Panera Chicken Noodle Soup (Copycat Recipe)
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!
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
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. For more tips and tricks, please see the complete blog post.
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.
Nutrition
Serving: 1cupCalories: 268kcalCarbohydrates: 29gProtein: 20gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 64mgSodium: 417mgPotassium: 528mgFiber: 2gSugar: 4gVitamin A: 2772IUVitamin C: 5mgCalcium: 40mgIron: 1mg
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