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Copycat Bob Evans Chicken Noodles

Enjoy the cozy comfort of a beloved diner dish with this easy and delicious recipe for Copycat Bob Evans Chicken Noodles, perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium onion, diced
  • 1-2 cups carrots, diced
  • 1 cup celery, diced (optional)
  • 1 tablespoon minced garlic (from a jar)
Soup Base
  • 2 cans cream of chicken soup
  • 6 cups chicken broth
  • 1 tablespoon chicken base (optional)
Chicken
  • 1.5-2 pounds boneless, skinless chicken breasts
Seasonings
  • 0.5 teaspoon seasoning salt
  • 0.25 teaspoon pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon poultry seasoning
Noodles
  • 24 oz. frozen egg noodles
  • 10 oz. dried noodles
Fat
  • 4 tablespoons butter (1/2 stick)

Method
 

Slow Cooker Method
  1. Dice the vegetables and add them to the slow cooker.
  2. Add all the remaining ingredients except for the noodles.
  3. Cover and cook on HIGH for 4 to 5 hours or LOW for 6 to 8 hours.
  4. Remove the chicken, chop it into bite-sized pieces, and return it to the slow cooker.
  5. Add the noodles and stir well. Cover and cook on HIGH for an additional 45 minutes or until the noodles are tender.
  6. Serve in bowls as a soup or enjoy over mashed potatoes alongside a biscuit.
Stove Top Method
  1. In a large stockpot, heat 1 tablespoon of olive oil and butter over medium heat.
  2. Add onions, carrots, and garlic, cooking until the onions are translucent.
  3. Pour in the remaining ingredients, except for the noodles, and bring everything to a boil.
  4. Reduce the heat to a simmer, cover, and cook until the carrots are soft and the chicken is cooked through, about 20 to 30 minutes.
  5. Remove the chicken and cut it into bite-sized pieces, adding it back into the pot.
  6. Stir in the noodles and cook until they're tender.

Notes

Garnish with freshly chopped parsley or a sprinkle of black pepper. Pairs beautifully with crusty bread or a light salad. Leftovers can last in the refrigerator for 3-4 days or can be frozen for 2-3 months.