Panera Bread Chicken Noodle Soup Copycat
There are some soups that feel like a warm hug in a bowl, and for me, that’s the chicken noodle soup from Panera Bread. I used to make the drive just to pick up a cup on chilly afternoons, but I always thought, “I could make this at home.” After many attempts, I finally cracked the code on that rich, velvety broth and tender, shreddable chicken. This copycat recipe is my absolute go-to, and I am thrilled to share every detail with you.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6 generous portions
- Difficulty: Easy
Why You’ll Love This Panera Bread Chicken Noodle Soup Copycat
- Deep, Savoury Broth: We build flavour by slowly simmering the chicken with aromatics, creating a stock that tastes like it’s been bubbling all day.
- Perfectly Tender Chicken: Using bone-in, skin-on chicken thighs guarantees moist, shreddable meat that doesn’t dry out.
- Al Dente Noodles: We cook the egg noodles separately to avoid a starchy, mushy mess, keeping them firm and satisfying.
- Rich, Silky Finish: A splash of double cream at the end adds that signature Panera richness without making it heavy.
- Simple, Honest Ingredients: This recipe relies on pantry staples and fresh vegetables, proving you don’t need fancy tricks for a stellar soup.
Ingredients You’ll Need
- 1 kg bone-in, skin-on chicken thighs (about 4-5 thighs)
- 2 tablespoons olive oil
- 1 large onion, diced (about 200g)
- 3 medium carrots, peeled and diced (about 180g)
- 3 celery stalks, diced (about 120g)
- 4 cloves garlic, minced
- 1.5 litres good-quality chicken stock (low sodium)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon ground turmeric
- 1 bay leaf
- 200g wide egg noodles
- 120ml double cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Tip: For the most authentic flavour, use a stock that is rich and gelatinous. If you can only find stock cubes, use two cubes dissolved in boiling water for a stronger base.
How to Make Panera Bread Chicken Noodle Soup Copycat
- Brown the Chicken: Pat the chicken thighs dry with kitchen paper. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Place the chicken thighs skin-side down. You’ll hear a satisfying sizzle. Cook for 5-6 minutes until the skin is deep golden brown and crispy to the touch. Flip and brown the other side for 3 minutes. Remove the chicken to a plate; it won’t be cooked through yet.
- Sauté the Aromatics: Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Scrape up any brown bits from the bottom with a wooden spoon. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent. The kitchen will smell sweet and savoury.
- Bloom the Spices: Add the minced garlic, dried thyme, dried parsley, and turmeric. Stir constantly for 30 seconds until the garlic is fragrant. You’ll notice the turmeric turns the vegetables a warm, golden yellow.
- Simmer the Stock: Pour in the chicken stock, add the bay leaf, and return the browned chicken thighs to the pot, including any juices on the plate. Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer. You want a lazy bubble, not a rolling boil. Cook for 25-30 minutes. The broth will deepen in colour and become wonderfully aromatic.
- Shred the Chicken: Carefully remove the chicken thighs from the pot using tongs. They will be very tender and might fall apart. Let them cool for a few minutes on a cutting board. Once cool enough to handle, discard the skin and bones. Using two forks, shred the meat into bite-sized pieces. You’ll see the meat is moist and pulls apart easily.
- Cook the Noodles Separately: While the chicken cools, bring a separate saucepan of salted water to a boil. Add the egg noodles and cook according to package directions until al dente (usually 6-8 minutes). Drain well and toss with a tiny bit of oil to prevent sticking. This keeps the noodles from absorbing too much broth and turning mushy.
- Finish the Soup: Return the shredded chicken to the pot of simmering broth. Remove the bay leaf. Stir in the double cream until fully incorporated. The broth will turn from a clear gold to a luscious, creamy ivory colour. Taste and season generously with salt and pepper. The flavour should be rich and rounded.
- Serve Immediately: To serve, place a generous mound of cooked noodles in the bottom of each bowl. Ladle the hot soup and chicken over the top. Garnish with fresh parsley and serve right away. The contrast between the hot broth and the tender noodles is pure comfort.
Equipment You’ll Need
- Large, heavy-bottomed pot or Dutch oven
- Wooden spoon
- Tongs
- Cutting board
- Two forks (for shredding chicken)
- Separate saucepan for noodles
- Measuring cups and spoons
- Sharp chef’s knife
Tips From My Kitchen
- Use Bone-In, Skin-On Chicken: This is non-negotiable for the deepest flavour. The bones release collagen into the broth, giving it that silky, almost velvety texture that Panera is famous for. Boneless, skinless breasts will work in a pinch, but the broth will be noticeably thinner and less satisfying.
- Don’t Skip Browning the Chicken: That golden-brown crust is pure flavour. It creates a fond (the browned bits on the bottom of the pot) that gets deglazed by the vegetables, adding a layer of savoury depth you simply cannot get any other way. The sizzle and smell are your cues that it’s working.
- Cook the Noodles Separately, Always: I learned this the hard way after making a pot of gluey, starchy soup. Egg noodles release a lot of starch into the liquid. By cooking them separately and adding them to the bowl, you keep the broth clear, rich, and perfectly textured, even the next day. The noodles stay firm and chewy.
- Season Gradually, Taste Often: Stock can vary wildly in salt content. Start with less salt than you think you need, especially if using a store-bought stock. After you add the cream, let the soup simmer for five minutes, then taste it. Adjust salt and pepper in small increments until the flavours sing.
- Let the Soup Rest (Briefly): After turning off the heat, let the soup sit for 5 minutes before serving. This allows the flavours to meld together perfectly. You’ll notice the aroma becomes more cohesive, and the broth feels a bit more integrated. It’s a small step that makes a big difference.
- Use Fresh Herbs for Garnish: A sprinkle of fresh parsley at the end isn’t just for looks. It adds a bright, grassy note that cuts through the richness of the cream and the hearty chicken, lifting the entire bowl. It’s the final touch that makes it taste restaurant-quality.
Common Mistakes to Avoid
- Overcrowding the pan: When browning the chicken, make sure the pieces are in a single layer with space around them. If they are crowded, they will steam instead of brown, and you will lose that essential fond on the bottom of the pot. Cook in two batches if necessary.
- Wrong temperature: A vigorous, rolling boil will toughen the chicken and cloud the broth. You want a gentle simmer, where small bubbles break the surface lazily. This low-and-slow approach extracts the maximum flavour from the chicken and vegetables without breaking them down into mush.
- Skipping the rest time: Just like a roast, this soup benefits from a short rest. This allows the residual heat to finish cooking the ingredients and lets the flavours harmonise. Serving it immediately is fine, but that five-minute wait makes it taste as if it has been simmering for hours longer.
Delicious Variations to Try
- Spicy Version: To add a gentle warmth, add ½ teaspoon of chilli flakes along with the dried herbs. For a more pronounced heat, stir in a finely chopped red chilli (seeds removed for less heat) when you sauté the vegetables. The spice will infuse the broth beautifully.
- Vegetarian/Vegan Option: Replace the chicken with a large can of chickpeas (drained and rinsed) and use a high-quality vegetable stock. Add 200g of diced sweet potato along with the carrots for extra body. Omit the cream or use a splash of oat cream for a rich, dairy-free finish. The chickpeas hold up well and add protein.
- Different Protein: This recipe is fantastic with shredded roast turkey, especially after a holiday. You can also use boneless, skinless chicken breasts for a leaner option, but reduce the simmering time to 15-20 minutes to prevent them from drying out. For a completely different take, try it with shredded beef brisket.
What to Serve With Panera Bread Chicken Noodle Soup Copycat
- Toasted sourdough bread rubbed with a cut garlic clove
- A crisp, simple green salad with a lemon vinaigrette
- Flaky, buttery crackers for a classic crunch
- A side of Chilis Skillet Queso Dip Copycat for dipping the bread
Frequently Asked Questions
Can I make this soup in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, brown the chicken and sauté the vegetables on the hob first, then transfer everything (except the noodles and cream) to the slow cooker. Cook on low for 6-8 hours, then shred the chicken and stir in the cream. For an Instant Pot, use the sauté function for browning, then pressure cook on high for 15 minutes. Quick release the pressure, remove the chicken, and proceed as directed. Cook the noodles separately in either case.
How do I store and reheat leftovers?
Store the soup base (without noodles) in an airtight container in the fridge for up to 4 days. Keep the cooked noodles in a separate container. To reheat, warm the soup base in a pot over medium heat until bubbling. Add the desired amount of noodles to the bowl and ladle the hot soup over them. This prevents the noodles from becoming a starchy paste. The soup also freezes well for up to 3 months; just thaw overnight in the fridge before reheating.
Can I use dried herbs instead of fresh?
Yes, this recipe uses dried herbs in the simmering process because they hold up better to long cooking times and release their flavour slowly. Fresh herbs are best reserved for the garnish at the end, as they lose their vibrant taste and colour if cooked for too long. If you only have fresh herbs for the broth, use three times the amount of dried called for, and add them in the last 10 minutes of simmering.
Why does my broth look cloudy?
A cloudy broth usually comes from two sources: boiling the soup too vigorously or not skimming the impurities. Ensure your soup is at a gentle simmer, not a rolling boil. Also, browning the chicken creates some sediment; it’s fine to leave it in for flavour, but if you see a lot of foam forming on top of the stock in the first few minutes, skim it off with a spoon. Adding the cream at the end will naturally give the broth a beautiful, creamy appearance.
Can I use a different type of noodle?
Certainly! While wide egg noodles are classic for this copycat, other pasta shapes work wonderfully. Try small shells, ditalini, or even broken spaghetti. The key is to cook any pasta separately until al dente, just as you would with egg noodles. For a gluten-free option, use rice noodles or your favourite gluten-free pasta, but be careful not to overcook them as they can become mushy quickly.
Panera Bread Chicken Noodle Soup Copycat
A comforting copycat recipe for Panera Bread's classic Chicken Noodle Soup, featuring tender shredded chicken, wide egg noodles, and a rich, creamy broth infused with aromatic vegetables and spices.
Ingredients
Method
- Brown the Chicken: Pat the chicken thighs dry with kitchen paper. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Place the chicken thighs skin-side down. You’ll hear a satisfying sizzle. Cook for 5-6 minutes until the skin is deep golden brown and crispy to the touch. Flip and brown the other side for 3 minutes. Remove the chicken to a plate; it won’t be cooked through yet.
- Sauté the Aromatics: Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Scrape up any brown bits from the bottom with a wooden spoon. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent. The kitchen will smell sweet and savoury.
- Bloom the Spices: Add the minced garlic, dried thyme, dried parsley, and turmeric. Stir constantly for 30 seconds until the garlic is fragrant. You’ll notice the turmeric turns the vegetables a warm, golden yellow.
- Simmer the Stock: Pour in the chicken stock, add the bay leaf, and return the browned chicken thighs to the pot, including any juices on the plate. Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer. You want a lazy bubble, not a rolling boil. Cook for 25-30 minutes. The broth will deepen in colour and become wonderfully aromatic.
- Shred the Chicken: Carefully remove the chicken thighs from the pot using tongs. They will be very tender and might fall apart. Let them cool for a few minutes on a cutting board. Once cool enough to handle, discard the skin and bones. Using two forks, shred the meat into bite-sized pieces. You’ll see the meat is moist and pulls apart easily.
- Cook the Noodles Separately: While the chicken cools, bring a separate saucepan of salted water to a boil. Add the egg noodles and cook according to package directions until al dente (usually 6-8 minutes). Drain well and toss with a tiny bit of oil to prevent sticking. This keeps the noodles from absorbing too much broth and turning mushy.
- Finish the Soup: Return the shredded chicken to the pot of simmering broth. Remove the bay leaf. Stir in the double cream until fully incorporated. The broth will turn from a clear gold to a luscious, creamy ivory colour. Taste and season generously with salt and pepper. The flavour should be rich and rounded.
- Serve Immediately: To serve, place a generous mound of cooked noodles in the bottom of each bowl. Ladle the hot soup and chicken over the top. Garnish with fresh parsley and serve right away. The contrast between the hot broth and the tender noodles is pure comfort.
Notes
Cooking noodles separately prevents them from becoming mushy and absorbing too much broth, keeping the soup's texture and consistency perfect. The double cream adds a signature richness and velvety texture, characteristic of the Panera version.
I really hope you enjoy making this Panera Bread Chicken Noodle Soup Copycat as much as I do. It has become a staple in my home, especially on days when we need a little extra warmth and comfort. I would love to hear how it turns out for you—please let me know in the comments below if you tried any of the variations or if it brought back some lovely memories for you.
