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! 

Titled Image: Panera Chicken Noodle Soup


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!

ingredients for Panera copycat chicken noodle soup

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!
carrots, onion and celery in a large pot

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! 

chicken and broth added to large pot

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!
fresh parsley added to soup

Panera Chicken Noodle Soup Recipe FAQ

Is Panera chicken noodle soup good for you?

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.

What’s up with the fat floating on my leftover chicken noodle soup?

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!

Does Panera use chicken broth in their soup?

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.

large bowl of copycat panera chicken noodle soup

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closeup of panera copycat chicken noodle soup

closeup of Panera chicken noodle soup copycat

Copycat Panera Chicken Noodle Soup

Donna Elick
Panera Chicken Noodle Soup coming up in 30 minutes! Sip on savory, flavorful chicken noodle soup from Panera with my easy copycat recipe!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Method Stovetop
Servings 6 -8


  • 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


  • 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

When using a rotisserie chicken, remove the skin and shred the meat before adding it to the soup.
Feel free to adjust the seasoning to your taste preferences. You can add more or less of any of the herbs and spices listed.
– Leftover chicken noodle soup can be stored in an airtight container in the refrigerator for up to 3-4 days.


Serving: 1 | Calories: 314cal | Carbohydrates: 44g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 883mg | Sugar: 8g | Fiber: 3g | Calcium: 49mg | Iron: 2mg

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.

Tried this recipe?Let us know how it was!
Panera Chicken Noodle Soup - PIN

Originally published December 2023

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