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PANERA CHICKEN NOODLE SOUP RECIPE centered hero view, clean and uncluttered
Thomas Baker

Panera Chicken Noodle Soup Recipe Easy and Delicious

This copycat panera chicken noodle soup recipe is a comforting, hearty dish that's easy to make at home. Packed with tender rotisserie chicken and fresh veggies, it's perfect for a cozy meal. Learn how to make Panera chicken noodle soup with this quick recipe that’s ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 2 celery ribs, diced
  • 3 large carrots diced
  • 1 large onion, chopped (white or yellow)
  • 6 cups chicken broth
  • 1 tsp salt, or to taste
  • 1/2 tsp freshly ground black pepper, or to taste
  • 1/2 tsp fresh thyme leaves (or 1/4 tsp dried)
  • 3 bay leaves
  • 1 tsp Better-Than-Bouillon (chicken flavor)
  • 6 cups curly egg noodles
  • 3 cups rotisserie chicken, shredded

Method
 

  1. Sauté vegetables: Add butter, diced onion, carrots, and celery to a large stock pot or Dutch oven. Sauté for 5 minutes over medium-high heat.
  2. Add chicken broth: Pour the broth into the pot. Season with salt, pepper, bay leaves, thyme, and Better-Than-Bouillon. Stir to combine.
  3. Bring to a boil: Cover and bring the broth to a rolling boil.
  4. Add noodles: Add noodles and cook just until al dente. Remove from heat to prevent overcooking.
  5. Stir in chicken: Add shredded rotisserie chicken. Taste and adjust seasonings as needed.
  6. Serve: Ladle the soup into bowls, garnish with herbs, and serve hot with bread or rolls.
  7. Store: Refrigerate leftovers in an airtight container for 4 to 5 days.

Notes

  • Using a store-bought rotisserie chicken saves time, but raw chicken breast, thighs, or tenders can be added at boiling step and cooked accordingly (4-8 minutes) before adding noodles. Nutritional info per serving: 230 calories, 12g fat, 17g protein.