Bob Evan’s Chicken-N-Noodles Soup is a copycat version of the homey, comforting soup that can be made at home in your Instant Pot or Crockpot!
Both Instant Pot and slow cooker instructions are listed in the recipe card below.
Instant Pot Bob Evan’s Soup
Do you have a Bob Evan’s where you are from? We don’t have them in Utah but whenever we travel to Ohio we always stop at one to eat. It’s old fashioned comfort food.
If you’re a fan of good old fashioned chicken noodle soup like grandma used to make you’re going to love this Bob Evan’s copycat chicken-n-noodles soup. It’s got thick noodles that seem like homemade. The trick is you buy the noodles in the frozen food aisle (next to the frozen breads). They are thick and fun to eat! Much better than dry pasta noodles. We all loved this soup and agreed it was very satisfying!
This is a dump everything into the pot type of recipe with just a little upfront work of cutting and peeling vegetables. You’ll heat up the water using the saute setting while you’re preparing all the ingredients. This helps the pot to come to pressure a lot quicker!
Ingredients/Substitution Ideas
- Water
- Better than Bouillon Chicken Base–alternately, you can use 8 cups of broth instead of the water and bouillon
- Minced dry onion or 1 cup fresh chopped onion
- Celery
- Carrots
- Oregano
- Basil
- Bay leaf
- Boneless skinless chicken thighs–frozen or fresh
- Frozen egg noodles–I use Grandma’s brand. You can also use the Reames brand. If you can’t find frozen egg noodles you can use dry egg noodles. But do not pressure cook dry noodles or they’ll become too mushy. Add them in after the pressure cooking time is up and use the saute setting to boil them.
- Salt and pepper
The Basic Steps
- Heat the water with the saute setting while you prepare the vegetables. This will allow the pot to come to pressure a lot quicker.
- Prepare your ingredients and then add them into the pot.
- Pressure cook using the soup button. The soup button will help the broth remain clear. If you don’t have a soup button you can just use the pressure cook/manual button.
- Let the pressure release naturally for a few minutes and then move the valve to venting. Some foam may escape through the valve. If this happens then turn the valve back to sealing and wait 20 seconds before trying again.
- When you can, remove the lid. Use a large spoon to break up the clumps of noodles. Cut up the chicken or shred it. Salt and pepper the soup to taste.
- Ladle into bowls and serve!
Notes/Tips
- This soup is best the first day. The noodles will soak up a lot of the broth and it will be more stew-like the second day. It will still taste good though! You can also add more broth the second day.
- This recipe is best with moist and tender dark meat. However, you can also use boneless skinless chicken breasts or bone-in chicken breasts (same cooking time). I would add in 3 tablespoons of butter if you use breasts.
- Serve with fresh bread. French bread is a good choice!
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. Halve the recipe in a 3 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with frozen egg noodles are Instant Pot Beef And Noodles and Instant Pot Chicken Slop.
More Instant Pot Chicken Soup Recipes to Try…
Instant Pot Creamy Tortellini, Spinach and Chicken Soup
Creamy tomato based soup with bites of tender chicken, cheesy tortellini and fresh bright green spinach. This version is made in the electric pressure cooker and is a quick and easy one pot meal.
This makes plenty of servings. You can easily halve this recipe.
Instant Pot Lentil Lemon Chicken Soup
A brightly flavored chicken and lentil soup based on the Greek Classic avgolemono, which translates as “egg-lemon.” It is a light and healthy soup that can be served for lunch or dinner.
Instant Pot Creamy Wild Rice and Chicken Soup
Pure comfort food made quickly in your electric pressure cooker. It’s a thick and hearty soup made with wild rice, brown rice, seasonings, vegetables and tender bites of chicken. You can also substitute leftover turkey in this soup. No rice-a-roni packages or pre-packaged foods are used in this version of the soup.
Instant Pot Green Enchiladas Chicken Soup
An easy soup recipe with tons of flavor and only a handful of ingredients! (Can be low carb too).
Instant Pot Zippy Chicken Soup
Creamy broth with chunks of chicken, sweet corn, cubed potatoes and a dash of hot sauce for flavor.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Instant Pot Bob Evan’s Chicken-N-Noodles Soup
- Prep Time: 20 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
Bob Evan’s Chicken-N-Noodles Soup is a copycat version of the homey, comforting soup that can be made at home in your Instant Pot or Crockpot!
Ingredients
- 8 cups water
- 3 Tbsp Better than Bouillon Chicken Base
- 2 Tbsp minced dry onion or 1 cup fresh chopped onion
- 3 ribs of celery, sliced
- 4–5 carrots, peeled and sliced
- 1 1/2 tsp oregano
- 1 1/2 tsp basil
- 1 bay leaf
- 2 pounds boneless, skinless chicken thighs
- 1 (16 oz) package frozen egg noodles (I use Grandma’s brand)
- Salt and pepper
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. Add in the water and bouillon.
- While pot is heating up prepare the celery and carrots and get out all the ingredients.
- Add in the onion, celery, carrots, oregano, basil, bay leaf and chicken.
- Break the frozen noodles in half or in thirds. Add them into the pot and press to submerge.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 10-15 minutes and then move valve to venting. If foam starts coming out of valve then move valve back to sealing. Wait 20 seconds and try again.
- Remove the lid and use a large spoon to break up the noodles. Move chicken to a cutting board and shred or chop and then return back into the pot. Discard the bay leaf.
- Salt and pepper to taste. Ladle into bowls and serve.
Slow Cooker Instructions:
- Add water, bouillon celery, carrots, oregano, basil, bay leaf and chicken into slow cooker. Place the noodles on the counter to thaw out.
- Cover and cook on low for 4 hours or on high for 2 hours.
- Separate the noodles and add them into the slow cooker and press to submerge.
- Cover and cook on low for 2 more hours or on high for 1 hour.
- Remove the lid and use a large spoon to break up the noodles. Move chicken to a cutting board and shred or chop and then return back into the slow cooker. Discard the bay leaf.
- Salt and pepper to taste. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Well, girl, you did it again! Found out late last night that neighbors have Covid, the whole household! Remembered this recipe from your email & got up this morning, got chicken out of freezer & had this done & on the way over to their house in an hour!! Amazing & so delicious. Karen, you make my life SO much easier. God Bless You.
★★★★★
I just subscribed to your “blog” and could not stop downloading (14) recipes. I could not resist the whimsical titles. Rather than use up all my paper and ink, I ordered 2 of your books. Can’t wait to get cooking.
★★★★★
Haha! Thanks for being here Frank!!
Is there a difference in cooking times between fresh or frozen chicken? Also, I think I will cook the dry noodles separately and add them in as I eat the soup. I will cook and drain them and cut them into 8 pieces.
I would keep the same cooking time for frozen chicken unless they are very thick and then I would increase to 12 minutes.
This sounds yummy, but frozen egg noodles are not available in my area — how can I adapt dry egg noodles as a replacement, if possible?
Thanks, Karen, for any advice — and Happy New Year to you and yours!
Larry,
When I make chicken noodle soup, I use “Amish noodles” from the warehouse club. They are sold in a vertical bag with a twist tie on the top. The correct ones take about 20 minutes to cook, per package directions.
They can even be frozen without sucking up all the broth.
I would pressure cook as directed but without the noodles. Then I would cook egg noodles separately on the stove and stir them in. Alternatively you could stir in the uncooked noodles and use the saute setting to boil after the pressure cook time is up. Or after the pressure cook time is up you could add the noodles in and pressure cook for 2 more minutes after adding the noodles.
Has anyone tried making this soup with chicken breasts? I’m wondering if they might dry out otherwise I’m going to give it a try.