This CopyCat Panera Bread Chicken Noodle Soup is all about that warm, comforting feeling you get from a classic bowl of chicken noodle soup, just like the one from your favorite café. It’s packed with tender chicken, hearty noodles, carrots, and celery, all swimming in a flavorful golden broth. It’s simple, satisfying, and perfect for when you need a little cozy in your day.
I love making this soup on chilly afternoons and finding that it fills the whole kitchen with the smell of home. What I really enjoy is how easy it is to customize—adding a pinch of thyme or a squeeze of lemon brightens it right up. Whenever I eat it, it takes me back to lazy weekend lunches and feeling cared for with every spoonful.
My favorite way to serve this soup is with a warm crusty bread or a soft, buttery roll to soak up all that good broth. It’s the kind of meal that’s simple but feels extra special, and I bet once you try this CopyCat Panera version, it’ll become a go-to for whenever you want something delicious and heartwarming without any fuss.
Key Ingredients & Substitutions
Chicken: Using shredded rotisserie chicken is my favorite for this soup. It saves time and adds a nice roasted flavor. You can also poach chicken breasts or thighs if you prefer fresh.
Broth: Low sodium chicken broth lets you control the salt better. If you don’t have broth, good-quality chicken stock or homemade broth works well too.
Vegetables: Onion, carrots, and celery are the classic trio for chicken noodle soup. Fresh garlic amps up the flavor, but you can use garlic powder in a pinch.
Noodles: Wide egg noodles mimic the Panera style perfectly. If you can’t find them, any broad pasta like pappardelle or fettuccine cut into strips works great.
How Do You Make the Broth Flavorful and Clear?
Making the broth rich and tasty without being cloudy takes simple steps:
- Sauté onions, carrots, and celery first in olive oil to build flavor.
- Add garlic last so it doesn’t burn and become bitter.
- Simmer with herbs like bay leaves, thyme, and parsley to infuse warmth.
- Keep a gentle simmer—avoid a rolling boil, which clouds the broth.
- Remove bay leaves before serving to prevent bitter notes.
These tips help you get broth that’s both comforting and clear, just like Panera’s classic soup.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for simmering the broth and cooking the soup all in one pot.
- Wooden spoon – sturdy for stirring veggies and scraping flavors off the bottom without scratching your pot.
- Sharp chef’s knife – helps you chop onions, carrots, and celery quickly and evenly.
- Cutting board – provides a safe surface for prepping your vegetables and chicken.
- Measuring spoons – handy to add herbs and spices in the right amounts.
Flavor Variations & Add-Ins
- Swap chicken for turkey – great way to use leftover holiday meat with similar flavor and texture.
- Add fresh thyme or rosemary – these herbs give a fragrant, earthy boost that pairs nicely with the classic soup.
- Include peas or corn – a pop of sweetness and color that makes the soup more vibrant.
- Stir in a squeeze of lemon juice – brightens the broth and adds a fresh, zesty twist when serving.
CopyCat Panera Bread Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth (preferably low sodium)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 4 cups wide egg noodles or any broad egg noodles
- Optional: fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep your veggies and chicken, then about 25 minutes to cook everything together. In just about 35 minutes total, you’ll have a warm, delicious chicken noodle soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the veggies start to soften and smell delicious.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for 1 more minute. Then pour in the chicken broth. Add bay leaves, dried thyme, dried parsley, plus salt and pepper to taste. Bring the broth to a boil, then lower the heat and let it gently simmer for 10 minutes so all the flavors can blend.
3. Add Chicken and Noodles:
Stir in the shredded cooked chicken. Then add the egg noodles and cook for about 7-8 minutes, or follow the package instructions, until the noodles are tender.
4. Finish and Serve:
Remove the bay leaves from the soup. Taste and adjust the seasoning with extra salt and pepper if you want. Ladle the soup into bowls, garnish with fresh parsley if you like, and serve warm. It’s perfect alongside crusty bread for dipping.
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to thaw it completely before shredding and adding it to the soup. You can thaw frozen chicken overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
How Can I Store Leftover Chicken Noodle Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point before adding noodles, then refrigerate for up to 2 days. Add and cook the noodles fresh when you’re ready to serve to keep them from getting mushy.
What Can I Substitute for Bay Leaves?
If you don’t have bay leaves, you can skip them or substitute with a small pinch of dried oregano or a few sprigs of fresh thyme for a similar depth of flavor.
