Panera Homestyle Chicken Noodle Soup Copycat Recipe
Panera Chicken Noodle Soup brings your restaurant go-to right to your kitchen table in less than 30 minutes!
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.
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.
Nutrition
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