Copycat Panera Chicken Noodle Soup
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Panera Chicken Noodle Soup brings your restaurant go-to right to your kitchen table in less than 30 minutes! Simmered veggies fill the room with their mouthwatering aroma, while perfectly seasoned stock flavors those yummy, springy egg noodles. Next time you want some chicken noodle soup from Panera, serve it up from your own stovetop!
Panera Chicken Noodle Soup
When you need a quick weeknight pick-me-up, a healthy bite when you’re under the weather, or even just some soup for the soul, this Panera chicken noodle soup recipe is just what the doctor ordered!
Pre-made poultry takes care of most of the work. Honestly, waiting is the hardest… Good thing this recipe is so quick and easy!
Learning to make a hearty, healthy soup on your own is one of the best things you could ever do.
Start with easy vegetable soup, get a little ambitious with something like gnocchi, and then tackle all of your favorite copycats from Chick Fil A to Olive Garden!
Ingredient Notes & Substitutions
- Chicken – Nothing’s easier than a rotisserie bird — just be sure to remove the skin and shred the meat.
There’s also a plethora of other poultry options out there. Heck, you could even shred that chicken breast from last night’s dinner! - Onion – White or red onions are good substitutes for yellow, but sometimes it’s fun to use shallots or green onions to add a nice, subtle flavor.
- Celery – Those who think this understated veggie has no flavor are dead wrong! T
hat refreshing, herbal aroma and flavor are so crucial to a well-rounded Panera Bread chicken noodle soup copycat — and any tasty stew should have some in the mix! - Egg Noodles – I’m not one to be picky with pasta.
Panera chicken noodle soup contains egg noodles, but rotini, fusilli, and the always fun farfalle are great choices too!
Tips for Making Homemade Panera Bread Chicken Noodle Soup
- Vegetable versatility.
There’s no limit to the vegetables you can throw into Panera chicken noodle soup!
Usuals aside, I’ve been known to add frozen or canned peas and corn, green beans, potatoes… anything I have in my pantry, leftover from other dinners, or hanging out in my freezer.
Not only is this a great kitchen clean-out meal, but it’s delicious no matter what!
- How about homemade broth or stock?
Sounds delicious! While I’m all about shortcuts, I’m also all about homemade anything and everything.
And making everything from scratch really lets you know everything going into the dish.
You’re also not limited to poultry stock! Sometimes I’m in the mood for vegetable broth instead, and this Panera chicken noodle soup still comes out perfect.
- When it comes to seasoning… less is more.
You can always add but you can never take away.
The last thing you want is to have to water down your perfectly simmered soup with broth or water because you added too much salt!
Start with the measurements recommended, then add more salt, pepper, or turmeric to taste afterward. Some stocks are so salty you might not need any extra at all!
Storing and Reheating Leftovers
Let the liquid cool to room temperature before covering and storing in the refrigerator for up to 4 days.
That’s the maximum fridge life for cooked poultry, according to the USDA.
Want to keep it for longer? Freeze it for up to three months!
Reheat on the stovetop over medium-high heat, stirring regularly, until warmed through.
What You’ll Need For This Recipe
- Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
- Chicken Stock – This is a staple in my pantry because it has significantly less sodium without losing any of the flavor!
- Vegetable Peeler – Makes removing the skins so much easier!
Panera Chicken Noodle Soup Recipe FAQ
In a whole lot of ways, yes! It’s all about give and take — while there is butter and salt to keep in mind, there are a whole lot of minerals in this stew that make a healthy mind and body.
Onions, celery, and carrots stock up that broth with antioxidants, calcium, potassium, and vitamins A, C, and K. Not to mention fiber and carbohydrates!
And those carbs are how chicken noodle soup from Panera fills you with energy and fills your stomach to boot.
Some of the fat that wasn’t cooked away when the meat was first prepared will leak out of the meat and float to the top of the broth. And when that liquid cools, the fat will harden into those clumps.
Not to worry! Just scoop it out and go on with your meal!
The original chicken noodle soup from Panera is made with stock that has been seasoned with “natural flavor” and sea salt.
And so our copycat uses stock as well! But if you want to use broth then go right ahead.
Enjoy!
With love, from our simple kitchen to yours.
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Other Copycat Panera Recipes
Copycat Panera Chicken Noodle Soup
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 stalks celery, sliced
- 3 carrots, peeled and sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 3 cups shredded chicken or meat from 1 rotisserie chicken
- 64 ounces chicken stock, 8 cups
- 8 ounces egg noodles
- 3 tablespoons fresh parsley, chopped
Instructions
- Saute Vegetables: In a dutch oven or heavy-bottom pot, melt the butter over medium heat. Add the diced onion, sliced celery, and sliced carrots. Saute for 3-4 minutes or until the onion becomes translucent.
- Season the Pot: Stir in the dried thyme, dried rosemary, granulated garlic, onion powder, salt, black pepper, and turmeric.
- Add Chicken and Stock: Add the shredded chicken and pour in the chicken stock. Stir to combine.
- Bring to a Boil: Over medium-high heat, bring the soup to a boil. Let it boil for 5-10 minutes or until the carrots are tender.
- Add Noodles: Add the uncooked egg noodles (8 ounces) and boil until they reach an al dente texture, approximately 5-6 minutes.
- Stir in Parsley: Remove the chicken noodle soup from the heat and stir in the chopped fresh parsley.
- Serve and Garnish: Serve the soup hot and garnish with additional parsley if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2023
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this recipe was so good, i couldn’t stop eating it. thanks donna and chad for another winner!
Hi Kayla!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
donna’s recipe is a lifesaver! i added some extra veggies for a twist, and it turned out even better than the restaurant version. 5 stars!
Hi Harper!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn