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Panera Chicken Noodle Soup

Panera Chicken Noodle Soup Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.