Panera Bread – Chicken Noodle Soup (Restaurant Copycat)
⏱️ 40 minutes👥 6 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 2 tablespoons unsalted butter
- •- 1 large sweet onion, finely diced
- •- 3 medium carrots, sliced into thin rounds
- •- 3 celery stalks, thinly sliced
- •- 4 cloves garlic, minced
- •- 8 cups low-sodium chicken stock
- •- 2 bay leaves
- •- 1 teaspoon dried thyme
- •- 2 cups cooked rotisserie chicken, hand-shredded
- •- 8 oz wide egg noodles
- •- 2 tablespoons fresh parsley, finely chopped
- •- Kosher salt and fresh cracked black pepper to taste
Instructions
- 11. Melt butter in large Dutch oven over medium heat until foaming, about 2 minutes.
- 22. Sauté diced onions, carrots, and celery until vegetables soften and become translucent, approximately 5-6 minutes.
- 33. Add minced garlic, stirring constantly to prevent burning, cook for 30 seconds until fragrant.
- 44. Pour chicken stock into pot, add bay leaves and dried thyme. Bring to gentle simmer.
- 55. Add hand-shredded chicken and egg noodles. Simmer uncovered until noodles are tender, about 6-8 minutes.
- 66. Remove bay leaves. Season with salt and pepper to taste.
- 77. Garnish with fresh chopped parsley just before serving.