Panera Bread Chicken Noodle Soup (Copycat Recipe!)
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.
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
Storage and Reheating Instructions
To Store: 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.