CopyCat Panera Bread Chicken Noodle Soup is a comforting bowl filled with tender chicken, hearty noodles, and plenty of warm, flavorful broth. It’s like bringing a favorite café soup right into your kitchen, with the perfect balance of chicken, veggies, and soft pasta that you don’t want to end.
I love making this soup when I need something cozy and simple, and it always reminds me of those slow afternoons where you just want to curl up with something soothing. The broth is rich but not heavy, and the chicken pieces are just right—not too shredded, so they hold onto the broth’s flavor. I like to simmer it gently to let all the ingredients blend together nicely.
My favorite way to enjoy this soup is with a big slice of crusty bread or a fresh sandwich on the side. It’s also great for sharing because it feels like a little warm hug in a bowl that everyone will appreciate. If you’re craving some homemade comfort food that tastes just like your go-to Panera order, this recipe is a winner!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works great here for tender, lean meat. You can use rotisserie chicken for a quick shortcut or leftover cooked chicken.
Broth: Low sodium chicken broth helps you control salt levels and keeps the soup light. If you prefer, homemade broth will add even more depth.
Egg Noodles: Wide egg noodles give the soup that classic Panera texture. You could swap for other pasta like small shells or bow ties, but cook times may vary.
Herbs: The mix of dried parsley, thyme, and rosemary brings warm, earthy flavors. Fresh herbs work too—add them at the end for best flavor.
How Do You Get Perfectly Tender Veggies and Chicken in the Soup?
Start by sautéing onion, celery, and carrots until they soften but still have a bit of bite. This builds flavor and texture. Adding garlic last prevents burning.
- Use medium heat so vegetables cook gently without browning too fast.
- After adding broth and chicken, simmer gently to let flavors meld and keep the chicken moist.
- Add noodles last to avoid overcooking; cook until just tender (al dente).
- Stir gently to keep noodles and chicken pieces intact and avoid mushiness.
Equipment You’ll Need
- Large soup pot – big enough to hold all ingredients and let the soup simmer without spilling.
- Wooden spoon – perfect for stirring without scratching your pot.
- Chef’s knife – helps you chop vegetables quickly and safely.
- Cutting board – a sturdy surface to prep your veggies and chicken.
- Ladle – makes serving the hot soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap chicken for turkey to use holiday leftovers and enjoy a mild twist.
- Add chopped fresh spinach or kale at the end for a boost of color and nutrients.
- Use gluten-free pasta or spiralized zucchini noodles for a lighter or gluten-free option.
- Sprinkle in some grated Parmesan cheese on top for extra richness and depth.
CopyCat Panera Bread Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 large carrots, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded or chopped
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 cups egg noodles (wide egg noodles are ideal)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and around 30 minutes for cooking. So, from start to finish, you can have a warm, comforting bowl ready in about 40 minutes.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Warm your olive oil in a large pot over medium heat. Add the chopped onion, diced celery, and sliced carrots. Cook them for about 5 to 7 minutes, stirring occasionally, until the vegetables start to get tender.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for another minute or two until you can smell its aroma. Then pour in the chicken broth and bring everything to a boil.
3. Add Chicken and Herbs:
Add the cooked chicken breast, dried parsley, thyme, and rosemary to the pot. Season with salt and pepper as you like. Turn the heat down to low and let the soup simmer gently for about 15 minutes, allowing all the flavors to blend.
4. Cook the Noodles:
Stir the egg noodles into the soup. Let the soup simmer for another 7 to 8 minutes, or until the noodles are tender but still slightly firm (al dente). Taste the soup and adjust the seasoning if needed.
5. Serve:
Ladle the soup into bowls and sprinkle with fresh chopped parsley. Serve hot with your favorite crusty bread for a perfect meal.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken before adding it to the soup. Thaw overnight in the refrigerator or use a quick cold water bath in a sealed bag. This helps the chicken cook evenly and keeps the texture tender.
Can I Make This Soup Ahead of Time?
Absolutely. Prepare the soup up to the point before adding noodles, then cool and refrigerate for up to 2 days. When ready to serve, reheat gently and add fresh noodles, cooking until tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm on the stove gently and add extra broth or water if it’s too thick. Avoid cooking noodles ahead of time to prevent sogginess.
Can I Substitute the Egg Noodles?
Yes! You can use other pasta shapes like shells, farfalle, or even rice noodles if preferred. Just watch cooking times as they may vary and adjust accordingly to avoid overcooking.
