Copycat Bob Evans Chicken Noodle Soup

This copycat Bob Evans chicken noodle soup is so easy to make at home. It is warm, comforting, and delicious on a cool day.

Bob Evans is such a great restaurant when you’re in the mood for comfort food. One of my favorite things to order there is the chicken noodle soup. We are only able to have Bob Evans when we take trips since we no longer live by one.

Last time I had this soup, I knew I had to make a copycat version of it. This chicken noodle soup is great, you can make it on the stove top or throw everything in your slow cooker. This soup is great with a sandwich or salad for lunch.

Ingredients needed for this recipe

To make this copycat Bob Evans chicken soup, you will need:

• Chicken: You can use one pound of boneless, skinless chicken breast or you can also substitute shredded rotisserie chicken.
• Carrots: You’ll need two medium carrots.
• Celery: You’ll need two ribs of celery.
• Onion: I recommend using a medium yellow onion in this recipe.
• Butter: I used one stick of unsalted butter (½ cup). If you have salted, that’s OK, just salt to taste cautiously.
• Dried parsley, dried thyme, garlic powder, salt and pepper: To season the soup with.
• Chicken broth: You’ll need a 32 ounce carton of chicken broth. Use low sodium if you’re sodium sensitive.
• Frozen egg noodles: I used Reames noodles. You’ll need about 12 ounces.
• Water: You’ll need two cups of water.

How to make this recipe

To make this soup on your stove top:

• Dice your onion into fine pieces.
• In a large pot, add the butter and onion. Saute until the onions are translucent.
• Next, cut the carrots and celery into small, bite-sized pieces.
• Add the carrots and celery and saute.
• Next, add the broth, water, chicken and spices.
• Let simmer on low for 40 minutes.
• Carefully remove the chicken after 40 minutes and shred it. Add it back in the soup. I usually shred chicken by using two forks.
• Add the egg noodles and cook for 10 to 15 more minutes or until the noodles are done.

To make this soup in your slow cooker:

• Dice your onion into fine pieces. Next, cut the carrots and celery into small, bite-sized pieces.
• Combine all the ingredients except the egg noodles to your slow cooker.
• Cook on low for 6 hours or on high for 3 to 4 hours.
• In the last 20 minutes of cooking, carefully remove the chicken breasts to shred. I find that using two forks is a great way to shred chicken.
• Add the egg noodles the last 20 minutes of cooking.

How to store this recipe

You can store any leftovers in your fridge for up to 4 days.

Tips for this recipe

• Wait until the last 15 minutes of cooking to add in the noodles so they don’t get mushy.
• Add salt to taste since chicken stock brands can have varying levels of sodium.

If you enjoyed this copycat recipe, you might also like:

• Copycat Bob Evans Banana Bread
• Copycat Bob Evans Carrots
• Copycat McAlister’s Tortilla Soup
• Copycat Bob Evans Macaroni and Cheese

If you liked this recipe, don’t forget to share it or save it for later with Pinterest!