CopyCat Panera Bread Chicken Noodle Soup is a cozy, comforting bowl filled with tender chicken, soft noodles, and a flavorful broth that warms you up from the inside out. It’s the kind of soup that hits the spot on chilly days or whenever you need a little extra comfort. The mix of savory chicken and perfectly cooked noodles makes it feel like a hug in a bowl.
I love making this soup at home because it’s simple but tastes just like the one you get at Panera. Plus, you can tweak it to your liking by adding extra veggies or a pinch more herbs. One little tip I have is to let the soup sit for a few minutes after cooking—it really lets all the flavors come together and makes every spoonful even better.
Serving this soup with a slice of crusty bread or a grilled cheese sandwich turns it into a satisfying meal that everyone enjoys. I always keep this recipe handy because it’s quick to make and perfect for sharing with family or friends. It’s like having a little bit of Panera magic right in your own kitchen!
Key Ingredients & Substitutions
Chicken broth: This is the base of the soup’s flavor. I like using low-sodium broth so I can control the saltiness. If you want richer flavor, try homemade broth or add a splash of white wine for depth.
Egg noodles: The wide egg noodles give that soft, tender bite. You can swap for other pasta like fettuccine, but avoid small shapes—they change the soup’s character.
Shredded chicken: Rotisserie chicken saves time and adds great flavor. You can also poach chicken breasts or thighs if you prefer white or dark meat.
Fresh herbs: Parsley and thyme brighten the soup nicely. If fresh isn’t available, dried herbs work but use less—about a third of the amount.
How Do I Keep Noodles from Getting Mushy in the Soup?
The key to perfect noodles is timing. Add them near the end of cooking so they don’t overcook.
- Cook noodles directly in the soup broth for the last 7-8 minutes, stirring occasionally to prevent sticking.
- If you want leftovers without mushy noodles, cook noodles separately and add to each bowl when serving.
- Use wide egg noodles as they hold up better than thin pasta in soups.
Following these steps means your noodles stay tender but not soggy, giving the soup its signature texture.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – it holds enough soup and cooks evenly without burning.
- Wooden spoon – perfect for stirring veggies and chicken gently without scratching your pot.
- Chef’s knife and cutting board – essential for chopping onions, carrots, and celery with ease.
- Measuring cups and spoons – help keep your broth and spices balanced for just the right flavor.
- Colander or strainer – handy if you choose to cook noodles separately to prevent mushiness.
Flavor Variations & Add-Ins
- Swap chicken for turkey to use up leftovers; it adds a slightly different taste but works great.
- Add fresh spinach or kale at the end for extra green color and nutrition.
- Stir in a teaspoon of grated ginger with garlic for a subtle spicy twist.
- Use cream or coconut milk for a creamy version when you want a richer soup.
CopyCat Panera Bread Chicken Noodle Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably low sodium)
- 1 1/2 teaspoons salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon dried thyme
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 4 cups egg noodles (large wide egg noodles or similar)
- Optional: 1 teaspoon lemon juice for brightness
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook. The vegetables need time to soften, and the noodles cook in the broth for the last few minutes. Overall, you can have a warm, delicious soup ready in about 40 minutes.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil over medium heat in a large pot or Dutch oven. Add diced onion, sliced carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until veggies soften. Add minced garlic and cook for 1 more minute until you can smell the garlic.
2. Make the Broth Base:
Pour in the chicken broth to the pot. Add salt, black pepper, fresh parsley, and dried thyme. Stir everything together and bring to a gentle boil. Lower the heat to a simmer and let it cook for about 15 minutes to let the flavors meld and vegetables get tender.
3. Add Chicken and Noodles:
Stir in the shredded chicken and egg noodles. Cook for 7-8 minutes or according to the noodle package directions, until the noodles are tender. If you’d like, stir in a teaspoon of lemon juice for a fresh, bright finish.
4. Final Touches and Serve:
Give your soup a taste and add more salt or pepper if needed. Serve your warm chicken noodle soup hot, topped with some extra fresh parsley for a pop of color and flavor.
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to fully thaw the chicken before shredding and adding it to the soup. You can thaw it overnight in the fridge or use the quick-thaw method by placing it in a sealed bag and submerging in cold water for about an hour.
How Can I Prevent the Noodles from Getting Mushy?
To keep noodles from becoming mushy, add them toward the end of cooking and only cook until tender, about 7-8 minutes. Alternatively, cook the noodles separately and add them to bowls when serving.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup without the noodles and refrigerate it for up to 3 days. When ready to eat, reheat the soup and add fresh noodles to cook just before serving for the best texture.
What’s a Good Substitute if I Don’t Have Fresh Parsley?
Dried parsley can be used instead—just use about one-third of the amount called for in the recipe since dried herbs are more concentrated. Fresh cilantro or thyme in small amounts can also add a nice herbal note.
