Panera Chicken Noodle Soup Copycat
1 hrMakes 11 cups
A classic chicken noodle soup with sautéed aromatics, poached chicken breast, and egg noodles in a seasoned broth.
| prepPreheat a large, heavy-bottomed pot over medium-high heat | ||||||||
| 30 g unsalted butter | Melt butter, sauté mirepoix until golden, 6 min | Add garlic, thyme & bay leaves; bloom 1 min | Deglaze with broth, scrape fond | Pour in remaining broth, bring to boil, 5 min | Reduce to simmer, season with salt, pepper, onion powder & turmeric | Submerge chicken, simmer 20 min, remove & shred | Return chicken to pot, remove bay leaves, stir in parsley | Divide noodles among bowls, ladle soup on top & serve |
| 160 g onion, diced | ||||||||
| 90 g carrots, chopped | ||||||||
| 60 g celery, thinly sliced | ||||||||
| 9 g garlic, minced | ||||||||
| 1/2 teaspoon dried thyme leaves | ||||||||
| 2 bay leaves | ||||||||
| 60 ml chicken broth (for deglazing) | ||||||||
| 1860 ml chicken broth, reduced sodium (remaining) | ||||||||
| 1 teaspoon sea salt | ||||||||
| 3/4 teaspoon black pepper | ||||||||
| 1/2 teaspoon onion powder | ||||||||
| 1/8 teaspoon turmeric | ||||||||
| 590 g boneless skinless chicken breast | ||||||||
| 120 g dried wide egg noodles or gluten-free noodles | Cook noodles in salted water per package, drain & toss with oil | |||||||
| 1 teaspoon olive oil | ||||||||
| 9 g fresh Italian flat-leaf parsley, chopped | ||||||||
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