Panera Chicken Noodle Soup Recipe
Are you looking for a delicious, hearty soup to make at home? The Panera Chicken Noodle Soup may be just what you need! This homemade version of this classic dish is full of flavor and simple to make. Every spoonful bursts with savory broth, tender chicken, flavorful noodles, and succulent vegetables. Not only is it tasty, but the ingredients in this recipe are also healthy and nutritious.
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Servings: 7 people
Calories: 709kcal
Ingredients
- 1 teaspoon olive oil
- 3 tbsp fresh Italian flat-leaf parsley, chopped
- 2 tbsp unsalted butter
- 1/2 teaspoon onion powder
- 4 cups dried noodles
- 1/8 teaspoon turmeric
- 1/2 cup celery, thinly sliced
- 1 tbsp garlic, minced
- 3/4 cup carrots, chopped
- 8 cups chicken broth, reduced sodium
- 1.3 pounds boneless skinless chicken breast
- 1/2 teaspoon dried thyme leaves
- 1 cup onion, diced
- 2 bay leaves
- 1 teaspoon sea salt
- 3/4 teaspoon black pepper
Instructions
- In a large pot, melt the butter over medium heat. Add in the diced onions, grated carrots, chopped celery, and minced garlic to the pan. Cook until vegetables are softened and fragrant, about 4-5 minutes.
- Toss in the thyme leaves and bay leaves and cook for 1 minute more.
- Pour in the chicken broth and bring it to a boil over high heat. Then reduce the heat to low and simmer for 20 minutes.
- Add salt, pepper, onion powder, and turmeric to the soup and mix until all ingredients are combined.
- Boil egg noodles in a large pot of salted boiling water (according to package directions). Once cooked, strain the noodles and toss them with 1 teaspoon of olive oil to avoid sticking. Set aside.
- Slice chicken breast into small cubes and add it to the pot with noodles (you may use any kind of noodle). Cover with a lid and simmer for 15 minutes.
- After the chicken and noodles are fully cooked, remove the bay leaves from the pot and discard them.
- Drizzle with olive oil and garnish with freshly chopped parsley before serving.
Notes
- Don’t settle for frozen convenience when fresh is available.
- Soften and brown the onion in some butter.
- Use chicken broth to deglaze the pan.
- Season to taste before adding the raw chicken and again before serving.
- The noodles will absorb too much of the soup’s liquid if you cook them in there, making them mushy and unpleasant.
- Using low-sodium broth will help reduce the amount of salt in this recipe.
- To make this vegetarian dish, simply omit the chicken breast and add more vegetables like mushrooms or spinach.
- For extra flavor, add a teaspoon of garlic powder to the soup while it simmers, or uses rotisserie chicken instead of raw chicken cubes.
- If you want your soup thicker, try adding a few tablespoons of flour or cornstarch to the pot and stirring until it dissolves.