Copycat Panera Chicken Noodle Soup
A warm, comforting bowl of creamy chicken noodle soup that mimics the famous cafe classic, perfect for busy families.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced Adds flavor base
- 2 cloves garlic, minced For aroma
- 3 medium carrots, sliced Sweetness and color
- 2 stalks celery, chopped For crunch
- 8 cups chicken broth Base for the soup
- 2 cups cooked chicken, shredded Rotisserie chicken works great
- 1 teaspoon dried thyme For seasoning
- 1 teaspoon salt To taste
- ½ teaspoon black pepper To taste
Pasta and Cream
- 3 cups egg noodles Cook according to package instructions
- 1 cup heavy cream For creaminess
- to taste Fresh parsley For garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about 5 minutes, or until it turns translucent.
- Add minced garlic, sliced carrots, and chopped celery to the pot. Sauté for another 5-7 minutes, until the vegetables soften.
Cooking
- Pour in the chicken broth and bring it to a simmer.
- Add the cooked chicken, thyme, salt, and pepper. Let it simmer for about 10 minutes.
- Stir in the egg noodles and cook according to package instructions, usually around 6-8 minutes.
- Once the noodles are tender, reduce the heat and stir in the heavy cream. Allow it to heat through for another 5 minutes.
Serving
- Ladle the soup into bowls and top with fresh parsley for an inviting finish.
Notes
For perfect soup consistency, don't add cream too early in the cooking process. If you have leftovers, store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat with a splash of broth if needed.