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Copycat Panera Bread Chicken Noodle Soup

Copycat Panera Bread chicken noodle soup with a clear, golden broth and tender diced chicken. Egg noodles cook to just al dente for thick, satisfying noodle bites.
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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: 470
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast cut into 1-inch pieces
Vegetables
  • 3 carrots diced into 1/2-inch pieces
  • 3 celery sliced
  • 0.5 onion diced small
  • 3 garlic minced
Broth and seasonings
  • 8 cup chicken broth high-quality
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 0.5 tsp poultry seasoning
Noodles and finishing
  • 8 oz egg noodles broken into shorter pieces
  • 2 tbsp fresh parsley chopped
  • 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, then sauté the onion, carrots, and celery for 5 minutes until softened.
  2. Keep the vegetables moving so they start to turn slightly glossy, which helps build a clear, well-seasoned base broth.
Build the broth
  1. Add the garlic and cook for 1 minute, then stir in the chicken broth, thyme, dried rosemary, and poultry seasoning.
  2. Bring the mixture to a boil, then reduce to a steady simmer to protect the broth clarity.
Cook the chicken
  1. Add the diced chicken to the pot and simmer for 12 minutes, until the chicken is cooked through.
  2. Maintain a gentle simmer (not a hard boil) for a cleaner-looking broth while the chicken finishes.
Cook the noodles and finish
  1. Add the egg noodles and cook for exactly 6-7 minutes until just al dente.
  2. Stir occasionally so the noodles stay tender and don’t over-soften.
  3. Stir in the fresh parsley and season generously with salt and pepper to taste.
  4. Taste and adjust seasoning right before serving for the signature Panera-style balance.

Notes

Pro tip: keep the soup at a gentle simmer once you add the broth so the finish stays clear. Store in an airtight container in the refrigerator up to 4 days; reheat on the stovetop and add a splash of broth if it thickens. Freezing is not recommended because egg noodles can turn softer after thawing. For a lower-sodium option, choose no-salt-added chicken broth and add salt gradually at the end.