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The poem may not be all that fabulous, but leta€™s be honest with ourselves, Panera is the greatest ever. It all started when I tried their cinnamon crunch scone during a little homemadeA Chicken noodle soup making break. So, last week we talked about some Jalapeno Lime Hummusa€¦and now you know the real reason behind the creation: toA put it on ALL THE THINGSA  this copy-cat salad. InstructionsPreheat your oven to 350 degrees and spray a small baking sheetwith cooking spray. Cut any visible fat off your chicken breasts and bake until no longer pink inside, 20-25 minutes. In a large bowl, mix together the spinach, sliced tomato, sliced cucumber and sliced red onion. STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK,A AND TWITTER! This post may contain affiliate links, but I only recommend products that I actually use and <3. Last year, Panera announced its promise to ban artificial preservatives, sweeteners, colors and flavors from its foods by the end of 2016.
The latest good food news to come from Panera is that its soups no longer have any artificial colors, preservatives or flavorings.

She explains that the company basically took a long, hard look at its soup ingredients and changed them for the better by asking themselves three key questions: Is an ingredient absolutely necessary for the taste and texture? For example, plain corn starch, much like what you may have at home, is used to thicken soups instead of modified corn starch. Before the recent news about their clean soups, the restaurant had already removed ingredients like propylene glycol alginate and a generic spice blend that was used in their Greek salad dressing.
Reaction to Panera’s clean food movement regarding their soups – and overall health initiatives – has been extremely favorable. It is SO 1999.a€? How-ev-er, we didna€™t have them when I was growing up in the land of Maple leaves, hockey and syrup. Ya, I could have burned the house down leaving a pot on the stove while I went out but, you guys, that scone is worth a house fire. Those typical ingredients found in commercial soups like soy and corn protein, sodium phosphate and maltodextrin? Should I stop making food and go to Paris, buy a beret (Movies tell me that is the key to writing good poetry) and stand on little stages in dimly lit cafes, bearing my heart for innocent bystanders?
Additionally, they now use natural flavors that come from the likes of chives and onions instead of relying on hydrolyzed soy and corn proteins. Aside from the soup and salad, Panera is also promoting several other menu items, including new Flower Shortbread Cookies and a Steak and Egg Breakfast Sandwich.

After much taste-testing and analyzing based primarily on these questions, the soups were vastly improved. I read it and could picture exactly what happened.I also dislike how you pick up your food.
There’s basically 20 people all milling around waiting for their pager to go off, and then you bring it to your seat. I have been eating this soup for lunch, with an apple for the side, every single weekday for the past three weeks, and I am STILL not sick of it.
Being a lemon freak, I almost always take a few extra lemons wedges from the condiment area to squeeze into it! More low-fat soups please!!On another note, yes, Panera’s waiting area is too small, especially at the lunchtime rush. Maybe for those who have tried it in Greece say its not the best but for the most of us who will not go to Greece find it just the best.
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