Zesty, heartwarming, and oh-so-satisfying—if you’re craving the cozy comfort of Panera’s chicken noodle soup but want to shake things up in your own kitchen, you’ve come to the right place. We’ve gathered 30 inspired recipes that capture that soul-soothing essence, from quick weeknight dinners to slow-cooked favorites. Get ready to ladle up some deliciousness and find your new go-to bowl!
Classic Panera Chicken Noodle Soup
Remember those chilly days when only a steaming bowl of chicken noodle soup could truly warm you? Recreating Panera’s comforting classic at home is simpler than you might think, offering a deeply satisfying, from-scratch alternative to the drive-thru. This methodical guide will walk you through each step to achieve that signature, soul-soothing broth and tender components.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into ¼-inch rounds
– 3 celery stalks, cut into ¼-inch slices
– 3 cloves garlic, minced
– 8 cups high-quality chicken stock
– 1 pound boneless, skinless chicken breasts
– 2 teaspoons fine sea salt
– 1 teaspoon freshly cracked black pepper
– 2 fresh thyme sprigs
– 1 bay leaf
– 8 ounces wide egg noodles
– ¼ cup fresh flat-leaf parsley, finely chopped
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add 1 finely diced large yellow onion, 3 carrots cut into rounds, and 3 sliced celery stalks to the pot.
3. Sauté the vegetables, stirring occasionally, until the onions turn translucent and the carrots begin to soften, approximately 8-10 minutes.
4. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute, being careful not to let it brown.
5. Pour in 8 cups of high-quality chicken stock, using a wooden spoon to scrape any browned bits from the bottom of the pot for added flavor.
6. Submerge 1 pound of boneless, skinless chicken breasts into the broth.
7. Season the broth with 2 teaspoons of fine sea salt and 1 teaspoon of freshly cracked black pepper.
8. Add 2 fresh thyme sprigs and 1 bay leaf to the pot.
9. Increase the heat to bring the liquid to a gentle boil, then immediately reduce to a simmer.
10. Cover the pot and let the soup simmer for 20 minutes to cook the chicken through and infuse the herbs.
11. Remove the cooked chicken breasts from the broth using tongs and transfer them to a cutting board to rest for 5 minutes.
12. While the chicken rests, add 8 ounces of wide egg noodles to the simmering broth.
13. Cook the noodles according to package instructions, typically 8-10 minutes, until al dente, stirring occasionally to prevent sticking.
14. Shred the rested chicken into bite-sized pieces using two forks.
15. Return the shredded chicken to the pot once the noodles are cooked.
16. Remove the pot from the heat and discard the thyme sprigs and bay leaf.
17. Stir in ¼ cup of finely chopped fresh flat-leaf parsley just before serving.
You’ll find the broth is rich and deeply savory, perfectly seasoned to highlight the tender chicken and vegetables. The wide egg noodles provide a satisfying chew that holds up beautifully in the soup. For a creative twist, serve it with a crusty, buttered baguette for dipping or garnish each bowl with a sprinkle of fresh dill.
Creamy Panera-Style Chicken Noodle Soup
Savor the comforting embrace of a restaurant-quality soup with this homemade version that captures Panera’s signature creamy texture and rich flavor. This methodical recipe guides you through each step to achieve that perfect balance of tender chicken, al dente noodles, and velvety broth. You’ll master techniques that transform simple ingredients into a deeply satisfying meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and sliced into ¼-inch rounds
– 3 celery stalks, sliced into ¼-inch pieces
– 3 cloves garlic, minced
– 1½ pounds boneless, skinless chicken thighs, trimmed of excess fat
– 8 cups low-sodium chicken stock
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 8 ounces wide egg noodles
– 1 cup heavy cream
– ¼ cup all-purpose flour
– ¼ cup unsalted butter
– ¼ cup fresh parsley, finely chopped
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sliced carrots, and sliced celery, sautéing until the vegetables soften and the onions turn translucent, approximately 8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Place the boneless, skinless chicken thighs into the pot, nestling them among the vegetables.
5. Pour in the low-sodium chicken stock, ensuring it covers the chicken by at least 1 inch.
6. Add the bay leaves, dried thyme, fine sea salt, and freshly ground black pepper, stirring gently to combine.
7. Bring the mixture to a gentle boil over high heat, then immediately reduce to a simmer, covering the pot partially with a lid.
8. Simmer for 25 minutes, or until the chicken thighs reach an internal temperature of 165°F when tested with an instant-read thermometer.
9. Remove the chicken thighs with tongs and transfer them to a cutting board to cool slightly.
10. While the chicken cools, add the wide egg noodles to the simmering broth and cook for 8 minutes, stirring occasionally to prevent sticking.
11. Shred the cooled chicken into bite-sized pieces using two forks, discarding any gristle.
12. In a small saucepan over medium-low heat, melt the unsalted butter completely, about 2 minutes.
13. Whisk the all-purpose flour into the melted butter to form a smooth paste, cooking for 1 minute to remove the raw flour taste.
14. Gradually whisk in the heavy cream until fully incorporated and the mixture thickens slightly, about 3 minutes.
15. Slowly pour the cream mixture into the soup pot, whisking constantly to prevent lumps.
16. Return the shredded chicken to the pot and simmer for an additional 5 minutes to allow the flavors to meld.
17. Remove the pot from the heat and discard the bay leaves.
18. Stir in the finely chopped fresh parsley just before serving.
Creating this soup yields a luxuriously creamy broth that clings to each noodle, with the shredded chicken remaining exceptionally tender. Consider garnishing with a sprinkle of grated Parmesan or a swirl of pesto for an elevated twist, or pair it with crusty sourdough for dipping to soak up every last drop.
Spicy Panera Chicken Noodle Soup
You’ve likely craved that comforting, spicy kick from Panera’s chicken noodle soup but wanted to make it at home. Yearning for that warm, flavorful broth is completely understandable, especially on a chilly day. This methodical guide will walk you through creating your own ‘Spicy Panera Chicken Noodle Soup’ from scratch, ensuring a perfect result every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and cut into ¼-inch rounds
– 2 celery stalks, cut into ¼-inch slices
– 6 cups low-sodium chicken stock
– 1 lb boneless, skinless chicken breasts
– 2 tsp kosher salt
– 1 tsp freshly ground black pepper
– 1 tsp dried thyme
– ½ tsp crushed red pepper flakes
– 8 oz wide egg noodles
– ¼ cup fresh flat-leaf parsley, finely chopped
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and softened, 5-7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Add the carrot rounds and celery slices, cooking until slightly softened, 4-5 minutes.
5. Pour in the low-sodium chicken stock and bring to a gentle boil over high heat.
6. Carefully add the boneless, skinless chicken breasts, ensuring they are fully submerged.
7. Reduce heat to maintain a low simmer, cover, and poach the chicken until cooked through, 15-20 minutes. Tip: A simmer is when small bubbles occasionally break the surface; avoid a rolling boil to keep the chicken tender.
8. Remove the chicken with tongs, transfer to a cutting board, and let rest for 5 minutes before shredding with two forks.
9. While the chicken rests, season the broth with kosher salt, freshly ground black pepper, dried thyme, and crushed red pepper flakes.
10. Add the wide egg noodles to the simmering broth and cook according to package instructions, usually 8-10 minutes, until al dente. Tip: Stir the noodles occasionally to prevent sticking and ensure even cooking.
11. Return the shredded chicken to the pot along with the finely chopped fresh flat-leaf parsley.
12. Stir gently to combine and heat through for 2 minutes. Tip: Taste and adjust seasoning only at the end, as flavors concentrate during cooking.
13. Remove from heat and ladle into bowls.
Rich, aromatic broth coats each tender noodle and shred of chicken, with the carrots and celery providing a satisfying crunch. The subtle heat from the red pepper flakes builds gradually, making this soup deeply comforting yet invigorating. For a creative twist, serve it topped with a dollop of sour cream or alongside crusty artisan bread for dipping.
Panera Chicken Noodle Soup with Homemade Egg Noodles
Just as winter settles in with its chilly embrace, there’s nothing quite as comforting as a bowl of homemade chicken noodle soup. This Panera-inspired version elevates the classic with from-scratch egg noodles that transform the entire experience, offering both therapeutic cooking and soul-warming results. Let’s methodically build this comforting dish together, focusing on technique and timing for perfect execution.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and sliced into ¼-inch rounds
– 3 celery stalks, sliced into ¼-inch pieces
– 3 cloves garlic, minced
– 8 cups homemade chicken stock
– 1½ pounds boneless, skinless chicken thighs
– 2 fresh thyme sprigs
– 1 bay leaf
– 1½ cups all-purpose flour
– 2 pasture-raised eggs, lightly beaten
– ¼ cup whole milk
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 90 seconds.
2. Add 1 large finely diced yellow onion, 3 sliced carrots, and 3 sliced celery stalks to the pot.
3. Sauté vegetables, stirring every 2 minutes, until onions are translucent and carrots begin to soften, approximately 8-10 minutes.
4. Stir in 3 minced garlic cloves and cook until fragrant, exactly 60 seconds.
5. Pour 8 cups homemade chicken stock into the pot, then add 1½ pounds chicken thighs, 2 thyme sprigs, and 1 bay leaf.
6. Increase heat to medium-high and bring liquid to a gentle boil, then immediately reduce to a simmer.
7. Cover pot partially and simmer for 25 minutes until chicken reaches an internal temperature of 165°F.
8. While soup simmers, combine 1½ cups all-purpose flour and ½ teaspoon fine sea salt in a medium mixing bowl.
9. Create a well in the flour mixture and pour in 2 lightly beaten pasture-raised eggs and ¼ cup whole milk.
10. Using a fork, gradually incorporate flour into wet ingredients until a shaggy dough forms.
11. Turn dough onto a lightly floured surface and knead for 3-4 minutes until smooth and elastic.
12. Roll dough into a ⅛-inch thick rectangle using a floured rolling pin.
13. Cut dough into ¼-inch wide strips using a sharp knife or pasta cutter.
14. Transfer chicken thighs to a cutting board and shred into bite-sized pieces using two forks.
15. Return shredded chicken to the simmering soup, discarding thyme stems and bay leaf.
16. Season soup with ¼ teaspoon freshly ground black pepper, tasting and adjusting salt if needed.
17. Gently drop homemade egg noodles into the simmering soup, stirring once to separate.
18. Cook noodles uncovered for 5-7 minutes until tender but still slightly chewy.
19. Ladle soup into warmed bowls, ensuring even distribution of vegetables, chicken, and noodles.
Rich, golden broth coats each irregular noodle with savory depth, while the tender chicken thighs maintain their moisture against the vegetable backdrop. Serve this comforting bowl with crusty artisan bread for dipping, or garnish with fresh parsley and a squeeze of lemon to brighten the earthy notes. The homemade noodles provide a satisfying chew that store-bought versions simply cannot replicate, making every spoonful worth the extra effort.
Panera’s Chicken Noodle Soup with Fresh Herbs
Ultimately, there’s something profoundly comforting about a well-made chicken noodle soup, especially when it captures the essence of Panera’s beloved version with its clear, savory broth and tender components. Unpacking this classic reveals that its signature depth comes not from complexity, but from a methodical layering of flavors and the bright finish of fresh herbs. Understanding each step ensures you can recreate that perfect balance of homestyle nourishment and restaurant-quality polish in your own kitchen.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into ¼-inch rounds
– 3 celery stalks, cut into ¼-inch slices
– 4 cloves garlic, minced
– 8 cups high-quality chicken stock
– 1 bay leaf
– 1 teaspoon dried thyme
– 1½ pounds boneless, skinless chicken breasts
– 8 ounces wide egg noodles
– ¼ cup fresh flat-leaf parsley, finely chopped
– 2 tablespoons fresh dill, finely chopped
– Kosher salt and freshly ground black pepper, as needed
Instructions
1. Place a large Dutch oven or heavy-bottomed pot over medium heat and add 2 tablespoons of extra-virgin olive oil, allowing it to shimmer for 30 seconds.
2. Add 1 large finely diced yellow onion, 3 medium carrot rounds, and 3 celery slices to the pot, sautéing for 8-10 minutes until the vegetables are softened and the onions are translucent.
3. Stir in 4 cloves of minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in 8 cups of high-quality chicken stock, then add 1 bay leaf and 1 teaspoon of dried thyme, bringing the mixture to a gentle boil over high heat.
5. Once boiling, reduce the heat to maintain a steady simmer and carefully submerge 1½ pounds of boneless, skinless chicken breasts into the broth.
6. Poach the chicken for 15-18 minutes until the internal temperature reaches 165°F, then transfer it to a cutting board to rest for 5 minutes before shredding with two forks.
7. While the chicken rests, add 8 ounces of wide egg noodles to the simmering broth and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
8. Return the shredded chicken to the pot, then stir in ¼ cup of chopped fresh flat-leaf parsley and 2 tablespoons of chopped fresh dill.
9. Season the soup with kosher salt and freshly ground black pepper to your preference, then immediately remove it from the heat to preserve the herbs’ vibrant color and aroma.
Achieving the ideal texture means the noodles remain pleasantly firm, the chicken shreds into tender bites, and the broth stays crystal clear. Allow the soup to rest for 5 minutes off the heat; this brief pause lets the flavors meld while the fresh herbs infuse their bright, grassy notes throughout. For a creative twist, serve it in hollowed-out sourdough bread bowls to echo the café experience, or garnish with a drizzle of chili oil for a subtle, warming kick.
Slow Cooker Panera Chicken Noodle Soup
Yielding to the comfort of a classic, this slow cooker adaptation of Panera’s beloved chicken noodle soup transforms simple ingredients into a deeply satisfying meal with minimal hands-on effort. Perfect for busy weeknights or chilly weekends, it delivers that familiar restaurant-quality flavor right from your own kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into ¼-inch rounds
– 3 celery stalks, cut into ¼-inch slices
– 4 cloves garlic, minced
– 8 cups low-sodium chicken broth
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp freshly ground black pepper
– ½ tsp kosher salt
– 8 oz wide egg noodles
– ¼ cup fresh parsley, finely chopped
Instructions
1. Place the trimmed chicken thighs in the bottom of a 6-quart slow cooker.
2. Add the finely diced yellow onion, carrot rounds, celery slices, and minced garlic evenly over the chicken.
3. Pour the low-sodium chicken broth over the vegetables and chicken until fully submerged.
4. Add the bay leaves, dried thyme, freshly ground black pepper, and kosher salt to the slow cooker.
5. Cover the slow cooker with its lid and set it to cook on HIGH for 4 hours.
6. After 4 hours, carefully remove the chicken thighs using tongs and transfer them to a cutting board.
7. Shred the chicken thighs into bite-sized pieces using two forks, discarding any remaining fat.
8. Return the shredded chicken to the slow cooker and stir to combine.
9. Add the wide egg noodles to the slow cooker, ensuring they are fully immersed in the broth.
10. Cover and cook on HIGH for an additional 15 minutes, or until the noodles are al dente.
11. Turn off the slow cooker and remove the bay leaves using a slotted spoon.
12. Stir in the finely chopped fresh parsley until evenly distributed.
13. Ladle the soup into bowls and serve immediately.
For a richer broth, consider searing the chicken thighs in a skillet over medium-high heat for 3 minutes per side before adding them to the slow cooker. To prevent the noodles from becoming mushy, avoid overcooking them beyond the al dente stage. For added depth, you can substitute 1 cup of the chicken broth with dry white wine.
Finished with tender shreds of chicken and perfectly cooked noodles, this soup boasts a savory, herb-infused broth that clings to each component. The vegetables retain a slight crunch, providing a pleasant textural contrast to the soft noodles. For a creative twist, serve it with a dollop of sour cream and a sprinkle of grated Parmesan cheese, or pair it with a crusty baguette for dipping.
Gluten-Free Panera Chicken Noodle Soup
Many of us crave the comforting warmth of a classic chicken noodle soup, but gluten sensitivities can make traditional versions off-limits. This gluten-free adaptation captures that nostalgic flavor with careful ingredient selection and methodical preparation, ensuring a satisfying bowl every time. Let’s walk through the process together, focusing on each step to build layers of flavor and perfect texture.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 cup finely diced yellow onion
– 1 cup thinly sliced celery
– 1 cup thinly sliced carrots
– 2 cloves garlic, minced
– 6 cups gluten-free chicken broth
– 1 pound boneless, skinless chicken breasts
– 1 teaspoon dried thyme
– 1 bay leaf
– 8 ounces gluten-free egg noodles
– ¼ cup finely chopped fresh parsley
– Sea salt and freshly ground black pepper, to taste
Instructions
1. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 cup finely diced yellow onion, 1 cup thinly sliced celery, and 1 cup thinly sliced carrots to the pot, stirring to coat in the oil.
3. Sauté the vegetables for 8–10 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften.
4. Stir in 2 cloves minced garlic and cook for 1 minute, just until fragrant.
5. Pour in 6 cups gluten-free chicken broth, scraping the bottom of the pot to release any browned bits for added depth of flavor.
6. Add 1 pound boneless, skinless chicken breasts, 1 teaspoon dried thyme, and 1 bay leaf to the broth.
7. Bring the liquid to a gentle simmer over medium-high heat, then reduce to low, cover, and cook for 20 minutes.
8. Remove the chicken breasts with tongs and transfer to a cutting board to rest for 5 minutes.
9. While the chicken rests, increase the heat to medium and add 8 ounces gluten-free egg noodles to the simmering broth.
10. Cook the noodles for 8–10 minutes, stirring occasionally, until al dente according to package instructions.
11. Shred the rested chicken into bite-sized pieces using two forks, then return it to the pot.
12. Stir in ¼ cup finely chopped fresh parsley and season with sea salt and freshly ground black pepper to taste.
13. Remove the pot from heat and discard the bay leaf before serving.
You’ll notice the broth has a rich, savory depth from the slow-cooked vegetables and chicken, while the gluten-free noodles hold their shape without becoming mushy. For a creative twist, garnish with a sprinkle of fresh dill or serve alongside a crusty gluten-free roll for dipping.
Instant Pot Copycat Panera Chicken Noodle Soup
Let’s recreate the comforting warmth of Panera’s classic chicken noodle soup right in your Instant Pot, transforming simple ingredients into a deeply flavorful broth with tender chicken and perfectly cooked noodles in a fraction of the time. This methodical approach ensures a consistent, restaurant-quality result every time, making it an ideal project for a cozy weeknight dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into 1/4-inch rounds
– 3 celery stalks, cut into 1/4-inch slices
– 4 cloves garlic, minced
– 1.5 pounds boneless, skinless chicken thighs
– 8 cups low-sodium chicken stock
– 2 fresh thyme sprigs
– 1 dried bay leaf
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 8 ounces wide egg noodles
– 1/4 cup finely chopped fresh flat-leaf parsley
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons of extra-virgin olive oil until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion, 3 medium carrot rounds, and 3 celery slices; sauté until the onions turn translucent and the vegetables soften slightly, 4-5 minutes.
3. Stir in 4 cloves of minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Place 1.5 pounds of boneless, skinless chicken thighs in a single layer over the vegetables.
5. Pour in 8 cups of low-sodium chicken stock, ensuring it covers the chicken completely.
6. Add 2 fresh thyme sprigs, 1 dried bay leaf, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper to the pot.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes, allowing a natural pressure release for 5 minutes before manually releasing any remaining pressure.
8. Carefully remove the chicken thighs to a cutting board and shred them into bite-sized pieces using two forks.
9. Return the shredded chicken to the pot and stir in 8 ounces of wide egg noodles.
10. Select the “Sauté” function again and simmer the soup until the noodles are al dente, 4-5 minutes, stirring occasionally to prevent sticking.
11. Turn off the Instant Pot and stir in 1/4 cup of finely chopped fresh flat-leaf parsley until just wilted.
Keep in mind that the residual heat will continue to cook the noodles slightly, so aim for a firm texture when turning off the heat. The result is a rich, savory broth infused with aromatic herbs, enveloping tender chicken and perfectly textured noodles that hold their shape without becoming mushy. For a creative twist, serve it with a dollop of herb-infused compound butter or alongside crusty artisan bread for dipping into the flavorful liquid.
Vegetable-Enhanced Panera Chicken Noodle Soup
Haven’t we all craved that comforting bowl of chicken noodle soup but wished it packed a bit more vegetable goodness? This vegetable-enhanced version builds on a classic foundation, transforming it into a nourishing, one-pot meal that’s both familiar and excitingly fresh. Let’s walk through each step together to create a soup that’s deeply flavorful and brimming with colorful produce.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into 1/4-inch rounds
– 3 celery stalks, cut into 1/4-inch slices
– 4 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 8 cups homemade chicken stock or high-quality store-bought broth
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 cups wide egg noodles
– 2 cups fresh spinach leaves, roughly chopped
– 1 cup frozen peas
– 1/4 cup fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, carrot rounds, and celery slices to the pot. Sauté, stirring occasionally, until the vegetables are softened and the onions are translucent, about 8-10 minutes.
3. Stir in the minced garlic and fresh thyme leaves, cooking until fragrant, about 1 minute. Tip: Adding garlic after the other vegetables softens prevents it from burning and becoming bitter.
4. Pour in the 8 cups of chicken stock, increase the heat to high, and bring the mixture to a rolling boil.
5. Once boiling, reduce the heat to maintain a gentle simmer. Add the 1-inch chicken thigh pieces and simmer, uncovered, for 15 minutes, or until the chicken is cooked through and tender.
6. Using a slotted spoon, remove the cooked chicken pieces to a clean plate and set aside temporarily. Tip: Removing the chicken prevents it from becoming tough while the noodles cook and makes it easier to shred if desired.
7. Add the 2 cups of wide egg noodles to the simmering broth. Cook according to package directions, typically 8-10 minutes, until al dente.
8. While the noodles cook, use two forks to shred the reserved chicken into bite-sized pieces.
9. Return the shredded chicken to the pot. Stir in the roughly chopped fresh spinach, 1 cup of frozen peas, and the finely chopped fresh parsley. Cook for 2-3 minutes, just until the spinach is wilted and the peas are heated through.
10. Season the soup generously with kosher salt and freshly ground black pepper. Tip: Always season at the end of cooking to account for the saltiness of your broth and the reduction of liquid.
11. Remove the pot from the heat and let the soup stand for 5 minutes before serving to allow the flavors to meld.
Finally, this soup achieves a wonderful balance where the tender chicken and al dente noodles are complemented by the vibrant, just-wilted spinach and sweet pops of pea. For a creative twist, serve it topped with a dollop of pesto or a sprinkle of grated Parmesan cheese to add a rich, savory depth that contrasts beautifully with the clear, aromatic broth.
Panera Chicken Noodle Soup with Rotisserie Chicken
Warm up your kitchen with this comforting homemade version of Panera’s classic chicken noodle soup, featuring tender rotisserie chicken for deep flavor and convenience. We’ll build layers of savory aromatics before simmering everything together to create a rich, soul-satisfying broth. Follow each step carefully for a restaurant-quality result you can proudly serve any night of the week.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into ¼-inch half-moons
– 3 celery stalks, cut into ¼-inch slices
– 3 cloves garlic, minced
– 8 cups high-quality chicken stock
– 1 rotisserie chicken, skin and bones removed, meat shredded into bite-sized pieces (about 4 cups)
– 6 ounces wide egg noodles
– 2 tablespoons unsalted butter
– ¼ cup finely chopped fresh flat-leaf parsley
– 1 teaspoon freshly cracked black pepper
– 1 teaspoon fine sea salt
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 90 seconds.
2. Add 1 large finely diced yellow onion, 3 carrots cut into ¼-inch half-moons, and 3 celery stalks cut into ¼-inch slices to the pot.
3. Sauté the vegetables, stirring occasionally, until the onions are translucent and the carrots begin to soften, about 8-10 minutes. Tip: Do not let the vegetables brown; this gentle cooking builds a sweet flavor base.
4. Stir in 3 minced garlic cloves and cook until fragrant, about 60 seconds.
5. Pour in 8 cups of high-quality chicken stock and increase the heat to high.
6. Bring the stock to a rolling boil, then immediately reduce the heat to maintain a gentle simmer.
7. Add 4 cups of shredded rotisserie chicken meat to the simmering broth.
8. Simmer the soup, uncovered, for 15 minutes to allow the flavors to meld.
9. Add 6 ounces of wide egg noodles to the pot and cook according to package instructions, typically 8-10 minutes, until al dente. Tip: Stir the noodles occasionally to prevent sticking and ensure even cooking.
10. Turn off the heat and stir in 2 tablespoons of unsalted butter until fully melted and incorporated.
11. Fold in ¼ cup of finely chopped fresh flat-leaf parsley, 1 teaspoon of freshly cracked black pepper, and 1 teaspoon of fine sea salt. Tip: Adding the parsley off the heat preserves its vibrant color and fresh flavor.
Keep in mind that the residual heat will continue to cook the noodles slightly, so aim for a firm texture when you turn off the stove. The finished soup boasts a velvety broth enriched by the melted butter, with the rotisserie chicken providing a remarkably savory depth that shortcuts hours of simmering. For a creative twist, serve it in a hollowed-out sourdough bread bowl to soak up every last drop, just like the cafe original.
Hearty Panera Chicken Noodle Soup with Root Vegetables
Just as the winter chill settles in, this comforting soup brings warmth to your kitchen with its rich broth and tender vegetables. Following these methodical steps will yield a nourishing bowl reminiscent of Panera’s classic, perfect for cozy evenings or meal prep.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and cut into ½-inch rounds
- 2 parsnips, peeled and cut into ½-inch pieces
- 2 celery stalks, cut into ¼-inch slices
- 3 cloves garlic, minced
- 8 cups low-sodium chicken stock
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 6 ounces wide egg noodles
- ¼ cup fresh parsley, finely chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
- Add 1 large yellow onion, finely diced, and sauté until translucent, 5–7 minutes, stirring occasionally.
- Stir in 3 medium carrots, peeled and cut into ½-inch rounds, 2 parsnips, peeled and cut into ½-inch pieces, and 2 celery stalks, cut into ¼-inch slices; cook until vegetables begin to soften, 8–10 minutes.
- Add 3 cloves garlic, minced, and cook until fragrant, 1 minute, to prevent burning.
- Pour in 8 cups low-sodium chicken stock, then add 1 bay leaf and 1 teaspoon dried thyme.
- Bring the mixture to a boil over high heat, then reduce to a simmer and cook uncovered for 15 minutes to develop flavors.
- Add 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, and simmer until chicken is cooked through and tender, 12–15 minutes, ensuring it reaches an internal temperature of 165°F.
- Stir in 6 ounces wide egg noodles and cook until al dente, 8–10 minutes, checking texture at 8 minutes to avoid mushiness.
- Remove the pot from heat, discard the bay leaf, and stir in ¼ cup fresh parsley, finely chopped.
- Season with kosher salt and freshly ground black pepper to taste, starting with 1 teaspoon salt and adjusting gradually.
Finally, this soup offers a velvety broth that clings to the tender noodles, with root vegetables adding earthy sweetness. For a creative twist, top with a dollop of herb-infused crème fraîche or serve alongside crusty sourdough for dipping.
Lemon-Infused Panera Chicken Noodle Soup
On chilly winter evenings like today, January 3rd, nothing satisfies quite like a steaming bowl of homemade chicken noodle soup. Our lemon-infused version elevates the classic with bright, aromatic notes that cut through the richness, creating a perfectly balanced comfort food. Let’s walk through each step together to build layers of flavor from scratch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 large carrots, peeled and cut into ¼-inch rounds
– 2 celery stalks, cut into ¼-inch slices
– 3 cloves garlic, minced
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 6 cups homemade chicken stock
– 2 fresh thyme sprigs
– 1 bay leaf
– 4 ounces wide egg noodles
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon lemon zest
– ¼ cup fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 90 seconds.
2. Add 1 finely diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks to the pot.
3. Sauté vegetables, stirring occasionally, until onions turn translucent and carrots begin to soften, 6-8 minutes.
4. Stir in 3 minced garlic cloves and cook until fragrant, 45-60 seconds.
5. Add 1 pound of chicken thigh pieces in a single layer, seasoning generously with kosher salt and freshly ground black pepper.
6. Sear chicken until golden brown on all sides, turning pieces with tongs, 4-5 minutes total.
7. Pour in 6 cups chicken stock, scraping the bottom of the pot to release any browned bits.
8. Add 2 thyme sprigs and 1 bay leaf, then bring the liquid to a gentle boil.
9. Reduce heat to maintain a steady simmer, partially covering the pot with a lid.
10. Simmer soup for 25 minutes, skimming any foam that rises to the surface with a slotted spoon.
11. Add 4 ounces wide egg noodles directly to the simmering broth.
12. Cook noodles until al dente, stirring occasionally to prevent sticking, 8-10 minutes.
13. Remove pot from heat and discard thyme sprigs and bay leaf.
14. Stir in 2 tablespoons freshly squeezed lemon juice and 1 tablespoon lemon zest.
15. Fold in ¼ cup chopped fresh parsley, then season with additional salt and pepper if needed.
16. Ladle soup into warmed bowls, ensuring each serving contains equal portions of chicken, vegetables, and noodles.
Delicate egg noodles soak up the rich, lemony broth while maintaining a satisfying chew. The bright citrus notes perfectly complement the savory depth from the seared chicken thighs, creating a soup that feels both comforting and sophisticated. For an elegant presentation, garnish each bowl with a lemon twist and serve alongside crusty sourdough bread for dipping.
Panera Chicken Noodle Soup with Garlic and Ginger
When the winter chill sets in, nothing comforts like a steaming bowl of chicken noodle soup, and this version, infused with aromatic garlic and ginger, elevates the classic to new heights. We’ll build layers of flavor with a methodical approach, ensuring a rich, clear broth and perfectly cooked components. Follow each step carefully for a restaurant-quality result at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 pound boneless, skinless chicken breast, cut into ½-inch cubes
– 6 cups low-sodium chicken broth
– 2 medium carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, sliced into ¼-inch pieces
– 4 ounces wide egg noodles
– 2 tablespoons fresh parsley, finely chopped
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 medium yellow onion, finely diced, and sauté, stirring occasionally, until translucent and softened, 5–7 minutes.
3. Stir in 3 cloves garlic, minced, and 1 tablespoon fresh ginger, grated, and cook until fragrant, 30–45 seconds, being careful not to burn them.
4. Add 1 pound boneless, skinless chicken breast, cut into ½-inch cubes, and cook until the exterior turns opaque white, 3–4 minutes, stirring to sear all sides lightly.
5. Pour in 6 cups low-sodium chicken broth and bring to a gentle boil over high heat, then reduce to a simmer.
6. Add 2 medium carrots, peeled and sliced into ¼-inch rounds, and 2 celery stalks, sliced into ¼-inch pieces, and simmer until the vegetables are tender but still firm, 10–12 minutes.
7. Stir in 4 ounces wide egg noodles and cook until al dente, 8–10 minutes, checking a noodle for doneness by tasting it to avoid overcooking.
8. Remove the pot from the heat and stir in 2 tablespoons fresh parsley, finely chopped, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.
9. Let the soup rest off the heat for 5 minutes to allow the flavors to meld and the noodles to absorb some broth.
Just ladle this soup into deep bowls, where the tender chicken and vegetables float in a fragrant, golden broth. The ginger adds a subtle warmth that balances the savory garlic, while the egg noodles provide a comforting chew. For a creative twist, garnish with a drizzle of chili oil or serve alongside crusty sourdough bread for dipping.
Dairy-Free Panera Chicken Noodle Soup Alternative
Just as the winter chill settles in, there’s nothing quite as comforting as a steaming bowl of chicken noodle soup. However, for those avoiding dairy or seeking a cleaner, homemade version of the Panera classic, this recipe offers a rich, savory alternative that’s both nourishing and straightforward to prepare. Let’s walk through each step together to build layers of flavor from scratch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 medium carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, thinly sliced
– 3 cloves garlic, minced
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 6 cups low-sodium chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– ½ teaspoon freshly ground black pepper
– 8 ounces wide egg noodles
– ¼ cup fresh parsley, finely chopped
– 1 tablespoon fresh lemon juice
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sliced carrots, and thinly sliced celery to the pot, sautéing until the vegetables soften and the onion turns translucent, approximately 8 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown, which can impart bitterness.
4. Increase the heat to medium-high and add the chicken thigh pieces, searing until lightly browned on all sides, about 5 minutes, to develop a deeper flavor base.
5. Pour in the low-sodium chicken broth, then add the bay leaves, dried thyme, and freshly ground black pepper, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot partially, and simmer for 20 minutes to allow the chicken to cook through and the flavors to meld.
7. Remove the chicken pieces with a slotted spoon, shred them using two forks, and return the shredded chicken to the pot.
8. Add the wide egg noodles to the simmering broth and cook according to package instructions, typically 8–10 minutes, until al dente, stirring occasionally to prevent sticking.
9. Turn off the heat, discard the bay leaves, and stir in the finely chopped fresh parsley and fresh lemon juice just before serving.
10. Ladle the soup into bowls immediately for optimal texture.
Nourishing and hearty, this soup boasts tender chicken, perfectly cooked noodles, and a broth that’s both savory and bright from the lemon finish. For a creative twist, garnish with a sprinkle of red pepper flakes or serve alongside crusty gluten-free bread for dipping, making it a versatile meal that’s sure to warm you from the inside out.
Low-Sodium Panera Chicken Noodle Soup
During the chilly winter months, nothing comforts like a warm bowl of homemade chicken noodle soup. This low-sodium version captures the essence of Panera’s classic while giving you full control over the seasoning, making it a healthier choice for everyday enjoyment. Let’s walk through the process methodically, ensuring every step builds flavor without relying on excess salt.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and sliced into ¼-inch rounds
– 3 celery stalks, thinly sliced
– 3 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
– 8 cups low-sodium chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– ½ teaspoon freshly ground black pepper
– 8 ounces wide egg noodles
– ¼ cup fresh parsley, finely chopped
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion, sliced carrots, and thinly sliced celery to the pot. Sauté the vegetables, stirring occasionally, until they soften and the onion turns translucent, approximately 8 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the cubed chicken breasts to the pot. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 5 minutes.
5. Pour in the low-sodium chicken broth, then add the bay leaves, dried thyme, and freshly ground black pepper. Bring the mixture to a boil over high heat.
6. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld and the chicken to cook through completely.
7. Uncover the pot and increase the heat to medium. Add the wide egg noodles and cook, stirring occasionally, until the noodles are al dente, about 8-10 minutes.
8. Remove the pot from the heat. Discard the bay leaves and stir in the finely chopped fresh parsley.
9. Ladle the soup into bowls and serve immediately.
Gently simmering the soup allows the chicken to become tender while the vegetables release their natural sweetness, creating a deeply savory broth. The wide egg noodles provide a satisfying chew that contrasts beautifully with the soft carrots and celery. For a creative twist, top each bowl with a dollop of herb-infused Greek yogurt or serve alongside crusty whole-grain bread for dipping.
Panera Chicken Noodle Soup with Bone Broth
Many home cooks seek restaurant-quality comfort food, and Panera’s chicken noodle soup with bone broth is a prime example worth recreating. Making this nourishing dish from scratch allows you to control the ingredients and achieve that signature rich, savory depth. Follow these methodical steps to build layers of flavor, just as a cooking instructor would guide a beginner through the process.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and sliced into ¼-inch rounds
– 3 celery stalks, thinly sliced
– 4 cloves garlic, minced
– 1½ pounds boneless, skinless chicken thighs, cut into ½-inch pieces
– 8 cups chicken bone broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 8 ounces wide egg noodles
– ¼ cup fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper, as needed
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion, 3 sliced carrots, and 3 sliced celery stalks to the pot; sauté, stirring occasionally, until the vegetables soften and the onions turn translucent, 8–10 minutes.
3. Stir in 4 minced garlic cloves and cook until fragrant, 1 minute, being careful not to let the garlic brown.
4. Increase the heat to medium-high and add 1½ pounds of cubed chicken thighs; sear until lightly browned on all sides, 5–7 minutes, which builds a flavorful fond on the bottom of the pot.
5. Pour in 8 cups of chicken bone broth, using a wooden spoon to scrape up any browned bits from the pot—this deglazing step incorporates deep, savory notes.
6. Add 2 bay leaves and 1 teaspoon of dried thyme; bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes to allow the flavors to meld.
7. Stir in 8 ounces of wide egg noodles and cook until al dente, 8–10 minutes, checking a noodle for doneness to avoid overcooking.
8. Remove the pot from the heat; discard the bay leaves and stir in ¼ cup of chopped fresh parsley.
9. Season the soup with kosher salt and freshly ground black pepper to taste, starting with 1 teaspoon of salt and adjusting as needed.
The finished soup boasts a velvety, collagen-rich broth that clings to tender chicken and perfectly cooked noodles. For a creative twist, garnish with a drizzle of chili oil or serve alongside crusty sourdough bread for dipping into the savory liquid.
Panera Chicken Noodle Soup with Wild Rice Twist
Unquestionably comforting yet intriguingly textured, this Panera-inspired chicken noodle soup gets a sophisticated upgrade with nutty wild rice. Ultimately, you’ll create a deeply satisfying bowl that balances familiar flavors with unexpected complexity. Serving: 6 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 tablespoon clarified butter
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into ¼-inch rounds
– 3 celery stalks, cut into ¼-inch slices
– 4 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– 8 cups homemade chicken stock
– 1 cup wild rice, rinsed
– 1 pound boneless, skinless chicken thighs, trimmed of excess fat
– 4 ounces wide egg noodles
– ½ cup heavy cream
– ¼ cup fresh flat-leaf parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. In a large Dutch oven over medium heat, melt the clarified butter until shimmering, about 1 minute.
2. Add the diced onion, carrot rounds, and celery slices, cooking until the vegetables are softened and the onions are translucent, 8-10 minutes.
3. Stir in the minced garlic and fresh thyme leaves, cooking until fragrant, about 30 seconds.
4. Pour in the homemade chicken stock and bring the mixture to a gentle boil.
5. Add the rinsed wild rice and reduce the heat to maintain a steady simmer.
6. Cover the pot and cook for 30 minutes, allowing the wild rice to begin softening.
7. Nestle the trimmed chicken thighs into the simmering broth.
8. Cover and continue simmering until the chicken is cooked through and reaches an internal temperature of 165°F, about 20 minutes.
9. Remove the cooked chicken thighs to a cutting board using tongs and let them rest for 5 minutes.
10. While the chicken rests, add the wide egg noodles to the simmering broth and cook until al dente, 8-10 minutes.
11. Shred the rested chicken into bite-sized pieces using two forks.
12. Return the shredded chicken to the pot.
13. Stir in the heavy cream until fully incorporated.
14. Remove the pot from the heat and fold in the chopped flat-leaf parsley.
15. Season the soup with kosher salt and freshly ground black pepper, starting with 1 teaspoon of salt and ½ teaspoon of pepper, then adjusting as needed.
16. Ladle the soup into warm bowls and serve immediately.
Tip: For a clearer broth, skim any foam that rises to the surface during the first 10 minutes of simmering. Tip: To prevent the egg noodles from overcooking, test for doneness at the 8-minute mark—they should be tender but still have a slight bite. Tip: Letting the chicken rest before shredding allows the juices to redistribute, resulting in more moist and flavorful meat. This soup achieves a luxurious texture from the creamy broth and the distinct chew of wild rice. The flavor profile is deeply savory with herbal notes from the thyme and a fresh finish from the parsley. Try serving it with a crusty, seeded whole-grain bread for contrasting crunch, or garnish with a drizzle of high-quality olive oil and extra cracked pepper for added depth.
Conclusion
From comforting classics to creative twists, these 30 Panera-inspired chicken noodle soup recipes offer endless cozy possibilities. We hope you find a new favorite to warm your kitchen! Give one a try this week, then drop a comment to tell us which you loved—and don’t forget to pin this roundup to save for later. Happy cooking!
