Stovetop Panera Chicken Noodle Soup (Ready in 40 Minutes)

This stovetop Panera chicken noodle soup delivers the clear, savory broth, wide egg noodles, and tender shredded chicken you know from the bakery, all from your own pot in about 40 minutes.

It tastes even better the next day, so it is just as good for meal prep as it is for a rainy weeknight when you want something warm and familiar.

Why This Soup Stays on Repeat

The broth is rich from simmering chicken with carrots, celery, and herbs, no cream or heavy steps needed. The noodles stay broad and satisfying instead of turning into mush.

I make this when I want a soup that feels comforting without a lot of fuss. Fresh parsley at the end brightens everything up, and the carrots give just a hint of natural sweetness.

Ingredients

• 1 tbsp olive oil: any neutral oil works
• 1 small yellow onion, diced: about 1 cup
• 3 medium carrots, sliced into thin rounds: peel first if the skin is thick
• 3 celery stalks, sliced: include the leaves if they’re fresh
• 3 garlic cloves, minced: smash them first to make peeling easy
• 6 cups low-sodium chicken broth: the backbone of the soup, so use a brand you trust
• 2 cups water: helps stretch the broth without muting the flavor
• 1 lb boneless skinless chicken breasts: thighs work but the soup stays lighter with breasts
• 2 bay leaves
• 1 tsp fresh thyme leaves, or ½ tsp dried
• 1 ½ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• 8 oz wide egg noodles: classic Panera-style noodles, do not swap for thin ones
• 2 tbsp chopped fresh parsley: stir in right before serving

Variations / Substitutions

• Rotisserie chicken: Skip the raw chicken and poaching step. Add 2 cups shredded rotisserie chicken when you stir in the parsley.
• Herb swap: Try fresh dill in place of parsley for a slightly sweeter finish.
• Noodle choice: No-yolk wide noodles or gluten-free fettuccine style noodles work, just cook them to al dente and add a little less salt since they can be salty.
• Extra depth: Drop a parmesan rind into the broth while it simmers for a richer, savory note without cheese flavor.

Juicy Chicken Breast Sandwich is the main dish we love pairing with this soup.

How to Make Stovetop Panera Chicken Noodle Soup

Step 1: Sauté the Vegetables

Warm the 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, about 5 minutes, until the vegetables begin to soften but do not brown.

The onions will turn translucent and the carrots will brighten in color. This step builds the soup’s first layer of flavor.

Step 2: Simmer the Broth and Chicken

Stir in the minced garlic and cook for 30 seconds, just until fragrant. Pour in the 6 cups chicken broth, 2 cups water, and add the bay leaves, thyme, 1 ½ tsp salt, and pepper. Nestle the chicken breasts into the liquid, making sure they are submerged.

Bring everything to a boil over high heat, then lower the heat to a gentle simmer. Cover the pot and cook for about 15 minutes, until the chicken is cooked through and no longer pink in the center. Use tongs to lift the chicken onto a cutting board and set it aside.

Step 3: Shred the Chicken and Cook the Noodles

Increase the heat again to bring the broth back to a strong boil. Add the 8 oz wide egg noodles and cook, uncovered, for 8 to 9 minutes, or until the noodles are just tender. While the noodles cook, shred the chicken with two forks into bite-sized pieces.

The noodles will swell and the broth may look slightly cloudy from the starch, this is normal. Watch the time closely so the noodles stay distinct, not soft or broken.

Step 4: Finish with Chicken and Parsley

Take the pot off the heat. Stir the shredded chicken and the chopped parsley into the soup. Taste the broth and add more salt or pepper if needed. Ladle the soup into big bowls and serve right away, while the noodles are still firm and the broth is steaming.

A Few Notes Before You Start

• Use real chicken broth, not stock in a box that tastes mostly of salt. The broth is the main flavor, so a good one makes all the difference.
• Keep an eye on the noodle cooking time. Wide egg noodles can go from al dente to mushy in a minute, so set a timer and taste one before draining.
• If you are planning on leftovers, cook the noodles separately and add them to each bowl instead of the whole pot. This keeps them from soaking up all the broth overnight.
• A parmesan rind simmered with the broth adds a subtle savory note without any cheese taste. It is an easy upgrade if you have one in the fridge.
• For a thicker soup, mash a few of the carrot and celery pieces against the side of the pot before adding the noodles.

Here’s how to adjust the recipe for a bigger group:

Storing Leftovers

• Refrigerate: The soup keeps well in a sealed container for up to 4 days. Store the noodles and broth separately if possible, then combine when you reheat, so the noodles do not get too soft.
• Reheating: Warm single portions in a saucepan over medium-low heat, adding a splash of extra broth if the soup has thickened. You can also microwave it in a pinch, just stir halfway through.

What to Serve with Panera Chicken Noodle Soup

A thick slice of toasted sourdough or a warm baguette is our favorite pairing for dipping. A simple arugula salad with a lemon vinaigrette cuts through the richness nicely. If you want something more substantial, a sharp cheddar grilled cheese on the side turns it into a full meal.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes. Place the onion, carrots, celery, garlic, broth, water, seasonings, and raw chicken breasts in the slow cooker. Cook on low for 4 to 6 hours, then shred the chicken and stir in the uncooked noodles. Switch to high and cook until the noodles are tender, about 20 minutes.

Can I freeze this soup?

You can freeze the soup base without the noodles. Let the broth with vegetables and chicken cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge, bring to a boil, and add fresh noodles.

Why did my soup turn out cloudy?

It is often from the starch released by the noodles as they cook. To keep the broth clear, cook the noodles separately in a pot of boiling water, drain them, and add them to individual bowls when serving.

What other noodles can I use?

Wide egg noodles are ideal, but farfalle or rotini hold up well. Avoid angel hair, thin spaghetti, or small pastina because they absorb broth too fast and become mushy.

Panera Chicken Noodle Soup Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 360

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 medium carrots, sliced into thin rounds
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 2 cups water
• 1 lb boneless skinless chicken breasts
• 2 bay leaves
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 ½ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• 8 oz wide egg noodles
• 2 tbsp chopped fresh parsley

Method

 

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook 5 minutes, stirring occasionally, until softened.
2. Stir in the garlic and cook 30 seconds. Pour in the chicken broth, water, bay leaves, thyme, salt, and pepper. Add the chicken breasts and bring to a boil, then reduce to a simmer, cover, and cook 15 minutes. Remove the chicken to a cutting board.
3. Bring the broth back to a boil. Add the egg noodles and cook uncovered for 8 to 9 minutes, until just tender. Shred the chicken with two forks while the noodles cook.
4. Remove the pot from the heat. Stir in the shredded chicken and parsley. Taste and adjust salt and pepper. Serve immediately.

Notes

If you have a few extra minutes, let the broth simmer for 10 minutes before adding the noodles to deepen the flavor. The noodles will continue to absorb liquid as the soup sits, so when reheating leftovers, add a splash of broth or water to loosen it up.