This warm and tasty chicken noodle soup is just like the kind you love at Panera Bread. With tender chicken, hearty noodles, and fresh veggies, it’s super comforting.
I love making a big pot of this soup on chilly days. It fills the house with a cozy aroma, and I can’t resist slurping up the leftovers for lunch the next day!
Key Ingredients & Substitutions
Chicken Broth: Using low-sodium chicken broth allows you to control the saltiness of the soup. If you prefer a richer flavor, feel free to use regular chicken broth or homemade stock if you have it on hand.
Shredded Chicken: Rotisserie chicken is a great time-saver here; it’s already cooked and adds a lot of flavor. If you can’t find it, you can use any cooked chicken leftovers or poach some chicken breasts for a fresh option.
Egg Noodles: While egg noodles are traditional, feel free to use any pasta you have at home. I often swap them for whole wheat or gluten-free pasta, depending on my needs. Just adjust the cooking time for different noodles!
Vegetables: In addition to carrots and celery, consider adding peas, corn, or green beans for extra color and nutrition. They can also make the soup heartier!
How Do I Make Sure My Chicken Noodle Soup Is Packed with Flavor?
Building flavor in your soup starts with sautéing the veggies. Make sure to cook them until they’re soft, which enhances their sweetness and depth. Here’s how to perfect it:
- Heat your olive oil well before adding the onions, as this helps to develop a great base.
- Don’t rush adding the garlic; just add it after the other veggies are soft to prevent burning.
- Allow the soup to simmer so that all those tasty flavors can mingle and deepen.
Finally, adjust the seasonings at the end. Taste as you go and add more salt, pepper, or herbs according to your preference! This way, your soup will end up just how you like it.
Easy Copycat Panera Bread Chicken Noodle Soup
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper, to taste
- 6 ounces egg noodles or medium egg pasta
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and around 30 minutes total, including cooking time. It’s quick enough for a weeknight dinner yet comforting enough to serve to guests on a chilly evening!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Once it’s hot, add the diced onion, sliced carrots, and sliced celery. Stir occasionally and cook until the vegetables are softened—this should take about 5-7 minutes. Don’t rush this step; it builds the flavor base of your soup!
2. Add Garlic:
Next, add the minced garlic to the pot and cook it for 1 more minute until it becomes fragrant. It’s amazing how much aroma fresh garlic adds!
3. Make the Soup Base:
Now it’s time to pour in the chicken broth. Add the shredded chicken along with dried thyme, dried parsley, bay leaf, salt, and pepper. Stir everything well to combine.
4. Simmer the Soup:
Bring the soup to a boil and then reduce the heat so it simmers gently. Let it simmer for about 20 minutes, which will help all those wonderful flavors meld together.
5. Cook the Noodles:
While the soup simmers, cook the egg noodles according to the package instructions until they are al dente. Once cooked, drain them and set them aside for later.
6. Final Touches:
After 20 minutes, remove the bay leaf from the soup. If you prefer a thicker soup, let it simmer a bit longer to reduce the liquid. Then, just before serving, stir in the cooked noodles.
7. Season and Serve:
Give the soup a taste and adjust the seasoning as needed—add more salt, pepper, or herbs if you feel it needs it. Ladle the soup into bowls and if you like, sprinkle with fresh parsley for a lovely touch. Enjoy your warm, homemade chicken noodle soup!
This recipe closely mimics the comforting and flavorful chicken noodle soup served at Panera Bread, with tender shredded chicken and perfectly cooked noodles in a savory broth packed with fresh vegetables. Enjoy cooking and delight in every spoonful!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes! If using frozen chicken, it’s best to thaw it first. You can do this overnight in the fridge or by sealing it in a plastic bag and submerging it in cold water. Make sure it’s cooked all the way through before shredding!
How Can I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. If you’d like to keep it longer, you can freeze it for up to 3 months. Just be sure to let it cool completely before storing it!
Can I Make This Soup Vegetarian?
Absolutely! To make a vegetarian version, simply swap the chicken broth for vegetable broth and leave out the chicken. You can also add more veggies like mushrooms or chickpeas for added texture and protein.
How Do I Reheat the Soup?
To reheat, simply warm the soup in a pot over medium heat until heated through, stirring occasionally. If reheating in the microwave, use a microwave-safe container and heat in intervals, stirring in between for even heating.