This CopyCat Panera Bread Chicken Noodle Soup is everything you love about the original: tender chunks of chicken, hearty noodles, and plenty of fresh veggies all swimming in a flavorful, comforting broth. It’s the kind of soup that feels like a warm hug on a chilly day or when you’re just craving something simple and satisfying.
I love making this soup because it’s easy to whip up and tastes like it’s been simmering all afternoon, even when it hasn’t. My favorite trick is adding a pinch of fresh herbs right before serving—that little touch makes a big difference and reminds me of those cozy days spent catching up over a bowl at Panera.
Whenever I serve this soup, I like pairing it with a crusty slice of bread or a simple side salad to keep things light but still filling. It’s a great recipe to have on hand for busy nights or when you need something soothing and homemade without too much fuss. I’m pretty sure this soup will become your go-to comfort meal, just like it did mine!
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken breast keeps the soup light and tender. If you prefer dark meat, thighs work well too and add more richness.
Egg Noodles: Wide egg noodles give the soup that classic Panera feel. You can swap them for gluten-free pasta or even spiralized veggies for a lower-carb option.
Herbs: Thyme, rosemary, and sage are the heart of the broth’s flavor. Dried herbs are fine, but fresh ones boosted at the end add a brighter taste if you have them on hand.
Vegetables: Carrots, celery, and onions are the traditional trio for flavor and texture. Feel free to add peas or green beans if you want a bit more color and nutrition.
How Do You Make the Broth Packed with Flavor?
To get a broth that tastes rich and layered, start by gently sautéing onions, garlic, carrots, and celery. This softens the veggies and brings out their natural sweetness.
- Use medium heat to avoid burning the garlic.
- Add herbs and broth after veggies soften, then let everything simmer to blend flavors.
- Simmer for at least 20 minutes so the broth absorbs those lovely herb and veggie notes.
Be patient here—it’s worth the wait to get that comforting, homemade soup taste.
What’s the Best Way to Cook the Noodles Without Them Getting Mushy?
Adding noodles last ensures they’re perfectly tender without turning mushy in the hot broth.
- Add raw noodles to the simmering soup only when the veggies and chicken are ready.
- Cook for 8–10 minutes, stirring occasionally to prevent sticking.
- If you’re making the soup ahead, cook noodles separately and add just before serving to keep their texture fresh.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – great for even heat and enough space to cook all ingredients comfortably.
- Wooden spoon – perfect for stirring without scratching your pot.
- Chef’s knife – sharp for easy chopping of veggies and shredding chicken.
- Cutting board – a must for prepping your onions, carrots, and celery safely.
- Measuring spoons and cups – to keep your seasonings and broth amounts just right.
Flavor Variations & Add-Ins
- Use turkey instead of chicken for a tasty twist, especially after holidays when you have leftovers.
- Add chopped spinach or kale near the end for extra greens and nutrients.
- Stir in a squeeze of fresh lemon juice before serving to brighten the broth.
- Swap egg noodles for rice or quinoa for a gluten-free or heartier version.
How to Make CopyCat Panera Bread Chicken Noodle Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- Salt and black pepper, to taste
- 2 cups cooked chicken breast, shredded
- 2 cups egg noodles (or wide egg pasta noodles)
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
Time Needed
This soup takes about 10 minutes to prepare, plus 30 to 35 minutes to cook. You’ll spend some time sautéing the veggies, simmering the broth and herbs to develop flavor, and then cooking the noodles right in the pot before serving. It’s a simple, cozy meal that comes together in under an hour!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add diced onion and cook for about 3 to 4 minutes until softened. Then add minced garlic and cook for 1 more minute, stirring frequently to avoid burning. Next, add the sliced carrots and celery, sautéing for about 5 minutes until they start to soften.
2. Make the Broth:
Pour in the chicken broth, then add the bay leaves, dried rosemary, thyme, and sage. Season with salt and pepper to your taste. Bring the soup to a boil, then lower the heat and let it simmer gently for about 20 minutes. This step helps all the flavors come together and makes the vegetables tender.
3. Add Chicken and Noodles:
Stir in the shredded cooked chicken and add egg noodles. Continue simmering for 8 to 10 minutes, or until the noodles are tender but still chewy (al dente). Remove the bay leaves and taste the soup, adjusting the salt and pepper if needed.
4. Finish and Serve:
Just before serving, stir in the chopped fresh parsley for a fresh pop of flavor. Ladle the soup into bowls and garnish with a little extra parsley if you like. Pair it with crusty bread for a warm and comforting meal that feels just like Panera’s!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the quick thaw method by submerging the sealed chicken in cold water. Pat dry before adding to the soup to avoid extra moisture.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point of adding noodles, then refrigerate for up to 2 days. When ready to serve, reheat gently and add fresh noodles to cook in the hot broth.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for 3 to 4 days. To keep noodles from getting mushy, it’s best to store soup and noodles separately if possible, then combine when reheating.
Can I Substitute the Egg Noodles?
Definitely! You can swap egg noodles with gluten-free pasta, rice, or even spiralized veggies like zucchini for a low-carb option. Just adjust cooking times accordingly to avoid overcooking.