Better Than Panera Chicken Noodle Soup

If you’re craving Panera Chicken Noodle Soup, try this not-so-copycat version to help warm you up on a chilly weekend.

While Panera’s Chicken Noodle Soup is scrumptious — this homestyle version takes it up a notch by adding in some additional spices, a Parmiagiano rind (of course) and tons of fresh herbs.

Better Than Panera Chicken Noodle Soup Ingredients

This soup isn’t hard to make in the least, but it does require that you grab some fresh produce and get to simmering.

Here’s what you’ll need:

Chicken breast: Panera’s Chicken Noodle Soup using strictly white meat, so that’s what we’ll use today.

Chicken stock: As always, I combine chicken bouillon powder and water to create my stock — why? Convenience, baby!

Extra Wide Egg Noodles: A classic addition, I use extra wide egg noodles.

Fresh herbs: For this soup I used parsley, dill, basil, thyme and rosemary.

Soffritto: This is your mix of celery, carrot and onion. Italians call this base soffritto, while French call it mirepoix.

Garlic: You’ll finely chop a decent amount of garlic for flavor.

Spices: We’ll be using turmeric, paprika, red pepper flakes, salt and black pepper.

Parmiagiano-Reggiano rind: To give depth of flavor.

Lemon juice: A nice squeeze at the end helps to brighten the entire dish.

Other Soups for Soup Season

In a soup mood? Try my other recipes:

Beef & Gnocchi Soup

Avgolemono (Greek Lemon Chicken Soup)

Creamy Chicken & Gnocchi Soup

Pasta e Fagioli

Pastina

How to Make This Chicken Noodle Soup

Step 1: Prep your ingredients.

The first thing you’ll be doing, as always, is prepping everything so you don’t drive yourself batshit crazy later :). Chop your carrots and celery into bite sized pieces, dice your onion and mince your garlic.

This is also a good time to get your chicken stock ready, take out all of your herbs and take the chicken out of the packaging.

Step 2: Cook your soffritto.

Now add a bit of olive oil to your soup pot along with the soffritto (celery, carrots and onion). Cook until the onions begin to soften, around 6 minutes. Next, add the garlic and cook for one minute. Then add your spices and let those bloom for just about a minute.

Step 3: Cook your soup.

Now add the chicken, stock, Parmiagiano rind and all the herbs. Give everything a big stir and bring it all to a boil. Once boiling, cover and turn the heat down to a simmer. Let it dance away for about 2 hours.

Step 4: Shred your chicken.

Now remove the chicken from the soup and shred it. While the chicken’s out, I like to go in and fish out the Parmiagiano rind and a bunch of the herbs. I’ll leave some herbs in, but any stems I always grab when I can. Once done cleaning it out, add the chicken back to the pot and bring the water back up to a boil.

Step 5: Add the egg noodles.

Now add your egg noodles to the boiling water. Bring it down to a simmer and cook for 1 minute less than the package says. When done, squeeze one lemon into the soup and stir.

If you try this recipe, don’t forget to leave a comment and/or a rating! My favorite part about sharing my recipes and kitchen tips is being able to chat with you. If you ever share a recipe to Instagram, don’t forget to tag me so that I can see it! Happy eating <3