Panera Bread’s classic chicken noodle soup is a beloved favorite for many. With its hearty chunks of chicken breast tender noodles carrots, celery, and onion simmered in a savory broth, this soup provides comforting warmth and satisfaction. Though you can easily get a bowl at your local Panera cafe, making this soup at home is simpler than you may think. Read on for a step-by-step guide to replicating this restaurant favorite in your own kitchen.
Overview of Main Ingredients
Recreating Panera’s chicken noodle soup starts with gathering some pantry staples and fresh ingredients, Here’s an overview of what you’ll need
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Chicken – Skinless, boneless chicken breasts provide lean protein. You can use 2-3 breasts.
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Onion – A yellow or white onion lends flavor to the broth.
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Celery – Crisp celery stalks add texture and more flavor. You’ll need 2-3 stalks.
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Carrots – For sweetness and color, use 2-3 carrots.
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Chicken broth – Low-sodium chicken broth provides a flavorful base. Go for reduced-sodium if you can.
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Egg noodles – Small curly egg noodles are traditional, but any small pasta shape works.
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Herbs and seasonings – Dried thyme, bay leaves, garlic powder, salt, and pepper round out the flavors.
You likely have most, if not all, of these ingredients on hand already. Keep reading for tips on prepping them and putting everything together.
Step-by-Step Instructions
Follow these simple steps for an easy homemade version of the Panera classic.
Prep the chicken and vegetables
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Rinse the chicken breasts and pat them dry. Cut into 1-inch cubes. This ensures the chicken cooks quickly and evenly.
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Peel and rinse the carrots. Slice them into rounds.
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Wash the celery stalks. Slice them crosswise into small pieces.
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Peel and dice the onion.
Cook the chicken
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In a large pot or Dutch oven, heat 1-2 Tbsp olive oil over medium heat.
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Add the diced chicken. Cook for 5-7 minutes, stirring occasionally, until lightly browned on the outside.
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Transfer the cooked chicken to a plate. Set aside.
Cook the vegetables
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Add a bit more olive oil to the pot if needed.
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Add the carrots, celery, and onion. Cook for 3-5 minutes, stirring occasionally, until the onions are translucent.
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Add 2-3 cloves of minced garlic. Cook for 1 minute more until fragrant.
Simmer the soup
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Pour 6-8 cups of chicken broth into the pot. Add 2-3 bay leaves and 1 tsp dried thyme.
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Return the cooked chicken to the pot along with any accumulated juices on the plate.
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Bring the broth to a boil. Then reduce heat and simmer for 15 minutes.
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Add the egg noodles and simmer for 5 more minutes until the noodles are tender.
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Remove bay leaves. Taste and season with salt, pepper, and more thyme if desired.
Finish and serve
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Ladle the soup into bowls. Garnish with chopped parsley if you like.
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Enjoy this homemade version of the Panera classic! Leftovers can be refrigerated for up to 4 days.
With simple ingredients and easy steps, you can recreate Panera’s popular chicken noodle soup. Customize it to your tastes by adding more vegetables like peas, corn, or green beans. Substitute noodles with rice or pasta shapes like farfalle or rotini. Play around with different fresh herbs too. Homemade chicken noodle soup also freezes well. Consider making a double batch and freezing half for later!
Tips for Adjusting Flavors
When making chicken noodle soup, tweaking the flavor is easy. Here are some tips:
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For a deeper chicken flavor, increase the amount of chicken broth over water. Or, try cooking the chicken pieces on the bone and removing meat after simmering.
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To make it more savory, add a bit of soy sauce or Worcestershire sauce to the broth.
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For aromatic flavor, use chicken broth seasoned with garlic and onion. Or, simmer chicken wings or a chopped chicken carcass along with the chicken breast.
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To add subtle sweetness, use carrots, parsnips, sweet potatoes, or corn.
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For brightness, add lemon juice or stir in chopped parsley, dill, or chives at the end.
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To make it creamier, swirl in milk, half and half, plain Greek yogurt, or cream cheese.
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For heat, add a pinch of cayenne, red pepper flakes, or sriracha sauce.
Ideas for Unique Add-Ins
While classic chicken noodle soup is delicious in its simplicity, some fun twists can also upgrade your bowl. Consider adding:
- Diced zucchini or yellow squash
- Sliced mushrooms
- Frozen peas or edamame
- Shredded cabbage or spinach
- Cooked quinoa or wild rice
- Sliced kale or chard
- Diced potatoes or sweet potatoes
- Shredded rotisserie chicken
- Leftover roasted veggies
- Cooked Italian sausage or chorizo
Many vegetables work well in chicken noodle soup. Herbs like basil, cilantro, and dill also provide fresh flavor. And using pre-cooked ingredients like roasted veggies or leftover chicken cuts down on prep time.
Helpful Equipment for Making Chicken Noodle Soup
Having the right kitchen tools makes cooking any dish easier. Here are some recommended items for chicken noodle soup success:
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Dutch oven or soup pot – Choose at least 6 quarts for easy simmering.
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Sharp knife and cutting board – For chopping vegetables and chicken.
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Peeler – To peel carrots and trim celery stalks.
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Mixing spoons – For stirring and tasting as you season.
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Ladle – For serving up bowls of the finished soup.
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Immersion blender – To partially blend the soup for a creamy texture (optional).
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Food processor – To chop chicken and vegetables if desired.
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Freezer bags or containers – For storing leftovers.
A good-quality Dutch oven and sharp knife will take you far. But small gadgets like a peeler and immersion blender can also be helpful time-savers.
Top Tips for the Best Homemade Chicken Noodle Soup
Follow these tips for your best batch yet:
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Simmer the broth well – Long, slow simmering builds the most flavor.
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Use a mix of chicken parts – Combine breasts, wings, and bones for broth.
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Sauté veggies separately – Browning adds depth of flavor.
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Season thoughtfully – Taste and adjust herbs, salt, and pepper.
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Add noodles toward end – Prevents mushiness.
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Garnish with fresh herbs – Chives, parsley, dill, etc.
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Refrigerate or freeze leftovers – For lunches or quick meals later.
Patience and layering flavors is key. Taking your time to develop the broth will pay off in the end with a soup that rivals Panera’s!
Frequently Asked Questions
Here are answers to some common questions about recreating Panera’s popular soup:
What are good noodle substitutes? Rice noodles, small shells or ditalini pasta, orzo, barley, farro, or small cubes of potato work well.
Can I use rotisserie chicken? Yes, it saves time! Remove skin and shred or chop meat. Add toward the end of cooking.
What if I don’t have fresh herbs? Dried parsley, thyme, rosemary, and garlic powder can be substituted. Use smaller amounts compared to fresh.
How can I add more protein? Add extra chicken, cooked turkey or pork sausage, chickpeas or white beans, or tofu.
Can I use all water instead of broth? Chicken broth provides the most flavor, but you can use all water if needed. Just season well with garlic, bay leaves, salt, and pepper.
Can I make it on the stovetop or in a slow cooker? Absolutely! Cook on low heat either way for best flavor development.
How long does soup last? Up to 4 days refrigerated or 2-3 months frozen. Reheat gently before serving.
Enjoy Your Homemade Chicken Noodle Soup
Now that you know how easy it is to recreate Panera’s chicken noodle soup at home, give it a try! Follow the simple steps and make adjustments to suit your tastes. Soon you’ll have a soul-warming soup the whole family will love, without the cafe price tag. Dig into a steaming bowl for a comforting meal anytime.
What to Serve with Chicken and Wild Rice Soup:
There are many sides that would pair perfectly with this soup. Here are some of our favorites.
- French Bread – Serve this soup with some french bread for dipping and to make sure you get every last drop.
- Grilled Cheese – There is nothing better there the combination of a grilled cheese and soup. It is even delicious to dip your sandwich into the soup.
- Turkey Sandwich – Anytime we go to Panera, I always get their turkey sandwich and it goes well with this soup.
- Cheese and Crackers – This is a simple side but one of my favorites. I like to crumble crackers in my soup while eating.
- Bacon Sandwich – Make a delicious BLT to pair with this tomato soup for a delicious combination.
- Salads – A nice green salad pairs perfectly with this soup. Makes for a light and healthy lunch or dinner. Try making this Panera Fuji Apple Salad.
Panera Cream of Chicken and Wild Rice Soup Tips:
- Thickening Soup – You can use cornstarch instead of flour to thicken the soup if you prefer.
- Cook Vegetables – Before combining ingredients, cook the vegetables in oil on the skillet.
- Chicken – Brown chicken before adding to the soup. The chicken will continue to cook while it is in the soup.
- Cooking Time – Cooking time will vary depending how large you cut your vegetables.
- Serving Soup – We love to serve this soup in a bread bowl because of how creamy it is. The soup really soaks in the bread and I like to eat it all together.
Refrigerate the leftovers in an airtight container for up to 5 days. When you are ready to reheat, we recommend reheating on the stove in a sauce pan. This makes sure there is no hot spots.
You can also reheat in the microwave in a microwave safe bowl. Reheat in 30 second intervals to make sure that it doesn’t overheat.
- Chicken – This is great soup to use leftover cooked chicken. We have even used rotisserie chicken as a variations.
- Vegetable – Change the vegetables and use what you have on hand. Green beans, peas or chopped broccoli would be a great addition to this soup.
- Seasoning – Feel free to change the seasoning to what you prefer. This wild rice soup recipe with a seasoning packet or other seasoning that you have on hand.
- Chicken Broth – You can substitute the chicken broth with chicken stock.
- Heavy Cream – If you prefer, you can substitute the milk for heavy cream.
