Craving that warm, comforting bowl of Panera Bread's chicken noodle soup? You're not alone! This iconic soup is a customer favorite, known for its rich broth, tender chicken, and perfectly cooked noodles. While Panera keeps its exact recipe a closely guarded secret, we've crafted a delicious copycat version that comes remarkably close to capturing that signature Panera taste. This recipe is designed for maximum flavor and ease, perfect for a cozy night in or a satisfying weeknight meal.
What Makes Panera's Chicken Noodle Soup So Special?
Before diving into the recipe, let's explore what makes Panera's chicken noodle soup so popular. It's not just about the ingredients; it's the balance of flavors and textures that creates its magic. Their soup boasts:
- A deeply flavorful broth: This isn't your average chicken broth. Panera likely uses a combination of techniques to create a rich, savory base.
- Tender, juicy chicken: The chicken isn't dry or stringy; it's perfectly cooked and adds substantial heartiness to the soup.
- Perfectly cooked noodles: The noodles are cooked al dente, maintaining a pleasant chewiness without being mushy.
- A well-balanced blend of vegetables: Carrots, celery, and often other vegetables contribute to both flavor and visual appeal.
Our Copycat Panera Chicken Noodle Soup Recipe
This recipe aims to recreate the essence of Panera's soup using readily available ingredients.
Yields: 6-8 servings Prep time: 20 minutes Cook time: 45 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 cups chicken broth (low sodium preferred)
- 1 cup water
- 1 cup cooked chicken, shredded (rotisserie chicken works perfectly!)
- 1 cup egg noodles
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Build the broth: Pour in the chicken broth and water. Add the thyme and rosemary. Bring to a boil, then reduce heat and simmer for 15 minutes. This allows the flavors to meld beautifully.
- Add noodles and chicken: Stir in the egg noodles and shredded chicken. Continue to simmer until the noodles are cooked through, about 8-10 minutes, or according to package directions.
- Season and serve: Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.
Frequently Asked Questions (FAQ)
Can I use different vegetables in this recipe?
Absolutely! Feel free to experiment with other vegetables like diced potatoes, green beans, or peas. Just be mindful of their cooking times and add them accordingly.
What kind of chicken broth should I use?
Low-sodium chicken broth is recommended, as you can always add salt to taste later. Using a high-sodium broth might make the soup too salty.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Allow it to thaw completely in the refrigerator before reheating.
What makes Panera's chicken noodle soup different from other chicken noodle soups?
Panera likely uses a combination of high-quality ingredients and possibly a proprietary blend of spices to achieve its unique flavor profile. Their broth is likely simmered for an extended period to develop maximum depth of flavor. They also likely use a specific type of noodle and precisely control the cooking time to achieve optimal texture.
This recipe offers a delicious and approachable path to enjoying a soup that rivals Panera's. Remember, cooking is an art, and feel free to adjust seasonings and ingredients to your personal taste preferences. Enjoy!
