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Panera Chicken Noodle Soup Recipe Easy and Delicious

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This copycat Panera Chicken Noodle Soup Recipe is comforting and hearty with tender rotisserie chicken and fresh veggies. Learn How To Make Panera Chicken Noodle Soup in just 30 minutes. Perfect for a quick and easy meal using leftover chicken.

Ingredients

Scale
  • 3 tbsp unsalted butter
  • 2 celery ribs diced
  • 3 large carrots diced
  • 1 large onion chopped (white or yellow)
  • 6 cups or 1.4 l or 48 fl oz chicken broth (or chicken stock)
  • 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 or 300 g or 10.5 oz curly egg noodles
  • 3 cups or 420 g or 15 oz rotisserie chicken shredded

Instructions

  1. Sauté vegetables by adding butter, diced onion, carrots, and celery to a large stock pot or Dutch oven and cooking for 5 minutes over medium-high heat.
  2. Add chicken broth, then season with salt, pepper, bay leaves, thyme, and Better-Than-Bouillon.
  3. Bring to a boil and cover with lid.
  4. Add noodles once boiling and cook until al dente, then remove from heat.
  5. Stir in shredded rotisserie chicken and adjust seasonings as needed.
  6. Serve hot garnished with herbs and with roasted bread or dinner rolls if desired.

Notes

  • Using a store-bought rotisserie chicken is the fastest, easiest, and most convenient way to go
  • It’s already cooked and will save you some time
  • You can also use leftover cooked chicken
  • You can also use raw chicken breast, thighs, or tenders to make Panera soup at home
  • Add them right at step 3 when you bring the broth to a boil
  • Then cook for about 5 to 8 minutes before adding the noodles
  • The cooking time will vary depending on the type of chicken you use
  • Tenders are ready after 4 to 5 minutes, chicken breast needs 5 to 6 minutes, and chicken thighs require 7 to 8 minutes

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