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.
What you will need
- 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!
How to make Panera Chicken Noodle Soup
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.
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).