18 Delicious Panera Chicken Noodle Soup Recipes Homemade

Ah, there’s nothing quite like the comforting embrace of a warm bowl of chicken noodle soup, especially when it’s inspired by Panera’s beloved classic. Whether you’re seeking a quick weeknight dinner, a seasonal favorite to cozy up with, or just a hearty comfort food fix, we’ve gathered 18 delicious homemade recipes that’ll bring that Panera magic right to your kitchen. Keep reading to find your next soul-soothing meal!

Classic Panera Chicken Noodle Soup

Unbelievably comforting and easy to whip up, this Classic Panera Chicken Noodle Soup is your go-to for chilly days or when you’re craving something hearty. You’ll love how the tender chicken and soft noodles swim in a flavorful broth that’s just like the one from your favorite bakery-cafe.

Ingredients

• For the broth:
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 8 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chicken and noodles:
  • 2 cups shredded cooked chicken
  • 2 cups egg noodles

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onions, 1 cup diced carrots, and 1 cup diced celery to the pot. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
3. Pour in 8 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to simmer for 10 minutes to blend the flavors.
4. Add 2 cups shredded cooked chicken and 2 cups egg noodles to the pot. Simmer until the noodles are tender, about 8 minutes, stirring occasionally to prevent sticking.
5. Tip: For extra flavor, use homemade chicken broth if you have it on hand.
6. Tip: Don’t overcook the noodles; they should be al dente for the best texture.
7. Tip: Let the soup sit for 5 minutes off the heat before serving to allow the flavors to meld even more.

Outstanding in its simplicity, this soup boasts a silky broth with chunks of juicy chicken and perfectly cooked noodles. Serve it with a side of crusty bread for dipping, or sprinkle with fresh parsley for a pop of color and freshness.

Creamy Panera Chicken Noodle Soup

Mmm, there’s nothing like a bowl of creamy chicken noodle soup to warm you up on a chilly day. This Panera-inspired version is packed with flavor and comes together in no time.

Ingredients

• For the soup base:
  • 2 tbsp butter
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup heavy cream
• For the chicken and noodles:
  • 2 cups cooked chicken, shredded
  • 2 cups egg noodles
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the onions, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the garlic and cook for 1 minute, until fragrant.
4. Pour in the chicken broth and bring to a boil. Tip: Use homemade broth for the best flavor.
5. Reduce the heat to a simmer and add the chicken, noodles, salt, pepper, and thyme. Cook for 10 minutes, or until the noodles are tender.
6. Stir in the heavy cream and heat through for 2 minutes. Tip: Don’t let the soup boil after adding the cream to prevent curdling.
7. Adjust seasoning if necessary. Tip: A squeeze of lemon juice can brighten the flavors.

Zesty and comforting, this soup has a velvety texture with tender chunks of chicken and noodles. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping.

Spicy Panera Chicken Noodle Soup

Here’s a bowl of comfort with a kick—Spicy Panera Chicken Noodle Soup. You’ll love how the heat builds with each spoonful, making it perfect for those chilly nights or when you’re feeling under the weather.

Ingredients

• For the broth:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 tsp red pepper flakes
  • 1 tsp black pepper
• For the soup:
  • 2 cups cooked chicken, shredded
  • 2 cups egg noodles
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 tsp salt

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Pour in chicken broth, then stir in red pepper flakes and black pepper. Bring to a boil.
4. Add carrots and celery, reduce heat to simmer for 10 minutes.
5. Tip: For extra spice, add more red pepper flakes to taste.
6. Stir in egg noodles and cook for 8 minutes, or until tender.
7. Add shredded chicken and salt, simmer for another 5 minutes.
8. Tip: If the soup is too thick, add a little more broth to reach your desired consistency.
9. Remove from heat and let sit for 5 minutes before serving.
10. Tip: Garnish with fresh parsley for a pop of color and freshness.

Mmm, the soup is hearty with a spicy warmth that lingers. Serve it with a side of crusty bread to soak up every last drop.

Panera Chicken Noodle Soup with Vegetables

Rainy day or feeling under the weather? This Panera-style chicken noodle soup with veggies is your go-to comfort food. It’s hearty, flavorful, and packed with everything you need to feel better.

Ingredients

• For the broth:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 8 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
• For the soup:
  • 2 cups cooked chicken, shredded
  • 2 cups egg noodles
  • 1 cup frozen peas
  • 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Make sure the pot is big enough to hold all the ingredients comfortably.
2. Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until veggies start to soften.
3. Pour in chicken broth, then add salt, pepper, and thyme. Bring to a boil. Tip: Taste the broth now and adjust seasoning if needed.
4. Reduce heat to a simmer and add shredded chicken and egg noodles. Cook for 8 minutes, or until noodles are tender.
5. Stir in frozen peas and cook for another 2 minutes. Tip: Adding peas last keeps their color bright and texture perfect.
6. Remove from heat and stir in fresh parsley.

The soup is wonderfully rich with tender chicken and noodles, and the veggies add a fresh crunch. Serve it with a side of crusty bread for dipping, and you’ve got a meal that comforts any day.

Slow Cooker Panera Chicken Noodle Soup

Brimming with comfort and flavor, this Slow Cooker Panera Chicken Noodle Soup is your go-to for a hassle-free dinner. You’ll love how easy it is to throw together, and the result tastes just like your favorite restaurant version.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
• For the chicken and noodles:
  • 1 lb boneless, skinless chicken breasts
  • 2 cups uncooked egg noodles
  • 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onions, carrots, and celery. Cook for 5 minutes, until slightly softened.
2. Add the minced garlic and cook for another minute, until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Transfer the vegetable mixture to your slow cooker. Pour in the chicken broth, then add the salt, pepper, and thyme. Stir to combine.
4. Place the chicken breasts on top of the broth mixture. Cover and cook on low for 6 hours or high for 3 hours. Tip: Cooking on low gives the chicken a more tender texture.
5. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
6. Add the egg noodles to the slow cooker. Cover and cook on high for 15-20 minutes, until the noodles are tender. Tip: Check the noodles at 15 minutes to avoid overcooking.
7. Stir in the chopped parsley just before serving.

Fluffy noodles and tender chicken swim in a savory broth packed with veggies. Serve it with a side of crusty bread for dipping, and you’ve got a meal that’ll warm you from the inside out.

Panera Chicken Noodle Soup with Homemade Noodles

Sometimes, all you need is a bowl of comforting chicken noodle soup to make everything better. This Panera-inspired version with homemade noodles is just the ticket for those cozy nights in.

Ingredients

• For the soup:
  • 1 tbsp olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 2 cups shredded cooked chicken
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
• For the noodles:
  • 1 cup all-purpose flour
  • 1 large egg
  • 2 tbsp water
  • 1/2 tsp salt

Instructions

1. Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion. Cook for 5 minutes, stirring occasionally, until vegetables start to soften.
2. Add minced garlic to the pot. Cook for 1 minute, stirring constantly, until fragrant.
3. Pour in chicken broth, then add shredded chicken, salt, pepper, and thyme. Bring to a boil, then reduce heat to low. Simmer for 20 minutes.
4. While the soup simmers, make the noodles. In a bowl, mix flour and salt. Make a well in the center and add egg and water. Stir until a dough forms.
5. Roll the dough out on a floured surface to 1/8-inch thickness. Cut into strips about 1/4-inch wide.
6. Increase the soup’s heat to medium-high. Add the homemade noodles to the pot. Cook for 5-7 minutes, until noodles are tender.
7. Tip: Don’t overcrowd the pot when adding noodles to ensure they cook evenly.
8. Tip: For extra flavor, add a splash of lemon juice before serving.
9. Tip: If the soup is too thick, add a little more broth or water to reach your desired consistency.

Hearty and flavorful, this soup pairs perfectly with a slice of crusty bread for dipping. The homemade noodles add a delightful chewiness that store-bought versions just can’t match.

Gluten-Free Panera Chicken Noodle Soup

Unbelievably cozy and comforting, this gluten-free version of Panera’s chicken noodle soup is just what you need on a chilly day. You’ll love how simple it is to whip up, using ingredients you probably already have in your pantry.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 6 cups gluten-free chicken broth
• For the chicken and noodles:
  • 2 cups shredded cooked chicken
  • 2 cups gluten-free egg noodles
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the carrots, celery, and onion. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the garlic and cook for 1 minute, until fragrant.
4. Pour in the chicken broth and bring to a boil. Tip: For a richer flavor, you can use homemade broth if you have it.
5. Once boiling, add the shredded chicken, egg noodles, thyme, and parsley. Reduce heat to a simmer.
6. Simmer for 10 minutes, or until the noodles are tender. Tip: Keep an eye on the noodles to avoid overcooking.
7. Season with salt and pepper to taste. Tip: Start with a little, you can always add more.

Delightfully hearty and flavorful, this soup pairs perfectly with a slice of gluten-free bread for dipping. The tender noodles and chicken make every spoonful satisfying, while the herbs add a fresh touch.

Panera Chicken Noodle Soup with Rotisserie Chicken

Unbelievably comforting and easy to whip up, this Panera-inspired chicken noodle soup brings all the cozy vibes with the added convenience of rotisserie chicken. You’ll love how it turns your kitchen into the heart of home with minimal effort.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 8 cups chicken broth
• For the noodles and chicken:
  • 2 cups uncooked egg noodles
  • 2 cups shredded rotisserie chicken
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced carrots, 1 cup diced celery, and 1/2 cup diced onion to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Pour in 8 cups chicken broth, then add 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Bring to a boil.
5. Once boiling, add 2 cups uncooked egg noodles. Cook according to package instructions, usually about 8 minutes.
6. Stir in 2 cups shredded rotisserie chicken and heat through, about 2 minutes.

Absolutely delightful, this soup boasts a perfect balance of tender noodles, juicy chicken, and crisp vegetables in every spoonful. Try serving it with a sprinkle of fresh parsley or a side of crusty bread for an extra touch of comfort.

Panera Chicken Noodle Soup with Fresh Herbs

Nothing beats a warm bowl of chicken noodle soup on a chilly day, and this Panera-inspired version with fresh herbs is sure to hit the spot. You’ll love how the herbs brighten up the classic comfort food.

Ingredients

• For the broth:
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 6 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chicken and noodles:
  • 2 cups shredded cooked chicken
  • 2 cups egg noodles
• For the herbs:
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onions, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to simmer for 10 minutes.
4. Add the shredded chicken and egg noodles to the pot. Cook until the noodles are tender, about 8 minutes, stirring occasionally to prevent sticking.
5. Stir in the chopped parsley and dill just before serving to preserve their fresh flavor.

Delight in the tender noodles and juicy chicken swimming in a herb-infused broth that’s both comforting and refreshing. Serve with a sprinkle of extra herbs on top for a pop of color and flavor.

Panera Chicken Noodle Soup with a Twist of Lemon

Oh, you’re going to love this twist on a classic comfort food. It’s like a hug in a bowl, but with a zesty kick that wakes up your taste buds.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 6 cups chicken broth
• For the chicken and noodles:
  • 2 cups shredded cooked chicken
  • 2 cups egg noodles
• For the twist:
  • 1 lemon, zested and juiced
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion. Cook until soft, about 5 minutes.
2. Add garlic and cook for 1 more minute, stirring constantly to avoid burning.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Add shredded chicken and egg noodles. Cook until noodles are tender, about 8 minutes.
5. Stir in lemon zest, lemon juice, and parsley. Season with salt and pepper.
6. Remove from heat and let sit for 5 minutes to allow flavors to meld.

Ready to serve? This soup boasts a silky broth with tender noodles and chicken, all brightened by the lemon. Try topping it with extra parsley or a sprinkle of red pepper flakes for an extra kick.

Panera Chicken Noodle Soup with Whole Wheat Noodles

Mmm, there’s nothing quite like a bowl of homemade chicken noodle soup to warm you up on a chilly day. This Panera-inspired version with whole wheat noodles is hearty, comforting, and surprisingly easy to whip up.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
• For the chicken and noodles:
  • 1 lb boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups whole wheat egg noodles

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
2. Add the minced garlic to the pot and cook for 1 more minute, until fragrant.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
4. Season the chicken breasts with salt and pepper. Add them to the pot. Cover and simmer for 15 minutes, or until the chicken is cooked through.
5. Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
6. Return the shredded chicken to the pot. Add the whole wheat egg noodles and cook for 8-10 minutes, or until the noodles are tender.
7. Tip: For extra flavor, add a bay leaf to the broth while it simmers. Remember to remove it before serving.
8. Tip: If the soup seems too thick, you can thin it with a little more chicken broth or water.
9. Tip: For a richer taste, stir in a tablespoon of butter at the end.

You’ll love the tender chunks of chicken and the wholesome bite of the whole wheat noodles in this soup. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping.

Panera Chicken Noodle Soup with Spinach

Zesty and comforting, this Panera Chicken Noodle Soup with Spinach is your go-to for a quick, nutritious meal. You’ll love how the fresh spinach adds a vibrant touch to the classic chicken noodle soup.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 6 cups chicken broth
• For the chicken and noodles:
  • 2 cups shredded cooked chicken
  • 2 cups egg noodles
• For finishing:
  • 2 cups fresh spinach
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onions, carrots, and celery. Cook until vegetables are soft, about 5 minutes, stirring occasionally.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and bring to a boil. Reduce heat to simmer for 10 minutes.
5. Add shredded chicken and egg noodles. Cook until noodles are tender, about 8 minutes.
6. Stir in fresh spinach until wilted, about 1 minute. Season with salt and pepper.

Every spoonful of this soup is a delightful mix of tender chicken, soft noodles, and fresh spinach. Serve it with a side of crusty bread for dipping, or add a sprinkle of Parmesan cheese for extra flavor.

Panera Chicken Noodle Soup with Mushrooms

Feeling under the weather or just in need of some comfort? This Panera Chicken Noodle Soup with Mushrooms is your go-to for a hearty, flavorful bowl that feels like a hug from the inside.

Ingredients

• For the broth:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 8 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the soup:
  • 2 cups cooked chicken, shredded
  • 1 cup mushrooms, sliced
  • 2 cups egg noodles
  • 1 tsp thyme
  • 1 tsp parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Make sure the oil is shimmering before adding veggies for the best flavor.
2. Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until veggies are slightly soft.
3. Pour in chicken broth, salt, and pepper. Bring to a boil, then reduce heat to simmer for 10 minutes. Tip: Simmering helps meld the flavors together.
4. Add shredded chicken, mushrooms, egg noodles, thyme, and parsley. Cook for another 10 minutes, or until noodles are tender. Tip: Don’t overcook the noodles; they should be al dente.

Delight in the rich, comforting flavors of this soup, with tender chicken and mushrooms adding depth. Serve with a side of crusty bread for dipping, and enjoy the warmth it brings to your table.

Panera Chicken Noodle Soup with Barley

Guess what? There’s nothing more comforting than a bowl of homemade chicken noodle soup, especially when it’s packed with hearty barley. This Panera-inspired version is your go-to for a cozy meal.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup water
• For the chicken and barley:
  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup pearl barley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
• For finishing:
  • 2 cups egg noodles
  • 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook until softened, about 5 minutes.
2. Add minced garlic and cook for 1 more minute, stirring constantly to avoid burning.
3. Pour in chicken broth and water. Bring to a boil.
4. Add chicken breasts, barley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer for 25 minutes.
5. Remove chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
6. Add egg noodles and cook for an additional 8 minutes, or until noodles are tender.
7. Stir in chopped parsley before serving. Remove the bay leaf.

Zesty and wholesome, this soup is a delightful mix of tender chicken, chewy barley, and soft noodles. Serve it with a side of crusty bread for dipping, and you’ve got a meal that’s sure to warm any heart.

Panera Chicken Noodle Soup with Kale

Let’s talk about a comforting bowl of Panera Chicken Noodle Soup with Kale that’s perfect for any day. You’ll love how the kale adds a fresh twist to the classic.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 6 cups chicken broth
• For the chicken and noodles:
  • 2 cups shredded cooked chicken
  • 2 cups egg noodles
• For finishing:
  • 2 cups chopped kale
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and bring to a boil. Tip: Use homemade broth for deeper flavor.
5. Add shredded chicken and egg noodles. Cook for 8 minutes, or until noodles are tender. Tip: Don’t overcook the noodles to keep them al dente.
6. Stir in kale and cook for another 2 minutes until wilted. Tip: Remove the tough stems from the kale for a better texture.
7. Season with salt and pepper to taste.

With its tender chicken, hearty noodles, and vibrant kale, this soup is a bowl of comfort. Serve it with a sprinkle of Parmesan or a side of crusty bread for an extra touch.

Panera Chicken Noodle Soup with Sweet Potatoes

Perfect for those chilly evenings when you’re craving something hearty yet wholesome, this Panera-inspired chicken noodle soup gets a sweet twist with the addition of sweet potatoes. You’ll love how the flavors meld together in this comforting bowl.

Ingredients

• For the broth:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
• For the soup:
  • 1 large sweet potato, peeled and cubed
  • 2 cups cooked chicken, shredded
  • 2 cups egg noodles
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Stir in garlic and cook for another minute until fragrant.
3. Pour in chicken broth, add thyme and bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add sweet potatoes and cook until tender, about 10 minutes. Tip: Cut sweet potatoes into even-sized cubes for uniform cooking.
5. Stir in shredded chicken and egg noodles. Cook until noodles are al dente, about 8 minutes. Tip: Don’t overcook the noodles; they’ll continue to soften in the hot broth.
6. Remove bay leaf. Season with salt and pepper to taste. Tip: Taste as you go to adjust seasoning perfectly.

Rich in flavors and textures, this soup boasts tender chicken, soft sweet potatoes, and perfectly cooked noodles. Serve it with a sprinkle of fresh parsley or a side of crusty bread for an extra comforting meal.

Panera Chicken Noodle Soup with Corn

After a long day, there’s nothing quite like a bowl of comforting chicken noodle soup to warm you up. This Panera-inspired version with sweet corn adds a delightful twist to the classic.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chicken and noodles:
  • 2 cups shredded cooked chicken
  • 2 cups uncooked egg noodles
  • 1 cup corn kernels
  • 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onions, carrots, and celery. Cook until vegetables are soft, about 5 minutes, stirring occasionally.
3. Stir in garlic and cook for 1 more minute until fragrant.
4. Pour in chicken broth, salt, and pepper. Bring to a boil, then reduce heat to simmer for 10 minutes.
5. Add shredded chicken, egg noodles, and corn. Simmer until noodles are tender, about 8 minutes, stirring occasionally.
6. Remove from heat and stir in parsley. Let sit for 2 minutes before serving.

Silky noodles, tender chicken, and sweet corn make every spoonful a delight. Try topping with a sprinkle of grated Parmesan for an extra flavor boost.

Panera Chicken Noodle Soup with Bacon

Perfect for those chilly evenings or when you’re craving something hearty, this Panera Chicken Noodle Soup with Bacon brings a comforting twist to the classic. You’ll love the smoky depth the bacon adds, making every spoonful irresistible.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 4 cups chicken broth
  • 2 cups water
• For the chicken and bacon:
  • 1 lb chicken breast, cubed
  • 4 strips bacon, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the noodles:
  • 2 cups egg noodles

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5 minutes until vegetables start to soften.
2. Add chicken broth and water to the pot. Bring to a boil, then reduce heat to simmer for 10 minutes.
3. In a separate pan, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pan.
4. Season chicken cubes with salt and pepper. Cook in the bacon fat over medium heat until no longer pink, about 5 minutes.
5. Add the cooked chicken and bacon to the soup pot. Stir well.
6. Add egg noodles to the pot. Cook for 8 minutes, or until noodles are tender.
7. Tip: For extra flavor, let the soup sit for 5 minutes off the heat before serving. This allows the flavors to meld together beautifully.
8. Tip: If you prefer a thicker soup, mash some of the cooked vegetables against the side of the pot before adding the noodles.
9. Tip: Always taste and adjust seasoning after adding the noodles, as they can absorb some of the salt.

Just imagine the creamy texture of the noodles paired with the smoky bacon and tender chicken. Serve it with a side of crusty bread for dipping, and you’ve got a meal that’s sure to warm hearts.

Conclusion

Delightfully diverse, our roundup of 18 Panera Chicken Noodle Soup recipes brings homemade comfort to your kitchen. Whether you’re craving classic flavors or a creative twist, there’s a recipe here for everyone. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!

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