I’m so excited to share this Copycat Noodles and Company Chicken Noodle Soup recipe with you! There’s just something magical about a bowl of chicken noodle soup.
Chicken noodle soup is the perfect comfort food for a cold winter day. And it’s easy to whip up on those days when you’re feeling under the weather.
I don't know about you, but I absolutely love chicken noodle soup and so does my family. When we lived near Noodles and Company, we would go out to eat there at least once a month…usually more often!
But now that the closest Noodles and Company is 4 hours away, we rely on this easy copycat recipe. It’s seriously the best chicken noodle soup recipe.
Not only is it just as delicious as the restaurant version, but it's also a lot cheaper and easier to make at home.
Copycat Chicken Noodle Soup Ingredients
- 2 pounds boneless chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup diced onions
- 1 cup diced celery
- 1 ½ cups carrot slices
- 2 teaspoons garlic powder
- 1 ½ teaspoon thyme
- 1 teaspoon rosemary
- 2 basil leaves or 2 bay leaves (If you go with the bay leaf option, you'll need to make sure to remove bay leaves from the pot when you remove the chicken)
- 8 cups chicken broth or chicken stock
- 6 ounces wide egg noodles
How To Make Noodles & Company Chicken Noodle Soup
Add olive oil to the Instant Pot.
Select “Saute” on the Instant Pot. Allow it to heat.
Add your chicken to the Instant Pot and cook until light brown on both sides.
Next, add chicken broth, salt, pepper, onion, celery, carrots, rosemary, garlic and thyme. Top with basil leaves or bay leaves.
Place the lid on the Instant Pot and turn it to lock it.
Use the “Manual” setting on the Instant Pot for high pressure and set the timer to 15 minutes.
Once your cooking time is complete, allow the pressure to release manually.
Remove the chicken from the pot & cut into bite-size pieces or use a couple of forks to shred it. If you used bone-in chicken, be sure to remove the bones before adding the chicken pieces back to the pot.
Place the chicken back into the instant pot.
Select “Saute” on the Instant Pot. Once the stock starts to boil, add the egg noodles.
Boil until the noodles are tender.
Remove from the Instant Pot, serve and enjoy!
If you want to be fancy, you can garnish your soup with fresh parsley!
FAQs {Frequently Asked Questions}
Sure. You can use breasts instead of thighs, but I like the flavor and richness that the dark meat adds to this recipe.
Of course! Homemade noodles are amazing, but they can be time-consuming to make. I wanted this to be an easy chicken noodle soup recipe, so I suggested using egg noodles (which are the next best thing to homemade noodles).
Yes. I love frozen egg noodles and think they’re an easy alternative to shelf-stable noodles. They’re actually my personal preference, but thanks to supply-chain issues, I haven’t been able to find frozen noodles, so I’ve been using boxes of noodles.
Sure. Just make sure you factor in cooking time with gluten-free noodles as they don’t always cook the same as traditional noodles.
Of course. Anyone who knows me in real life knows that I order at least one rotisserie chicken a week (usually more like 2 or 3) and use the chicken meat in a variety of recipes and I always use the bones to make homemade bone broth. It’s so delicious and nutritious and adds a rich flavor to recipes.
Yes. If you’re worried about sodium you can use low-sodium broth. You can even replace a few of your cups of broth with cups of water.
Sure. You can add any fresh veggies your heart desires, but you may need to change up the cooking time slightly.
Sure. You’ll just want to use a large soup pot or dutch oven. You’ll want to add oil to your large pot and brown the chicken on both sides over medium heat or medium-high heat. When the chicken is lightly browned, you’ll want too add your other ingredients. You’ll want to bring your broth mixture to a boil and cook until the chicken is fully cooked through. Once that happens, remove the chicken from the pot, remove the bones, and shred with a couple of forks.
Then add the chicken back in, add the noodles, and cook until the noodles are tender. This is your classic homemade chicken noodle soup recipe (but I prefer the speed of the Instant Pot and the way the pressure cooker turns the fresh vegetables in the soup into deliciously tender veggies because let’s face it..no one wants somewhat crunch carrots in their soup).
Yes. You can totally make this soup in your crock pot. You can choose to brown your chicken in a large saucepan or skillet before adding it to the slow cooker with the rest of your ingredients (minus the noodles). You’ll want to add your noodles to the slow cooker 30 to 45 minutes before serving.
You don’t need to serve anything with it as I think a large bowl of soup is a complete meal. But, if you want more, I think it’s delicious with grilled cheese or with a loaf of crusty bread. My kids love it with garlic bread (but they love everything with garlic bread). I also like to add a salad with homemade ranch dressing.
Store in the fridge in an airtight container. I think one of the signs of a great soup is that it’s just as good the next day if not even better…and this is definitely a great soup.
YES! And you should! This is the best comfort food and I like to make enough soup that I can eat the leftovers for lunch all week!
Check out these other delicious soup recipes!
Instant Pot Chicken Taco Soup Recipe
Instant Pot Broccoli Cheddar Soup Recipe
Instant Pot Chicken Gnocchi Soup Recipe {Copycat Olive Garden Recipe}
Pumpkin Butternut Squash Soup
Slow Cooker Navy Bean Soup Recipe
Check out our favorite copycat recipes!
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Copycat Nothing Bundt Cake White Chocolate Raspberry Bundt Cake
Copycat Crumbl Sugar Cookies
Copycat Crumbl Chocolate Turtle Cookies
Copycat Starbucks Banana Bread
Copycat Starbucks Strawberries and Cream Frappuccino
Copycat Panera Broccoli Cheese Soup
Pin This Chicken Noodle Soup Recipe For Later!
Copycat Noodles and Company Chicken Noodle Soup Recipe
This copycat Noodles & Company Chicken Noodle Soup Recipe is made in the Instant Pot and is guaranteed to become a family favorite!
Ingredients
- 2 pounds boneless chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup diced onions
- 1 cup diced celery
- 1 ½ cups carrot slices
- 2 teaspoons garlic powder
- 1 ½ teaspoon thyme
- 1 teaspoon rosemary
- 2 basil leaves or 2 bay leaves (If you go with the bay leaf option, you'll need to make sure to remove bay leaves from the pot when you remove the chicken)
- 8 cups chicken broth or chicken stock
- 6 ounces wide egg noodles
Instructions
- Add olive oil to the Instant Pot.
- Select "Saute" on the Instant Pot. Allow it to heat.
- Add your chicken to the Instant Pot and cook until light brown on both sides.
- Next, add chicken broth, salt, pepper, onion, celery, carrots, rosemary, garlic and thyme. Top with basil leaves or bay leaves.
- Place the lid on the Instant Pot and turn it to lock it.
- Use the "Manual" setting on the Instant Pot for high pressure and set the timer to 15 minutes.
- Once your cooking time is complete, allow the pressure to release manually.
- Remove the chicken from the pot & cut into bite-size pieces or use a couple of forks to shred it. If you used bone-in chicken, be sure to remove the bones before adding the chicken pieces back to the pot.
- Place the chicken back into the instant pot.
- Select "Saute" on the Instant Pot. Once the stock starts to boil, add the egg noodles.
- Boil until the noodles are tender.
Remove from the Instant Pot, serve and enjoy! - If you want to be fancy, you can garnish your soup with fresh parsley!
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