Panera-Style Chicken Noodle Soup

This recipe uses grass-fed chicken and organic vegetables to create a rich, hearty broth with a more natural, less processed flavor.

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Ingredients

  • 2 tbsp avocado oil
  • 1 lb organic boneless, skinless chicken thighs
  • 1 large organic yellow onion, diced
  • 3 cloves garlic, minced
  • 3 organic carrots, sliced into rounds
  • 3 stalks organic celery, sliced
  • 6 cups organic bone broth
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 cup organic whole grain noodles
  • 1/4 cup fresh parsley, chopped
  • Sea salt and cracked black pepper to taste

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What you'll need

Instructions

  1. Heat avocado oil in a large heavy-bottomed pot over medium heat.
  2. Add diced onion, carrots, and celery; sauté for 6-8 minutes until softened.
  3. Stir in minced garlic, dried thyme, and rosemary; cook for about 1 minute until fragrant.
  4. Add chicken thighs and organic bone broth; bring to a boil, then reduce heat and simmer, partially covered, for 20 minutes, until the chicken reaches 165°F.
  5. Remove chicken, shred with two forks, and return to the pot.
  6. Add whole grain noodles and simmer for another 8-10 minutes, or until pasta is tender.
  7. Stir in fresh parsley and season with sea salt and black pepper before serving.

FAQ

Is this soup low in sodium?

While sea salt is used to taste, the overall sodium content can be controlled based on personal preference. For a lower-sodium option, reduce the amount of salt added or use a salt-free seasoning blend.

Can I use different herbs if I don't have thyme and rosemary?

Yes, you can substitute other dried herbs such as basil or oregano for a similar effect. Fresh herbs work well too if available.

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