If you're craving a warm bowl of comfort, this Homemade Panera Chicken Noodle Soup in Under 30 Minutes is just what you need. I remember one chilly evening when my son Jake came home from school, looking like a frozen popsicle. A quick bowl of this soup warmed him right up, and it’s become a family favorite ever since!
Table of Contents
Why You’ll Love It
- It’s quick and easy to make, perfect for busy weeknights.
- You can customize it with your favorite veggies or noodles.
- It tastes just like the Chicken Noodle Soup from Panera, but made right at home.
Pure Comfort
This soup is pure comfort in a bowl. The tender chicken, hearty noodles, and fresh veggies come together to create a dish that warms your heart and soul.
What You Need
- 1 1 tablespoon olive oil – You can substitute with vegetable oil if needed.
- 1 1 large yellow onion, diced
- 2 2 large carrots, sliced – Feel free to use frozen carrots.
- 2 2 celery stalks, sliced – You can skip celery if you don’t have it.
- 2 2 cloves garlic, minced – Garlic powder can work in a pinch.
- 64 8 cups chicken broth – Low-sodium broth is a great option.
- 2 2 cups cooked chicken, shredded – Rotisserie chicken is perfect for this.
- 8 8 oz egg noodles – You can use whole wheat or gluten-free noodles.
- 1 1 teaspoon dried thyme – Fresh thyme can be used for a brighter flavor.
- to taste Salt and pepper to taste
Time to Cook
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prep the veggies ahead of time.
Steps to Make It
- Start by heating the olive oil in a large pot over medium heat. Once it shimmers, add the diced onion and sauté until it becomes translucent, about 3 minutes. This will fill your kitchen with a lovely aroma.
- Next, add the sliced carrots and celery to the pot. Stir them in and cook for another 5 minutes until they soften slightly. You’ll see the colors brighten as they cook.
- Stir in the minced garlic and cook for about 1 minute. The garlic will become fragrant, so keep an eye on it to avoid burning.
- Pour in the chicken broth and bring it to a gentle boil. Once boiling, reduce the heat and let it simmer for about 5 minutes. This is when the flavors start to meld beautifully.
- Add the shredded chicken and egg noodles to the pot. Cook for an additional 8-10 minutes until the noodles are tender. You’ll know they’re done when they are al dente and not mushy.
- Finally, stir in the dried thyme and season with salt and pepper to taste. Give it a good stir and let it simmer for another minute. This will enhance the flavors just before serving.
Make It Perfect
- For extra flavor, try adding a squeeze of lemon juice just before serving.
- If you like a thicker soup, you can add a cornstarch slurry at the end.
- Don’t forget to taste and adjust the seasoning as you go.
Mix It Up
- Add spinach or kale for a boost of greens.
- Swap out chicken for turkey if you have leftovers.
- Use different types of noodles like rotini or rice for variety.
Perfect Partners
- Serve with crusty bread for dipping.
- A side salad pairs wonderfully with this soup.
💡 For more recipes, follow me on Facebook and Pinterest.
FAQs
Can I make this soup ahead of time?
Absolutely! You can prep the veggies and cook the soup a day in advance.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this soup?
Yes, it freezes well! Just leave out the noodles and add them when reheating.
What can I substitute for chicken?
You can use turkey or even tofu for a vegetarian option.
Is this soup gluten-free?
Use gluten-free noodles and low-sodium broth to make it gluten-free.
Conclusion
This Homemade Panera Chicken Noodle Soup is not just a quick meal; it’s a warm hug in a bowl. With just a few ingredients and under 30 minutes, you can enjoy a comforting dish that tastes just like the Chicken Noodle Soup from Panera. Give it a try, and I bet your family will love it just as much as mine does!
Homemade Chicken Noodle Soup in Under 30 Minutes
Equipment
- Large Pot
Ingredients
Main
- 1 tablespoon olive oil You can substitute with vegetable oil if needed.
- 1 large yellow onion diced
- 2 large carrots sliced; can use frozen
- 2 stalks celery sliced; optional
- 2 cloves garlic minced; garlic powder can be used instead
- 8 cups chicken broth low-sodium recommended
- 2 cups cooked chicken shredded; rotisserie chicken works well
- 8 oz egg noodles can substitute whole wheat or gluten-free noodles
- 1 teaspoon dried thyme fresh thyme can be used instead
- to taste Salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and sauté until translucent, about 3 minutes.
- Add sliced carrots and celery to the pot and cook for 5 minutes until slightly softened.
- Stir in minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Pour in chicken broth and bring to a gentle boil, then reduce heat and simmer for 5 minutes.
- Add shredded chicken and egg noodles to the pot, cooking for 8-10 minutes until noodles are tender and al dente.
- Stir in dried thyme and season with salt and pepper to taste, simmering for another minute before serving.