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Copycat Panera Bread Chicken Noodle Soup

Copycat Panera Bread chicken noodle soup with a clear, golden broth and perfectly tender egg noodles. Features diced chicken, carrot, celery, and a precise 6–7 minute noodle cook for al dente texture.
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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: 420
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 cloves.
  • 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
Noodles and finishing
  • 8 oz egg noodles Break into shorter pieces.
  • 2 tbsp fresh parsley Chopped.
  • 1 salt and pepper To taste.

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. Keep them moving so the onion turns translucent without browning.
Build the broth
  1. Add the minced garlic and cook for 1 minute. Stir just until fragrant so it doesn’t burn.
  2. Pour in the chicken broth and stir in the dried thyme, dried rosemary, and poultry seasoning. Bring the mixture to a boil over high heat.
Cook the chicken
  1. Add the diced chicken and reduce to a simmer. Simmer for 12 minutes, stirring occasionally, until the chicken is cooked through.
Cook the noodles to al dente
  1. Add the egg noodles and cook for 6–7 minutes until just al dente. Keep a close eye to avoid over-soft noodles.
Finish and season
  1. Stir in the fresh parsley and season generously with salt and pepper. Taste and adjust so the broth is well-seasoned and clear.

Notes

For the most Panera-style clarity, keep the soup at a steady simmer (not a rolling boil) once the broth is added, and add noodles only after the chicken is cooked. Refrigerate in a covered container for up to 4 days; freezer: yes, but cook noodles separately and add fresh when reheating for best texture. Dietary swap: use gluten-free egg noodles if needed to keep the al dente bite.