Today Recipes | Easy Panera Bread Chicken Noodle Soup Recipe – I make homemade noodles all the time to put in the freezer. For that purpose you want to roll them out and let dry a couple of hours. Then I stack up a few and roll them into a tube and slice. Then dry overnight. Bag and they freeze wonderfully. I do not use this recipe, mine probably turn out dryer.

For this recipe I would assume at least an hour to dry. You would want them to be dry enough so they won’t all stick together in a big ball when you add them to the broth. I would add them a small handful at a time stirring constantly. Similar to when you make dumplings. Enjoy!

Easy Panera Bread Chicken Noodle Soup Recipe

Easy Panera Bread Chicken Noodle Soup Recipe

SERVING: 6    

Preparation time                   Cook time

10 Minutes                             25 Minutes


Egg Noodles:

  •     1 1/4 cups all-purpose flour
  •     1 pinch salt
  •     1 egg , beaten
  •     1/4 cup milk
  •     1/2 tablespoon butter , softened


  •     2 tablespoons butter
  •     3/4 cup chopped onion
  •     3/4 cup chopped celery
  •     1 cup sliced carrots
  •     2 garlic cloves , minced
  •     9 cups reduced sodium chicken broth (see note)
  •     2 cups uncooked egg noodles (store bought or homemade recipe above)
  •     1/2 teaspoon dried basil
  •     1/2 teaspoon dried oregano
  •     (optional) dash of poultry seasoning
  •     salt and pepper to taste
  •     2 cups cooked and shredded chicken breasts


  1. For the noodles: In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
  2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
  3. Separate and allow to air dry before cooking. For best results, let them air dry for a couple of hours but I’ve been in a rush and only let them dry 30 minutes and they were fine.
  4. For the soup: In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter until just tender, 5 minutes. Add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, oregano, (optional) poultry seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes. Stir in the chicken and cook until heated through. Serve Hot!

Nutrition Facts: Calories: 408 Fat: 14.5g Saturated fat: 3.8g Carbohydrates: 39.9g Sugar: 2.8g Sodium: 154.3mg Fiber: 7g Protein: 32g Cholesterol: 72.3mg

And that’s all for today’s recipe about Easy Panera Bread Chicken Noodle Soup Recipe, please leave some comment and let us know if you already make it at home.

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