Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
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.