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panera bread chicken noodle soup recipe

Panera Bread Chicken Noodle Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 8 cups low-sodium chicken broth
  • 3 medium carrots, sliced into 0.25-inch rounds
  • 3 stalks celery, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 6 oz wide egg noodles
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1.5 tsp kosher salt, plus more to taste
  • 0.5 tsp black pepper
  • 2 tbsp fresh dill, roughly chopped
  • 1 tbsp fresh parsley, chopped

Method
 

  1. Melt the butter and olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes until softened. Stir in the garlic and cook for 1 minute.
  2. Add the chicken broth, whole chicken breasts, thyme, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce to a low simmer and cook uncovered for 18 to 20 minutes until the chicken reaches 165°F (74°C).
  3. Remove the chicken breasts and shred with 2 forks. Discard the bay leaf. Return the shredded chicken to the pot.
  4. Bring the broth back to a gentle boil, add the egg noodles, and cook for 8 to 10 minutes until just tender. Taste and adjust salt.
  5. Remove from heat, stir in the fresh dill, ladle into bowls, and top with fresh parsley.

Notes

If you plan to make this ahead, keep the noodles out of the pot and cook them fresh when you reheat, otherwise they soak up the broth and go soft. The soup itself, broth, chicken, and vegetables, keeps well in the fridge for 4 days and the flavor actually improves on day two. Fresh dill added right at the end is what gives this its signature brightness, so don't skip it or add it too early.