Copycat Panera Chicken Noodle Soup
A warm and comforting soup combining tender chicken, vibrant vegetables, and hearty noodles in a rich broth, perfect for cozy moments at home.
Ingredients
For the soup base
- 1 tablespoon olive oil for sautéing
- 1 medium onion, diced adds flavor base
- 2 cloves garlic, minced for aroma
- 3 medium carrots, sliced sweetness and color
- 2 stalks celery, chopped for crunch
- 8 cups chicken broth base for the soup
- 2 cups cooked chicken, shredded rotisserie chicken works great
- 1 teaspoon dried thyme for seasoning
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 3 cups egg noodles cook according to package instructions
- 1 cup heavy cream for creaminess
- Fresh parsley for garnish, to taste
Instructions
Preparation
- Gather all your fresh ingredients. Dice the onion, mince the garlic, slice the carrots, and chop the celery. Make sure your chicken is shredded and ready.
Cooking the Vegetables
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 2-3 minutes until translucent. Then add the minced garlic and sauté for another 30 seconds.
- Stir in the sliced carrots and chopped celery. Cook for about 5-7 minutes or until just tender, stirring occasionally.
Combining the Broth
- Pour in 8 cups of chicken broth and bring to a simmer, scraping up any bits stuck to the bottom.
- Add shredded chicken, thyme, salt, and black pepper. Allow to simmer for 10-15 minutes.
Cooking the Noodles
- In a separate pot, cook the egg noodles according to package instructions until al dente.
- Drain noodles and set aside.
Finishing the Soup
- Lower the heat of the soup and add 1 cup of heavy cream. Stir well to combine.
- Add cooked noodles to the soup and mix gently. Let heat through for a few minutes.
Serving
- Ladle soup into bowls and garnish with freshly chopped parsley. Serve hot.
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Notes
Use fresh, high-quality ingredients for best flavor. Adjust seasoning to personal taste. Don’t overcook noodles; store separately if making ahead.