Go Back

Copycat Panera Bread Chicken Noodle Soup

Copycat Panera Bread chicken noodle soup with a clear, golden broth and perfectly al dente egg noodles. Tender diced chicken, diced carrot, and celery simmer until flavorful without cloudiness.
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: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast Cut into 1-inch pieces.
  • 3 carrots Diced into 1/2-inch pieces.
  • 3 celery Sliced stalks.
  • 0.5 onion Diced small.
  • 3 garlic Minced cloves.
  • 2 tbsp olive oil
Soup broth seasoning
  • 8 cup chicken broth High-quality for best flavor.
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 0.5 tsp poultry seasoning
Noodles and finishing
  • 8 oz egg noodles Broken into shorter pieces.
  • 2 tbsp fresh parsley Chopped.
  • salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes, until softened and glossy.
Build the broth
  1. Add the minced garlic and cook for 1 minute, then stir in the chicken broth, thyme, rosemary, and poultry seasoning until combined and fragrant.
  2. Increase heat to bring the soup to a boil, then add the chicken pieces and reduce to a simmer.
  3. Simmer for 12 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
Cook the noodles
  1. Add the egg noodles and cook for 6-7 minutes until just al dente, keeping the broth gently bubbling.
Finish and season
  1. Stir in the fresh parsley and season generously with salt and pepper to taste.
  2. Ladle into bowls and serve right away for the clearest broth and best noodle texture.

Notes

For a clearer, restaurant-style broth, keep the heat at a steady gentle simmer once the soup boils, and avoid overcooking the noodles. Store in an airtight container in the refrigerator for up to 3 days; freeze the soup broth (without noodles) for up to 2 months, then add freshly cooked noodles when reheating for best texture. For a gluten-free swap, use certified gluten-free egg noodles and cook them for the package time while keeping the broth simmer gentle.