panera chicken noodle recipe

The Best panera chicken noodle recipe

I’ve been making Panera’s Chicken Noodle Soup for years—not just because it’s one of my go-to comfort meals, but because it’s the kind of dish that feels like a hug for your stomach. There’s something about the tender chicken, the chewy noodles, and the rich broth that makes it feel like a warm, nourishing treat, whether you’re pulling it together after a long day or feeding it to my kids when they’re under the weather. My family loves it because it’s simple enough to make from scratch without feeling like a chore, yet it tastes just like the restaurant version without any of the extra fuss. It’s that kind of recipe that makes you feel good—both in taste and in how easy it is to share with others.

What I really love about this recipe is how it works for so many different occasions. It’s perfect for a quick weeknight dinner when I need something hearty but not overly complicated. My kids will eat it cold out of the fridge or straight from the pot, and honestly, it’s one of those meals that actually tastes better the next day because the flavors meld together. It’s also great for meal prep—you can make a big batch and reheat it with fresh bread or a side salad, and it’ll keep well for days. Plus, it’s got all the health benefits you’d expect from a well-balanced soup: lean protein from the chicken, fiber from the noodles, and plenty of veggies that sneak in without you even noticing. It’s not just filling, it’s actually good for you in a way that feels indulgent. That’s what makes it my go-to recipe—something that’s both practical and satisfying.

Panera Bread-Style Chicken Noodle Soup

4.8 from 1529 votes

A comforting and flavorful soup with tender chicken, soft egg noodles, and a rich tomato-based broth, inspired by Panera Bread’s classic recipe. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Broth

• 4 cups chicken broth
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• ½ tsp black pepper
• 1 cup whole milk (or half-and-half)

For the Chicken

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil

For the Noodles

• 12 oz egg noodles (or gluten-free noodles)
• 1 tbsp butter
• 1 tbsp all-purpose flour
• ½ cup chicken broth (for slurry)

For the Topping

• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

👨‍🍳Directions

1. 1 In a large stockpot, combine chicken broth, onion, garlic, carrot, celery, bay leaf, thyme, rosemary, salt, and pepper. Bring to a boil over medium-high heat.
2. 2 Once boiling, reduce heat to medium-low, add chicken pieces, and simmer for 15–20 minutes until fully cooked and tender. Remove chicken with a slotted spoon, shred using two forks, and set aside. Strain broth through a fine-mesh strainer (optional) to remove vegetables.
3. 3 While broth simmers, cook noodles according to package instructions until al dente. Drain, reserving ½ cup pasta water.
4. 4 In a medium saucepan, melt butter over medium heat. Stir in flour to make a roux, cooking for 1–2 minutes until golden. Slowly whisk in reserved pasta water until smooth. Add shredded chicken back to the pot, stirring to combine.
5. 5 Return the broth to the stockpot, add the egg noodles, and simmer for 3–5 minutes until noodles are tender and the soup is heated through. Adjust seasoning with salt and pepper if needed.
6. 6 Divide soup into bowls, top with shredded cheddar and Parmesan cheese, and garnish with fresh parsley. Serve hot with crusty bread if desired.

🔧Equipment

• Large stockpot
• Medium saucepan
• Knife and cutting board
• Mixing bowls
• Wooden spoon
• Slotted spoon
• Cheese grater
• Fine-mesh strainer (optional)

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10.5💛Saturated Fat: 4.5❤️Cholesterol: 65🧂Sodium: 750🌾Total Carbs: 40🥦Dietary Fiber: 2.5🍬Sugars: 4🥩Protein: 22

📝Notes

For a lighter version, reduce cheese and use low-fat milk instead of whole milk.,Add a splash of cream or heavy cream for extra richness if desired.,For extra flavor, stir in 1 tsp Worcestershire sauce or a pinch of smoked paprika.,Make ahead: Soup can be reheated and stored in the fridge for up to 4 days or frozen for up to 3 months.

This Panera Chicken Noodle recipe is my go-to for all kinds of family gatherings because it’s simple enough to make ahead and still tastes fresh when served, while keeping things cozy and comforting. It’s perfect for busy weeknights when you need a hearty meal that feels special without the fuss, and it works just as well for holiday dinners or casual weekdays—no one will ever guess it’s not restaurant-quality. The flavors are balanced, the noodles stay tender, and it always brings everyone together.

❓ Frequently Asked Questions About Panera Bread-Style Chicken Noodle Soup

1. What are the key ingredients in Panera’s Chicken Noodle Soup recipe?

Panera’s Chicken Noodle Soup typically includes tender shredded chicken, homemade egg noodles, a rich broth made from chicken stock, carrots, celery, onions, garlic, and herbs like thyme and bay leaf. The soup often features a creamy base with a touch of cream or a light roux for extra richness.

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2. How is the Chicken Noodle Soup prepared differently at Panera compared to homemade versions?

At Panera, the soup is made using a proprietary blend of ingredients and a specific cooking method to achieve consistency. The chicken is poached in a flavorful broth, then shredded, while the egg noodles are cooked separately and added at the end to retain their texture. Panera also uses a blend of spices and seasonings that may not be found in traditional homemade recipes, contributing to its signature taste.

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3. Does Panera’s Chicken Noodle Soup contain any gluten?

Panera’s Chicken Noodle Soup traditionally contains gluten, as it includes egg noodles made from wheat flour. However, Panera offers gluten-free alternatives, such as gluten-free egg noodles or other gluten-free options upon request, ensuring customers with gluten sensitivities can enjoy the soup safely.

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4. What makes Panera’s Chicken Noodle Soup different from other chicken noodle soups?

Panera’s version stands out due to its balanced flavor profile, combining tender chicken, chewy egg noodles, and a well-seasoned broth with subtle herbal notes. The use of a light yet flavorful cream sauce or a touch of Parmesan adds depth, while Panera’s focus on fresh, high-quality ingredients ensures a consistently satisfying experience. Additionally, the soup is often served with a side of garlic bread or a salad, enhancing the overall dining experience.

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5. Can I make a homemade version of Panera’s Chicken Noodle Soup at home?

Yes! While Panera’s recipe is proprietary, you can create a close approximation at home by using a flavorful chicken broth, shredded chicken, and homemade egg noodles. Key tips include using a mix of carrots, celery, and onions for depth, adding herbs like thyme and rosemary, and finishing with a touch of cream or butter for richness. Experimenting with seasonings and adjusting the cooking time for noodles will help you achieve a similar texture and taste.