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Copycat Panera Bread Chicken Noodle Soup

Copycat Panera Bread chicken noodle soup with a clear, golden broth and tender chicken plus perfectly al dente egg noodles. This stovetop method simmers the chicken just until cooked, then times the noodles for the right bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast
  • 3 carrots diced into 1/2-inch pieces
  • 3 celery sliced
  • 0.5 onion diced small
  • 3 garlic minced
  • 2 tbsp olive oil
Broth and seasonings
  • 8 cup chicken broth high-quality
  • 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 finish
  • 8 oz egg noodles broken into shorter pieces
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat olive oil in a large Dutch oven over medium heat. Sauté onion, carrots, and celery for 5 minutes, stirring often, until softened and glossy.
Build and simmer the broth
  1. Add garlic and cook for 1 minute at medium heat, stirring until fragrant and not browned.
  2. Pour in chicken broth and add dried thyme, dried rosemary, and poultry seasoning. Bring to a boil, then lower to a steady simmer.
  3. Add diced chicken to the simmering broth and cook for 12 minutes, keeping the liquid at a gentle simmer until the chicken is cooked through and no longer pink.
Cook the noodles and season
  1. Add egg noodles and cook at a gentle simmer for 6–7 minutes, stirring occasionally, until just al dente (tender but still firm in the center).
  2. Stir in fresh parsley and season generously with salt and pepper. Taste and adjust so the broth is well-seasoned and clear-tasting.

Notes

For the clearest broth, keep the soup at a gentle simmer rather than a hard boil after the chicken goes in. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove and add a splash of broth or water if noodles thicken. Freezing is not recommended because egg noodles can soften too much after thawing. For a lower-carb swap, replace egg noodles with zucchini noodles and simmer the veggies/chicken as written, then add zucchini noodles only at the end just to warm.