Missing Panera’s chicken noodle soup but can’t make it to the restaurant? Try our copycat recipe instead! This timeless comfort food is warm, cozy, and perfect for enjoying again and again.
INGREDIENTS
Measurements
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- ¾ cup carrots, chopped
- ½ cup celery, thinly sliced
- 1 tablespoon garlic, minced
- ½ teaspoon dried thyme leaves
- 2 bay leaves
- 8 cups reduced-sodium chicken broth
- 1 teaspoon sea salt
- ¾ teaspoon black pepper
- ½ teaspoon onion powder
- ⅛ teaspoon turmeric
- 1.3 pounds boneless, skinless chicken breast
- 4 cups dried wide egg noodles (or gluten-free noodles)
- 1 teaspoon olive oil
- 3 tablespoons fresh flat-leaf parsley, chopped
Equipment Needed
- Wooden spoon
- Digital thermometer
- Soup ladle
INSTRUCTIONS
- Sauté Vegetables: In a large, heavy-bottomed pot over medium-high heat, melt the butter until foamy. Add onions, carrots, and celery (mirepoix), stirring frequently for about 6 minutes until the onions are soft and golden.
- Add Garlic and Spices: Stir in minced garlic and cook until fragrant. Add thyme and bay leaves, stirring constantly to bloom the spices for 1 minute.
- Deglaze the Pot: Pour in ¼ cup of broth and use a wooden spoon to scrape up any browned bits from the bottom, enhancing the soup’s flavor.
- Simmer the Broth: Add the remaining broth, stir, and cover. Bring to a boil (about 5 minutes), then reduce to a simmer. Taste and season with salt, black pepper, onion powder, and turmeric.
- Cook the Chicken: Submerge the chicken breasts in the broth, ensuring they are fully covered. Cover the pot and simmer for 20 minutes.
- Check Temperature and Cool: Remove the chicken and verify it has reached an internal temperature of 165°F with a thermometer. Let it cool for about 10 minutes before shredding or cutting into bite-sized pieces.
- Prepare the Noodles: Cook egg noodles in a separate pot of salted water according to package directions. Drain, toss with olive oil to prevent sticking, and set aside.
- Assemble the Soup: Return the chicken to the pot and stir. Adjust seasoning if needed and remove bay leaves. Stir in fresh parsley.
- Serve: Place ½ cup of noodles in the bottom of each serving bowl and ladle the hot soup over them. Serve with fresh bread, salad, and fruit for a complete meal.
Enjoy your homemade Panera-style chicken noodle soup!
