.
How to Make Copycat Panera Greek Lemon Chicken Soup, Step by Step
This is a great lemon soup recipe because it doesn’t require much prep work. It simmers on the stovetop for just a short amount of time. Skip Panera and whip up a batch of our lemon chicken soup right in your own kitchen. Just don’t forget the baguette for dipping!
Ingredients
3 tablespoons olive oil, divided
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook until browned, about 5 minutes. Transfer to a plate and set aside. Repeat with another 1 tablespoon of oil and the remaining chicken; remove to the plate and set aside.
Step 2: Saute vegetables
Add the remaining 1 tablespoon of oil to the pot. When the oil shimmers, add the carrots, onion and celery. Cook, stirring frequently, until the onion is translucent, about 5-7 minutes. Add the garlic and stir constantly until fragrant, about 1 minute.
Step 3: Simmer
Blair Lonergan for Taste of Home
Stir broth, lemon juice, lemon zest, pepper and browned chicken into the pot. Bring to a boil; reduce heat to low. Cover the pot and simmer over low heat until the chicken is cooked through and the vegetables are tender, about 15-20 minutes.
Step 4: Add rice and spinach
Blair Lonergan for Taste of Home
Remove cover; stir in rice and spinach; heat through until the spinach wilts, about 2-3 minutes. Taste and season with kosher salt, if necessary.
Step 5: Serve and garnish
Blair Lonergan for Taste of Home
Ladle into bowls and garnish with lemon slices, fresh parsley and Parmesan cheese, if desired.
Tips for Making Copycat Panera Greek Lemon Chicken Soup
When zesting the lemon, be sure that you only scrape off the outer layer of the peel (this is where the essential oils and delicious flavor can be found). Do not grate any of the bitter white pith.
For even more flavor, add some fresh herbs to the soup. I love the combination of dill and lemon, but parsley, rosemary, basil, oregano and thyme are also great options.
The total amount of salt that you need for the soup will depend on personal preference, as well as on the saltiness of your broth. I highly recommend using plenty of seasoning. There’s nothing worse than a bland soup, so stir in extra salt and pepper, to taste.
Add extra chicken broth or water, as necessary, to thin the soup to reach your desired consistency.
Offer a crusty baguette on the side to soak up any extra broth. It’s just like you’re dining in the restaurant!
If you’re feeding a smaller family, you can cut all of the ingredients in half to prepare less soup. The cooking instructions remain the same.
How to Make This Soup Ahead of Time
If you’re planning to make this soup in advance, prepare as instructed but do not add the rice and spinach. Let the soup cool, cover and refrigerate for 3-4 days or freeze for up to 3 months. When you’re ready to serve the soup, warm the broth over a low flame, stir in the rice and spinach, and simmer (covered) until warmed through.
How to Store Soup
Leftover soup will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Reheat individual portions in a microwave-safe bowl in the microwave for 1-2 minutes, or warm larger servings in a covered saucepan on the stovetop over low heat.
Inspired by: Mac and Cheese
My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia
Get Our Recipe: White Cheddar Mac & Cheese
Inspired by: Strawberry Poppyseed SaladMy family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan
Inspired by: Broccoli Cheddar SoupThis creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan
Inspired by: Bear ClawThis bear claw pastry recipe is absolutely melt-in-your-mouth delicious! It's impossible to resist the delicate dough, rich almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakery years ago. —Aneta Kish, La Crosse, Wisconsin
Inspired by: Chicken Caesar SaladThis classic handheld with tender chicken, Parmesan cheese and chopped Caesar croutons features the perfect amount of dressing for a tasty meal any night. Nancy Pratt - Longview, TX
Inspired by: Lemon Chicken Orzo SoupYears ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, Washington
Inspired by: Cinnamon Crumb Coffee CakeI love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. —Eleanor Harris, Cape Coral, Florida
Inspired by: Asiago Cheese BagelDiscover a cheesy alternative to the usual sweet bread brunch offerings. There's no need to stop by a bakery when you can make this asiago bagel recipe at home. —Tami Kuehl, Loup City, Nebraska
Inspired by: Green Goddess Cobb with Chicken SaladI'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like Cobb salad. I've traded out typical chicken for crunchy falafel that's just as satisfying. — Jenn Tidwell, Fair Oaks, California
Inspired by: Homestyle Chicken Noodle SoupMy first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Inspired by: Double Fudge BrowniesA neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work. —Sue Soderlund, Elgin, Illinois
Inspired by: Classic Grilled CheeseThese gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they're really fast to whip up, too. Here's how to make grilled cheese the right way. —Kathy Norris, Streator, Illinois
Inspired by: Cream of Chicken & Wild Rice SoupThis go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. —Courtney Riggin, Hatchechubbee, Alabama
Inspired by: Caesar SaladThis crunchy, refreshing Caesar salad has a zippy, zesty dressing that provides a burst of flavor with each bite. It's a great salad to perk up any spring or summer meal. —Schelby Thompson, Camden Wyoming, Delaware
Inspired by: Blueberry MuffinNothing is better than a warm blueberry muffin in the morning. This muffins are the best I have ever made. The wild blueberries make them extra special.—Dewey Grindle, Blue Hill, Maine
Inspired by: Creamy Tomato SoupAfter craving tomato soup, I decided to make my own. My sister Joan likes it chunky-style, so she doesn't puree. Serve it with a grilled cheese sandwich. —Marian Brown, Mississauga, Ontario
Inspired by: Bacon Turkey BravoMy family thinks this sandwich is pure heaven thanks to the cranberry-pecan mayo. It's so good that they ask me to make it all year long. —Judy Wilson, Sun City West, Arizona
Inspired by: Pecan RollSoft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! —Carolyn Buschkamp, Emmetsburg, Iowa
Inspired by: Vegetarian Black Bean SoupEveryone at my table goes for this feel-good soup. It is quick when you’re pressed for time and beats fast food, hands down. —Darlis Wilfer, West Bend, Wisconsin
Inspired by: Caramel Apple Thumbprint SconeA drizzle of caramel complements the apple and whole wheat flavors of these rustic-looking scones. —Arlene Cook, Bainbridge, Georgia
Inspired by: Napa Almond Chicken SaladWhether I make enough for just the two of us or increase the amounts for a social occasion, I always get a request for this recipe. There's a nice mixture of flavors with the pickles and ripe olives, and a good crunch from the celery.
Inspired by: Ham & Swiss SouffleI like to serve this tasty dish for brunch along with fresh fruit when I'm having guests. Not only is it easy, but everyone enjoys it. Make it the night before, then the next day all you need to do is bake it. —Airy Murray, Williamsport, Maryland
Inspired by: Cinnamon RollWhen I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. —Shenai Fisher, Topeka, Kansas
Inspired by: Fuji Apple with Chicken SaladMy favorite memory of eating this dish was when my mom made it for lunch on weekends when we were home from school and could have something other than "brown bag" lunches. Happy memories of childhood and late summer days just make this salad extra special. —Trisha Kruse, Eagle, Idaho
Inspired by: Spinach & Bacon SouffleThis souffle is not only absolutely delicious, but light and beautiful. Your guests will be impressed every time this brunch dish is served. So grab your fork and dig in to this little taste of Florence! —Jenny Flake, Newport Beach, California
Inspired by: Bistro French Onion SoupEnjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
Inspired by: Roasted Turkey & Avocado BLT SandwichWith this recipe, two can enjoy the taste of something new and elegant in minutes. All you need to add is the ambiance for a bistro meal at home. —Karen Harris, Littleton, Colorado
Inspired by: New England Clam ChowderThis is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington
Inspired by: Pumpkin MuffinMy mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania
Inspired by: Watermelon Feta SaladCapturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
Inspired by: Blueberry SconeI love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey
Inspired by: Baked Potato SoupMy husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! —Joann Goetz, Genoa, Ohio
Inspired by: Asian Sesame with Chicken SaladWhen my friends and I meet for Sunday get-togethers, this is the one dish they always ask me to make. I don’t mind since it travels well, is super easy to make, and absolutely delicious. —Stacy Reed, Gresham, Oregon
Blair Lonergan lives with her husband and three young boys in a 100-year-old farmhouse at the base of Central Virginia's Blue Ridge Mountains. A freelance writer and food photographer, Blair shares easy, quick-prep recipes for busy families on her blog, The Seasoned Mom. Her work has been featured in magazines and online at Today, SELF magazine, Buzzfeed, Parade, and Redbook magazine.
We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.
Updated: Apr. 11, 2023
Inspired by: Mac and Cheese
My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia
