CopyCat Panera Bread Chicken Noodle Soup is a warm and comforting soup that feels like a hug in a bowl. It features tender chicken, soft noodles, fresh carrots, and celery all swimming in a flavorful, homemade broth. The ingredients come together to create a classic and cozy dish that’s perfect for any day you need a little extra comfort.
I love making this soup when the weather is chilly or when someone in the family needs a boost. The best part is that it’s easy to prepare but tastes just like the one from Panera, which is a real win in my book. I usually use rotisserie chicken to save time, and it still turns out with that rich, home-cooked taste that everyone loves.
My favorite way to serve this soup is with a warm slice of crusty bread for dipping. It makes the meal feel extra special without any fuss. Whenever I make this, it reminds me of cozy afternoons spent curled up on the couch with a good book or sharing stories with family around the dinner table. It’s a simple dish, but it always brings a little extra warmth to the day.
Key Ingredients & Substitutions
Chicken: Using rotisserie chicken saves time while giving great flavor, but you can cook your own chicken breast or thighs if you prefer. Shred the cooked chicken for the best texture in the soup.
Noodles: Wide egg noodles are classic here because they cook quickly and soak up the broth nicely. If you have trouble finding wide noodles, regular egg noodles or even small pasta varieties like mini shells work well.
Vegetables: Onion, carrots, and celery form a classic flavor base called mirepoix. Fresh vegetables always add the best flavor, but frozen diced carrots and celery can work in a pinch.
Broth: Low-sodium chicken broth lets you control the saltiness. If you don’t have broth, homemade stock or even bouillon cubes dissolved in water are good alternatives.
How Do You Make a Flavorful, Clear Broth for This Soup?
A great broth is the heart of chicken noodle soup, and getting it clear and tasty is easier than you think.
- Start by sautéing the onion, carrots, and celery in olive oil until softened. This brings out their natural sweetness for a richer broth.
- Adding garlic at the end of the sauté keeps its flavor fresh without burning.
- Pour in chilled broth and bring to a boil, then reduce to a simmer. This slow cooking lets the flavors blend without clouding the soup.
- Simmering about 15 minutes develops the flavor well before adding chicken and noodles.
- Adding cooked chicken and noodles last keeps the soup clear and prevents noodles from getting mushy.
Patience with the simmering steps pays off with a broth that tastes delicious and looks appetizing in your bowl!
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for cooking the soup evenly and holding all the ingredients comfortably.
- Wooden spoon or heatproof spatula – helps stir the soup gently without scratching the pot.
- Chef’s knife – makes chopping veggies quick and safe.
- Cutting board – a sturdy surface to prep your ingredients.
- Ladle – for serving the soup nicely into bowls without spills.
Flavor Variations & Add-Ins
- Swap chicken for turkey to use leftover holiday meat; it brings a rich taste to the soup.
- Add cooked diced potatoes or parsnips for extra heartiness and texture.
- Use fresh herbs like thyme or dill instead of dried for a brighter, fresher flavor.
- Stir in a handful of baby spinach or kale near the end for some green nutrition without changing the classic taste.
How to Make CopyCat Panera Bread Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 4 ounces wide egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- Optional: fresh parsley, chopped for garnish
How Much Time Will You Need?
About 10 minutes of preparation, plus 20 minutes cooking time. Total time is around 30 minutes to make your delicious copycat soup ready to enjoy.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Stir occasionally and cook until the veggies are softened, about 5 to 7 minutes.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for another minute until fragrant. Then pour in the chicken broth, and add dried thyme, dried parsley, salt, and pepper. Mix well.
3. Simmer to Build Flavor:
Bring everything to a boil. Then reduce the heat and let it simmer for about 15 minutes so all the flavors come together beautifully.
4. Add Chicken and Noodles:
Add the shredded cooked chicken and the egg noodles to the pot. Continue simmering until the noodles are tender, around 6 to 8 minutes.
5. Finish and Serve:
Taste your soup and adjust salt or pepper if needed. Ladle into bowls, garnish with fresh parsley if you like, and serve hot. Enjoy your comforting bowl of chicken noodle soup, perfect with a slice of crusty bread!
Can I Use Frozen Chicken in This Recipe?
Yes, absolutely! Just make sure to thaw it completely before shredding and adding to the soup. Thaw in the fridge overnight or quickly in cold water for a faster option.
Can I Make This Soup Ahead of Time?
For sure! You can prepare the soup a day in advance and store it in the fridge. Reheat gently on the stove before serving. Keep noodles separate if possible to avoid them getting mushy.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. If storing on longer, consider freezing without the noodles and adding fresh noodles when reheating.
Can I Substitute the Noodles?
Yes! Wide egg noodles are traditional, but you can use any pasta you have on hand, like spiral or small shells. Just adjust cooking time accordingly to avoid overcooking.
