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panera chicken noodle soup

Panera Chicken Noodle Soup (Copycat)

If you’re craving the warm and nourishing comfort of Panera Chicken Noodle Soup, try this copycat version! This healthy recipe is made dairy-free with a gluten-free option.

  • Total Time: 50 minutes
  • Yield: 6 1x

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, if necessary)

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.

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