Description
Experience the ultimate comfort food at home with this authentic-tasting Panera Chicken Noodle Soup copycat. This soul-warming dish features tender chicken breast, al dente egg noodles, and a savory, gold-hued broth seasoned with aromatic thyme and turmeric. Perfect for busy weeknights, this wholesome, budget-friendly meal comes together in less than an hour, delivering slow-cooked flavor that is guaranteed to satisfy the whole family.
Ingredients
2 tablespoons unsalted butter
1 cup onion, diced
3/4 cup carrots, chopped
1/2 cup celery, thinly sliced
1 tablespoon garlic, minced
1/2 teaspoon dried thyme leaves
2 bay leaves
8 cups reduced-sodium chicken broth
1 teaspoon sea salt
3/4 teaspoon black pepper
1/2 teaspoon onion powder
1/8 teaspoon turmeric
1.3 pounds boneless, skinless chicken breast
4 cups dried wide egg noodles
1 teaspoon olive oil
3 tablespoons fresh Italian flat-leaf parsley, chopped
Instructions
Place a heavy-bottomed pot over medium heat and melt the butter with olive oil.
Add the onion, carrots, and celery, sautéing until softened about 5-7 minutes.
Stir in the garlic, thyme, and turmeric, cooking for 1 minute until fragrant.
Pour in the chicken broth, then add the bay leaves, salt, pepper, and onion powder.
Carefully place the chicken breasts into the liquid, bring to a gentle simmer, and cook for 15-20 minutes until the chicken is cooked through.
Remove the chicken, shred it with two forks, and return it to the pot.
Add the egg noodles and simmer for 8-10 minutes or until tender.
Remove from heat, discard the bay leaves, stir in the fresh parsley, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the noodles absorb too much broth, add a splash of extra chicken broth when reheating. For a gluten-free version, use high-quality gluten-free egg noodles.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 3.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg