Soup season is upon us here in the Midwest. The first soup I want to make when the weather gets chilly is this Panera Bread Chicken Noodle Soup (Copycat Recipe).
That's because, in my opinion, there's just nothing better than a pot of homemade chicken noodle soup. And this one checks all the boxes for this classic comfort food. It has tender chunks of chicken, curly egg noodles, delicious broth, and plenty of fresh vegetables.
Not only is this chicken soup a healthy recipe, but it is the first thing my kiddos request when they need a comforting meal to nurse them through the common cold. A warm cup of soup nourishes their bodies and helps them feel better.
This is the best homemade version of the Copycat Panera Chicken Noodle Soup. It's easy, uses simple ingredients, and comes together in less than 40 minutes!
It is one of the latest recipes that I'm adding to my Panera copycat recipes. It joins my Glazed Orange Scone Recipe, Panera Kitchen Sink Cookie Recipe, and Panera Pumpkin Muffin Recipe. I'd love to hear if you've tried any of these!
Making Soup at Home
Preparing homemade soup is generally more cost-effective than dining out or purchasing pre-packaged soups. You can buy ingredients in larger quantities and have enough soup for multiple meals. By making restaurant-quality soup at home, you can save money that might have been spent on dining out or ordering takeout.
In our efforts to make a recipe that was as similar to Panera's soup as possible, we studied the ingredients list on their website and tried to choose the right spices to mimic the delicious flavor. Although it's difficult to know the exact measurements, this recipe is as close as it gets to making Panera's chicken noodle soup in your own kitchen.
Why You'll Love This Recipe
- Control Over Ingredients - Even though it is a copycat version, there is still room for customization. When making this Panera chicken noodle soup recipe at home, you have control over the ingredients. You can choose to use organic, locally sourced, or specialty ingredients that are a healthier option based on your preferences and dietary needs.
- Allergen Considerations - If you or someone in your household has food allergies or sensitivities, homemade soup allows you to select ingredients that are the better option for you carefully.
- Reducing Additives and Preservatives - Many commercial soups, including those from restaurants like Panera, may contain additives or preservatives for flavor enhancement and shelf-life extension. Making it at home allows you to use fresher, more natural ingredients.
Equipment
- Large soup pot or 6-quart Dutch oven
Ingredients
- Olive Oil
- Yellow Onion
- Carrots
- Celery
- Onion Powder
- Thyme Leaves
- Black Pepper
- Dried Parsley
- Crushed Rosemary
- Turmeric
- Bay Leaf
- Boneless Skinless Chicken Breasts
- Chicken Stock
- Water
- Chicken Base (Better Than Bouillon)
- Wide Egg Noodles
- Fresh parsley, optional for garnish
*Please scroll down to the printable recipe card for specific ingredient amounts.
Substitutions
- Neutral Oil - If you don't have olive oil, vegetable oil, canola oil, or any other neutral-flavored oil.
- White Onion or Shallots - If a yellow onion isn't handy, a white onion or shallots are good choices. The shallots will be sweeter but milder than a yellow onion. The white is milder than the yellow but stronger than shallots.
- Gluten-free noodles - If you are planning for someone with a gluten allergy, egg noodles are available in gluten-free form.
- Fresh Thyme or Dried Oregano - These spices are great alternatives to the dried Thyme leaves.
- Chicken Broth - Although we suggest using chicken stock for the liquid, you can use chicken broth.
Instructions
Step 1. Add olive oil, onions, celery, carrots, spices, and bay leaf to a large pot or Dutch oven. Stir to combine, and cook over medium-low heat for 5-6 minutes to soften vegetables, not brown them.
Step 2. Add chicken, broth, water, and chicken base, and stir to combine, scraping any brown bits off the bottom of the pot.
Step 3. Over medium-heat bring the mixture to a simmer. This should take for 4-5 minutes. Do not bring it to a boil.
Step 4. Turn the heat to medium-low, cover, and simmer for about 20 minutes or until the chicken is done. Transfer the chicken to a plate, cover, and let rest.
Step 5. Cover the pot, and bring to a boil.
Step 6. Add noodles and cook 1-2 minutes short of the recommended cooking time.
Step 7. While the noodles cook, shred or chop the chicken into bite-sized pieces. Set aside.
Step 8. When the noodles are done cooking, remove the pot from the heat. Let cool for 1 minute. Remove and discard the bay leaf, and then add the chicken.
Step 9. Add salt and pepper to taste and garnish with fresh parsley.
Storage and Freezing
Store leftover soup that has been cooled in an airtight container in the refrigerator for up to 5 days.
Freeze it in airtight containers in the freezer for 4-6 months. The noodles may not quite be the same after the freezing process. If you have limited space in your freezer, cooled soup may be placed in zip-top freezer bags, well sealed, and placed flat on a tray to freeze solid, then once frozen, stored upright.
Pro Tip
You may substitute leftover chicken or rotisserie chicken for the chicken breasts. It's a great way to cut down on prep time and to make this easy recipe for a quick meal. You will need about 2-3 cups of diced or shredded chicken.
It's important to keep the pot to a simmer when cooking the chicken and use a timer when cooking the noodles. These steps ensure your chicken is tender and help avoid a soup with mushy noodles. I prefer the noodles to be more al dente, but my husband likes them a little softer. Adjust the cooking time for your personal preference.
What Can I Serve With This Panera Bread Chicken Noodle Soup Recipe?
- Crusty Bread or Garlic Bread: A slice of warm, crusty bread or garlic bread is perfect for soaking up the delicious broth.
- Simple Salad: A light, crisp salad with fresh greens, tomatoes, cucumbers, and a vinaigrette dressing provides a refreshing contrast to the heartiness of the soup.
- Cheese and Herb Biscuits: Flaky, cheesy biscuits with herbs complement the flavors of the soup and add a delightful buttery texture.
- Vegetable Side Dishes: Steamed or roasted vegetables like broccoli, green beans, or carrots can add color, texture, and nutrients to the meal.
- Fruit Salad: A refreshing fruit salad with seasonal fruits can add sweetness and color to the meal.
- Cornbread: Moist, slightly sweet cornbread is a classic companion to soup and adds a pleasant contrast in texture.
- Savory Muffins: Savory muffins with cheese, herbs, or vegetables can be a tasty and convenient side dish.
- Quiche: A slice of quiche, especially with vegetables and cheese, provides a hearty side dish that complements the soup.
FAQs
The main difference is that stock is made by simmering meat and bones, whereas broth is made by simmering meat primarily. This affects both the flavor and texture of the resulting liquid. Chicken stock has a more robust and concentrated chicken flavor, while chicken broth has a milder taste. Stock is generally thicker and can be gelatinous due to the collagen released from the bones. Chicken Broth is typically clearer and has a smoother consistency.
Certainly!
"Better Than Bouillon" is a concentrated paste or seasoning base that adds flavor to soups, stews, sauces, and other dishes. It is a brand name for a popular line of concentrated soup bases and flavorings.
While the bay leaf itself is not typically eaten (it's removed before serving), it imparts a distinctive aromatic quality to the liquid it's cooked in. Bay leaves are rich in essential oils, particularly eucalyptol and pinene, which contribute to their characteristic fragrance. These oils add complexity to the flavor of the soup.
Panera Chicken Noodle Soup (Copycat Recipe)
Equipment
- Large pot or 6-quart Dutch Oven
Ingredients
- 2 Tablespoons olive oil
- 1 cup diced yellow onion about 1 medium
- 1 cup diced carrots about 2 medium
- ¾ cup diced celery about 2 stalks
- 2 teaspoons onion powder
- 1 teaspoon thyme leaves crushed
- ½ teaspoon ground black pepper
- 1 Tablespoon dried parsley
- ½ teaspoon crushed rosemary
- ¼ teaspoon turmeric
- 1 bay leaf
- 1 pound chicken breasts about 2 medium breasts
- 4 cups chicken stock
- 2 cups water
- 1 Tablespoon chicken base (Better Than Bouillon)
- 8 oz. wide egg noodles
- Fresh parsley optional, for garnish
Instructions
- Add olive oil, onions, celery, carrots, spices, and bay leaf to a large pot or Dutch oven. Stir to combine, and cook over medium-low heat for 5-6 minutes to soften vegetables, not brown them.
- Add chicken, broth, water, and chicken base, and stir to combine, scraping any brown bits off the bottom of the pot.
- Over medium-heat bring the mixture to a simmer. This should take for 4-5 minutes. Do not bring it to a boil.
- Turn the heat to medium-low, cover, and simmer for about 20 minutes or until the chicken is done. Transfer the chicken to a plate, cover, and let rest.
- Cover the pot, and bring to a boil.
- Add noodles and cook 1-2 minutes short of the recommended cooking time.
- While the noodles cook, shred or chop the chicken into bite-sized pieces. Set aside.
- When the noodles are done cooking, remove the pot from the heat. Let cool for 1 minute. Remove and discard the bay leaf, and then add the chicken.
- Add salt and pepper to taste and garnish with fresh parsley.
Notes
Store leftover soup that has been cooled in an airtight container in the refrigerator for up to 5 days. Freeze it in airtight containers in the freezer for 4-6 months. The noodles may not quite be the same after the freezing process. If you have limited space in your freezer, cooled soup may be placed in zip-top freezer bags, well sealed, and placed flat on a tray to freeze solid, then once frozen, stored upright. Pro Tip
You may substitute leftover chicken or rotisserie chicken for the chicken breasts. It's a great way to cut down on prep time and to make this easy recipe for a quick meal. You will need about 2-3 cups of diced or shredded chicken. For more tips and tricks, please see the complete blog post.
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