Panera Chicken Noodle Soup

This Copycat Panera Chicken Noodle Soup is made with chicken, carrots, celery, onion, garlic, broth, wide egg noodles as well as lemon juice.

This is the most comforting chicken noodles soup that will help relieve your sick days, or any day for that matter. I would make this on any weeknight for dinner. You can make this on the stovetop, instant pot, or slow cooker.

If you like these noodles, feel free to try my Pork Birria Tacos and my Peruvian Ceviche.

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Chicken breasts
• Vegetable oil
• Carrots
• Celery
• Onion
• Garlic
• Thyme
• Chicken broth
• wide egg noodles
• Lemon juice
• Salt and pepper

See recipe card for quantities.

Instructions

Stovetop:

Heat the oil in a large stockpot over medium heat. Stir In the carrots, celery and onions and sauté until soft, about 4-5 minutes. Add the garlic until fragrant, about 1 minute. Add the chicken, chicken broth and thyme into the pot. Bring the broth to a boil. Reduce heat, cover, and cook until the chicken is cooked through, about 20 minutes. Remove the chicken and shred. Return the shredded chicken as well as the noodles and lemon juice, until the noodles are cooked through, about 6-8 minutes.

Instant Pot:

Hit sauté function for 10 minutes. Stir in the oil, carrots, celery, garlic and onions and sauté until soft, about 5 minutes. Add the broth, chicken, and thyme. Close lid and pressure cook on high for 10 minutes. Quick release and take the chicken out and put it on a plate. Shred the chicken with two forks, and return the chicken back into the pot.  Add the noodles and lemon juice and pressure cook on high for 0 minutes (yes zero).

Substitutions

• Chicken: This recipe uses boneless, skinless chicken breasts which is easier to shred.
• Broth: I used chicken broth, although you could vegetable broth if you don’t happen to have chicken broth.
• Vegetables: The most traditional vegetables to use for chicken noodle soup are onions, celery, and carrots.
• Garlic: For best quality, use fresh garlic for this recipe.
• Thyme: Panera’s chicken noodle soup has thyme in the recipe, and gives it such a comforting taste.
•  Noodles: Wide egg noodles is traditionally used for chicken noodle soup. Check the package instructions to know how long it needs to cook!

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
• Deluxe - add lemon juice at the end.
• Kid friendly - This is great for sick days.

Check out this Air Fried Bok Choy.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days, or frozen for up to three months.

Top tip

You can use frozen chicken in the instant pot just add ten extra minutes of cooking time.

Panera Chicken Noodle Soup

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• Author: Maxine Dubois
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Copycat Panera Chicken Noodle Soup is made with chicken, carrots, celery, onion, garlic, broth, wide egg noodles as well as lemon juice.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• 2 tablespoons vegetable oil
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup sweet Vidalia onion, diced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme
• 6 cups chicken broth
• 2 cups wide egg noodles
• 1 tablespoon lemon juice
• Salt and pepper

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Instructions

Stovetop:

1. Heat the oil in a large stockpot over medium heat. Add the carrots, celery and onions and sauté until soft, about 4-5 minutes. Add the garlic until fragrant, about 1 minute. Add the chicken, chicken broth and thyme into the pot. Bring the broth to a boil. Reduce heat, cover, and cook until the chicken is cooked through, about 20 minutes. Remove the chicken and shred. Return the shredded chicken as well as the noodles and lemon juice, until the noodles are cooked through, about 6-8 minutes.

Instant Pot:

1. Hit sauté function for 10 minutes. Stir in the oil, carrots, celery, garlic and onions and sauté until soft, about 5 minutes. Add the broth, chicken, and thyme. Close lid and pressure cook on high for 10 minutes. Quick release and take the chicken out and put it on a plate. Shred the chicken with two forks, and return the chicken back into the pot.  Add the noodles and lemon juice and pressure cook on high for 0 minutes (yes zero).

Notes

• Wide egg noodles is traditionally used for chicken noodle soup. Check the package instructions to know how long it needs to cook!

• Prep Time: 5 minutes
• Cook Time: 20 mintues
• Category: Dinner
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 229.9
• Sodium: 432.9 mg
• Fat: 5.4 g
• Carbohydrates: 29.9 g
• Fiber: 1.8 g
• Protein: 14.4 g
• Cholesterol: 40.4 mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.