CopyCat Panera Bread Chicken Noodle Soup Recipe
Try this delicious panera bread chicken noodle soup recipe - I think you will be surprised how easy it is to make and how frugal you can make it.
Servings: 6
Cost: $14.59, $2.43 Per Serving
Equipment
- Stock pot
Ingredients
- 1 Tbsp Olive oil
- 2 boneless skinless chicken breast
- 4 cups Chicken Broth
- 2 cups water (may need to add more)
- 4 Carrots (peeled and diced into bite size pieces)
- 2 Stalks Celery (diced into bite size pieces)
- ½ Onion (diced)
- 1 tsp Thyme
- 1 Bay Ltheaf
- 1 tsp Garlic Salt
- 1 tsp Salt
- 1 tsp Pepper
- 2 cups Egg noodles
Instructions
Stove Top Instructions:
- Heat olive oil in a large stockpot over medium heat.
- Add the carrots, celery, and onion. Sauté for 3–5 minutes, until the vegetables begin to soften.
- Add the chicken breasts, chicken broth, 2 cups water, thyme, bay leaf, garlic salt, salt, and pepper.
- Bring the soup to a boil. Reduce the heat to medium-low, cover, and simmer for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the pot, shred it, and return it to the soup.
- Add the egg noodles. Add additional water if needed so the noodles are covered.
- Cook according to the noodle package directions, or until the noodles are tender.
- Remove the bay leaf. Serve warm and enjoy!
Crock Pot Instructions:
- Add the carrots, celery, onion, chicken breasts, chicken broth, 2 cups water, thyme, bay leaf, garlic salt, salt, and pepper to the crock pot. Stir to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F.
- Remove the chicken, shred it, and return it to the crock pot.
- Turn the crock pot to HIGH. Stir in the egg noodles, adding additional water if needed.
- Cover and cook for about 20–30 minutes, or until the noodles are tender.
- Remove the bay leaf. Serve warm and enjoy!
Video
Notes
- Chicken: Chicken breasts vary in size, so cook until the chicken reaches an internal temperature of 165°F and shreds easily.
- Broth: Add additional water or chicken broth if the soup becomes too thick, especially after adding the noodles.
- Leftovers: The noodles will continue to absorb liquid as the soup sits. Add a little extra broth when reheating if needed.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: For best results, freeze the soup without the egg noodles and add freshly cooked noodles when reheating.
Nutrition
Calories: 161kcal | Carbohydrates: 16g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 912mg | Potassium: 490mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6892IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg
