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Copycat Panera Bread Chicken Noodle Soup

Copycat Panera Bread chicken noodle soup simmers chicken breasts with vegetables, herbs, and broth before adding wide egg noodles. Tender chicken, soft noodles, and a savory golden broth make this a comforting one-pot soup.
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Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, sliced
  • 2 celery ribs, sliced
  • 2 cloves garlic minced
  • 8 cups chicken broth low-sodium
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp dried thyme
  • 0.25 tsp ground turmeric
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 bay leaf
  • 8 oz wide egg noodles
  • 0.25 cup parsley chopped fresh

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 5–7 minutes, stirring occasionally, until the onion softens.
  3. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  4. Add the chicken broth, chicken breasts, thyme, turmeric, salt, pepper, and bay leaf, and bring to a boil over high heat.
  5. Reduce the heat to maintain a gentle simmer and cook uncovered for 15–20 minutes, until the chicken reaches 165°F in the thickest part.
  6. Transfer the chicken to a plate and remove the bay leaf.
  7. Bring the soup back to a gentle boil, add the egg noodles, and cook for 6–8 minutes, or according to the package directions, until tender.
  8. Shred the chicken with two forks, return it to the pot, and stir in the parsley.
  9. Simmer for 1–2 minutes until the chicken is hot, then serve.

Notes

For the best texture, freeze the soup without the noodles and cook fresh noodles when serving. Refrigerate leftovers for 3–4 days; freezer-friendly for up to 3 months. Gluten-free noodles can be used as a dietary swap.