Better Than Panera Chicken Noodle Soup
This not-so-copycat Panera Chicken Noodle Soup recipe takes the base of a homestyle chicken soup and adds in some additional spices and flavor.
Servings: 4
Ingredients
- 2 large boneless, skinless chicken breasts
- 10 cups chicken stock
- 2 cups extra wide egg noodles
- 3 carrots chopped
- 2 celery stalks chopped
- ½ yellow onion diced
- 5–6 garlic cloves minced
- 1 Parmiagiano-Reggiano rind
- 1 lemon juiced
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- Pinch red pepper flakes
- salt to taste
- 1 bunch fresh parsley
- 2 bay leaves
- 1 sprig fresh dill
- 5-6 fresh thyme sprigs
- 5 fresh basil leaves
- 2 sprigs fresh rosemary
Instructions
- Add a bit of oil to a soup pot. Add the carrots, celery and onions and cook on medium-high until the onions soften, about 6 minutes. Then add the garlic and cook until fragrant, about one minute. Add the spices and let bloom for 1 minute.
- Add the chicken, chicken stock, fresh herbs and Parmiagiano rind. Bring pot to a boil, cover and reduce to a simmer. Cook for 2 hours or until the chicken is easily shredded with a fork.
- Remove the chicken and shred. Add the chicken back to the pot and bring it to a boil.
- Once boiling, add the 2 cups of egg noodles. Reduce to a simmer and let cook for 1 minute less than the package says. (This is because it will still be cooking since it's staying in the soup and not being taken out).
- Once done, add the lemon juice.