Copycat Panera Chicken Noodle Soup (Authentic!)

• 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). You can cut up the chicken breasts ahead of time or freeze until ready to use. Chicken tenderloins will work too.
• Olive oil – Olive oil adds healthy fat to the soup while sautéing up the veggies. If you don’t have olive oil you can use butter or another oil good for sautéing such as avocado oil.
• Veggies – Just like Panera’s soup, this recipe calls for simple ingredients including carrots, celery, and onion. To minimize prep time, you can chop the vegetables ahead of time or purchase pre-cut veggies. You can also use onion powder or garlic powder if you don’t have the fresh stuff.
• 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. They’re best known for their role in a hearty bowl of chicken soup or a serving of beef stroganoff. You can find egg noodles in the pasta aisle or sometimes in the international aisle. Look for ones made without ferrous sulfate or folic acid. The ingredients should just be semolina wheat flour and egg whites. See my list of the best gluten-free pastas if you need to find a gluten-free version.
• Seasoning – I used thyme and bay leaves to mimic the flavor of Panera’s soup. I also recommend using simple natural flavor of sea salt and black pepper.

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.

More Healthy Soup Recipes You Might Like

• 3-Ingredient Butternut Squash Soup
• Instant Pot Cauliflower Soup
• Instant Pot Chicken Rice Soup with Lemon
• Slow Cooker Chicken Stew with Lentils and Spinach
• Sweet Potato Coconut Chicken Curry
• Vegan Broccoli Potato Soup
• Bone Broth Chicken Soup

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