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Copycat Panera Bread Chicken Noodle Soup

Copycat Panera Bread chicken noodle soup with a clear, well-seasoned golden broth and tender egg noodles. Simmered chicken and diced vegetables create hearty, spoonable comfort with perfectly al dente noodles.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast Cut into 1-inch pieces.
  • 3 carrots Dice into 1/2-inch pieces.
  • 3 celery Slice the stalks.
  • 0.5 onion Dice small.
  • 3 garlic Minced.
  • 2 tbsp olive oil
Broth and seasonings
  • 8 cup high-quality chicken broth
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 0.5 tsp poultry seasoning
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Noodles and finishing
  • 8 oz egg noodles Break into shorter pieces.
  • 2 tbsp fresh parsley Chopped.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery for 5 minutes until softened, stirring occasionally until glossy and tender.
Build the broth
  1. Add the minced garlic and cook for 1 minute until fragrant, then add the chicken broth, thyme, rosemary, and poultry seasoning.
  2. Bring the soup to a boil, then add the chicken and simmer for 12 minutes until the chicken is cooked through and no longer pink in the center.
Cook noodles to al dente
  1. Add the egg noodles and cook for 6-7 minutes until just al dente, stirring so the noodles don’t stick and the broth stays clear-looking.
Finish and season
  1. Stir in the chopped fresh parsley and season generously with salt and pepper until the broth tastes balanced and well seasoned.

Notes

For a clearer-looking broth, keep it at a gentle simmer after adding the chicken (avoid a hard boil) and add noodles only after the chicken is fully cooked. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (for best texture, thaw and reheat gently and consider cooking a small fresh batch of noodles if you’re sensitive to softer noodles). Dietary swap: use gluten-free egg noodles instead of regular egg noodles for a gluten-free version.