This CopyCat Panera Bread Chicken Noodle Soup is a comforting bowl filled with tender chicken, perfectly cooked noodles, and a rich broth that tastes just like the famous cafe favorite. It’s the kind of soup that feels warm and cozy inside, with carrots, celery, and a hint of herbs making every spoonful just right.
I love making this soup when I want a little homemade comfort that reminds me of a quiet afternoon at Panera. The best part is how the noodles stay soft but don’t get mushy, and the chicken pieces are juicy and full of flavor. It’s simple to make but feels special every time.
My favorite way to enjoy this soup is with a crusty piece of bread for dipping, or sometimes just a handful of crackers. It’s perfect for chilly days or whenever you need a soothing meal that warms you up quickly. I always find myself coming back for seconds—and that’s saying a lot!
Key Ingredients & Substitutions
Chicken: Cooked and shredded chicken breast works great for a lean option. You can swap in rotisserie chicken for convenience or use thighs for more tenderness and flavor.
Egg noodles: Medium egg noodles are classic here. If you don’t have these, try other short pasta like shells or small elbows. For a gluten-free option, rice noodles or gluten-free pasta work well.
Veggies: Onion, carrots, and celery form the soup’s flavorful base. If you want a twist, add a pinch of chopped fresh dill or a bay leaf while simmering.
Broth: Low-sodium chicken broth is best to control saltiness. You can use homemade broth or store-bought, but homemade adds the richest flavor.
Herbs and spices: Thyme, parsley, rosemary, and sage give the soup its comforting aroma. Fresh herbs can be used if you have them, just add a bit more since fresh is milder than dried.
How Do You Make the Noodles Tender but Not Mushy?
Perfect noodles mean cooking them just long enough to be tender but still hold their shape.
- Wait to add noodles near the end of cooking (last 8-10 minutes).
- Keep the simmer gentle, not a hard boil, to avoid noodles breaking down.
- Stir occasionally to prevent sticking.
- If you expect leftovers, cook noodles separately and add when serving. This keeps them from soaking up too much broth and getting soggy.
Following these tips keeps the noodles plump and soft, just like Panera’s version!
Equipment You’ll Need
- Large soup pot – perfect for cooking all the ingredients together and simmering the soup evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – makes chopping vegetables quick and safe.
- Cutting board – keeps your work surface clean and veggies stable while chopping.
- Measuring spoons – help you add just the right amount of herbs and spices.
Flavor Variations & Add-Ins
- Substitute shredded rotisserie chicken for a shortcut that adds extra flavor easily.
- Add fresh thyme and parsley at the end for a brighter, fresher herbal taste.
- Include diced potatoes or green beans for extra veggies and texture.
- Stir in a splash of lemon juice or a pinch of red pepper flakes for a little zing and heat.
CopyCat Panera Bread Chicken Noodle Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 4 cups chicken broth (preferably low sodium)
- 4 cups water
- 2 teaspoons minced garlic (about 4 cloves)
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
- Salt and freshly ground black pepper, to taste
- 2 cups cooked chicken breast, shredded
- 2 cups egg noodles (medium size)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep, around 30 minutes to simmer the soup, and another 8-10 minutes to cook the noodles with the chicken. All in all, you’ll have a hearty and cozy soup ready in about 45 minutes.
Step-by-Step Instructions:
1. Sauté The Vegetables:
Heat the olive oil in a large soup pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften and become fragrant, about 5-7 minutes.
2. Add Garlic and Liquids:
Stir in the minced garlic and cook for about a minute until you can smell its aroma. Then pour in the chicken broth and water. Add the dried thyme, parsley, rosemary, sage, along with salt and pepper to taste. Bring the mixture to a boil.
3. Simmer to Build Flavor:
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20 minutes. This softens the vegetables and allows the flavors to meld beautifully.
4. Add Chicken and Noodles:
Add the shredded cooked chicken and egg noodles to the pot. Continue simmering for another 8-10 minutes, or until the noodles are tender but still hold their shape.
5. Final Touches:
Give the soup a taste and add more salt or pepper if needed. Remove the pot from the heat.
6. Serve and Garnish:
Ladle the soup into bowls and sprinkle with fresh chopped parsley. Serve warm with crusty bread or your favorite crackers for dipping.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before shredding and adding it to the soup. Thaw in the fridge overnight or use the defrost setting on your microwave for quicker thawing.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to step 4, then refrigerate it for up to 2 days. Add the noodles and chicken when reheating to keep the noodles from getting mushy.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it’s too thick.
Can I Substitute Different Noodles?
Yes, feel free to use any short pasta like shells, elbows, or even gluten-free noodles if preferred. Just adjust cooking time as needed since different noodles cook differently.
