Chicken Soba Broth Bowl |

Chicken Soba Broth Bowl: A Panera Copycat

Posted on Posted in Recipes

*Disclaimer: I’ve never actually had the Chicken Soba Broth Bowl at Panera, since I usually stick with my Caesar Salad and Broccoli Cheddar Soup.  But, it looks delicious!

I had some soba noodles hanging out in my kitchen that I bought on a whim when I was getting sick of using rice noodles for dinner.  I didn’t know what to do with them, so I Pinterested around and found that a lot of people were making broth bowls with them, because they cook in just a few minutes in boiling broth (and are otherwise fairly flavorless).  I always have some Thai cooking stock from Wegmans lying around because it’s a perfect base for a quick, flavorful weeknight dinner, and I also happened to have some mushrooms, spinach, and teriyaki sauce from other meals I had made that week.  I started dreaming up a meal to use up all those ingredients… but it turns out Panera beat me to it!  So, I loosely based a soup on how they assembled their broth bowl.

I thought it’d take forever, but it actually only took about a half hour from start to finish (except for cleaning the burnt teriyaki sauce off of the pan… any tips for that??).  It was filling, super flavorful, and a nice break from plain old chicken breast and pasta.  Actually, it reminded me of chicken noodle soup with an Asian spin.  Absolutely something I’ll make again!


Chicken Soba Broth Bowl: A Panera Copycat

Yield: 2-3 servings

Chicken Soba Broth Bowl: A Panera Copycat


  • 2 chicken breasts, butterflied
  • 1/4 cup low sodium teriyaki sauce
  • Sprinkle of lemon pepper and salt
  • Olive oil
  • 2 cups low sodium Thai broth
  • 2+ cups water
  • 1 tsp Sriracha
  • 2 Tbsp rice wine vinegar
  • 3 Tbsp low sodium soy sauce, divided
  • 1/2 tsp fish sauce
  • 1 shallot, sliced thin into rings
  • 2 tsp ginger, minced fine
  • 2 oz mushrooms, chopped
  • 8 oz soba noodles
  • 4 cups spinach, torn into bite-sized pieces
  • 1/2 cup frozen shelled edamame
  • Basil and lime, optional, for topping


  1. Slather each side of the chicken in teriyaki sauce, lemon pepper (preferably fresh ground like the grinder Trader Joe's sells), and salt. Sear in olive oil over medium-high heat. Flip every two minutes (4-5 times total), brushing the exposed side with more teriyaki sauce.
  2. Meanwhile, bring the water and broth to a boil along the the sriracha, rice wine vinegar, 1 Tbsp of soy sauce, and fish sauce. Add the shallot and ginger and allow to soften.
  3. When the chicken has about 5 minutes left, toss the mushrooms into the pan with the remaining 2 Tbsp of soy sauce. Allow to sear, flipping occasionally.
  4. Remove the mushrooms and chicken to a cutting board and let rest. Meanwhile, add the noodles, spinach, and edamame to the boiling broth.
  5. When the noodles are cooked, about 4 minutes, ladle the soup into bowls. Slice the chicken into bite-sized pieces. Top the bowls with chicken and mushrooms. Serve with basil leaves and lime, if desired.

Chicken Soba Broth Bowl |
*When I did the analysis, I did not account for using “low sodium” products, which is why the number is ridiculously high- please use low sodium soy sauce, teriyaki sauce, and broth!

I'd love to hear your thoughts!