Cozy, Light, and Ready in 30 Minutes
This Panera Chicken Noodle Soup copycat recipe brings all the comforting, fresh flavors you love straight to your kitchen in just 30 minutes. The broth simmers with tender rotisserie chicken, vibrant carrots, celery, and curly egg noodles for a warm and soothing bowl that tastes just like the café version — maybe even better. The vegetables stay bright and soft, the broth feels light yet nourishing, and the noodles add that perfect cozy texture. Whether you want a simple weeknight meal or something warm on a chilly day, this quick one-pot soup delivers comfort, flavor, and homemade ease every single time. 🍲✨
PrintPanera Chicken Noodle Soup Recipe
Cozy Panera-style chicken noodle soup with tender chicken, curly noodles, and fresh vegetables.
Ingredients
3 tbsp unsalted butter
2 celery ribs, diced
3 large carrots, diced
1 large onion, chopped
6 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp thyme
3 bay leaves
1 tsp chicken bouillon
6 cups curly egg noodles
3 cups shredded rotisserie chicken
Instructions
1. Sauté onion, carrots, and celery in butter for 5 minutes.
2. Add broth, salt, pepper, thyme, bay leaves, and bouillon.
3. Bring to a rolling boil.
4. Add noodles and cook until al dente.
5. Remove from heat and stir in shredded chicken.
6. Taste, adjust seasoning, and serve warm.
Notes
Use leftover or rotisserie chicken for fast prep.
Avoid overcooking noodles; they soften off heat.
Store in fridge up to 5 days.
Preparation Time
Preparation: 10 minutes
Cooking: 20 minutes
Total Time: 30 minutes
Servings: 8 people
Ingredients
- 3 tbsp unsalted butter
- 2 celery ribs, diced
- 3 large carrots, diced
- 1 large onion, chopped
- 6 cups chicken broth
- 1 tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
- ½ tsp fresh thyme leaves (or ¼ tsp dried)
- 3 bay leaves
- 1 tsp chicken-flavored bouillon paste
- 6 cups curly egg noodles
- 3 cups shredded rotisserie chicken
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
- Large pot or Dutch oven
- Knife and cutting board
- Ladle
- Measuring cups and spoons
- Wooden spoon
Preparation Steps (Beginner-Friendly)
1. Sauté the vegetables
Melt butter in a large pot over medium-high heat. Add onion, carrots, and celery. Sauté 5 minutes until softened and fragrant. The vegetables should look glossy and lightly golden. 🥕✨
Tip: Stir often for even cooking.
2. Build the broth
Pour in the chicken broth. Add salt, pepper, thyme, bay leaves, and bouillon. Stir well. The aroma should deepen and turn warm and herby.
3. Bring to a boil
Cover the pot and bring the broth to a steady rolling boil. This helps infuse flavor into the liquid quickly.
4. Add noodles
Once boiling, add the egg noodles. Cook 6–8 minutes until just al dente — avoid overcooking as noodles continue to soften off heat.
5. Stir in chicken
Remove the pot from heat. Add shredded rotisserie chicken and stir gently. Taste and adjust seasonings. The soup should look vibrant with tender noodles and vegetables.
6. Serve warm
Ladle into bowls and garnish with fresh herbs if desired. Enjoy with warm bread for a cozy meal. 😊
Chef’s Tips
- Add a squeeze of lemon for brightness.
- Use pre-cooked chicken for faster prep or cook raw chicken directly in the broth before adding noodles.
- Store leftovers in the fridge for 4–5 days. Add broth when reheating if noodles absorb liquid.
- For richer flavor, simmer an extra 5 minutes before adding noodles.
Nutrition Information
Serving: 1
Calories: 230 kcal
Protein: 17 g
Carbs: 14 g
Fat: 12 g
Fiber: 1 g
Sugar: 3 g
Note: These values are estimated using online tools and may vary depending on the ingredients used. Consult a nutritionist for precise guidance.