If you’re craving the warm and nourishing comfort of Panera Chicken Noodle Soup, try this copycat version that is authentic and tested. This healthy homestyle recipe is easy to make and tastes great.

a bowl of panera chicken noodle soup made at home.

Panera restaurants have a little bit of everything, but a family favorite is their homestyle chicken noodle soup.

A bowl of chicken soup at Panera costs around 7 dollars and for only one bowl! Copycat Panera recipes are great because they’re budget-friendly and you can make them right at home. See my Panera Chicken Tortilla Soup recipe of all of my copycat recipes.

Ingredients for Chicken Noodle Soup

ingredients for Panera chicken noodle soup.
  • Boneless, skinless chicken breasts – I like to purchase the chicken breasts when they’re on sale (see all of my tips for eating clean on a budget).
  • Chicken broth – Chicken broth and chicken stock can be high in sodium which is why I like to use reduced-sodium broth. You can also use vegetable broth in its place.
  • Egg noodles – Egg noodles have a higher ratio of eggs to flour in them. See my list of the best gluten-free pastas if you need to find a gluten-free version.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

how to make chicken noodle soup.

Step One

Pour the olive oil into a large pot or Dutch oven. Turn the heat to medium on the stove top and let the oil get hot.

Add the onion and garlic and let it cook for a few minutes, stirring occasionally.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Add the chicken, carrots, celery, thyme, vegetable broth, and bay leaves. Stir to combine.

Step Three

Turn the heat to high and let the soup come to a simmer.

Reduce heat to low, put on the lid, and let it simmer for 15 minutes.

Step Four

Remove the lid, stir in the egg noodles, and turn the heat back up to high. Once the soup comes to a simmer, reduce the heat to low, and put on the lid.

Let the soup simmer for another 15 minutes, or until the noodles are fully cooked. Remove the bay leaves and enjoy!

I hope you agree that this Panera bread chicken noodle soup tastes just like the original, but even better because it’s made at home. It’s a quick meal that is so comforting at any time of day. And, the leftovers taste even better the next day.

You can use quality ingredients and skip the questionable ones including yeast extract and xantham gum.

copycat panera chicken noodle soup in pot.

Copycat Panera Chicken Noodle Soup Benefits

  • Make your favorite Panera soup at home! You can control the quality of the ingredients and make this recipe gluten-free using gluten-free pasta.
  • It’s simple with basic ingredients. The secret is in the simmer time as that’s what brings all the flavors together for a hearty bowl of soup.
  • There’s something innately comforting about chicken noodle soup. Make it ahead of time if you have a busy schedule and reheat it for an easy meal.

Recipe FAQs

Can I use leftover rotisserie chicken for this recipe?

Yes, if you have leftover chicken to use up you can use it in place of the chicken breasts. Just be sure to add it toward the end since it doesn’t need cooking, only reheating.

Is copycat chicken noodle soup healthy?

Homemade chicken noodle soup is a fairly healthy dish. One serving of this soup contains 29 grams of protein, 46 mg of calcium, and only 24 grams of carbs.

Can I make this in the Instant Pot?

Yes, but you’ll need to make a few adjustments. I would recommend cooking the chicken, broth, and veggies for 6 minutes at high pressure and then simmering the egg noodles until they are tender.

a spoonful of panera copycat homestyle chicken noodle soup.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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panera chicken noodle soup

Panera Chicken Noodle Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

Print Recipe

If you’re craving the warm and nourishing comfort of Panera Chicken Noodle Soup, try this copycat version that is authentic and tested. This healthy homestyle recipe is easy to make and tastes great.

  • Total Time: 50 minutes
  • Yield: 6

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1.25 pounds boneless, skinless chicken breasts (about 2 large pieces), chopped into bite-sized pieces
  • 4 carrots, chopped into rounds
  • 4 celery ribs, sliced
  • 1/2 teaspoon dried thyme
  • 8 cups reduced-sodium chicken broth
  • 2 bay leaves
  • 2 cups uncooked egg noodles (use gluten-free noodles for gluten-free diets)

Instructions

  1. In a large stockpot or Dutch oven, pour in the olive oil. Turn the heat to medium and let the oil heat up for a few minutes.
  2. Add the onion and garlic and let it cook for a few minutes, stirring occasionally.
  3. Add the chicken, carrots, celery, thyme, vegetable broth, and bay leaves, and stir to combine.
  4. Turn the heat to high and let the soup come up to a simmer. Then, reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
  5. Then, remove the lid, stir in the noodles, and turn the heat back up to high. Let the soup come up to a simmer, reduce the heat to low, and cover the pot.
  6. Let the soup simmer for another 15 minutes, or until the noodles are tender and cooked through.
  7. Remove the bay leaves and serve hot.

Notes

  1. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Or, you can freeze the leftovers for up to 2 months. Defrost and reheat before serving.
  2. If you don’t have egg noodles, you can use pasta spirals or elbow pasta instead.

Nutrition

  • Serving Size:
  • Calories: 314
  • Sugar: 7.1 g
  • Sodium: 437 mg
  • Fat: 10.7 g
  • Saturated Fat: 2.1 g
  • Carbohydrates: 24.2 g
  • Fiber: 2.3 g
  • Protein: 29.1 g
  • Cholesterol: 84 mg

More Healthy Soup Recipes You Might Like

Or, see my entire list of clean eating soup recipes, all made gluten-free and dairy-free.

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Panera Chicken Tortilla Soup Copycat

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.