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panera chicken noodle soup

Panera Chicken Noodle Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 2 clove garlic minced
  • 3 medium carrots sliced
  • 3 stalk celery sliced
  • 8 cup chicken broth
  • 2 cup cooked chicken shredded
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cup egg noodles
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and minced garlic to the pot, sautéing until the onion is translucent.
  • Stir in sliced carrots and celery, cooking for another 5 minutes.
  • Pour in chicken broth and bring the mixture to a boil.
  • Add shredded cooked chicken, dried thyme, salt, and black pepper, stirring to combine.
  • Reduce heat to a simmer and cook for 10 minutes to blend flavors.
  • Stir in egg noodles and cook for an additional 8 minutes or until noodles are tender.
  • Remove pot from heat and let the soup rest for 5 minutes.
  • Garnish with fresh parsley before serving with a ladle.

Notes

When preparing this soup, use fresh ingredients for the best flavor and consider using homemade chicken broth if available. Ensure the egg noodles are cooked al dente to maintain a pleasant texture. Adjust seasoning to taste and feel free to add more vegetables or herbs to suit your preference.
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