Panera Chicken Noodle Soup

Chicken noodle soup with chicken pieces, egg noodles, carrots, and celery in clear broth, topped with chopped parsley.

5 from 2 votes

This copycat Panera chicken noodle soup recipe brings that brothy, familiar restaurant-favorite taste home in an easy slow cooker version. The rich homemade broth gives the soup full flavor, while the simple method keeps it practical for lunch, dinner, or a sick-day bowl.

Prep Time15

Cook Time4 15

Total Time4 30

Course: Soups & Stews

Cuisine: American

Servings: servings

Calories: 222kcal

Author: Kelly Bloom

Equipment

Crock Pot 6 qt Slow cooker
6 qt Enameled Dutch Oven

Ingredients

2 lbs chicken breast or thigh, any chicken meat
12 cups water
1 tablespoon olive oil
1 medium onion chopped or diced
4 medium carrots diced
3 stalks celery diced
2 cloves garlic fresh minced, or ½ teaspoon garlic powder
1 teaspoon thyme dried or fresh
2 bay leaves dried or fresh
2 teaspoon salt or to taste
½ teaspoon pepper or to taste
3 cups egg noodles twisted flat egg noodles
3 tablespoon parsley fresh, chopped.

US Customary - Metric

Instructions

Place the chicken into the slow cooker and add the water. Cover and cook on high for 4 hours, or low for 8 hours, or overnight.
2 lbs chicken, 12 cups water
Carefully remove the chicken and bones from the slow cooker and place in a bowl to allow it to cool enough to touch. Using a fine mesh sieve, strain the chicken broth.
Return the strained chicken broth to the slow cooker.
Remove the meat from the bones and tear into bite-size pieces. Discard the bones. Refrigerate the chicken until needed.
In a large skillet over medium heat, add the olive oil, garlic, onions, celery, and carrots. Cook for 5 to 7 minutes or until the vegetables have softened.
1 tablespoon olive oil, 1 medium onion, 4 medium carrots, 3 stalks celery, 2 cloves garlic
Transfer the cooked vegetables to the slow cooker. Add the seasoning, cover and cook on high for 4 hours.
1 teaspoon thyme, 2 bay leaves, 2 teaspoon salt, ½ teaspoon pepper
Add the egg noodles and chicken to the slow cooker and cook for 15 minutes or until the noodles are tender.
3 cups egg noodles
When the noodles are done, stir in the parsley. Adjust salt and pepper to taste and serve.
3 tablespoon parsley

Notes

Sauté the vegetables: Cooking them first gives the soup a better base flavor.
Strain the broth: A fine mesh sieve catches small bones, skin, and bits from the chicken so the finished soup is cleaner.
Add noodles near the end: Egg noodles only need a short cook time, and adding them late helps prevent mushy soup.
Season after simmering: Salt levels change as broth cooks down, so taste near the end before adding more.
Hold parsley until serving: Fresh parsley tastes brighter when stirred in after the noodles are tender.

Nutrition