Copycat Panera Chicken Noodle Soup Recipe
This easy copycat recipe recreates Panera's beloved homestyle chicken noodle soup with tender chicken, perfectly cooked egg noodles, and a flavorful broth packed with herbs and veggies. Ready in just 35 minutes, it’s the ultimate cozy comfort food.
Ingredients
Main ingredients
- 4 ounces egg noodles classic noodle texture that doesn’t get soggy
- 1 tablespoon chicken fat or olive oil to start the base with savory richness
- 1 onion diced all small so it melts into the broth
- 2 carrots thinly sliced to add color and a bit of sweetness
- 2 stalks celery sliced up for crunch and garden-fresh taste
- 3 cloves garlic minced to punch up the flavor
- ¾ teaspoon granulated white sugar a little hit of sweetness to balance everything
- ¼ teaspoon dried thyme
- ¼ teaspoon celery seed
- 4 cups low-sodium chicken broth hearty but not salty
- 1 bay leaf adds deep savory note
- 1 pound boneless skinless chicken breasts cut into half-inch pieces for quick, even cooking
- ½ teaspoon turmeric adds subtle golden color and boosts flavor
- ½ teaspoon onion powder boosts flavor
- to taste kosher salt and ground black pepper to season all just right
- 2 tablespoons cornstarch (or arrowroot if freezing) mixed with ¼ cup cold water for thickening at the end
- ¼ cup cold water to mix with cornstarch for thickening
- 1 tablespoon chopped parsley for fresh pop at serving
Instructions
Instructions
- Cook egg noodles separately according to package; rinse and drain well to prevent sticking.
- Heat chicken fat or olive oil in pressure cooker on sauté setting. Add diced onion, carrots, and celery; sauté until softened, about 5 minutes.
- Add minced garlic, granulated sugar, dried thyme, and celery seed. Stir for 1 minute to release aromas.
- Pour in chicken broth; add bay leaf and chicken pieces. Season with turmeric, onion powder, salt, and pepper. Stir well.
- Lock lid; set pressure cooker to high pressure for 8 minutes. When done, perform natural release for about 10 minutes until float valve drops.
- Carefully open lid; remove bay leaf. Stir in drained noodles gently.
- Mix cornstarch with cold water; stir into the soup. Simmer on sauté for a few minutes to thicken broth.
- Sprinkle chopped parsley on top; ladle soup into bowls and serve hot.
- Enjoy your warm, comforting copycat Panera chicken noodle soup!
Notes
Store leftovers in an airtight container in fridge for up to 4 days or freeze using arrowroot to thicken. Reheat gently and add broth if too thick. Cook fresh noodles separately when reheating for best texture.