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Copycat Panera Bread Chicken Noodle Soup

Copycat Panera Bread chicken noodle soup with a clear, golden broth and perfectly cooked egg noodles. This stovetop version features tender diced chicken, softened vegetables, and seasoning that keeps the broth crisp and well-balanced.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast
  • 3 carrots
  • 3 celery
  • 0.5 onion
  • 3 garlic
  • 2 tbsp olive oil
Broth and seasonings
  • 8 cup high-quality chicken broth
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 0.5 tsp poultry seasoning
  • salt to taste
  • pepper to taste
Noodles and finish
  • 8 oz egg noodles broken into shorter pieces
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring to prevent browning.
Build the broth
  1. Pour in the chicken broth, then add thyme, rosemary, and poultry seasoning.
  2. Bring the mixture to a boil over high heat.
Cook the chicken
  1. Add the chicken breast pieces and simmer for 12 minutes until cooked through and no longer pink.
Cook the noodles
  1. Add the egg noodles and cook for 6-7 minutes until just al dente, stirring occasionally so they cook evenly.
Finish and season
  1. Stir in the chopped fresh parsley and season generously with salt and pepper.
  2. Serve immediately for the clearest broth and best noodle texture.

Notes

For the clearest broth, keep the soup at a gentle simmer once the chicken is added, and avoid aggressive boiling while the noodles cook. Store covered in the refrigerator for up to 4 days; for best texture, reheat gently and consider adding a fresh splash of broth if noodles absorb liquid. Freeze yes—freeze the soup without adding extra noodles if possible, then reheat and add/soften noodles again if desired. Swap: use gluten-free egg noodles to make it gluten-free while keeping the same cook times until just al dente.