Panera Bread Chicken Noodle Soup Recipe

Tender white meat chicken and thick, ribbon-style egg noodles elevate this Panera Bread chicken noodle soup to a comforting favorite you’ll always want at the heart of your cozy lunch table. It’s delicious with a crusty French baguette, a Mediterranean veggie sandwich, a squeeze of fresh lemon, a glass of cold iced tea; in fact most things.

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Panera Bread Chicken Noodle Soup Recipe Ingredients

• 2 tablespoons unsalted butter or olive oil
• 1 large yellow onion, finely chopped
• 3 large carrots, sliced into rounds or half-moons
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon ground turmeric (the secret for that golden color)
• 8 cups low-sodium chicken broth
• 1.5 lbs boneless, skinless chicken breasts
• 2 cups wide, thick egg noodles (look for “homestyle” or “kluski” noodles)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped

How To Make Panera Bread Chicken Noodle Soup Recipe

1. Sauté the mirepoix: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook the vegetables for about 8 to 10 minutes, stirring occasionally, until the onions are translucent and the carrots have started to soften. This slow sauté is vital for building a sweet, aromatic base for the broth.
2. Aromatics and color: Stir in the minced garlic, dried thyme, bay leaf, and the ground turmeric. Cook for just 1 minute until you can smell the herbs. The turmeric doesn’t add much flavor, but it provides that signature golden hue that Panera’s soup is known for.
3. Simmer the chicken: Pour in the chicken broth and increase the heat to bring it to a gentle boil. Carefully place the whole chicken breasts into the liquid. Reduce the heat to low, cover the pot, and let it simmer for about 15 to 20 minutes. You want to cook the chicken just until it is opaque throughout and reaches an internal temperature of 165 degrees F.
4. Shred the poultry: Once cooked, remove the chicken breasts from the pot and place them on a clean cutting board. Use two forks to shred the chicken into bite-sized pieces or use a knife to cut it into neat cubes, depending on your preference. Set the chicken aside for a moment.
5. Cook the noodles: While the chicken is being shredded, return the broth to a simmer and add the thick egg noodles. Cook the noodles according to the package directions—usually 7 to 9 minutes for homestyle noodles—until they are tender. Using thick noodles is essential to mimic the “kluski” style found in the cafe version.
6. Combine and finish: Stir the shredded chicken back into the pot. Remove the bay leaf and discard it. Season the soup generously with kosher salt and freshly ground black pepper. For the final touch, stir in the fresh chopped parsley and a squeeze of lemon juice if you want to brighten the flavors. Serve hot in deep bowls.

Recipe Tips

• Noodle Timing: To prevent the noodles from absorbing all the broth and becoming mushy, add them only when you are nearly ready to serve. If you are making the soup ahead of time, cook the noodles separately and add them to each individual bowl.
• The Turmeric Trick: Panera’s broth has a distinct yellowish tint. A small pinch of turmeric achieves this perfectly without altering the flavor of the chicken.
• Chicken Stock Quality: Since this is a clear soup, the quality of your broth or stock is everything. If possible, use a high-quality bone broth or a “better than bouillon” base for the most robust flavor.
• Don’t Overcook the Chicken: Simmering the chicken whole in the broth keeps it much more succulent than if you were to cube it and sauté it beforehand.

What To Serve With Panera Bread Chicken Noodle Soup Recipe?

This Panera Bread Chicken Noodle Soup Recipe is a light, wholesome meal that needs a bready or fresh pairing! A Crusty French Baguette or a Sourdough Bread Bowl is the quintessential choice for a classic “You Pick Two” experience. For a balanced lunch, a Greek Salad with Pepperoncini adds a lovely tangy crunch that pairs perfectly with the savory broth! A side of Apple Slices or a glass of Chilled Green Tea pairs wonderfully with the herb and vegetable notes.

How To Store Panera Bread Chicken Noodle Soup Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 to 4 days.
• The Noodle Factor: If you expect to have leftovers, try to store the noodles separately from the broth. Noodles left in soup will continue to expand and turn the broth into a thick starchy sauce.
• Reheat: Warm gently on the stovetop over medium-low heat. If the noodles have soaked up the liquid, simply add a splash of extra chicken broth or water to bring it back to a soup consistency.
• Freezing: You can freeze the broth, vegetables, and chicken for up to 3 months. However, do not freeze the noodles; add fresh noodles when you thaw and reheat the soup base.

Panera Bread Chicken Noodle Soup Recipe Nutrition Facts

• Calories: 220 kcal (per serving)
• Total Fat: 6 g
• Saturated Fat: 2.5 g
• Cholesterol: 65 mg
• Sodium: 840 mg
• Total Carbohydrates: 18 g
• Protein: 24 g
• Fiber: 2 g

Nutrition information is estimated and may vary based on noodle brand and chicken portion.

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