Go Back

Copycat Panera Bread Chicken Noodle Soup

Copycat Panera Bread chicken noodle soup with a clear, golden broth and tender diced chicken plus egg noodles cooked just al dente. Loaded with carrot, celery, garlic, and classic herbs for a bakery-café style bowl every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast Cut into 1-inch pieces.
  • 3 carrots Dice into 1/2-inch pieces.
  • 3 celery Slice the stalks.
  • 0.5 onion Dice small.
  • 3 garlic Minced.
  • 2 tbsp olive oil For sautéing the vegetables.
Broth and seasonings
  • 8 cup chicken broth High-quality broth for a rich, clear finish.
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 0.5 tsp poultry seasoning
  • salt and pepper To taste; season generously at the end.
Noodles and finishing
  • 8 oz egg noodles Break into shorter pieces; cook until just al dente.
  • 2 tbsp fresh parsley Chopped and stirred in at the end.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened, stirring occasionally.
  2. Add the garlic and cook for 1 minute, stirring, until fragrant and slightly mellowed.
Build the broth
  1. Pour in the chicken broth and add the dried thyme, dried rosemary, and poultry seasoning, then bring the mixture to a boil.
Cook the chicken
  1. Add the diced chicken to the boiling broth and simmer for 12 minutes until the chicken is cooked through and no longer pink.
Cook the noodles
  1. Add the egg noodles and cook for 6-7 minutes until just al dente, keeping the soup at a gentle simmer.
Finish and serve
  1. Stir in the chopped fresh parsley and season generously with salt and pepper to taste.

Notes

Pro tip for Panera-style clarity: keep the soup at a gentle simmer once the chicken is added and avoid a hard boil after adding the broth so the texture stays clean and the broth looks clearer. Refrigerate leftovers in a sealed container up to 4 days; reheat gently, and if the noodles absorb liquid, add a splash of broth or water. Freezing is not recommended because egg noodles can turn soft after thawing. Dietary swap: use gluten-free egg noodles to keep the same noodle chew while making it gluten-free.