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Copycat Panera Bread Chicken Noodle Soup

Copycat Panera Bread chicken noodle soup with a clear, well-seasoned golden broth and perfectly al dente egg noodles. Tender diced chicken, diced carrots, and celery simmer together for a cozy Main Dish that tastes bakery-café close.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken noodle soup base
  • 1.5 lb chicken breast Cut into 1-inch pieces.
  • 3 carrots Diced into 1/2-inch pieces.
  • 3 celery Sliced.
  • 0.5 onion Diced small.
  • 3 clove garlic Minced.
  • 8 cup high-quality chicken broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 0.5 tsp poultry seasoning
  • 8 oz egg noodles Broken into shorter pieces.
  • 2 tbsp fresh parsley Chopped.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown.
Build the broth
  1. Add the chicken broth, dried thyme, dried rosemary, and poultry seasoning, then bring the pot to a boil.
  2. Add the diced chicken and reduce to a simmer, cooking for 12 minutes until the chicken is cooked through.
Cook noodles and finish
  1. Add the egg noodles and cook for 6-7 minutes until just al dente.
  2. Stir in the chopped fresh parsley and season generously with salt and pepper to taste.

Notes

Pro tip: keep the broth clear by simmering gently after you add the chicken and noodles—avoid aggressive boiling. Refrigerate leftovers in a sealed container for up to 4 days; freezer option: freeze soup without the parsley for up to 2 months, then reheat and stir in fresh parsley after thawing. For a gluten-free swap, use gluten-free egg noodles and simmer them until just tender.