Name: Panera Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 ribs celery, sliced; 3 carrots, peeled and sliced; 3 cloves garlic, minced; 8 cups low-sodium chicken broth; 2 cups water; 1 pound boneless skinless chicken breasts; 2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 teaspoon dried basil; 2 bay leaves; 3 cups wide egg noodles, uncooked; 2 tablespoons fresh lemon juice; 2 tablespoons fresh parsley, chopped

Panera Chicken Noodle Soup Recipe tastes light yet cozy, with tender chicken, soft veggies, and slurpable egg noodles in a golden, herby broth. It works perfectly for busy weeknights or sick days, since you can get it on the table in about 45 minutes. I tested this version on my own sniffly family, and they stopped talking long enough to just keep spooning it in, which counts as a rave review in my house.

Why You Should Try This Panera Chicken Noodle Soup Recipe

This copycat Panera Chicken Noodle Soup Recipe gives you that same clean, comforting flavor without leaving your kitchen. The broth tastes savory and herby, the veggies stay tender, and the noodles keep a nice bite instead of turning mushy.

You control the salt, the veggies, and the chicken, so it fits picky eaters and slightly fancier palates at the same time. It also reheats well, so you can cook once and eat twice, which feels like a tiny life win.

“This Panera Chicken Noodle Soup Recipe tastes like the restaurant version, only fresher and cozier at home, and I would happily eat it every week. ★★★★★”

Ingredients You’ll Need

Chicken & Broth

1 ½ pounds boneless skinless chicken breasts or thighs
- Thighs give richer flavor and stay juicier.
- Breasts work great if you prefer leaner meat.
8 cups low sodium chicken broth
- Use a good boxed brand like Swanson or Pacific if you do not have homemade stock.
- Low sodium broth lets you season to taste at the end.
2 cups water, as needed to adjust broth level

Vegetables & Aromatics

2 tablespoons olive oil or avocado oil
1 tablespoon unsalted butter
1 large yellow onion, diced
3 medium carrots, peeled and sliced into coins
3 celery stalks, sliced
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped (plus more for garnish)
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
1 bay leaf

Noodles & Seasoning

3 cups wide egg noodles
- Use traditional wide egg noodles for the closest Panera-style texture.
¾ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon turmeric (optional, for that golden Panera color)
1 to 1 ½ teaspoons kosher salt, to taste
½ teaspoon black pepper, plus more to taste
Juice of ½ lemon (optional, brightens the broth at the end)

Pantry Shortcuts & Substitutions

Use rotisserie chicken if you want to skip cooking raw chicken.
- Use about 3 cups shredded cooked chicken and add it near the end.
Use frozen mirepoix (onion, carrot, celery mix) if you want to save chopping time.
Use gluten free egg noodles or short gluten free pasta if needed.
Use chicken bouillon paste (like Better Than Bouillon) to boost flavor if your broth tastes bland.

Equipment List

Large heavy pot or Dutch oven, at least 6 quarts
Cutting board and sharp knife
Wooden spoon or heat safe spatula
Measuring cups and spoons
Tongs or fork for handling chicken
Ladle for serving

Tips & Tricks

Brown the chicken lightly in the pot to build flavor on the bottom before you simmer.
Slice the carrots and celery evenly so they cook at the same rate and stay tender, not mushy.
Add egg noodles near the end of cooking so they stay firm and do not soak up all the broth.
Cook noodles directly in the soup for flavor, or cook them separately if you plan to store leftovers longer.
Taste the broth at the end and adjust salt, pepper, and lemon juice so it tastes bright and savory.
Add a pinch of turmeric for that classic Panera color without changing the flavor much.
Use rotisserie chicken on extra busy nights and stir it in during the last 5 minutes.
Skim any foam or excess fat from the top of the broth while it simmers to keep the flavor clean.

How to Make Panera Chicken Noodle Soup Recipe

Step 1: Prep the Ingredients

Chop the onion, carrots, and celery into small, even pieces. Mince the garlic and chop the parsley. Pat the chicken dry with paper towels and season it lightly with salt and pepper on both sides.

Step 2: Sauté the Aromatics

Heat the olive oil and butter in your large pot over medium heat. Add the onion, carrots, and celery, then stir and cook until the onion turns translucent and the veggies start to soften, about 5 to 7 minutes. Add the garlic and cook 30 seconds, just until it smells fragrant.

Step 3: Build the Broth Base

Sprinkle in the thyme, oregano, basil, turmeric if using, and bay leaf. Stir so the spices coat the veggies and toast slightly, about 30 seconds. Pour in the chicken broth and water, then scrape the bottom of the pot with your spoon to lift any browned bits.

Step 4: Add and Cook the Chicken

Nestle the chicken breasts or thighs into the hot broth. Bring the pot to a gentle boil over medium high heat, then lower the heat so the soup simmers steadily. Cover the pot partially and cook until the chicken turns fully cooked through and tender, about 15 to 20 minutes depending on thickness.

Step 5: Shred the Chicken

Use tongs to lift the chicken out to a cutting board. Shred it with two forks into bite sized pieces. Return the shredded chicken to the pot and stir it into the broth and veggies.

Step 6: Cook the Noodles

Bring the soup back to a gentle boil. Add the egg noodles and stir so they do not clump. Cook according to package directions, usually 6 to 8 minutes, until the noodles turn tender but still hold their shape.

Step 7: Season and Finish

Turn the heat to low. Stir in the chopped parsley and lemon juice if using. Taste the Panera Chicken Noodle Soup Recipe and adjust with more salt and pepper until the broth tastes rich and balanced.

Step 8: Serve

Ladle the soup into warm bowls, making sure each bowl gets plenty of chicken, veggies, and noodles. Garnish with extra parsley and a little fresh cracked pepper. Serve hot and enjoy that cozy Panera-style comfort at your own table.

What to Serve with Panera Chicken Noodle Soup Recipe

Serve this Panera Chicken Noodle Soup Recipe with a thick slice of crusty bread or a warm baguette so you can soak up every drop of broth. Add a simple green salad with romaine, cucumbers, and a light vinaigrette for some crunch on the side. Kids usually love it with buttered toast or grilled cheese sandwiches. You can also serve it with crackers, fruit salad, or a side of roasted veggies for a full, comforting meal.

Storage Options

Store leftover soup in an airtight container in the fridge for up to 3 to 4 days.
If you plan to store it, keep noodles separate in a second container so they do not soak up all the broth.
Freeze the soup without noodles in freezer safe containers for up to 3 months, then add fresh noodles when you reheat.
Reheat gently on the stove over medium low heat until hot, or use the microwave in short bursts, stirring between each round so the chicken heats evenly.