This CopyCat Panera Bread Chicken Noodle Soup is a warm, comforting bowl packed with tender chicken, hearty noodles, and plenty of fresh vegetables like carrots and celery. The broth is clear but full of flavor, just like the classic Panera version we all love. It’s simple, satisfying, and perfect for chilly days or whenever you need a little cozy comfort.
I love making this soup because it feels like a hug in a bowl. The noodles cook just right without getting mushy, and the chicken is juicy and tender every time. My go-to tip is to simmer the broth slowly to really bring out all those rich flavors. It’s also a great recipe to have on hand if someone’s feeling under the weather—it always brings a bit of relief and a whole lot of smiles.
When I serve this soup, I like to add a little sprinkle of fresh parsley or a squeeze of lemon to brighten everything up. Pair it with some crusty bread or a simple side salad, and you’ve got a meal that feels special without fuss. It’s the kind of soup that reminds me of good times sharing meals with family and friends.
Key Ingredients & Substitutions
Chicken broth: This broth is the soul of the soup. I recommend low-sodium broth so you can control the saltiness. If you want richer flavor, homemade chicken broth is a great option.
Noodles: Rotini noodles add a nice spiral shape and hold the broth well, but egg noodles or even small shells work perfectly too. Avoid overcooking to keep a nice texture.
Vegetables: Carrots, celery, and onion build the classic base flavor. If you don’t have celery, a little fennel or extra carrots can work. Fresh garlic adds aroma and depth.
Herbs: Thyme, rosemary, and bay leaf add subtle earthy notes. Fresh herbs can be used instead of dried—just add a bit more!
How Do You Keep Chicken Tender and Noodles Perfect in Chicken Noodle Soup?
Keeping chicken juicy and noodles just right can be tricky. Here are some simple tips:
- Cook chicken separately or use pre-cooked chicken. Add it near the end just to warm through. This stops it from drying out.
- Add dried noodles only after your broth and vegetables have simmered and softened. Cook noodles in the broth to soak up flavor.
- Watch the noodle cooking time carefully. Stop cooking when noodles are tender but still slightly firm to avoid mushiness.
- If making ahead, cook noodles separately and add when serving to keep them from getting soggy.
Equipment You’ll Need
- Large stockpot – perfect for simmering the broth and cooking all the ingredients evenly.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Chef’s knife – helps you chop veggies quickly and safely.
- Cutting board – a sturdy surface to prep your onions, carrots, and celery.
- Measuring spoons – to get the thyme, rosemary, and other spices just right.
Flavor Variations & Add-Ins
- Switch chicken for turkey breast to use up leftovers; it adds a nice twist without overpowering flavors.
- Add a handful of baby spinach or kale near the end for extra green nutrients and color.
- Use sourdough or crusty bread on the side for dipping and soaking up every drop of broth.
- Stir in a dash of crushed red pepper flakes if you like a little heat in your soup.
CopyCat Panera Bread Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded or chopped
- 2 cups dried rotini or egg noodles
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting chicken noodle soup takes about 10 minutes to prep and around 35 minutes to cook. Most of that time is letting the soup simmer so the flavors come together beautifully. So, in all, expect roughly 45 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften. Then add the minced garlic and sauté for another minute until it smells fragrant.
2. Simmer the Broth:
Pour in the chicken broth, then stir in the dried thyme, rosemary, and bay leaf. Turn up the heat until the mixture boils. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes so all the flavors blend and the vegetables become tender.
3. Cook the Noodles and Add Chicken:
Remove the bay leaf from the pot. Add the dried noodles and cook according to the package instructions, usually 7 to 8 minutes, until the noodles are tender but still have a little bite (al dente). Then stir in the cooked chicken and warm it through for 2 to 3 minutes.
4. Season and Serve:
Taste the soup and season it with salt and freshly ground black pepper as you like. Ladle the warm soup into bowls and sprinkle with fresh chopped parsley. Serve it hot and enjoy!
Can I Use Frozen Chicken Instead of Fresh?
Yes! Just be sure to fully thaw the chicken before shredding or chopping. You can thaw it overnight in the fridge or submerge it in cold water for faster thawing. This helps ensure even cooking and best texture.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in the refrigerator. When reheating, add a splash of broth or water to loosen the noodles if needed, as they tend to absorb liquid overnight.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. To keep the noodles from getting mushy, you can also store cooked noodles separately and add them when reheating.
Can I Substitute Other Noodles for Rotini?
Yes! Egg noodles, small shells, or even broken spaghetti work well. Just adjust cooking time based on the noodle type to avoid overcooking or mushy texture.
