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Panera Chicken Noodle Soup Recipe

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Panera Chicken Noodle Soup is hearty, flavorful and delicious. Made with tender chicken, veggies, comforting egg noodles, and an incredible broth, it’s as close as you can get without ever leaving the house. Made in your Instant Pot, it comes together fast!

If you love Panera Bread and don’t have one nearby or simply want to save a few dollars, make this Panera Chicken Noodle Soup Recipe at home instead! It’s filled with all the same flavors, but you can cook it without spending a lot of money.

Next time you are in the mood for some good old-fashioned comfort food, be sure to try my Chicken Pasta, Beef Stroganoff, and Chicken Soup with Chili & Lime.

Why You Will Love This Recipe

  • Incredibly Easy
  • Family Favorite Recipe
  • Quick Prep
  • Clean Up Is A Breeze
  • Great For Meal Prep
  • It’s an Instant Pot Recipe

Ingredients Needed

  • Carrots
  • Celery
  • Onion
  • Garlic
  • Chicken
  • Chicken Broth
  • Water
  • Italian seasoning
  • Bay Leaf
  • Egg Noodles
  • Olive Oil

Directions

Full directions for this Panera chicken noodle soup can be printed in the recipe card below.

Step 1: Add olive oil to the Instant Pot. Once hot, saute the onion, carrots, and celery until tender. Mix in garlic and cook until fragrant.

Step 2: Add the chicken, broth, water, seasonings, and bay leave and close lid. Seal valve.

Step 3: Cook for 12 minutes on high pressure.

Step 4: Once finished cooking, do a 10 minute natural release followed by a quick release.

Step 5: Take the chicken & bay leaf out of the pot. Turn the pot to saute, and mix in the noodles. Cook until they are soft and al dente.

Step 6: Shred the chicken and add it back to the pressure cooker along with some salt and pepper.

Tips & Helpful Information

  • To thicken the soup, combine 1/2 cup of cool water and 1/2 cup of cornstarch in a bowl. Stir well and add to the soup after the noodles have cooked. Stir until it thickens and serve.
  • To save time, buy frozen veggies that are pre-cut. You can buy mixes with carrots, celery and onions already in them.
  • Swap the chicken breasts for rotisserie chicken instead.
  • Vegetable broth will also work.
  • Adjust seasonings to fit your taste.

FAQs

How long does chicken soup last in fridge?

It will typically last around 3 days. The egg noodles do tend to get a little gummy and absorb a lot of the liquid if you let it sit much longer.

How do you reheat chicken soup?

I find the easiest way is to put the soup in a pot and heat it using medium-high heat. Stir frequently so it doesn’t stick to the pan. Cook until hot all the way through, then serve.

Another option is to heat it in the microwave. Place it in a microwave-safe bowl and heat for 1-2 minutes or until hot. I recommend adding a paper towel on top of the bowl so you don’t have as many splatters.

What goes with chicken noodle soup?

We love to serve our Panera chicken noodle soup with crackers, warm bread or a heaping helping of mashed potatoes. It also goes well with a nice dinner salad too.

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Related Recipes

Yield: 8

Panera Chicken Noodle Soup Recipe

Panera Chicken Noodle Soup Recipe

Panera Chicken Noodle Soup is hearty, flavorful and delicious. Made with tender chicken, veggies, comforting egg noodles, and an incredible broth, it's as close as you can get without ever leaving the house. Made in your Instant Pot, it comes together fast!

Prep Time 10 minutes
Cook Time
Total Time 10 minutes

Ingredients

  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 medium diced onion
  • 2 tablespoons oil (any will work)
  • 4 cups of chicken broth
  • 2 cups of water
  • 3 chicken breasts
  • 1 tablespoon dried Italian seasoning (or your favorite seasonings)
  • 1 bay leaf
  • 8 ounces egg noodles

Instructions

Instant Pot Directions

  1. Add olive oil to the Instant Pot. Once hot, saute the onion, carrots, and celery until tender. Mix in garlic and cook until fragrant.
  2. Add the chicken, broth, water, seasonings, and bay leaf and close lid. Seal valve.
  3. Cook for 12 minutes on high pressure.
  4. Once finished cooking, do a 10 minute natural release followed by a quick release.
  5. Take the chicken & bay leaf out of the pot. Turn the pot to saute, and mix in the noodles. Cook until they are soft and al dente.
  6. Shred the chicken and add it back to the pressure cooker along with some salt and pepper.

Stove-Top Directions

  1. Saute the onions, carrots, and celery in a stock pot with the oil. Then add the garlic.
  2. Add the chicken, bay leaf, broth, water, and seasonings. Cook on medium heat until boiling. Simmer for 35 minutes or until the chicken is done.
  3. Remove the chicken and shred. Add back to the pot and cook the noodles according to the packaging directions.
  4. Season with salt & pepper and enjoy!

Notes

  • To thicken the soup, combine 1/2 cup of cool water and 1/2 cup of cornstarch in a bowl. Stir well and add to the soup after the noodles have cooked. Stir until it thickens and serve.
  • To save time, buy frozen veggies that are pre-cut. You can buy mixes with carrots, celery and onions already in them.
  • Swap the chicken breasts for rotisserie chicken instead.
  • Vegetable broth will also work.
  • Adjust seasonings to fit your taste.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 163Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 49mgSodium: 514mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 16g
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