This Copycat Panera Bread Chicken Noodle Soup recipe is the ultimate classic comfort food, made with tender chunks of chicken, fresh vegetables, and a delicious broth.
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Made with simple ingredients, this homemade soup is easy to make and perfect during soup season or whenever you crave a warm cup of soup.
I would make this exact recipe for my Daddy Joe (my maternal grandfather) from time to time in the fall and winter months when he was alive and he thought it was the best soup!
Every time I make it, I’m reminded of him, and I”m so happy that it has a permanent spot here on my little slice of the web. Happy cooking!
The Players for Panera Bread Chicken Noodle Soup Recipe
Ingredients:
- Olive Oil – Extra virgin olive oil is needed.
- Celery – You’ll need 3 celery stalks that are sliced or diced, whichever is your preference.
- Carrots – Slice or dice 3 large carrots.
- Onion – I like to use brown onions, but you can use yellow or white onions, or even onion powder in a pinch!
- Garlic – Freshly minced garlic is used for this chicken soup recipe.
- Seasonings – Dried thyme, rosemary, and parsley are needed for this homestyle chicken noodle soup. You can also use fresh parsley to top the soup off with!
- Salt and Pepper – Use salt and black pepper to taste.
- Chicken Broth – I love to use my homemade slow cooker chicken stock in this delicious soup. But if there’s no time, no worries! I’ll use low sodium chicken broth from the grocery store. You can even substitute it with vegetable broth if you’d like.
- Bay Leaf – By adding a bay leaf, it adds a very subtle, delicious flavor that brings in earthy and herbal notes to this Panera soup.
- Water – To save on broth, I like to add just a bit of water to this soup. But if you want the full homestyle chicken broth taste, use all broth in this easy recipe.
- Chicken – I prefer cooking two chicken breasts in my Instant Pot on high pressure for 12 minutes, then shredding them. For an easier option, you can use leftover chicken from your fridge or a rotisserie chicken!
- Egg Noodles – I prefer adding my cooked wide egg noodles directly to my bowl instead of the pot to keep them from getting too soft, especially when saving leftovers for the next day. I’ll include two cooking options for the noodles so you can choose the method that works best for you!
Tools:
- Pot – To make this Panera Chicken Noodle Soup recipe, you’ll need a Dutch oven or large pot.
How to make Panera Bread Chicken Noodle Soup
In a large pot over medium heat, heat the olive oil.
Saute the celery, carrots, and onions for 5 minutes. Add the minced garlic and seasonings, and saute for an additional 30 seconds.
To the pot, pour in the chicken broth and water (if using), along with the bay leaf. Bring the broth and veggies to a boil and lower the heat. Simmer for 10 minutes. Add the shredded chicken* and allow the soup to simmer for 10 more minutes.
*Note: If you want to boil the egg noodles in the soup, add the uncooked pasta along with the shredded chicken to the pot and boil for 10 minutes, or until the noodles are al dente.
Otherwise, in a separate pot with boiling water, add your uncooked noodles and cook for 10 minutes. Drain the pasta and toss the egg noodles with a little olive oil to prevent them from sticking together.
Serve your copycat Panera chicken noodle soup in soup bowls and stir in your cooked egg noodles. Enjoy!
Storage and Reheating Instructions
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
To reheat, pour the soup into a pot, stirring occasionally, over medium-low heat until warmed through. Alternatively, you can warm the soup in a microwave-safe bowl for 2 minutes until warmed through.
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If you end up making this Panera Bread Chicken Noodle Soup Recipe, leave me a comment. I’d love to chat with you!
Looking for other Panera Copycat recipes? Check these out next!
- Copycat Panera Bread Baked Potato Soup Recipe
- How to Make Copycat Panera Bread Glazed Orange Scones
- Panera’s Copycat Broccoli Cheddar Soup Recipe
- Copycat Panera Bread Strawberry Banana Smoothie
- Panera Lemon Drop Cookie (Copycat Recipe!)
Panera Bread Chicken Noodle Soup (Copycat Recipe!)
Ingredients
- 3 tbsp olive oil
- 3 celery stalks, sliced
- 3 carrots, sliced
- 1/2 onion, diced
- 4 garlic cloves, minced
- 2 tsp thyme
- 1 tsp rosemary
- 1 tsp parsley
- salt and pepper, to taste
- 8 cups chicken broth
- 2 cups water (or use all broth)
- 1 bay leaf
- 2-3 cups shredded chicken
- 2 cups uncooked egg noodles
Instructions
- In a large pot over medium heat, heat the olive oil.
- Saute the celery, carrots, and onions for 5 minutes. Add the minced garlic and seasonings, and saute for an additional 30 seconds.
- To the pot, pour in the chicken broth and water, along with the bay leaf. Bring the broth and veggies to a boil and lower the heat. Simmer for 10 minutes. Add the shredded chicken* and allow the soup to simmer for 10 more minutes.
- *Note: If you want to boil the egg noodles in the soup, add the uncooked pasta along with the shredded chicken to the pot and boil for 10 minutes, or until the noodles are al dente. Otherwise, in a separate pot with boiling water, add your uncooked noodles and cook for 10 minutes. Drain the pasta and toss the egg noodles with a little olive oil to prevent them from sticking together.
- Serve in soup bowls and stir cooked pasta into the soup. Enjoy!
Notes
Psalm 150:6 - "Let everything that has breath praise the LORD. Praise the LORD."
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