CopyCat Panera Bread Chicken Noodle Soup is a comforting classic that warms you from the inside out. It features tender chunks of chicken, soft noodles, fresh carrots, and celery all swimming in a flavorful, golden broth that tastes just like the one from Panera. The soup hits that perfect balance between hearty and light, making it an easy go-to on chilly days or when you need a little pick-me-up.
I love making this soup at home because it’s so simple but feels special, almost like a warm hug in a bowl. I usually cook the chicken until it’s juicy and shred it right in, which helps the noodles soak up all the delicious broth without getting mushy. The combination of herbs and veggies means every spoonful has little bursts of flavor, and it’s just so satisfying when you sit down with a bowl after a busy day.
One of my favorite ways to enjoy this chicken noodle soup is with a slice of crusty bread or some grilled cheese on the side. It turns a humble meal into something cozy and filling, perfect for sharing or keeping all to yourself. This recipe reminds me of the simple joys of homemade food and the comfort that just a good soup can bring to any table.
Key Ingredients & Substitutions
Chicken: I like using cooked chicken breast for its mild flavor and tenderness. You can swap it for rotisserie chicken to save time or use shredded leftover chicken.
Egg Noodles: Egg noodles give the soup its soft texture. If you don’t have egg noodles, rotini or any medium-sized pasta can work well too.
Chicken Broth: Low-sodium broth is best so you can control salt levels. If you prefer, homemade broth adds even more flavor, but store-bought is fine for convenience.
Herbs: Dried parsley and thyme bring classic chicken soup flavor. Fresh herbs can be used instead—just add them toward the end to keep the taste bright.
How Do You Keep the Noodles from Getting Mushy?
The secret is timing. Adding the noodles too early makes them soggy. Here’s what I do:
- Wait until the vegetables are tender and broth is seasoned before adding noodles.
- Cook noodles just until al dente (slightly firm).
- Add cooked chicken in the last few minutes to warm without overcooking.
- Serve the soup right away to keep noodles from soaking up too much broth.
This way, your noodles stay tender but still have a good bite, making the soup satisfying and fresh every spoonful.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup and plenty of room for all the ingredients.
- Wooden spoon – helps you stir without scratching your pot and scrapes up tasty bits from the bottom.
- Chef’s knife – for chopping onions, carrots, and celery quickly and safely.
- Cutting board – a sturdy place to prep your veggies and chicken.
- Ladle – makes serving the soup easier and less messy.
Flavor Variations & Add-Ins
- Swap chicken breast for shredded rotisserie chicken to save time and add a smoky flavor.
- Add fresh spinach or kale near the end of cooking for extra greens and nutrients.
- Use thyme and rosemary instead of parsley for a woodsy, herbal twist.
- Stir in some cooked peas or corn for a touch of sweetness and texture.
How to Make CopyCat Panera Bread Chicken Noodle Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded or diced
- 2 cups egg noodles or medium egg pasta (rotini or similar)
- 1 teaspoon dried parsley (plus extra for garnish)
- ½ teaspoon dried thyme
- ¼ teaspoon turmeric (for color, optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25-30 minutes to cook. You’ll spend the time sautéing vegetables, simmering the broth, and cooking noodles to tender perfection. It’s a quick, comforting meal for any day.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until veggies soften.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth and bring the mixture to a boil.
3. Season and Simmer:
Add dried parsley, thyme, turmeric (if using), salt, and pepper. Reduce heat and simmer for about 10 minutes, allowing the flavors to blend and vegetables to become tender.
4. Cook Noodles and Add Chicken:
Add egg noodles and cook according to package instructions until al dente, about 7-8 minutes. Stir in the cooked chicken during the last few minutes to warm it through.
5. Final Touch and Serve:
Taste the soup and adjust salt and pepper if needed. Serve hot, garnished with fresh chopped parsley if you like. Enjoy with crusty bread for a cozy meal!
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to fully thaw the chicken before adding it to the soup. Thaw overnight in the fridge or quickly in cold water, and pat dry to prevent extra moisture.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup fully, then refrigerate for up to 3 days. When reheating, you might want to add a splash of broth or water to loosen it up, as noodles can absorb liquid over time.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
Can I Substitute Other Noodles or Pasta?
Definitely! Egg noodles are traditional, but you can use rotini, penne, or any small pasta you prefer. Just watch the cooking time to avoid overcooking and making the noodles mushy.
