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–+ servings
bowl of Panera chicken noodle soup
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5 from 6 votes

Panera Chicken Noodle Soup Copycat

Take one bite of our copycat Panera chicken noodle soup, and you won't want canned soup anymore!  It's so warm and cozy that it's perfect for sick days, cold nights, and weeknight meals.  You'll love the chunks of chicken, tender egg noodles, and warm veggies.  Gluten free friendly.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Servings: 11 cups
Calories: 168kcal
Author: Brooke & Emma

Ingredients
 

  • 2 tablespoons unsalted butter
  • 1 cup onion diced
  • ¾ cup carrots chopped
  • ½ cup celery thinly sliced
  • 1 tablespoon garlic minced
  • ½ teaspoon dried thyme leaves
  • 2 bay leaves
  • 8 cups chicken broth reduced sodium
  • 1 teaspoon sea salt
  • ¾ teaspoon black pepper
  • ½ teaspoon onion powder
  • ⅛ teaspoon turmeric
  • 1.3 pounds boneless skinless chicken breast
  • 4 cups dried wide egg noodles or gluten free noodles
  • 1 teaspoon olive oil
  • 3 tablespoons fresh Italian flat leaf parsley chopped

Instructions

  • In a large, heavy bottomed pot set over medium high heat, melt the butter until foamy.  Add the mirepoix (onions, carrots, celery), stirring frequently until the onions are soft and a light golden brown, roughly 6 minutes.
  • Add the minced garlic and cook until fragrant then add the dried thyme and the 2 bay leaves. Bloom the spices while constantly stirring for a minute.
  • Pour ¼ cup of broth into the pot and use a wooden turner to scrape the browned fond off the bottom of the pot.  This will create additional flavor.
  • Pour in the rest of the broth and stir with a wooden spoon. Cover and bring to a boil, roughly 5 minutes, then reduce to a simmer.  Taste the broth, then stir in the salt, black pepper, onion powder, and turmeric.
  • Submerge the two chicken breasts, making sure they are covered with the broth, then cover the pot and simmer for 20 minutes.
  • Remove the chicken and place on a plate.  Using a meat thermometer, ensure that the internal temperature is at a minimum of 165°F.  Allow the chicken to cool enough to handle, roughly 10 minutes.
  • Cook the egg noodles in a separate pot in salted water according to the package directions.  Drain the noodles then toss with 1 teaspoon olive oil to prevent sticking.  Set aside.
  • Cut the cooked chicken into bite-sized pieces, then stir the meat back into the pot. Taste and adjust any spices, if desired, then remove the 2 bay leaves. Stir in the fresh parsley.
  • Add ½ cup of noodles to the bottom of each bowl and ladle the hot chicken soup on top.  Serve with fresh bread, a salad, and fruit to round out the meal.

Notes

  • For the best flavor, use fresh ingredients, not frozen.
  • Cook the onion until it's soft and golden brown.
  • Deglaze the pot with chicken broth.
  • Taste before adding the uncooked chicken and then again at the end, and adjust seasonings to your preference.
  • Don't cook the noodles in the soup; they will absorb the liquid and will get soggy.

Nutrition

Serving: 1cup | Calories: 168kcal | Carbohydrates: 14.5g | Protein: 15.8g | Fat: 5g | Cholesterol: 61.4mg | Sodium: 922.2mg | Fiber: 1.2g | Sugar: 2g | Vitamin A: 1668IU | Vitamin C: 3.3mg | Calcium: 29.1mg | Iron: 0.9mg
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