There’s something incredibly comforting about a warm bowl of chicken noodle soup, especially when you’re feeling under the weather or just need something hearty to warm you up Panera Bread’s chicken noodle soup has become a beloved favorite for many, with its tender chicken, flavorful broth, and perfectly cooked vegetables While you can always grab a bowl at your local Panera café, making this soup at home is surprisingly simple and cost-effective.
I’ve spent years perfecting my copycat recipes, and this Panera-style chicken noodle soup is one of my family’s absolute favorites. Let me walk you through how to recreate this restaurant classic in your own kitchen with ingredients you probably already have on hand.
What Makes Panera’s Chicken Noodle Soup Special
Panera’s chicken noodle soup stands out because of its:
- Hearty chunks of white meat chicken
- Tender egg noodles
- Perfectly cooked vegetables (carrots, celery, onion)
- Rich, savory broth with aromatic herbs
- Slight thickness that sets it apart from watery soups
The good news? You can achieve all these qualities at home with some simple ingredients and techniques,
Ingredients You’ll Need
To make your own Panera-style chicken noodle soup, gather these essentials:
For the soup base
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon chicken fat or olive oil
- 1 yellow or white onion, diced
- 2-3 carrots, peeled and sliced
- 2-3 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 4 ounces egg noodles
For the seasonings:
- 3/4 teaspoon white sugar
- 1/4 teaspoon dried thyme
- 1/4 teaspoon celery seed
- 1/2 teaspoon turmeric (gives the broth that beautiful color)
- 1/2 teaspoon onion powder
- 1-2 bay leaves
- Salt and pepper to taste
- 2 tablespoons cornstarch (mixed with 1/4 cup cold water)
- Fresh parsley for garnish
Step-by-Step Instructions
1. Prep Your Ingredients
First things first, let’s get everything ready:
- Cut chicken into approximately 1-inch cubes
- Dice the onion
- Slice the carrots and celery
- Mince the garlic
- Measure out your seasonings
2. Cook the Noodles Separately (The Secret Technique!)
This is my secret trick for perfect chicken noodle soup every time:
Cook the egg noodles in a separate pot of salted water according to package directions. Drain and set aside, tossing with a tiny bit of olive oil to prevent sticking.Why cook noodles separately? Because they continue absorbing liquid and get mushy when left in the soup. This technique keeps them perfectly al dente!
3. Sauté the Vegetables
Now let’s build the soup’s flavor base:
- Heat chicken fat (or olive oil) in a large Dutch oven or soup pot over medium heat.
- Add onion, carrots, and celery. Cook, stirring occasionally, for about 10 minutes until veggies are tender.
- Add minced garlic, sugar, thyme, and celery seeds. Cook for another minute until fragrant.
Pro tip: Using a small amount of chicken fat instead of oil adds amazing depth of flavor!
4. Add Broth and Chicken
Time to create that beautiful broth:
- Pour in the chicken broth.
- Add the bay leaf, turmeric, and onion powder.
- Add the diced raw chicken.
- Bring the mixture to a quick boil, then reduce to a simmer.
- Let simmer for about 10 minutes until chicken is fully cooked and tender.
5. Thicken the Soup
Panera’s soup has a slight thickness to it, which we’ll recreate:
- In a small bowl, mix 2 tablespoons cornstarch with 1/4 cup cold water to make a slurry.
- Whisk this mixture into the simmering soup.
- Continue simmering for about 3 minutes until the soup is slightly thickened and no longer cloudy.
6. Final Touches
- Season with salt and pepper to taste.
- Just before serving, add the cooked noodles to the pot and heat through.
- Ladle into bowls and garnish with freshly chopped parsley.
Tips for the Best Homemade Chicken Noodle Soup
After making this soup countless times, I’ve learned a few tricks:
For Deeper Flavor:
- Simmer the broth low and slow when possible
- Use bone-in chicken parts for making broth if you have time
- Brown the chicken pieces before adding them to the soup
- Add a dash of soy sauce or Worcestershire sauce to intensify savory notes
For Perfect Texture:
- Keep noodles separate until serving if you’re making enough for leftovers
- Cut vegetables to similar sizes for even cooking
- Don’t overcook the chicken – it continues cooking in the hot broth
For Convenient Meal Prep:
- This soup freezes well (without the noodles)
- Double the recipe and freeze half for later meals
- Use rotisserie chicken as a time-saving shortcut
Dietary Modifications
One of the things I love about this soup is how adaptable it is:
- Gluten-Free: Simply use gluten-free noodles or substitute rice
- Dairy-Free: The recipe is already dairy-free
- Lower Sodium: Use unsalted broth and season to taste
- Extra Protein: Add white beans or use more chicken
- Veggie Boost: Toss in peas, corn, or spinach at the end of cooking
What to Serve with Your Panera-Style Chicken Noodle Soup
Make it a complete meal with these perfect pairings:
- French bread for dipping
- Grilled cheese sandwich (the classic combo!)
- Simple green salad
- Cheese and crackers
- Turkey sandwich
- Panera-style Fuji apple salad
Storing and Reheating Leftovers
Your homemade Panera-style soup will keep well:
- Refrigerate in an airtight container for up to 5 days
- For best results, store noodles separately from the broth
- Reheat gently on the stovetop for even warming
- Add fresh herbs after reheating for a brightness boost
Creative Variations
Once you’ve mastered the basic recipe, try these twists:
- Veggie Boost: Add zucchini, yellow squash, or mushrooms
- Grain Swap: Use wild rice, orzo, or small shells instead of egg noodles
- Herb Upgrade: Try fresh dill, rosemary, or basil for different flavor profiles
- Creamy Version: Add a splash of half-and-half or coconut milk at the end
- Spicy Kick: Include a pinch of red pepper flakes or a dash of hot sauce
Why Homemade Beats Store-Bought
Making Panera’s chicken noodle soup at home isn’t just tasty—it’s also:
- Healthier: You control the sodium and can use organic ingredients
- More economical: A fraction of the cost of restaurant soup
- Customizable: Adjust flavors and ingredients to your preference
- Fresher: No preservatives or shelf-stabilizers needed
- Satisfying: There’s something special about making it yourself!
Equipment Recommendations
While you don’t need fancy equipment, these items make soup-making easier:
- Dutch oven or large soup pot (at least 6 quarts)
- Sharp knife for efficient chopping
- Vegetable peeler
- Ladle for serving
- Storage containers for leftovers
Final Thoughts
There’s something incredibly satisfying about recreating restaurant favorites at home, and this copycat Panera chicken noodle soup definitely delivers on flavor, comfort, and simplicity. The key is taking your time with the broth, cooking those noodles separately, and enjoying the process.
I find myself making this soup at least once a month during cold weather, and my family always looks forward to it. It’s become our go-to comfort food when anyone’s feeling under the weather or when we just need something warm and nourishing.
Give this recipe a try, and I’m confident you’ll add it to your regular rotation of homemade favorites. There’s really nothing better than cozying up with a bowl of this soul-warming soup on a chilly day!
Now go grab your soup pot and get cooking! Your tastebuds (and wallet) will thank you for skipping the drive to Panera and making this delicious chicken noodle soup at home instead.
Why I love This Recipe
You can poach or roast your own chicken breast or thighs, shred, and add to the soup if you prefer.
- Flexitarian-Friendly – This recipe is perfect for those following a flexitarian lifestyle! With easy swaps like plant-based chicken and vegetable broth, it’s simple to make this dish fully vegan or adapt it to suit various dietary preferences. You can poach or roast your own chicken breast or thighs, shred, and add to the soup if you prefer.
- Healthy – Loaded with colorful vegetables, protein, and a broth rich in nutrients, this soup is a nourishing choice that keeps you satisfied. I add soy curls for additional protein and fiber.
- Quick to Prepare – Perfect for those times when you need a comforting meal in under an hour, making it a go-to for last-minute dinners. This recipe is for ease and convenience on busy nights.
- Easy – Minimal prep and simple ingredients make this recipe super accessible, even on the busiest days. Just chop, simmer, and enjoy!
- Meal Prep-Friendly – This soup stores well, so you can make a big batch and enjoy leftovers throughout the week. It even freezes beautifully!
Here’s what you’ll need to make this Thai-inspired soup:
- Cutting Board – Essential for prepping the veggies and herbs.
- Chef’s Knife – For slicing, dicing, and mincing ingredients like bell peppers, onions, and ginger.
- Large Pot – A heavy-bottomed pot works best for simmering the soup and combining all the flavors.
- Wooden Spoon or Spatula – This is used to stir the aromatics and ensure the ingredients are well mixed.
- Measuring Spoons and Cups – To accurately portion out spices, sauces, and liquids.
- Tongs or Slotted Spoon – Useful for adding or removing the vegan chicken or noodles.
- Coconut Oil – A base for sautéing the vegetables, adding richness and a subtle coconut flavor.
- Shiitake Mushrooms, sliced – Adds earthy flavor and satisfying texture.
- Red Bell Peppers, thinly sliced – Provides sweetness and a pop of color.
- Carrot, julienned, or thinly sliced – Adds a hint of natural sweetness and extra nutrients.
- Onion, diced – A classic base for building flavor.
- Vegan Red Curry Paste – Use a vegan brand such as Thai Kitchen or make it homemade.
- Fresh Ginger, minced – Brings warmth and a touch of zest.
- Garlic, minced – Enhances the depth of flavor with a hint of spice.
- Lemongrass Paste – Adds a citrusy brightness that complements the coconut and curry.
- Vegetable Broth (or Chicken Broth) – The savory base of the soup.
- Full-Fat Coconut Milk – Creates a creamy, rich broth with a subtle coconut flavor.
- Water (omit if not adding soy curls) – Adjust the consistency to your preference.
- Soy Sauce – Adds a touch of umami and saltiness.
- Fish Sauce (omit or use a vegan fish sauce if needed) – Brings authentic Thai-inspired flavor to the broth.
- Honey (or maple syrup for a vegan option) – Balances the spice and acidity.
- Meatless Chick’n or Pre-cooked Rotisserie Chicken – I love using frozen Daring or Gardein plant-based chicken alternatives. If preferred, use shredded rotisserie chicken for a classic version.
- Soy Curls (optional) – I added soy curls for additional protein. They have a neutral flavor and will absorb all the flavors of the broth. Once rehydrated, they also have a chewy and satisfying texture similar to shredded chicken.
- Fresh Lime Juice – Adds brightness and enhances the flavors in the broth.
- Rice Noodles – A light, tender addition that absorbs the flavors of the soup.
- Fresh Spinach – Adds vibrant color and extra nutrients, wilting beautifully into the broth.
- Green Onion sliced provides a fresh, mild onion flavor.
- Fresh Cilantro, chopped (for garnish) – Adds a burst of herbal freshness to each bowl.
- Vegan Chicken and Soy Curls – Swap with mushroom broth for added depth, or use water with a vegetable bouillon cube. For a flexitarian option, you could also use chicken broth. – Substitute with olive oil or avocado oil for a similar cooking base.
- Vegetable Broth – Swap with mushroom broth for added depth, or use water with a vegetable bouillon cube. You could also use chicken broth as a flexitarian option.
- Cilantro – Substitute with fresh basil leaves or green onions for a different garnish.
- Fresh Spinach – Kale, baby bok choy, or even Swiss chard make great alternatives for the leafy greens.
- Full-Fat Coconut Milk – Use light coconut milk for a lighter version or even cashew cream for added richness.
- Fresh Ginger – Substitute with ginger paste or 1/2 tsp ginger powder.
- Honey – Use brown sugar, maple syrup, or agave as a sweetener alternative.
- Red Curry Paste – Green or yellow curry paste can work as flavorful substitutes, though they may slightly alter the soup’s color and flavor.
Step 1: Sauté Veggies
In a large pot over medium-high heat, add the coconut oil. Once hot, add the onion, mushrooms, red bell pepper, and carrot. Sauté for 7-10 minutes until the vegetables begin to soften.
Step 2: Add Curry Paste and Aromatics
Reduce the heat to medium-low heat. Stir in the red curry paste, ginger, garlic, and lemongrass paste. Cook for 2-3 minutes, stirring occasionally until fragrant.
Step 3: Add Broth, Coconut Milk, and Soy Curls
Increase the heat to medium and pour in the vegetable broth and creamy coconut milk. Add 1-2 cups of water to help rehydrate the soy curls, adjusting based on your desired soup thickness. Add the soy curls directly to the pot and bring the mixture to a gentle simmer. This allows the soy curls to soften and absorb the rich flavors of the broth as they cook.
Step 4: Season the Broth
Add the soy sauce, fish sauce, and honey. Stir well, taste, and adjust sweetness or saltiness as needed.
Step 5: Cook The Rice Noodles
While the soup is simmering, cook the rice noodles according to the package instructions in a separate pot. Drain and set aside.
Step 6: Add Chicken
Stir in the shredded chicken. Simmer until the chicken is heated through, about 5 minutes.
Step 7: Add Fresh Ingredients
Just before serving, stir in fresh spinach and lime juice, allowing the spinach to wilt.
Step 8: Serve and Garnish
Divide the cooked rice noodles into bowls. Ladle the hot soup over the noodles and garnish with sliced green onions, chopped cilantro, and lime wedges.
This Recipe In A Slow Cooker
You can also make this delicious Thai-inspired vegan chicken soup in the slow cooker!
Here’s a quick how-to:
- Prep the Ingredients – Add the coconut oil, mushrooms, red bell pepper, carrot, onion, ginger, garlic, and lemongrass paste directly into the slow cooker.
- Add Broth and Seasonings – Pour in the vegetable broth, water, coconut milk, soy sauce, vegan fish sauce (or extra soy sauce), and maple syrup or agave. Add red curry paste and stir to combine.
- Cook on Low or High
- Low: Cook on low for 6-8 hours.
- High: Cook on high for 3-4 hours.
- Add Vegan Chicken and Noodles – During the last 30 minutes of cooking, stir in the vegan chicken, soy curls, and rice noodles, then cover and cook until the noodles are tender.
- Add Fresh Spinach and Lime Juice – Right before serving, stir in the fresh spinach and lime juice. Allow the spinach to wilt, then taste and adjust the seasonings.
- Serve and Garnish – Ladle the soup into bowls and garnish with green onions and cilantro.
To serve this Thai-inspired soup, you can choose between a few different options:
- All Together – For a quick, one-pot serving, ladle the soup with noodles, vegan chicken, vegetables, and broth all together into bowls. This method is fast and captures all the flavors in each spoonful.
- Separate the Noodles – If you prefer to keep the noodles’ texture and prevent them from getting too soft, cook them separately and add them to each bowl before ladling the soup over top. This keeps the noodles in perfect form and adds a lovely layered presentation.
- Add Vegan Chicken Last – For the best texture, add the vegan chicken directly to the soup near the end of cooking to keep it tender and flavorful.
To store any leftover Thai-inspired soup, allow it to cool completely, then transfer it to an airtight container.
- Refrigerator – Store in the fridge for up to 3-4 days. When reheating, add a splash of broth or water to maintain the soup’s consistency.
- Freezer – For longer storage, pour the cooled soup into a freezer-safe airtight container, leaving some space at the top for expansion. It can be frozen for up to 2-3 months. Thaw in the fridge overnight before reheating on the stovetop or in the microwave.
For best results, you may want to store the noodles separately to keep their texture intact when reheating.
Homemade Chicken Noodle Soup-Copy Cat Panera Bread
FAQ
What does Panera put in their Chicken Noodle Soup?
Panera Chicken Noodle Soup contains chicken, egg noodles, carrots, and celery in a savory, seasoned chicken broth, with other ingredients like onion, garlic, sea salt, thyme, and spices also present. The soup is made with chicken raised without antibiotics and is free from artificial colors, flavors, sweeteners, and preservatives.
What are the ingredients in Panera’s soup?
Milk, Chicken Stock (Chicken Base [Chicken Meat Including Chicken Juices, Salt, Chicken Fat, Yeast Extract, Sugar, Natural Flavor, Potato Flour, Carrot Powder, Turmeric]), Water, Broccoli, Pasteurized Process Cheddar Cheese (Cheddar Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes], Whey, Whey Protein …
What are the ingredients in Panera chicken and rice soup?
Panera’s Cream of Chicken & Wild Rice Soup contains white meat chicken raised without antibiotics, a blend of long grain and wild rice, carrots, celery, onions, cream, and chicken stock as key ingredients. It also includes components like butter, garlic, chicken fat, and spices such as turmeric and black pepper to build its distinct, creamy flavor profile.
What are the basic ingredients of Chicken Noodle Soup?