This copycat Panera chicken noodle soup recipe is everything you love about the restaurant version but made right at home in just 30 minutes. It is hearty comforting and filled with tender rotisserie chicken soft carrots and celery curly egg noodles and a broth that tastes like it simmered all day
If you are craving a cozy bowl of soup but do not want to wait in line at Panera this quick and easy recipe is your new go to. It is made with everyday ingredients and once you taste it you might even prefer it to the original
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Why You Will Love This Copycat Panera Chicken Noodle Soup
- Ready in about 30 minutes from start to finish
- Made with rotisserie chicken for extra convenience
- No fancy ingredients just cozy comfort food
- Easy to double or freeze for later
- Perfect for family dinners or meal prep
Ingredients
- 3 tablespoons unsalted butter
- 2 celery ribs diced
- 3 large carrots diced
- 1 large white or yellow onion chopped
- 6 cups chicken broth or chicken stock
- 1 teaspoon salt or to taste
- Half a teaspoon ground black pepper or to taste
- Half a teaspoon fresh thyme leaves or one fourth teaspoon dried thyme
- 3 bay leaves
- 1 teaspoon chicken flavored Better Than Bouillon
- 6 cups curly egg noodles
- 3 cups shredded rotisserie chicken
How to Make Panera Chicken Noodle Soup
Step 1
In a large Dutch oven or soup pot melt the butter over medium high heat. Add diced celery carrots and onion. Sauté for about 5 minutes until the vegetables are softened and fragrant.
Step 2
Pour in the chicken broth and stir in the salt pepper thyme bay leaves and Better Than Bouillon. Cover with a lid and bring to a gentle boil.
Step 3
Once the broth is boiling add the curly egg noodles and cook until just al dente. Remove the pot from heat as soon as the noodles are tender. They will continue to soften slightly in the hot broth.
Step 4
Stir in the shredded rotisserie chicken and let it warm through. Taste and adjust the seasonings if needed.
Step 5
Ladle the soup into bowls. Garnish with fresh herbs like parsley if you like and serve with crusty bread or dinner rolls.
Tips for Success
- Use a heavy bottomed pot or Dutch oven to ensure even cooking and to bring out the best flavor
- Sautéing the vegetables first builds the base of flavor for the whole soup
- Deglaze the pot with the broth to lift the caramelized bits from the bottom which makes the soup richer
- Avoid overcooking the noodles by removing the pot from heat as soon as they are just tender
- Add lemon slices or garlic for a flavorful twist
- Try a handful of fresh spinach stirred in at the end for added greens
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days depending on the freshness of the chicken.
- Reheat on the stove over medium heat until warmed through or microwave individual portions in 30 second bursts.
- If the noodles have absorbed too much liquid add a splash of broth when reheating.
- Let the soup cool fully before refrigerating to keep the broth from separating.
Can You Freeze Chicken Noodle Soup
Yes you can freeze this soup but for best results freeze the broth base and chicken without the noodles. Cook fresh noodles separately when you reheat.
Cool the soup completely then store in a freezer safe container for 2 to 3 months
Defrost overnight in the fridge or reheat gently on the stove. Undercook the noodles slightly if freezing with them to prevent them from turning mushy when reheated
Nutrition Information per Serving
- Calories 230
- Total Fat 12 grams
- Saturated Fat 5 grams
- Cholesterol 91 milligrams
- Sodium 1272 milligrams
- Carbohydrates 14 grams
- Fiber 1 gram
- Sugar 3 grams
- Protein 17 grams
Nutrition values are approximate and may vary based on exact ingredients
