Panera Chicken Noodle Soup Recipe

Panera Chicken Noodle Soup Recipe tastes light yet cozy, with tender chicken, soft egg noodles, and a savory broth that feels like a hug in a bowl. It suits busy weeknights, sick days, or meal prep fans, and you can get it on the table in about 40 minutes. I started testing this copycat after a long workday in sweatpants, so you are in good company here.

Why Make This Panera Chicken Noodle Soup Recipe at Home

You control the salt, the veggies, and the size of the chicken pieces, so every spoonful hits exactly how you like it. The broth turns rich but still tastes clean, and the noodles stay pleasantly tender instead of mushy.

You also save money and skip the drive-thru line. You can double the batch, stash some in the freezer, and feel smug when future you finds homemade soup waiting.

This Panera Chicken Noodle Soup Recipe tastes even fresher than the restaurant version and comes together so easily at home ★★★★★

Ingredients You Need

Chicken

• 1 ½ pounds boneless skinless chicken breasts or thighs
  • Thighs give richer flavor and stay juicy.
  • Breasts work well if you prefer leaner meat.
• 1 tablespoon olive oil or avocado oil for searing

Vegetables

• 1 ½ cups carrots, sliced into thin coins
• 1 ½ cups celery, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped, plus more for garnish
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• Optional: 1 bay leaf for extra aroma

You can use pre-chopped mirepoix from the produce section to save time. Frozen mirepoix also works and still tastes great in this soup.

Broth and noodles

• 8 cups low sodium chicken broth or stock
  • I like Swanson or Kitchen Basics for consistent flavor.
  • Use low sodium so you control the seasoning.
• 2 cups water, as needed to thin the broth
• 2 cups wide egg noodles
  • Use classic wide egg noodles for that Panera-style texture.
  • Gluten-free egg-style noodles also work if you cook them slightly less.

Seasoning

• 1 ½ teaspoons kosher salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon turmeric (optional, for color and a subtle warm note)
• ½ teaspoon poultry seasoning (optional, but it adds that “restaurant” flavor)

Optional pantry shortcuts

• 1 teaspoon chicken bouillon paste or powder if your broth tastes bland
• ½ teaspoon garlic powder and ½ teaspoon onion powder if you skip fresh aromatics
• Pre-cooked rotisserie chicken, shredded, if you want to skip cooking raw chicken

Equipment

• Large heavy-bottomed pot or Dutch oven (at least 5 quarts)
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle
• Tongs or fork to handle chicken

Tips & Mistakes

• Brown the chicken lightly so you build flavor on the bottom of the pot instead of boiling it from the start.
• Slice the carrots and celery evenly so they cook at the same rate and stay tender, not crunchy or mushy.
• Add noodles near the end of cooking so they stay firm and do not soak up all the broth.
• Taste the broth before serving and adjust salt and pepper so the flavors pop.
• Use low sodium broth so the soup does not turn too salty as it simmers.
• Keep the simmer gentle so the chicken stays tender and the broth stays clear.
• Avoid overcooking the noodles, especially if you plan to store leftovers, because they soften more in the fridge.
• Skip boiling frozen noodles directly in the soup; thaw them first or cook them separately so they do not clump.
• Remove the bay leaf before serving so no one bites into a surprise leaf.
• Cool the soup before refrigerating so condensation does not water down the flavor.

How to Make Panera Chicken Noodle Soup Recipe

Step 1: Prep the ingredients

Chop the carrots, celery, and onion into small, even pieces. Mince the garlic and chop the parsley. Pat the chicken dry with paper towels and season both sides with a pinch of salt and pepper.

Step 2: Sear the chicken

Heat the olive oil in your large pot over medium-high heat. Add the chicken in a single layer and sear each side for 3 to 4 minutes until it turns lightly golden. You do not need to cook it through at this stage because it will finish in the broth.

Step 3: Sauté the vegetables

Transfer the seared chicken to a plate and set it aside. Add the onion, carrots, and celery to the same pot and scrape up the browned bits from the bottom. Cook for 5 to 7 minutes, stirring often, until the vegetables soften slightly.

Add the garlic, thyme, and poultry seasoning. Stir for 30 to 60 seconds until the garlic smells fragrant and the herbs wake up.

Step 4: Build the broth

Pour in the chicken broth and 1 cup of water. Add the bay leaf, turmeric if you use it, and another pinch of salt and pepper. Return the chicken and any juices from the plate to the pot.

Bring the soup to a gentle boil, then lower the heat to maintain a steady simmer. Cover the pot loosely and cook for 15 to 20 minutes until the chicken cooks through and feels tender.

Step 5: Shred the chicken

Use tongs to lift the chicken out of the pot and place it on a cutting board. Shred it with two forks into bite-size pieces. If the chicken feels tough, slice it thinly instead of shredding.

While you shred, keep the soup at a low simmer so the vegetables finish cooking. Taste the broth and adjust the seasoning with more salt or pepper if needed.

Step 6: Cook the noodles

Add the egg noodles to the simmering broth. Cook them for 6 to 8 minutes, or follow the package time, until they turn tender but still hold their shape. Stir a few times so the noodles do not stick together.

If the soup looks too thick, add the remaining 1 cup of water a little at a time until you like the consistency. The noodles will absorb some liquid as the soup sits.

Step 7: Finish the soup

Return the shredded chicken to the pot. Stir in the chopped parsley. Let the soup simmer for another 2 to 3 minutes so the flavors mingle.

Remove the bay leaf. Taste one more time and adjust salt, pepper, or a pinch of bouillon if the broth needs a stronger chicken flavor. Ladle the soup into bowls and garnish with extra parsley if you like.

Variations I've Tried

I swap the egg noodles for small pasta shapes like ditalini or small shells when I want a slightly heartier bite. I cook those shapes separately in salted water and stir them into each bowl so they do not soak up all the broth in the pot.

I use leftover rotisserie chicken when I feel lazy or short on time. I skip the searing step, simmer the veggies and broth, then stir in shredded rotisserie chicken near the end and heat it through.

I make a veggie-heavy version with extra carrots, celery, and a handful of frozen peas or green beans. I still keep the broth light so it tastes similar to the Panera Chicken Noodle Soup Recipe but with more color and texture.

I also tried a lemony twist with a squeeze of fresh lemon juice and extra parsley at the end. That version tastes bright and works great when cold season hits.

How to Serve Panera Chicken Noodle Soup Recipe

Serve this Panera Chicken Noodle Soup Recipe in warm bowls with a side of crusty bread, garlic toast, or simple buttered rolls. Add a small green salad or sliced cucumbers and tomatoes for a fresh contrast. Kids usually love this with crackers on top, and you can set out extra black pepper or hot sauce for those who like more kick. I also pack it in a thermos for lunches, which keeps it hot and comforting for hours.

How to store

• Cool the soup to room temperature within 1 to 2 hours, then store it in airtight containers in the fridge for up to 4 days.
• Keep the noodles separate from the broth if you plan to store leftovers longer than 1 day so they stay firm.
• Freeze the soup without noodles in freezer-safe containers or bags for up to 3 months, then add freshly cooked noodles when you reheat.
• Reheat gently on the stove over medium heat, adding a splash of water or broth if it thickened, or warm single portions in the microwave in 60 to 90 second bursts, stirring between each.

Panera-Style Chicken Noodle Soup Recipe

Panera-Style Chicken Noodle Soup is a comforting, light, and flavorful broth-based soup with tender chicken, egg noodles, and vegetables.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Ingredients

  

• 1 1/2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 3 medium carrots, peeled and sliced
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 cups water
• 1 pound boneless skinless chicken breasts
• 2 cups wide egg noodles, uncooked
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 1 tablespoon fresh lemon juice

Instructions

 

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes.
2. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
3. Pour in the chicken broth and water, then add the chicken breasts, dried thyme, dried parsley, salt, and pepper. Bring to a gentle boil over medium-high heat.
4. Reduce the heat to a simmer, cover, and cook until the chicken is cooked through and tender, about 15–18 minutes depending on thickness.
5. Remove the chicken breasts to a cutting board and let them rest for a few minutes. Meanwhile, return the soup to a gentle boil and add the egg noodles. Cook according to package directions until al dente, about 6–8 minutes.
6. Shred or dice the cooked chicken into bite-size pieces, then return it to the pot. Stir to combine and adjust seasoning with additional salt and pepper to taste.
7. If desired, stir in fresh lemon juice just before serving for a brighter flavor.
8. Serve hot with crusty bread or crackers, and enjoy your Panera-style chicken noodle soup.

Notes

Nutrition Information
Approximate per 1 of 6 servings: 220 calories; fat 7 g; saturated fat 1.5 g; carbohydrates 20 g; fiber 2 g; sugars 4 g; protein 18 g; sodium 760 mg. Values will vary based on brands, exact ingredients, and portion size.