Panera Chicken Noodle Soup Recipe tastes cozy, savory, and herby with tender chicken, soft veggies, and slurpable noodles that feel like a hug in a bowl. It works perfectly for busy families, meal prep lovers, or anyone who wants a Panera-style soup on the table in about 45 minutes. I tested this version on a rainy Tuesday while wearing fuzzy socks, so you know I took the comfort factor seriously.
Why Choose This Panera Chicken Noodle Soup Recipe
This copycat Panera Chicken Noodle Soup Recipe keeps the broth light, clean, and flavorful, just like the restaurant version. You get a rich chicken taste without a heavy, greasy feel, so the soup works for lunch, dinner, or a sick day rescue.
You control the salt, the veggies, and the noodle texture, which makes this version taste fresher than takeout. It also uses simple pantry ingredients, so you probably own most of what you need already.
“Tastes like Panera on a cozy couch at home, sweatpants included. ★★★★★”
Ingredients You’ll Need
Chicken
- 1 ½ pounds boneless skinless chicken breasts
- You can use boneless thighs if you prefer richer flavor.
- Use rotisserie chicken as a shortcut and add it in step 4 of the cooking process.
Vegetables
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced into coins
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped, plus more for garnish
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 1 bay leaf
Broth & Seasoning
- 8 cups low sodium chicken broth
- Use a good quality brand like Swanson or Pacific for better flavor.
- 1 cup water, as needed to adjust consistency
- 1 ½ teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon turmeric (optional, for color and a hint of warmth)
- ½ teaspoon poultry seasoning (optional but very helpful for that Panera-style flavor)
Noodles
- 3 cups wide egg noodles, uncooked
- You can use rotini or small shells if you prefer.
- Use gluten free egg noodles or short gluten free pasta if you need a gluten free option.
Optional Flavor Boosters
- 1 tablespoon lemon juice, to brighten the broth at the end
- 1 teaspoon chicken bouillon paste or powder, if you want a stronger chicken taste
- Extra fresh herbs like dill or more parsley, for garnish
Equipment List
- Large heavy pot or Dutch oven, at least 6 quarts
- Cutting board and sharp knife
- Wooden spoon or heat safe spatula
- Measuring cups and spoons
- Ladle
- Tongs or fork to remove the chicken
- Airtight containers for storage
Tips & Tricks
- Brown the chicken lightly in the pot first to build flavor on the bottom.
- Slice carrots and celery evenly so they cook at the same rate.
- Use low sodium broth so you control the salt level with your own seasoning.
- Add noodles near the end so they stay tender but not mushy.
- Cook noodles separately if you plan to store leftovers for several days.
- Stir in a splash of lemon juice at the end to brighten the broth.
- Skim any foam or excess fat from the top of the soup as it simmers for a cleaner taste.
- Taste and adjust salt and pepper after the noodles cook, since they absorb some seasoning.
- Use rotisserie chicken when you feel tired or short on time.
- Add a pinch of turmeric for that golden Panera color without changing the flavor much.
How to Make Panera Chicken Noodle Soup Recipe
Step 1: Prep the Ingredients
Chop the onion, carrots, and celery into small, even pieces. Mince the garlic and chop the parsley and thyme. Pat the chicken dry with paper towels and season both sides with a pinch of salt and pepper.
Step 2: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, then stir and cook for 5 to 7 minutes until the veggies soften slightly. Add the garlic and cook 30 seconds until it smells fragrant, not burnt.
Step 3: Sear the Chicken
Push the veggies to the sides of the pot to clear a space in the center. Place the chicken breasts in the middle and sear them for 2 to 3 minutes per side, just until they show a little color. You do not need to cook them through at this point, you just build flavor.
Step 4: Add Broth and Seasonings
Pour in the chicken broth and enough water to cover the chicken and veggies. Add the bay leaf, thyme, parsley, turmeric, poultry seasoning, remaining salt, and pepper. Stir everything, then bring the pot to a gentle boil over medium high heat.
Step 5: Simmer the Soup
Lower the heat so the soup simmers gently, not rapidly. Cover the pot partially and cook for about 15 to 20 minutes, until the chicken cooks through and the carrots feel tender. Stir occasionally so nothing sticks to the bottom.
Step 6: Shred the Chicken
Use tongs to lift the chicken out of the pot and place it on a cutting board. Shred the chicken with two forks into bite sized pieces. Return the shredded chicken to the pot and stir it into the broth and veggies.
Step 7: Cook the Noodles
Add the egg noodles directly to the simmering soup. Cook according to package directions, usually 6 to 8 minutes, until the noodles turn tender but still hold their shape. Stir often so the noodles do not clump or stick to the bottom.
Step 8: Adjust Flavor and Texture
Taste the broth and add more salt, pepper, or a teaspoon of chicken bouillon if you want a stronger flavor. Stir in the lemon juice if you like a brighter taste. If the soup looks too thick, add a bit more water or broth until it reaches your favorite consistency.
Step 9: Finish and Serve
Turn off the heat and remove the bay leaf. Sprinkle extra fresh parsley on top for color and freshness. Ladle the Panera Chicken Noodle Soup Recipe into bowls and serve it hot.
What to Serve with it?
This Panera Chicken Noodle Soup Recipe pairs nicely with a warm baguette, crusty sourdough, or simple garlic bread. You can add a green salad with mixed greens, cucumbers, and a light vinaigrette to keep the meal fresh and balanced. Kids often enjoy it with grilled cheese sandwiches or buttered toast soldiers for dipping. Add sliced fruit like apples, grapes, or berries on the side to round out the meal.
Storage Options
- Cool the soup to room temperature within 1 to 2 hours, then store it in airtight containers.
- Keep soup with noodles in the fridge for up to 3 days, or store broth and noodles separately for up to 4 days.
- Freeze the soup without noodles for best texture, in freezer safe containers, for up to 3 months.
- Reheat on the stove over medium heat until hot, then add freshly cooked noodles if you froze the broth without them.
- Reheat single portions in the microwave in 1 minute bursts, stirring between each, until the soup steams.
Panera Chicken Noodle Soup Recipe
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, sliced celery, and sliced carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes.
- Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.
- Pour in the chicken broth and water. Add the salt, black pepper, dried thyme, dried parsley, and bay leaf. Stir to combine.
- Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover partially and cook for 10 minutes, until the vegetables are tender.
- Add the shredded cooked chicken and the egg noodles to the pot. Stir and simmer, uncovered, for 8–10 minutes, or until the noodles are tender.
- Remove and discard the bay leaf. Stir in the lemon juice and fresh parsley if using. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve the soup hot with crusty bread or crackers if desired.
Notes
Approximate per 1-serving portion (1/6 of recipe): 260 calories; total fat 9 g; saturated fat 2 g; carbohydrates 26 g; fiber 2 g; sugars 4 g; protein 19 g; sodium 780 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.