CopyCat Panera Bread Chicken Noodle Soup Recipe
User Reviews
4.9
CopyCat Panera Bread Chicken Noodle Soup Recipe
Description
CopyCat Panera Bread Chicken Noodle Soup Recipe features boneless, skinless chicken breasts cooked in a savory broth infused with thyme, garlic salt, and black pepper. The soup also incorporates diced carrots, celery, and onions sautéed initially to build flavor. Egg noodles cook in the broth to absorb seasoning and add substance to the dish. The bay leaf and thyme bring a mild herbal aroma that complements the gentle chicken flavor.
The soup's texture balances tender chicken pieces with soft vegetables and noodles. Preparing the soup on the stovetop allows control over cooking times to ensure the chicken reaches a safe internal temperature. Alternatively, the crock pot method simplifies the process by slow-cooking the ingredients for several hours before adding noodles near the end.
This soup suits a simple lunch or dinner when comfort food is desired, especially on chilly days. It shuttles well between fresh preparation and make-ahead options, with the possibility to adjust noodle quantity or broth thickness by adding more water as needed.
To finish, remove the bay leaf before serving. The soup best serves warm and fresh, capturing Panera’s classic homestyle chicken noodle experience.
Ingredients
- 2 chicken breast boneless, skinless
- 4 cups chicken broth
- 2 cups water (may need to add more)
- 4 carrot peeled and diced into bite size pieces
- 2 talks celery (diced into bite size pieces)
- 1/2 onion (diced)
- 1 tsp thyme
- 1 bay leaf
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp black pepper
- 2 cups egg noodles
Instructions
Stove Top Instructions:
- Heat the olive oil in a large stock pot over medium heat.
- Add in the carrots, onion and celery.
- Sauté for 3-5 minutes until the vegetables are soft.
- Add the chicken and the chicken broth to the stock pot.
- Stir in the seasonings (thyme, bay leaf, garlic salt, salt and pepper).
- Bring the water to a boil. Cover and reduce the heat to medium low and cook until the chicken is cooked through (reaches an internal temperature of 165 degrees F). This cooking time will vary based on if you use frozen chicken or fresh chicken and based on the chicken size. This generally takes 15-20 minutes for the chicken to cook.
- Remove chicken and shred.
- Return the shredded chicken back to the stock pot.
- Add in the uncooked egg noodles and water. Cook until they are cooked through. Remove the bay leaf, serve warm and enjoy!
Crock Pot Instructions:
- Place everything (except the noodles) in the crock pot.
- Cook on low for 6-8 hours or high 3-4 hours.
- Remove chicken and shred.
- Return the chicken back to the crock pot. Turn crock pot on high and add egg noodles.
- Cook for 30 minutes until the noodles will be done and dinner is served!
- Remove the bay leaf from the crock pot, serve warm and enjoy!
Notes
- Add more water during cooking if the soup appears too thick as noodles absorb liquid while cooking.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- The soup can be cooked either on the stovetop or in a slow cooker depending on available time and convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 1438mg | 60% |
| Potassium | 480mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 6895IU | 138% |
| Vitamin C | 15mg | 17% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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