Copycat Panera Chicken Noodle Soup
This Copycat Panera Chicken Noodle Soup replicates the savory experience of the original, filled with aromatic herbs, tender chicken, and hearty noodles.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 8 cups chicken broth Homemade is recommended
- 2 cups cooked chicken, shredded Use rotisserie or leftover chicken
- 1 teaspoon dried thyme
- 1 teaspoon salt Adjust to taste
- ½ teaspoon black pepper Adjust to taste
- 3 cups egg noodles Cook according to package directions
- 1 cup heavy cream Can substitute with half-and-half for a lighter version
- to taste Fresh parsley for garnish
Instructions
Preparation
- Gather and prepare all your ingredients: dice the onion, mince the garlic, slice the carrots, chop the celery, and shred the cooked chicken.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds, stirring to prevent burning.
- Stir in the sliced carrots and chopped celery. Cook for about 5-7 minutes until tender.
- Pour the chicken broth into the pot, scraping up any bits from the bottom and bring to a simmer.
- Add the shredded chicken, dried thyme, salt, and black pepper. Stir and let simmer for about 10-15 minutes.
- In a separate pot, cook the egg noodles according to package instructions until al dente.
- Lower the heat on your soup and gently stir in the heavy cream.
- Combine the drained egg noodles with the soup and mix gently to combine.
- Garnish with fresh parsley and serve hot.
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Notes
Store leftovers in airtight containers. Can be frozen for extended storage. Reheat gently when ready to serve. Consider using homemade chicken broth for enhanced flavor.