Copycat Panera Bread Chicken Noodle Soup

The onion, carrots, and celery soften in the olive oil, and the whole pot starts to smell like the kind of chicken soup you want to eat with a spoon…

By Ava
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November 14, 2026
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Reading time: 9 min

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The onion, carrots, and celery soften in the olive oil, and the whole pot starts to smell like the kind of chicken soup you want to eat with a spoon held in both hands. I make this Copycat Panera Bread Chicken Noodle Soup in a Dutch oven, cooking the chicken right in the broth so the vegetables and herbs have time to season it, too.

What makes this version easy to manage is the order: simmer the chicken whole, lift it out while the noodles cook, then shred it and return it to the pot. The chicken stays out of the way while the noodles become tender, and you don’t have to juggle a second pot. Use low-sodium broth so the salt stays balanced, and keep the simmer gentle once the chicken goes in.

The finished soup has tender chicken, wide egg noodles, and a warm, savory broth with fresh parsley stirred in at the end. It’s a generous pot for six, with familiar ingredients and no fussy technique.

Why the Noodles Belong in the Broth, Not a Separate Pot

These noodles cook in the same broth that simmers with the chicken and vegetables. That gives them a chance to pick up the thyme-and-chicken flavor as they soften, rather than arriving in the bowl tasting like a separate component. It also keeps the method to one Dutch oven, which matters when you want soup without extra dishes.

There’s a useful tradeoff: noodles cooked right in the soup contribute body to the broth, while a separate pot of noodles would keep the broth a little lighter. For this version, the direct-to-pot method is part of the texture. Let the broth settle to a gentle simmer before adding them, and follow the package timing if your particular noodles need a little longer or less time. Once tender, they’re ready for the shredded chicken and parsley.

That order also gives the chicken a short rest on a plate while the noodles cook. You can shred it without trying to work around hot broth, and it goes back into the pot just long enough to warm through.

What Wide Egg Noodles and Low-Sodium Broth Bring to This Pot

• Low-sodium chicken broth — It gives the soup a savory base without locking in more salt than you want. An everyday carton works well here; the low-sodium label matters more than choosing a premium brand because the soup also has measured kosher salt.
• Chicken breasts — Boneless, skinless breasts simmer directly in the broth and are easy to shred once cooked. Choose evenly sized pieces when possible, so they finish at a similar pace; the thickest part is the place to check for doneness.
• Wide egg noodles — Their broad shape makes each spoonful feel substantial, and they’re sturdy enough to simmer in the soup. If you use a different pasta shape, the texture will change and the package’s cooking time may differ; check the FAQ before swapping.
• Onion, carrots, celery, and garlic — This combination gives the broth its familiar vegetable base. Slice the carrots and celery evenly so they soften together, and mince the garlic so it cooks quickly after the vegetables are ready.
• Dried thyme and bay leaves — These add a gentle herbal note as the chicken simmers. Keep the bay leaves whole so they’re easy to remove, and use the dried thyme listed here rather than substituting a larger amount of fresh herbs.
• Fresh parsley — Chopped parsley goes in at the finish, bringing a fresh, green note to a broth that has simmered for a while. Fresh parsley is worth using if you have it; leaving it out makes the soup a little less bright, but the pot still works.

The Four Stages That Keep the Chicken Tender and the Broth Savory

Soften the Vegetables Before Adding Garlic

Warm the olive oil in a 6-quart Dutch oven over medium heat, then add the diced onion, sliced carrots, and sliced celery. Stir occasionally for 6 to 8 minutes, until the vegetables have softened rather than browned heavily. Add the minced garlic and cook for 30 seconds; it should smell fragrant, not dark or toasted. Garlic burns quickly, so keep it moving during this short finish.

Simmer the Chicken Gently in the Broth

Add the chicken broth, chicken breasts, bay leaves, dried thyme, kosher salt, and black pepper. Bring the pot to a boil over high heat, then lower the heat so the soup simmers gently. Cook for 18 to 22 minutes, checking the thickest part of each breast with a thermometer; it needs to reach 165°F. A hard, rolling boil can make the chicken less tender, so ease the heat down once the broth boils.

Give the Noodles Their Own Simmer

Move the cooked chicken to a plate and take the bay leaves out of the pot. Add the wide egg noodles to the broth and simmer for 6 to 8 minutes, or follow the package directions, until tender. Keep the simmer steady but gentle, and stir as needed so noodles don’t stick together. If one is still firm in the center, give them a little more time and taste again.

Shred, Return, and Finish

Use two forks to shred the chicken on the plate, pulling it into bite-size strands. Return the chicken to the pot with the chopped fresh parsley. Simmer for 1 to 2 minutes, until the chicken is hot throughout, then serve. The parsley needs only this brief time in the soup to finish the pot without losing its fresh character.

Simple Ways to Adjust the Noodles and Herbal Notes

Questions That Come Up While Making Chicken Noodle Soup

Copycat Panera Bread Chicken Noodle Soup

Copycat Panera chicken noodle soup simmers chicken breasts, vegetables, and wide egg noodles in a savory thyme broth. Shredded chicken and fresh parsley finish this cozy one-pot soup.

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Prep Time 15 minutes mins

Cook Time 36 minutes mins

Total Time 51 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

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

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 6 to 8 minutes, stirring occasionally, until softened.
3. Add the garlic and cook for 30 seconds.
4. Add the broth, chicken, bay leaves, thyme, salt, and pepper, then bring to a boil over high heat.
5. Reduce the heat and simmer gently for 18 to 22 minutes, until the thickest part of each chicken breast reaches 165°F.
6. Transfer the chicken to a plate and remove the bay leaves from the pot.
7. Add the egg noodles and simmer for 6 to 8 minutes, or according to the package directions, until tender.
8. Shred the chicken with two forks and return it to the pot with the parsley.
9. Simmer for 1 to 2 minutes, until the chicken is hot, then serve.

Notes

For the best texture, cook the noodles just until tender. Refrigerate leftovers for up to 3 days; freezing is not recommended because the noodles may soften. For a gluten-free option, use gluten-free noodles.