Copycat Panera Bread Chicken Noodle Soup
Loaded with good-for-you ingredients and full of flavor and comfort- I absolutely cannot wait to share this copycat Panera Bread chicken noodle soup with all of you!
I really appreciate a good chicken noodle soup recipe with classic ingredients. Panera Bread makes a super tasty all-natural chicken noodle soup and after enjoying a cup recently, I decided I better come home and recreate the deliciousness. I kept my version gluten-free by using quinoa rotini pasta from Trader Joe’s and honestly no one in my family could tell a difference. I really favor the texture of the rotini noodles as opposed to using long noodles.
I think you’ll agree with me, when I tell you that my Panera Bread chicken noodle soup turned out even tastier than the original. I like my soups to be nice and chunky, with a bold, flavorful broth. I only used 4 cups of chicken broth and really packed in the chicken and veggies. Feel free to use another cup or two of chicken broth or even water, if you prefer a more liquidy soup. Chicken noodle soup is one of the easiest soups to whip up in a flash (especially when you use shredded rotisserie chicken), the ingredients are inexpensive and it feeds a crowd.
Bitter cold temperatures have arrived and I don’t know about you, but I’m ready to cozy up with a comforting bowl of satisfying chicken noodle soup! Trust me you guys are going to really enjoy this soup- Brad loved it so much, he ate it for lunch and dinner in the same day!
The reason this soup is extra special is due to all of the yummy seasonings and lemon juice added at the very end. It adds a big fat punch of freshness, and well, I promise you won’t be able to stop at just one bowl!
- 1 tablespoon extra virgin olive oil
- 1 medium onion chopped (about 1 cup)
- 4 stalks celery diced (about 3/4 cup)
- 5 medium carrots sliced (about 1 1/3 cups)
- 4-5 large garlic cloves minced
- 4 cups 32 oz. carton low-sodium organic chicken broth*
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon onion powder
- 1/4 teaspoon celery seed
- 1 1/2 cups dry quinoa pasta rice pasta can also be used and if not gluten-free, whole wheat pasta (penne, rotini, shells or farfalle are all good choices
- 3 cups shredded or chopped rotisserie chicken breast boneless, skinless
- juice of 1 lemon
- 1/4 cup chopped fresh parsley
- Heat oil in large pot over medium heat.
- Add onion, celery and carrot; cook, stirring frequently, for about 9 minutes or until carrot is tender. Add garlic and cook one minute more.
- Add broth and seasonings, stir to combine and bring to a boil. Add pasta and chicken, reduce heat to low; gently boil for 10 minutes.
- Add lemon juice and fresh parsley before serving.
*If you like more of a liquidy soup, add an additional cup or two of chicken broth or water.
**Ingredients are a guide, use as little or as much as you prefer of each ingredient.
Did you make this recipe?
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Enjoy some of my other favorite light, healthy, cozy soups!
Creamy Pumpkin Chicken Tortilla Soup
Easy Spinach Tomato Cannellini Bean Soup
Something to think about….
Have you ever tried Panera Bread’s chicken noodle soup?
What’s your favorite classic soup to enjoy during the winter?
