Panera Thai Chicken Soup Recipe: A High Protein Flexitarian Recipe
Craving something cozy and flavorful for those cold-weather days? This easy and vegan recipe for Thai-Style Chicken Soup is the perfect soup!
With just a few steps, you’ll have a spicy-sweet coconut broth packed with tender chicken and fresh veggies that’s ideal for busy weeknights.
This recipe is inspired by Panera Bread’s beloved Thai Chicken Soup that has been discontinued and is no longer available on their menu. This soup is a deliciously hearty dish you can whip up with simple ingredients from your grocery store.
Why I love This Recipe
You can poach or roast your own chicken breast or thighs, shred, and add to the soup if you prefer.
Flexitarian-Friendly – This recipe is perfect for those following a flexitarian lifestyle! With easy swaps like plant-based chicken and vegetable broth, it’s simple to make this dish fully vegan or adapt it to suit various dietary preferences. You can poach or roast your own chicken breast or thighs, shred, and add to the soup if you prefer.
Healthy – Loaded with colorful vegetables, protein, and a broth rich in nutrients, this soup is a nourishing choice that keeps you satisfied. I add soy curls for additional protein and fiber.
Quick to Prepare – Perfect for those times when you need a comforting meal in under an hour, making it a go-to for last-minute dinners. This recipe is for ease and convenience on busy nights.
Easy – Minimal prep and simple ingredients make this recipe super accessible, even on the busiest days. Just chop, simmer, and enjoy!
Meal Prep-Friendly – This soup stores well, so you can make a big batch and enjoy leftovers throughout the week. It even freezes beautifully!
Tools
Here’s what you’ll need to make this Thai-inspired soup:
Cutting Board – Essential for prepping the veggies and herbs.
Chef’s Knife – For slicing, dicing, and mincing ingredients like bell peppers, onions, and ginger.
Large Pot – A heavy-bottomed pot works best for simmering the soup and combining all the flavors.
Wooden Spoon or Spatula – This is used to stir the aromatics and ensure the ingredients are well mixed.
Measuring Spoons and Cups – To accurately portion out spices, sauces, and liquids.
Tongs or Slotted Spoon – Useful for adding or removing the vegan chicken or noodles.
Ingredients
Coconut Oil – A base for sautéing the vegetables, adding richness and a subtle coconut flavor.
Shiitake Mushrooms, sliced – Adds earthy flavor and satisfying texture.
Red Bell Peppers, thinly sliced – Provides sweetness and a pop of color.
Carrot, julienned, or thinly sliced – Adds a hint of natural sweetness and extra nutrients.
Onion, diced – A classic base for building flavor.
Vegan Red Curry Paste – Use a vegan brand such as Thai Kitchen or make it homemade.
Fresh Ginger, minced – Brings warmth and a touch of zest.
Garlic, minced – Enhances the depth of flavor with a hint of spice.
Lemongrass Paste – Adds a citrusy brightness that complements the coconut and curry.
Vegetable Broth (or Chicken Broth) – The savory base of the soup.
Full-Fat Coconut Milk – Creates a creamy, rich broth with a subtle coconut flavor.
Water (omit if not adding soy curls) – Adjust the consistency to your preference.
Soy Sauce – Adds a touch of umami and saltiness.
Fish Sauce (omit or use a vegan fish sauce if needed) – Brings authentic Thai-inspired flavor to the broth.
Honey (or maple syrup for a vegan option) – Balances the spice and acidity.
Meatless Chick’n or Pre-cooked Rotisserie Chicken – I love using frozen Daring or Gardein plant-based chicken alternatives. If preferred, use shredded rotisserie chicken for a classic version.
Soy Curls (optional) – I added soy curls for additional protein. They have a neutral flavor and will absorb all the flavors of the broth. Once rehydrated, they also have a chewy and satisfying texture similar to shredded chicken.
Fresh Lime Juice – Adds brightness and enhances the flavors in the broth.
Rice Noodles – A light, tender addition that absorbs the flavors of the soup.
Fresh Spinach – Adds vibrant color and extra nutrients, wilting beautifully into the broth.
Green Onion sliced provides a fresh, mild onion flavor.
Fresh Cilantro, chopped (for garnish) – Adds a burst of herbal freshness to each bowl.
Ingredient Substitutions
Vegan Chicken and Soy Curls – Swap with mushroom broth for added depth, or use water with a vegetable bouillon cube. For a flexitarian option, you could also use chicken broth. – Substitute with olive oil or avocado oil for a similar cooking base.
Vegetable Broth – Swap with mushroom broth for added depth, or use water with a vegetable bouillon cube. You could also use chicken broth as a flexitarian option.
Cilantro – Substitute with fresh basil leaves or green onions for a different garnish.
Fresh Spinach – Kale, baby bok choy, or even Swiss chard make great alternatives for the leafy greens.
Full-Fat Coconut Milk – Use light coconut milk for a lighter version or even cashew cream for added richness.
Fresh Ginger – Substitute with ginger paste or 1/2 tsp ginger powder.
Honey – Use brown sugar, maple syrup, or agave as a sweetener alternative.
Red Curry Paste – Green or yellow curry paste can work as flavorful substitutes, though they may slightly alter the soup’s color and flavor.
Step-By-Step Instructions
Step 1: Sauté Veggies
In a large pot over medium-high heat, add the coconut oil. Once hot, add the onion, mushrooms, red bell pepper, and carrot. Sauté for 7-10 minutes until the vegetables begin to soften.
Step 2: Add Curry Paste and Aromatics
Reduce the heat to medium-low heat. Stir in the red curry paste, ginger, garlic, and lemongrass paste. Cook for 2-3 minutes, stirring occasionally until fragrant.
Step 3: Add Broth, Coconut Milk, and Soy Curls
Increase the heat to medium and pour in the vegetable broth and creamy coconut milk. Add 1-2 cups of water to help rehydrate the soy curls, adjusting based on your desired soup thickness. Add the soy curls directly to the pot and bring the mixture to a gentle simmer. This allows the soy curls to soften and absorb the rich flavors of the broth as they cook.
Step 4: Season the Broth
Add the soy sauce, fish sauce, and honey. Stir well, taste, and adjust sweetness or saltiness as needed.
Step 5: Cook The Rice Noodles
While the soup is simmering, cook the rice noodles according to the package instructions in a separate pot. Drain and set aside.
Step 6: Add Chicken
Stir in the shredded chicken. Simmer until the chicken is heated through, about 5 minutes.
Step 7: Add Fresh Ingredients
Just before serving, stir in fresh spinach and lime juice, allowing the spinach to wilt.
Step 8: Serve and Garnish
Divide the cooked rice noodles into bowls. Ladle the hot soup over the noodles and garnish with sliced green onions, chopped cilantro, and lime wedges.
This Recipe In A Slow Cooker
You can also make this delicious Thai-inspired vegan chicken soup in the slow cooker!
Here’s a quick how-to:
Prep the Ingredients – Add the coconut oil, mushrooms, red bell pepper, carrot, onion, ginger, garlic, and lemongrass paste directly into the slow cooker.
Add Broth and Seasonings – Pour in the vegetable broth, water, coconut milk, soy sauce, vegan fish sauce (or extra soy sauce), and maple syrup or agave. Add red curry paste and stir to combine.
Cook on Low or High
Low: Cook on low for 6-8 hours.
High: Cook on high for 3-4 hours.
Add Vegan Chicken and Noodles – During the last 30 minutes of cooking, stir in the vegan chicken, soy curls, and rice noodles, then cover and cook until the noodles are tender.
Add Fresh Spinach and Lime Juice – Right before serving, stir in the fresh spinach and lime juice. Allow the spinach to wilt, then taste and adjust the seasonings.
Serve and Garnish – Ladle the soup into bowls and garnish with green onions and cilantro.
Serving Suggestions
To serve this Thai-inspired soup, you can choose between a few different options:
All Together – For a quick, one-pot serving, ladle the soup with noodles, vegan chicken, vegetables, and broth all together into bowls. This method is fast and captures all the flavors in each spoonful.
Separate the Noodles – If you prefer to keep the noodles’ texture and prevent them from getting too soft, cook them separately and add them to each bowl before ladling the soup over top. This keeps the noodles in perfect form and adds a lovely layered presentation.
Add Vegan Chicken Last – For the best texture, add the vegan chicken directly to the soup near the end of cooking to keep it tender and flavorful.
Storage Suggestions
To store any leftover Thai-inspired soup, allow it to cool completely, then transfer it to an airtight container.
Refrigerator – Store in the fridge for up to 3-4 days. When reheating, add a splash of broth or water to maintain the soup’s consistency.
Freezer – For longer storage, pour the cooled soup into a freezer-safe airtight container, leaving some space at the top for expansion. It can be frozen for up to 2-3 months. Thaw in the fridge overnight before reheating on the stovetop or in the microwave.
For best results, you may want to store the noodles separately to keep their texture intact when reheating.
In a large pot over medium-high heat, add the coconut oil. Once hot, add the onion, mushrooms, red bell pepper, and carrot. Sauté for 7-10 minutes until the vegetables begin to soften.
Step 2: Add Curry Paste and Aromatics
Reduce the heat to medium-low heat. Stir in the red curry paste, ginger, garlic, and lemongrass paste. Cook for 2-3 minutes, stirring occasionally until fragrant.
Step 3: Add Broth, Coconut Milk
Increase the heat to medium and pour in the vegetable broth and creamy coconut milk. Add 1-2 cups of water to help rehydrate the soy curls, adjusting based on your desired soup thickness.
Step 4: Season the Broth, and Soy Curls
Add the soy sauce, fish sauce, and honey. Stir well, taste, and adjust sweetness or saltiness as needed.
Add the soy curls directly to the pot and bring the mixture to a gentle simmer. This allows the soy curls to soften and absorb the rich flavors of the broth as they cook.
Step 5: Cook The Rice Noodles
While the soup is simmering, cook the rice noodles according to the package instructions in a separate pot. Drain and set aside.
Step 6: Add Chicken
Stir in the shredded chicken. Simmer until the chicken is heated through, about 5 minutes.
Step 7: Add Fresh Ingredients
Just before serving, stir in fresh spinach and lime juice, allowing the spinach to wilt.
Step 8: Serve and Garnish
Divide the cooked rice noodles into bowls. Ladle the hot soup over the noodles and garnish with sliced green onions, chopped cilantro, and lime wedges.
This Coconut Lime Chicken and Potato Chowder is a versatile recipe that can be made from scratch or to utilize leftover chicken or turkey! This beautiful chowder is a great choice for potlucks because it can accommodate multiple food restrictions – This recipe is dairy-free, gluten-free, and AIP-compliant.
Are you in need of a filling chowder that is packed with protein? This Coconut Lime Chicken Chowder has you covered. With >30g of protein per serving, this is a cozy way to fuel up after a long hike or run.
This is a Dairy-Free, Gluten-Free, and AIP-Compliant recipe!
The Star Ingredients in this Coconut Lime Chicken Chowder
Chicken: You can make the recipe just how it is, by searing the chicken and cooking it in with the veggies and broth. Another option for this recipe is to add already-cooked chicken or turkey during the last steps of cooking. I love this recipe for re-purposing leftovers!
Coconut Milk: This is the creamy component of this soup is the unsweetened coconut milk. Coconut milk is a home cook’s option to keep this soup decadent and dairy-free.
Lime Juice and Zest: I love the pairing of coconut milk, lime, and sweet potatoes. They complement one another harmoniously. Lime zest adds even more lime flavor to this chowder. The essential oils in the zest shine through, and the lime flavor is amplified.
Other Ingredients
Onion & Celery: A mirepoix minus the bell pepper, but by all means, add some bell pepper if you wish!
Sweet Potato: I love sweet potatoes. But potatoes are another option for this soup. A Yukon gold potato or fingerling potatoes would make great options. As for sweet potatoes, I like Japanese White, Jewel, or Hannah sweet potatoes, but any will work. Also, yams are not off the table either!
Garlic: I have made this soup without garlic before, but garlic adds lots of yummy flavors.
Chicken Broth: Option to use vegetable broth or chicken stock/ bone broth.
Cassava Slurry: This step is purely for thickening up the chowder. However, it’s an optional component of the dish. I like to use cassava to keep this dish gluten-free and AIP-compliant.
How to Make This One-Pot Soup
Chicken
Season the outside of the chicken with salt and pepper. Place the Dutch oven on medium-high heat (adjust and increase the temperature as needed). Add 1 tbsp avocado oil and chicken thighs to the Dutch oven. Sear chicken thighs on one side for 2 to 3 minutes then flip and continue searing for another 2 to 3 minutes. Once both sides of the chicken are browned, set it aside. Note, that we are not completely cooking the chicken during this step.
Soup
In the same Dutch oven, add the remaining avocado oil. Then, add the onion and celery. Sauté vegetables for 5min on medium heat. Add sweet potatoes and garlic. Season the veggies with salt and pepper and continue to sauté for 3-5 minutes.
Re-add the chicken thighs and add broth to the Dutch oven. Turn the heat on low (maybe even use a diffuser if you have a gas stove) and cover the soup pot. Cook for 30-60min or until internal chicken temperature reaches 165 degrees F.
While the chicken is cooking, whisk together the cassava flour in a small bowl with ¼ cup of water, then set aside for later.
Using tongs, remove the chicken and shred it with two forks or a meat shredder.
Re-add the chicken to your soup pot. Then add coconut milk, the juice of 1 lime, and the lime zest, and stir. Slowly add the tapioca slurry, then give your soup another quick stir. Continue to cook on low for 10 to 15min.
After 10 to 15 minutes, turn the heat off and adjust herbs, salt, and pepper to taste (per the taster’s preference).
Garnish
Before serving, squeeze each bowl of soup with a lime wedge and continue to garnish as desired. Other garnish options include cilantro, avocado slices, hot sauce, or coconut yogurt.
Secret Ingredient: Citrus Zest
Check out this video on How to Zest A Lemon (or another citrus) by Everyday Food.
Did you know, fruit zest is used during cooking in a multitude of ways? Are you planning on using fresh citrus for the juice but not the zest? Zest it anyway and freeze that zest. It is an easy way to give recipes a pop of flavor. Furthermore, freezing the zest in advance makes for easier cooking at a later date.
Freeze in ice cubes filled with water or oil or freeze on a baking sheet and add to a bag or freezer container.
Season the outside of the chicken with salt and pepper. Place the dutch oven on medium-high heat (adjust and increase the temperature as needed).
Add 1 tbsp avocado oil and chicken thighs to the dutch oven. Sear chicken thighs on one side for 2 to 3 minutes then flip and continue searing for another 2 to 3 minutes.
Once both sides of the chicken are browned, set it aside. Note, we are not completely cooking the chicken during this step
Making the Chowder
In the same dutch oven, add the remaining avocado oil. Then, add the onion and celery. Sauté vegetables for 5min on medium heat. Add sweet potatoes and garlic. Season the veggies with salt and pepper and continue to sauté for 3-5 minutes.
Re-add the chicken thighs and add broth to the Dutch oven. Turn the heat on low (maybe even use a diffuse if you have a gas stove) and cover the soup pot. Cook for 30-60min or until internal chicken temperature reaches 165 degrees F.
While the chicken is cooking, whisk together the cassava flour in a small bowl with ¼ cup of water, then set aside for later.
Using tongs, remove the chicken and shred it with two forks or a meat shredder.
Re-add the chicken to your soup pot. Then add coconut milk, the juice of ½ a lime, and the lime zest, and stir. Slowly add the tapioca slurry, then give your soup another quick stir. Continue to cook on low for 10 to 15min.
After 10 to 15min, turn the heat off and adjust herbs, salt, and pepper to taste (per the taster’s preference).
Garnishes
Before serving, squeeze each bowl of soup with a lime wedge and continue to garnish as desired.
Notes
Garnish options include but are not limited to Scallions, chives, herbs, avocado slices, croutons, and quinoa crisps,
As a self-proclaimed noodle lady, noodles or pasta are always on my radar when I crave a go-to comfort meal.
One of my favorite cozy dishes is a big bowl of instant ramen. With simple additions like scallions, bok choy, silken tofu, edamame, and especially a heaping scoop of spicy kimchi, I transform a humble block of ramen into a satisfying, flavorful meal that hits the spot every time.
This recipe highlights how easy it is to elevate convenience store or grocery store ramen with just a few ingredients. The addition of kimchi brings the heat and a punch of tangy flavor that pairs perfectly with the savory broth.
The Ingredients: Shin Ramyun Noodles Soup
Ramen: When it comes to instant ramen, I enjoy all kinds. If I’m aiming for something nourishing, plant-based, and packed with plant-based protein, Immi is my go-to. This ramen brand is free from MSG and animal products, making it a solid choice when I want a healthier option.
However, my absolute favorite instant ramen (which is not plant-based) is Nongshim Shin Ramyun. It’s incredibly flavorful andsuper spicy, and the noodles have the perfect chewy, slurp-worthy texture.
Just to note: I’m no instant ramen expert, I’m just really good at enjoying noodles. There are still so many brands and flavors I haven’t tried yet.
For more information on top instant ramen recipes, check out these articles:
Water: I typically use cups of water to cook the noodles according to the package instructions.
Frozen Veggies: I always add about 1/4 cup of whatever frozen veggies I have on hand. For this recipe, I use a mix of frozen corn, edamame, and peas.
Green Onions: If I have scallions in my fridge or garden, they’redefinitely going into the broth or as a topper.
Sesame Seeds: A small but essential addition. I love sprinkling sesame seeds and drizzling a bit of sesame oil over the soup to enhance the flavor.
Aromatic Oil: This is a must for finishing off my ramen creations. I usually opt for chili oil, basil oil, or sesame oil for that perfect finishing touch.
Extra Protein: You can easily add your favorite protein to boost the heartiness of the dish. Options like tofu or a soft-boiled egg work great, depending on your preferences.
Substitutions
Swap shiitake mushrooms or bean sprouts for extra texture and flavor in place of frozen veggies.
For an extra kick, enhance the spicy flavors by adding chili flakes, Sriracha, or gochujang.
Use any instant ramen noodles you prefer—whether from a convenience store or grocery store, adjust the broth to your liking.
If you prefer a richer broth with less liquid, use less water and replace it with chicken broth, soup base, or any flavorful broth.
How to Make These Spicy Instant Noodles
This recipe is almost as easy as making plain instant ramen, with the added bonus of flavorful and healthy ingredients.
Step 1: Prepare the ramen
Cook your instant ramen according to the package directions. If you’d rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.
Step 2: Add frozen veggies
A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.
Step 3: Assemble the bowl
Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.
Step 4: Top with kimchi
Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.
Step 5: Add your toppings
Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.
More Flavor Combinations
Miso & Seaweed: Stir in a spoonful of miso paste, add a couple of cloves of garlic for depth, and top with nori strips or sea kelp for an umami boost. For a unique twist, finish with a sprinkle of parmesan cheese.
Coconut & Lime: Add a splash of coconut milk and a squeeze of lime for a creamy, tangy twist.
Peanut & Chili: Stir in a spoonful of peanut butter and a dash of chili oil for a rich, spicy, and creamy broth.
Ramen is Love & Dietitian Approved
I’ve been making instant ramen long before I discovered that cooking was my true passion. It all started with adjusting the flavor packets, then I moved on to adding veggies, protein, and eventually fresh herbs, aromatics, and some fancier toppings. Here’s one of my all-time favorite instant ramen combinations:
Easy Instant Ramen with Shredded Veggies and a Pickled or Broth-Cooked Egg
This recipe takes me back to my college days when I used to drop a raw egg into the boiling broth to cook. Nowadays, I enjoy the egg either cooked in the broth or pickled and served on top for an extra punch of flavor.
For this recipe, all you need is a pack of shredded veggies like broccoli slaw or kale salad, an egg (pickled or raw), and some aromatics like chili oil, fresh basil, and toasted sesame seeds.
For more details on how I create nutritious and delicious ramen dishes, check out my article Shin Ramen Hacks where I talk about ways to upgrade your instant ramen.
½cupkimchi Homemade or your favorite store bought brand
¼cupfresh basil, julienned
2tsp sesame oilor chili oil
2tsp toasted sesame seeds
Optional Add ins
silken tofu, fresh spinach, sautéed mushrooms, sautéed bok choy, cilantro, chili oil/crisp, or fresh graded ginger.
Instructions
Step 1: Prepare the ramen
Cook your instant ramen according to the package directions. If you'd rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.
Step 2: Add frozen veggies
A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.
Step 3: Assemble the bowl
Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.
Step 4: Top with kimchi
Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.
Step 5: Add your toppings
Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.
Notes
Other vegan ramen brands include Annie Chun's, Mike's Mighty Good Craft Ramen, and Immi Instant Ramen. Check out this article by Peta on Vegan Ramen Options for more information. Note, I did not include water as an ingredient however, when you follow the ramen package instructions you will see how much water to include for cooking/ the broth. Option to swap out flavor packet for 5 cups vegetable broth with 2 tbsp soy sauce, 1 tsp of each garlic, onion, and ginger powder. Nutrition Facts vary based on the ramen noodles used.
It’s soup season, make this Easy Pumpkin Bisque recipe! As the weather cools down, nothing feels quite as comforting as scarves, wool socks, and a steaming bowl of soup.
This Creamy Pumpkin Bisque is a fan favorite for a fall-themed soup. It’snot only delicious but also simple to make with just a few ingredients.The pairing of pumpkin and chestnuts creates a silky soup with a sweet and nutty flavor that’s perfect for curling up with on crisp fall evenings.
Why I Made This Pumpkin Bisque Recipe
As the seasons change, I find myself reaching for soup recipes to warm up on cool fall days. This pumpkin bisque is a simple recipe with healthy ingredients that are easy to prepare, and incredibly tasty.
Plus, it’s a fantastic way to use chestnuts if you come across them at your local store or farmers market. Enjoy this comforting bowl of soup for a cozy and satisfying meal!
The Star Ingredients in Vegan Pumpkin Bisque
Pumpkin
Pumpkin is the star of this bisque, bringing that quintessential fall flavor to the table. For convenience, I used canned pumpkin, which is readily available at many grocery stores, like Trader Joe’s. If you need a substitute, butternut squash works beautifully in its place.
Chestnuts
Chestnuts are another key ingredient, adding a starchy, nutty richness to the bisque. Their creamy texture and flavor make the soup velvety and satisfying, even more so than potatoes!
Other Soup Ingredients
Onion
Onions are essential for adding depth of flavor. Sweating the onions before adding them to the soup enhances their sweetness and aroma, enriching the overall taste.
Herbs and Spices
In this recipe, sage, bay leaf, and thyme are used to complement the pumpkin and chestnuts. Feel free to experiment with other herbs and spices such as allspice, cayenne, cilantro, cloves, cumin, ginger, nutmeg, or rosemary. Adjust the seasonings to suit your taste before serving, adding more salt, pepper, or spices as needed.
Vegetable Stock
To keep this bisque plant-based, I use vegetable stock. However, chicken stock or bone broth can be used if you prefer.
Avocado Oil
Fora fully plant-based recipe, I used avocado oil for sautéing and roasting. You can also use coconut oil, butter, or extra virgin olive oil.
Optional Additions
Creaminess: Add coconut cream or coconut milk for extra creaminess.
Heat: For a spicy kick, incorporate chili oil, cayenne pepper, or red pepper flakes.
Fresh Herbs: Garnish with fresh herbs for added color, flavor, and brightness.
Sweetness: A touch of maple syrup or brown sugar can enhance the sweetness.
Feel free to customize the recipe to your liking!
How to Make This Creamy Pumpkin Bisque Recipe
Step 1: Sauté the Onions
Heat oil in a pot or Dutch oven over medium-high heat. Add chopped onions and cook until translucent and fragrant.
Step 2: Combine Ingredients
Add canned pumpkin and chestnuts, stirring until warmed through.
Step 3: Add Broth and Seasonings and Simmer
Pour in vegetable (or chicken) broth and add herbs and seasonings. Stir to combine.
Reduce heat to low and let the soup simmer for 30 minutes.
Step 4: Blend the Soup
Remove bay leaves. Blend the soup until smooth using a blender or immersion blender.
Step 5: Seasoning Adjustment
Return the blended soup to the pot and cook on low for 15 minutes. Taste the soup and adjust seasonings as needed.
Step 6: Garnish and Serve
Garnish with a swirl of coconut cream, fresh herbs, or a dash of pepper if desired. Serve hot, and consider pairing it with crusty bread or a light salad.
Serving and Storing This Soup
Serving
Enjoy this Pumpkin Chestnut Soup warm as a side dish or appetizer. It pairs wonderfully with croutons, toasted chestnuts, roasted pumpkin seeds, chopped herbs, fresh cracked black pepper, crusty bread, a salad, or a sandwich. The options are endless! Leftovers can even serve as a base for pasta sauce.
Storing
Store the soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months. The flavors meld beautifully when the soup is served the next day, making it an excellent meal prep option for your week.
Chestnuts
Chestnuts are best stored in the refrigerator to maintain freshness.
Nutritional Benefits
Chestnuts are low in fat and protein but rich in carbohydrates and fiber, providing 8.1g of fiber per 100g. They are also a great source of essential vitamins and minerals, including Vitamin C, Iron, Copper, Manganese, phosphorus, and B vitamins.
Texture and Flavor
Chestnuts can be enjoyed both raw and cooked. When cooked, they have a texture similar to baked potatoes with a delicate, starchy, and nutty flavor.
Cultural Reference
You might recognize the phrase “Chestnuts roasting on an open fire” from the classic Christmas song written by Robert Wells and Mel Torme in 1945, famously performed by Nat King Cole. Roasted chestnuts are indeed a delicious treat!
Chestnut Serving Tips
Chestnuts can be enjoyed in various ways:
Stuffing: Add them to stuffing for a rich flavor.
Chestnut Flour: Use this in desserts for a unique taste.
Candied Chestnuts: Sweeten them for a delightful treat.
Soups: Incorporate them into soups for added texture and flavor.
Sauces: Enhance sauces with chestnut richness.
Roasted Vegetables: Serve them atop roasted vegetables for a savory touch.
This Vegan Pumpkin Bisque with Chestnuts is warm, nutty, and perfect for the cool weather. Grab your blanket, a good book, and snuggle in while enjoying this Autumn favorite.
2cupscooked chestnutsroasted or pre-packaged cooked chestnuts
4cupslow sodium vegetable stock
1 ½tspdried sageor 7-8 fresh sage leaves
1tspdried thymeor 2-3 sprigs fresh thyme
1dried bay leaf
1tsp Kosher salt more or less to taste
¼tspcrushed black pepper to tastemore or less to taste
optional 15oz coconut milk
Instructions
Step 1: Sauté the Onions
Heat oil in a pot or Dutch oven over medium-high heat. Add chopped onions and cook until translucent and fragrant.
Step 2: Combine Ingredients
Add canned pumpkin and cooked chestnuts, stirring until warmed through.
Step 3: Add Broth and Seasonings and Simmer
Pour in vegetable stock and add herbs and seasonings. Bring the mixture to a boil.Reduce heat to low and let the soup simmer for 30 minutes.
Step 4: Blend the Soup
Remove bay leaves. Blend the soup until smooth using a blender or immersion blender until smooth.
Step 5: Seasoning Adjustment
Return the blended soup to the pot and cook on low for 15 minutes. Option to add coconut milk if desired. Taste the soup and adjust seasonings as needed.
Step 6: Garnish and Serve
Ladle the Pumpkin Bisque into bowls. Garnish with a swirl of coconut cream, fresh herbs, or a dash of pepper if desired. Serve with crusty bread, a sandwich or a salad and enjoy!
Inspired By Elotes – Copycat Panera Mexican Street Corn Chowder
The Autumn Equinox officially marks the beginning of flavorful soup season in my house. This Copycat Panera Mexican Street Corn Chowder is the perfect meal to warm up a chilly night. Just grab a thick slice of crusty bread or pair this soup with a salad for the best hearty soup and salad combo. Another idea, sprinkle in some black beans for added fiber and protein to make this a super vegetable soup that please the taste buds. Moreover. not only does this make a delicious cold weather soup, but it is fantastic as a summer corn chowder.
This copycat recipe is a Copycat Panera Mexican Street Corn Soup and its even better than panera’s corn chowder. My variation of this Panera bread soup is healthy, delicious, and easy to make. Not to mention, way less expensive to make it yourself!
So lets make a gluten-free and optionally vegan Panera Mexican Street Corn Soup that can be enjoyed as the leaves turn and the crunchy sounds of autumn emerge.
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Why I Made This Recipe
Versatile: I love making this recipe because it is so versatile. It is a wonderful summer sweet corn chowder but also works as a cozy autumn or winter corn chowder recipe.
I love making soup: I love Panera’s soups, especially Panera corn soup recipes!
For the love of elote: But maybe the most important of all, I love Mexican street corn, also known as elote! This soup is inspired by the flavors of elote.
Do you also love elote?! Check out this recipe Elote (Mexican Street Corn) recipe by Isabel Eats! Isabel is a first generation Mexican American who loves to cook and make authentic Mexican recipes with a twist!
Corn – I refer to grilled or fire-roasted corn but frozen or canned corn works well too. This recipe tastes best with sweet summer corn or sweet corn kernels but is truly delicious as a comfort food year round.
Potatoes – I use Yukon gold but you can also use russet potatoes or red potatoes
Onion – yellow, sweet, or white onions. In a pinch you can use dehydrated onion as well.
Garlic – or garlic powder
Red Bell Pepper – I like to use red peppers but any other colored bell pepper works. I love the pop of red from the red bell peppers.
Poblano Peppers – you could also use jalapenos or both!
Vegetable broth – homemade or store-bought vegetable broth or vegetable stock also works in this recipe
Coconut Milk – not vegan? Heavy cream taste great too!
Seasonings – Cumin, Chili, Pepper
Avocado oil – you could also use avocado oil or butter.
Option: For a super creamy broth option to stir in some neufchatel cheese or cream cheese.
Panera Mexican Street Corn Soup Toppings
Some of my favorite toppings for this recipe include:
Cilantro
Fresh squeezed lime juice
A sprinkle of Tajin or hot sauce
Cotija cheese or sour cream (if vegan omit this topper)
Black beans for a bit more fiber and protein
How To Make This Recipe
Roast corn
Roast corn in the oven at 400 degrees F for 30min. You can do this many ways, below are 2 ways to roast corn on the cob.
Husks intact: Peel back the corn husk and remove the corn silks. Then, tie the husks back with kitchen twine.
Foil Wrap: Wrap each husked ear of corn with foil.
Then, remove the husk or foil and broil in the oven for 2 to 5 minutes until slightly charred.
Allow the corn to cook and remove the kernels from the cob. See this video for guidance if needed.
If using frozen or already cooked corn skip this step.
Sauté vegetables
In a large Dutch oven or soup pot, heat the avocado over medium heat. Add the chopped onion, garlic, red pepper, and poblano pepper. Saute for about 5 minutes or until the vegetables have softened.
Add Seasonings
Stir in the cumin and chili powder. Cook for another minute to toast the spices.
Blend corn
Transfer half the roasted corn kernels to a blender or food processor along with 1 cup of vegetable broth. Blend until smooth for a creamy texture
Combine ingredients
Add the remaining corn kernels, blended corn mixture, diced potatoes, and remaining vegetable broth to the pot.
Simmer and add Cream
Bring the mixture to a simmer and cook for 15 to 20 minutes. Then, pour in the heavy cream and continue to simmer for 5 minutes.
Season and serve
Season the soup with salt and pepper to taste. Adjust the seasonings and spice level to taste.
Ladle the corn soup into bowls. Add toppings to suit your preferences.
Serve this soup in an airtight container for 5 to 7 days in the refrigerator. Enjoy!
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FAQs (Ask a Dietitian!)
What does Mexican street corn taste like?
Mexican Street corn tastes sweet, creamy, savory, tangy, refreshing, and at times, spicy!
What does elote mean?
Elote translates to “corn” in English, but specifically the mature ear of corn, the kind of corn on the cob that one would cook and eat. Maiz is the general term for corn, encompassing all stages of corn’s growth.
Why is it called Mexican street corn?
Elote or Mexican Street Corn is a popular and iconic street food in Mexico often sold by street vendors, especially in urban areas and festivals.
Mexican Street Corn consists of grilled or boiled corn on the cob. It is served with various seasonings and toppings.
Typically, these toppings include Mayonnaise or Mexican Crema, lime, cilantro, seasonings like chili powder and cayenne pepper, and cheese like cotija.
Health Benefits of Corn!
Explore the health benefits of corn! Perfect for a flexitarian lifestyle, corn is a great source of fiber, protein, vitamins, and minerals!
1yellow onion, dicedwhite or sweet onion works too
2clovesgarlic, minced
1red pepper, diced
1poblano pepper, diced
1tspcumin
1tspchili powder
4cupsvegetable brothhomemade or store bought
1cancoconut milkor 1 cup heavy cream
1/2tspkosher saltto taste
1/4tsp black pepper
Toppings
minced cilantro, lime juice or zest, cotija cheeseper preference
Instructions
Roast Corn
*Roast corn in the oven at 400 degrees F for 30min. You can do this many ways, below are 2 ways to roast corn on the cob.
Husks intact: Trim the end of the corn husk. Pop it in the oven. The silks will peel back easily after roasting. Foil Wrap: Wrap each husked ear of corn with foil. Pop it in the oven.
Allow the corn to cook and remove the kernels from the cob. See this video for guidance if needed.
*If using frozen or already cooked corn skip this step.
Sauté vegetables
In a large Dutch oven or soup pot, heat the avocado over medium heat. Add the chopped onion, garlic, red pepper, and poblano pepper. Saute for about 5 minutes or until the vegetables have softened.
Toast Spices
Stir in the cumin and chili powder. Cook for another minute to toast the spices.
Blend corn
Transfer half the roasted corn kernels to a blender or food processor along with 1 cup of vegetable broth. Blend until smooth.
Combine ingredients
Add the remaining corn kernels, blended corn mixture, diced potatoes, and remaining vegetable broth to the pot.
Simmer
Bring the mixture to a simmer and cook for 15 to 20 minutes. Then, pour in the coconut milk and continue to simmer for 5 minutes.
Season and serve
Season the soup with salt and pepper to taste. Adjust the seasonings and spice level to taste.
Ladle the corn soup into bowls. Add toppings to suit your preferences. Enjoy!
These Jalapeno Pickled Eggs are one of my favorite eggs recipe and I always have a jar on hand. Moreover, not only are these Jalapeno Pickled Eggs delicious, but they can be prepped, cooked, and finished in under an hour.
These quick pickled eggs serve as the perfect snack option or can elevate a main course meal like salads, ramen noodle soup, or even jazz up avocado toast with some of those pickled jalapeno slices and jalapeno hard-boiled eggs.
Below, I’ll discuss the ingredients, preparation, and cooking, how to utilize pickled eggs, and how to shop for eggs; one of my favorite low-cost proteins.
The Ingredients in Jalapeno Pickled Eggs
Large Eggs: I use peeled hard boiled eggs. The eggs can be prepped and cooked in 30min from start to finish in an instapot!
Alternatively, you could make jalapeno quail pickled eggs. Just swap the hard-boiled peeled chicken eggs for quail eggs! You won’t be able to find those in any grocery store!
Fresh Jalapeno: The jalapenos add flavor without being overly spicy. Add as many or as few as you desire – more jalapenos means more spicy flavors! IMO the best pickled eggs are spicy!
White Vinegar: I use white distilled vinegar in this recipe. Option to include other vinegars in the vinegar mixture such as apple cider vinegar, champagne vinegar, or even black vinegar.
Water: I use a 3:1 ratio of vinegar to water tp make this pickling liquid.
Salt and/or sugar: Depending on the flavors you enjoy, you can add some salt or sugar, but they are not required. I love to add honey to my Jalapeno Picked Eggs. Some other flavor profiles that would pair well with pickled eggs include garlic, peppercorns, fresh or dried dill, onion, and red pepper.
Optional Ingredients: Mustard seeds, black peppercorns, garlic cloves salt, honey, jalapeno juice, chili flakes, turmeric, and beets. Want to make this recipe even more “green-like” add some blanched green beans!
Egg Colors: Yellow and Pink
For a beautiful golden hue, add 1/8 tsp of turmeric. This also provides earthy turmeric flavors.
For a pink or purple hue, add a chunk of a canned or roasted beet directly into the jar with your eggs. The larger the beet chunk the deeper the color. Alternatively, you could add some beet juice to your spicy pickled eggs.
How to Make Jalapeno Pickled Eggs in four easy steps
1) Cook Hard Cooked Eggs
There are three ways I like to make hard-cooked eggs: boiled, baked, and in a pressure cooker. Follow the links below for more details on how to make hard-cooked eggs.
To help peel your hard-cooked eggs, plunge the hot eggs into an ice bath immediately after cooking. Wait 2 to 3 minutes before handling. Warning: the eggs may be hot!
Crack the eggshell. Rolling can help crack the eggshell, but be careful because this can break or tear the egg, especially if it’s softer cooked.
Plunge the egg into the water bath used to cool the hot eggs. The water will assist in loosening the shell.
Peel from the largest end of the egg. There is often an air pocket on the larger end that make peeling easier.
3) Create the Brine in 2 simple steps
First, combine water and vinegar in a 1:3 ratio (1 cup of water to 3 cups of vinegar). Second, if adding honey or sugar you may want to dissolve the sugar in the vinegar-water mixture either by bringing the liquid to a boil on the stovetop or microwave. However, heating the brine is not required. I recommend bringing the brine to room temp before adding it to your cooked eggs.
4) Pickle the Eggs
In a 32oz sterile mason jar (or container with a lid) place 10 to 12 hard-cooked eggs. Then add your sliced jalapenos. Lastly, the brine over the hard-cooked eggs. You will likely have some leftover liquid you can use for a small batch of another pickled item (like red onion, more jalapenos, or cucumbers). Store the sealed container in the refrigerator for at least 72hrs.
How long do you let picked eggs sit before eating?
TheNational Center for Home Food Preservation suggests storing eggs in the refrigerator at all times. Medium eggs may require 2 to 4 weeks to be well seasoned but the hardest part about this recipe is waiting that long! Use the eggs within 3 to 4 months for the best quality.
Pickled Eggs and How to Use This Egg Recipe
Maybe you haven’t seen many pickled eggs sold in grocery stores or restaurants but, in Pennsylvania for instance, pickled beet eggs are very pretty popular, especially around Easter. You might even find a jar of pickled beet eggs presented in rural PA bars. There are endless ways to add eggs, and picked eggs to other recipes but find some of my favorites below.
My favorite ways to use picked eggs include:
As a salad topper
Addition to charcuterie boards
Served over avocado toast
A snack (season with salt and pepper)
In an egg salad (the picked aspect will bring even more flavor)
Used when making deviled eggs
And one of my favorites, as a Ramen topper
Understanding Egg labels
Egg labeling is complicated. There are many terms used in egg labeling that are somewhat misleading, for instance, cage-free. The term cage-free doesn’t have much meaning behind it.
Below are some meaningful labels to look out for:
Animal Welfare Approved
Certified Humane
Global Animal Partnership Steps 3.4.5 and Step 5+
SDA Organic
More Resources
Curious to dive deeper into the food label guide to choosing eggs? Check out these resources below.
I hope this recipe post provided some valuable information about the world of pickled eggs. Pickling is a culinary adventure I hope you decide to try if you have not already.
Enjoy this article, below are a few others you may enjoy.
This pickled egg recipe is super easy and has a kick! Jalapeno Picked Eggs are the perfect ramen topped, salad addition, or simple and high protein snack!
Combine water and vinegar in a 1:3 ratio (1 cup of water to 3 cups of vinegar). If adding honey or sugar, you may want to dissolve the sugar in the vinegar-water mixture either by bringing the liquid to a simmer on the stovetop or microwave. However, heating the brine is not required and I recommend bringing the brine to room temp before adding it to your cooked eggs.
Pickle the Eggs
In a 32oz mason sterile jar or container with a lid place 10 to 12 hard cook eggs. Then add sliced jalapenos. Lastly, pour in the brine. You will likely have some leftover liquid you can use for a small batch of something pickled (like red onion, more jalapenos, or cucumbers). Store the sealed container in the refrigerator for at least 72hrs.
