Looking for the best Copycat Instant Pot Panera Bread Chicken Noodle Soup Recipe for dinner, look no further than this easy and delicious recipe!
If you love Panera as much as I do, try my recipe for instant pot copycat bistro panera french onion soup, instant pot panera creamy tomato soup copycat recipe, or instant pot panera bread beef stew recipe.
Copycat Panera Bread Chicken Noodle Soup
If you love a great Chicken Noodle soup, for the winter, or fall (my favorite time for soup!) try this amazing Copycat Panera Bread Chicken Noodle Soup Recipe!
This is one of the best Copycat Recipes, and it’s amazing. And of course with your Ninja Foodi Pressure Cooker or Instant Pot, it’s so easy!
Serve with some Homemade Instant Pot Focaccia, or Air Fryer Garlic Bread, for a complete meal.
Ingredients Needed For Copycat Instant Pot Panera Bread Chicken Noodle Soup
With just a few simple ingredients, you can make the best Instant Pot Copycat Chicken Noodle Soup.
- Boneless Skinless Chicken Breast
- Onion
- Carrots
- Celery
- Garlic
- Thyme
- Bay Leaves:
- Chicken Broth
- Egg Noodles
- Kosher Salt and Black Pepper
- Parsley
How To Make Instant Pot Panera Chicken Noodle Soup Recipe
Here the simple steps to make a Copycat Instant Pot Panera Bread Chicken Noodle Soup, the slow cooker and stove top instructions are below:
Sauté Vegetables: Set your Instant Pot to sauté mode. Heat olive oil, then add diced onions, sliced carrots, celery, and minced garlic. Sauté until the vegetables are slightly softened.
Add Chicken and Seasonings: Add boneless, skinless chicken breasts to the pot. Season with dried thyme, bay leaves, salt, and pepper.
Add Broth: Pour in chicken broth, enough to cover the ingredients.
Pressure Cook: Secure the lid on the Instant Pot and set it to high pressure for about 8 minutes. Ensure the valve is set to sealing.
Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully quick-release any remaining pressure.
Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks.
Cook Noodles: Add egg noodles to the pot and set the Instant Pot to sauté mode again. Cook the noodles according to package instructions, usually for about 5-7 minutes.
Combine and Serve: Once the noodles are cooked, return the shredded chicken to the pot. Stir well to combine everything. Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley if desired.
How To Make Panera Bread Chicken Noodle Soup On The Stove Top
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, celery, and minced garlic. Sauté for about 5-7 minutes until vegetables begin to soften.
- Add Chicken and Seasonings: Push the vegetables to the sides of the pot and add the chicken breasts to the center. Season chicken with salt, pepper, dried thyme, and add a bay leaf. Sear the chicken for 2-3 minutes on each side until lightly browned.
- Simmer: Pour in the chicken broth, ensuring it covers the chicken and vegetables. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken breasts from the pot and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Cook Noodles: While the chicken is cooling, increase the heat under the pot to bring the broth back to a boil. Add the egg noodles and cook according to the package instructions until they are al dente, usually about 7-9 minutes.
- Combine and Serve: Once the noodles are cooked, return the shredded chicken to the pot. Stir well to combine and heat through for another 2-3 minutes. Taste and adjust seasoning if needed.
How To Make Panera Bread Chicken Noodle Soup In The Crock Pot
To make Panera Bread Chicken Noodle Soup in a slow cooker (Crock-Pot), follow these steps:
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Sauté diced onion, carrots, celery, and minced garlic until softened, about 5-7 minutes.
- Prepare Slow Cooker: Transfer sautéed vegetables to the slow cooker. Place chicken breasts on top of the vegetables.
- Add Seasonings and Broth: Pour in chicken broth, ensuring it covers the chicken and vegetables. Add bay leaf, dried thyme, salt, and pepper to taste.
- Cook on Low: Cover and cook on low heat for 6-7 hours or until chicken is tender and cooked through.
- Shred Chicken: Remove chicken breasts from the slow cooker and transfer to a cutting board. Use forks to shred the chicken into bite-sized pieces.
- Cook Noodles: Increase slow cooker heat to high. Add egg noodles to the broth in the slow cooker. Cook for an additional 15-20 minutes, or until noodles are tender.
- Combine and Serve: Return shredded chicken to the slow cooker. Stir well to combine. Taste and adjust seasoning if needed.
Copycat Instant Pot Panera Bread Chicken Noodle Soup Recipe Faqs
Can I use frozen chicken? Yes, you can use frozen chicken in the Instant Pot. Adjust the cooking time accordingly, usually adding a few extra minutes of pressure cooking time.
How do I prevent the soup from being too watery? To avoid watery soup, use less liquid than traditional stovetop recipes. The Instant Pot retains more moisture, so reduce the amount of broth or water in your recipe.
Can I add pasta or rice directly to the soup? Yes, you can add pasta or rice directly to the soup. Adjust the cooking time to ensure they cook through without becoming mushy.
How do I thicken chicken soup in the Instant Pot? To thicken the soup, you can use a cornstarch slurry (mix cornstarch with cold water and stir into the hot soup after pressure cooking) or blend a portion of the soup with an immersion blender.
How long does it take to release pressure naturally? Natural pressure release (NPR) can take 10-15 minutes or longer depending on the recipe. It allows the food to continue cooking while the pressure decreases gradually.
Can I use boneless, skinless chicken thighs instead of chicken breasts? Yes, boneless, skinless chicken thighs are a great alternative in Instant Pot recipes. They add flavor and remain tender after pressure cooking.
How do I store leftover chicken soup? Store leftover soup in airtight containers in the refrigerator for up to 3-4 days or freeze for longer storage. Reheat gently on the stovetop or in the microwave.
More Easy Panera Copycat Recipes
- air fryer panera four cheese souffle
- copycat panera green goddess cobb salad
- air fryer copycat panera frontega chicken sandwich
- air fryer panera copycat four cheese flatbread
- instant pot copycat bistro panera french onion soup
- air fryer copycat panera flatbread chipotle chicken and bacon pizza
- instant pot panera creamy tomato soup copycat recipe
- air fryer copycat panera pepperoni flatbread
- air fryer copycat panera cinnamon crumb coffee cake
- air fryer panera copycat cinnamon crunch bagels
- copy cat panera mac n cheese in the instant pot
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Copycat Instant Pot Panera Bread Chicken Noodle Soup Recipe
Description
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 8 ounces wide egg noodles
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Sauté Vegetables: Set your Instant Pot to sauté mode. Heat olive oil, then add diced onions, sliced carrots, celery, and minced garlic. Sauté until the vegetables are slightly softened.
- Add Chicken and Seasonings: Add boneless, skinless chicken breasts to the pot. Season with dried thyme, bay leaves, salt, and pepper.
- Add Broth: Pour in chicken broth, enough to cover the ingredients.
- Pressure Cook: Secure the lid on the Instant Pot and set it to high pressure for about 8 minutes. Ensure the valve is set to sealing.
- Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully quick-release any remaining pressure.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks.
- Cook Noodles: Add egg noodles to the pot and set the Instant Pot to sauté mode again. Cook the noodles according to package instructions, usually for about 5-7 minutes.
- Combine and Serve: Once the noodles are cooked, return the shredded chicken to the pot. Stir well to combine everything. Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley if desired.
Equipment
- Pressure Cooker, Instant Pot Pressure Cooker or Ninja Foodi Pressure Cooker
- Cooking Spray
Nutrition
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