CopyCat Panera Bread Chicken Noodle Soup is a comforting bowl that feels like a warm hug on a chilly day. This soup is filled with tender chunks of chicken, hearty egg noodles, fresh carrots, and celery all simmered in a rich, flavorful broth that’s just like the one you’d get at Panera Bread. It’s simple but full of cozy, homey flavors that make it a go-to comfort food.
I love making this soup when I want something that’s both soothing and satisfying without a lot of fuss. The best part is how the broth tastes like it’s been cooking all day, even though it really comes together pretty quickly. I always add a little extra seasoning to suit my taste, and it never disappoints. It’s a recipe that makes me feel like I’m treating myself, even if it’s just a regular Tuesday.
One of my favorite ways to enjoy this soup is with some crusty bread or a grilled cheese sandwich on the side. It’s the perfect pairing to soak up all that delicious broth. Whether you’re feeling under the weather or just want a cozy meal, this chicken noodle soup hits all the right spots and is sure to bring a little warmth to your day.
Key Ingredients & Substitutions
Chicken broth: This is the heart of the soup. Using low-sodium broth lets you control the saltiness. If homemade broth is handy, it’s even better for rich flavor.
Egg noodles: Wide egg noodles give the soup a classic texture. If you don’t have these, you can swap in any pasta, like fusilli or small shells.
Carrots & celery: These add crunch and sweetness. Fresh is best, but frozen mixed vegetables can work in a pinch.
Cooked chicken: I like shredded chicken breast for tenderness. Rotisserie chicken is a great shortcut to save time.
Fresh parsley: Adds a fresh, herby finish. If unavailable, dried parsley is fine but add it earlier in cooking so the flavor develops.
How Do I Keep the Noodles From Getting Mushy in the Soup?
Here’s a handy trick to avoid mushy noodles:
- Cook the noodles separately in boiling salted water until just al dente.
- Drain and rinse with cold water to stop cooking.
- Add the noodles to each serving bowl and ladle the hot soup over them just before eating.
- This way, noodles stay firm and don’t soak up all the broth while resting.
If you want to cook noodles in the soup, add them in the last 7-8 minutes of cooking and keep an eye on texture to prevent overcooking.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for simmering the soup evenly without crowding.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Chef’s knife – helps chop vegetables quickly and safely.
- Cutting board – keeps your prep area clean and organized.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap chicken breast for shredded rotisserie chicken for a speedy shortcut without losing flavor.
- Add diced potatoes or parsnips for extra heartiness and a slightly sweet twist.
- Use fresh thyme instead of dried for a brighter, more aromatic broth.
- Stir in a handful of baby spinach or kale just before serving to boost greens and nutrients.
CopyCat Panera Bread Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 2 medium carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably low sodium)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 cups cooked chicken breast, shredded
- 2 cups wide egg noodles
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 25 minutes to cook, so plan for about 35 minutes total from start to finish. It’s quick enough for a weeknight meal but comforting enough to feel like a special treat.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Stir and cook for about 5 to 7 minutes until the vegetables are tender and soft.
2. Add Garlic:
Stir in the minced garlic and cook for another minute until fragrant.
3. Add Broth and Seasonings:
Pour in the chicken broth. Add the bay leaves and dried thyme. Season with salt and pepper to your liking. Bring everything to a boil.
4. Simmer the Soup:
Lower the heat to let the soup simmer gently for about 15 minutes so the flavors blend and the vegetables cook through.
5. Add Chicken and Noodles:
Stir in the shredded cooked chicken.
Add the egg noodles and cook according to the package instructions (about 7-8 minutes) until the noodles are tender.
6. Finish the Soup:
Remove the bay leaves. Stir in the fresh parsley. Taste and adjust salt and pepper, if needed.
7. Serve:
Ladle the soup into bowls and garnish with extra parsley if you like. Serve hot for a cozy, delicious meal.
Can I Use Rotisserie Chicken Instead of Cooking My Own?
Absolutely! Using shredded rotisserie chicken is a great shortcut that saves time and still keeps the soup flavorful. Just add it in step 5 and warm through.
How Can I Prevent the Noodles from Getting Too Soft?
Cook the noodles separately until al dente, then rinse with cold water and add them to the bowls before ladling soup on top. This keeps them from soaking too long and becoming mushy.
Can I Make This Soup Ahead of Time?
Yes! The soup tastes even better the next day, but be sure to store noodles separately if possible to avoid them absorbing too much broth. Reheat gently on the stove.
What Is the Best Way to Store Leftovers?
Keep the soup in an airtight container in the fridge for up to 3 days. For longer storage, freeze without the noodles and add fresh ones when reheating.
