What could be better than a comforting bowl of soup with tender chunks of chicken, veggies in a delicious broth? Panera’s chicken noodle soup is an absolute family favorite using leftover chicken and only takes 30 minutes to make!
Next time try another one of my favorite copycat recipes - Panera Butternut Squash Soup!
Why you'll love this recipe
✔️ Uses rotisserie chicken or any leftover chicken already in your fridge!
✔️ It's so simple and quick to make. You only need a total of 20 minutes - great for a busy midweek family meal!
✔️ This homemade soup has the same flavor profile of the mouth watering Panera Bread chicken noodle soup!
This delicious soup is perfect for cold nights and a great way to get a terrific meal on the table quickly!
For the exact measurements for this hearty soup, please refer to the printable recipe card at the bottom of this post.
- cooked chicken - rotisserie or leftover cooked chicken, boneless skinless chicken breasts - all are perfect for this recipe.
- onion, mushrooms, carrot, celery, garlic - you can really use just about any vegetable in your refrigerator! No fresh mushrooms? Don't worry you can substitute canned.
- frozen peas - adding frozen peas at the very end adds fresh flavor to the stew.
- low sodium chicken broth
- pasta - curly egg noodles, spaghetti, bowtie, orzo pasta - use the pasta you have in the pantry. No need to buy special pasta just for this recipe.
- bay leaf, Italian seasoning, red pepper flakes - pantry staples add just flavor to this easy recipe.
- olive oil and butter - using olive oil will enable you to get a quick saute on the vegetables and butter adds a ton of flavor.
- lemon and parsley (optional) - just a squeeze of lemon and a handful of parsley added at the end will make this soup taste like it's cooked all day long!
This is an overview of the instructions for the chicken noodles soup. For the complete directions just scroll down to the bottom!s
- Dice the vegetables and add them to a large soup pot over medium-high heat.
- In a large dutch oven, add the bay leaf, Italian seasoning and red pepper flakes. Stir and saute. Add the minced garlic and chicken stock. Increase the heat to high and bring to a boil.
- Add the egg noodles to the boiling pot and cook according to package directions. Add the chicken for the last 1 minute of cooking. It will only need to warm through.
- Remove from heat when the timer is up for the pasta. Stir in the frozen peas, add fresh lemon juice and minced parsley. Stir once more and serve.
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- Stock pot
Yes, you can. That's why we put the chicken in at the end. Overcooked chicken will have a rubbery, stringy texture.
You bet! There's a reason why chicken soup is the go-to dish when nursing colds and flu! Chicken stock and broth are great for hydration, additional electrolytes in the body, and nutrients.
Yes, shredded chicken, rotisserie chicken, any leftover chicken will work great in this recipe.
I haven't tried it, because it's quick to make on the stovetop. By the time the pressure cooker comes to pressure, this is about done!
- Finish your soup with a squeeze of fresh lemon and a bit of minced fresh parsley - it's the perfect combination to brighten the flavors!
- Add in the egg noodles towards the end of the cooking as directed. Otherwise they will become mushy!
- Always taste your soup before serving. If you need to adjust the seasoning, now’s the time. I've added some great ways to boost the flavor of this soup in the recipe card below.
- For a thicker soup, simply make a cornstarch slurry by adding 1 tablespoon of cornstarch with 1 tablespoons of cold water and mix into the soup when boiling.
- I’ve used egg noodles in this recipe but you could use other small pasta as well.
- For a gluten-free soup, use of gluten-free pasta.
- Add in different vegetables of your preference or simply increase the quantity of vegetables called for in this recipe if you love your veggies!
- If you'd like a creamy soup add half a cup of heavy cream.
- This recipe does not use raw chicken. If that's what you have on hand poach or roast it first.
Refrigerate - store leftover Panera Bread chicken noodle soup in an airtight container in the refrigerator for 4-5 days.
Freeze - up to three months. Thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave.
Here are more of the best soup recipes!
Another easy to make favorite is Slow Cooker Chicken Enchilada Soup. With minimal prep it's easy to make and so yummy!
- Chicken and Dumplings Soup - don't have all day? No problem! This recipe cuts the cooking time in half!
- Chipotle Chicken Soup - Filled with black beans, shredded chicken, peppers and onions, it's a quick 30 minute meal!
- Chicken and Wild Rice Soup - savory and filling this is an easy soup to make with leftovers!
- Lemon Chicken Orzo Soup Recipe - lemon gives the soup bright fresh flavor!
- Potato Soup Recipe - this classic soup comes together in less than 30 minutes!
Then there's this Panera copycat Broccoli Cheddar Soup Recipe is an easy to make delicious soup recipe.
Lemon Chicken Orzo Soup is a hearty soup that's still light and delicious!
This Panera Bread chicken noodle soup is great alongside:
- Homemade dinner rolls - so easy to make using frozen bread dough.
- Cheesy Pizza Hut Breadsticks - super simple, we love these!
- A fresh salad such as this Fall Harvest Salad or a Blue Cheese Wedge Salad.
- Serve some of Grandma's Homemade Butter Cookies for dessert - what a great meal!
Want all of my soup making tips and tricks? Be sure to click here! Also if you have a soup lover in your life, here is a gift guide to make soup making more fun!
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Copycat Panera Chicken Noodle Soup Recipe
- 1 yellow onion diced
- 1 cup mushrooms diced
- 1-2 medium carrots peeled and diced
- 1-2 stalks celery diced
- 1 clove garlic minced
- 2 cups rotisserie chicken diced
- 4 cups chicken stock
- 1 cup frozen peas
- 1 cup egg noodle pasta or other small pasta of choice
- 1 bay leaf
- ¾ teaspoon dried Italian seasoning
- pinch red pepper flakes
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ lemon optional
- 1 tablespoon parsley minced, optional
- salt and black pepper to taste
I earn a commission from Instacart from qualifying purchases.
- Dice the vegetables - onions, mushrooms, carrots, celery and mince the garlic.
- Heat a large pot over medium heat on the stove, add the butter & olive oil. When the oil is hot & bubbly, add the onion, mushrooms, carrots and celery to the stock pot.
- Add the bay leaf, Italian seasoning and red pepper flakes. Stir and saute. Add the garlic and chicken stock. Increase to high heat and bring to a boil.
- When the pot is boiling, add the pasta - cook according to package directions (in my case using the angel hair pasta, it was about 6 minutes). Add the diced chicken the last 1 minute of cooking. It will only need to warm thru.
- Remove from heat when the timer is up for the pasta. Stir in the frozen peas. Add fresh lemon juice and minced parsley. Stir again & serve.
- Bay Leaf - it blends and marries the flavors!
- Italian Seasoning - tons of flavor in just a teaspoon.
- Red Pepper Flakes - adds just a touch of heat
- Finishing your soup with a squeeze of fresh lemon and a bit of minced parslley or cilantro.