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Copycat Panera Bread Chicken Noodle Soup

Copycat Panera Bread chicken noodle soup with a clear, well-seasoned golden broth and perfectly cooked egg noodles. Simmered chicken and vegetables deliver cozy texture, while the noodles stay just al dente for that bakery-café feel.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast
  • 3 carrots diced into 1/2-inch pieces
  • 3 celery sliced
  • 0.5 onion diced small
  • 3 garlic minced
Broth and seasonings
  • 8 cup high-quality chicken broth
  • 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
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat and sauté the onion, carrots, and celery for 5 minutes until softened, stirring often to prevent browning.
  2. Add the garlic and cook for 1 minute until fragrant, then immediately proceed so the garlic doesn’t burn.
Build the broth
  1. Pour in the chicken broth and stir in thyme, rosemary, and poultry seasoning, keeping the pot at a gentle simmer once heated through.
  2. Bring the soup to a boil, then add the chicken pieces and simmer for 12 minutes until the chicken is cooked through and no longer pink.
Cook the noodles
  1. Add the egg noodles and cook for exactly 6-7 minutes until just al dente, stirring occasionally so the noodles don’t stick.
Finish and season
  1. Stir in the fresh parsley, then season generously with salt and pepper to taste.

Notes

For the clearest, most “Panera-style” broth, keep the soup at a steady simmer (not a hard boil) once the chicken is in, and avoid overcooking the noodles—slightly underdone is best since they finish right in the hot broth. Refrigerate in a sealed container up to 4 days; rewarm gently on the stove with a splash of broth or water. Freezing is not recommended because egg noodles can turn soft and grainy. Dietary swap: use gluten-free egg noodles to keep the same method and timing.