Jason’s Deli Chicken Noodle Soup is a comforting, homestyle classic loaded with tender chicken, egg noodles, carrots, celery, and aromatic herbs in a flavorful broth. This easy copycat recipe brings the same cozy, satisfying taste of the deli favorite right to your kitchen in under 45 minutes.
If you love Jason’s Deli, then you know their Chicken Noodle Soup is the ultimate comfort food—warm, hearty, and filled with tender chicken, veggies, and noodles.
The best part? You don’t have to leave your house to enjoy it! With this easy copycat Jason’s Deli Chicken Noodle Soup recipe, you can recreate that same homestyle flavor right in your own kitchen.
Whether you make it on the stovetop or in your Instant Pot, this cozy soup is perfect for chilly nights, busy weeknights, or when you’re feeling under the weather.
Why You’ll Love This Recipe
- Tastes just like Jason’s Deli classic.
- Simple, wholesome ingredients you probably already have.
- Ready in under 45 minutes.
- Family-friendly and freezer-friendly.
- Works great on the stovetop or Instant Pot.
Jason’s Deli Chicken Noodle Soup Ingredients
- Olive oil – for sautéing vegetables
- Onion – adds savory base flavor
- Carrots– sweet, tender veggie goodness
- Celery – classic aromatic crunch
- Garlic – rich and aromatic
- Chicken broth – flavorful soup base
- Shredded chicken – rotisserie works great
- Egg noodles – soft and hearty texture
- Dried thyme – warm herbal flavor
- Dried parsley – earthy and savory
- Salt and pepper to taste – balances flavors
- Optional: squeeze of fresh lemon juice for brightness
How To Make Jason’s Deli Chicken Noodle Soup
Step One: Set Instant Pot to Sauté mode. Add olive oil, onion, carrots, celery, and cook for 3–4 minutes. Stir in garlic and cook for another 30 seconds.
Step Two: Pour in chicken broth, shredded chicken, thyme, parsley, salt, and pepper. Stir well.
Step Three: Add noodles last, then close the lid. Set to Manual/Pressure Cook for 4 minutes. Once cooking is done, carefully release pressure. Stir, adjust seasonings, and add a squeeze of lemon juice if desired. Serve hot.
Jason’s Deli Chicken Noodle Soup Recipe Tips
- Use rotisserie chicken for quick prep.
- For richer flavor, swap in bone broth.
- Egg noodles soften quickly, so avoid overcooking.
- Add a bay leaf while simmering for extra flavor.
- For extra creaminess, stir in a splash of half-and-half before serving.
Storing, Freezing & Reheating Instructions
- Storing: Keep cooled soup in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in portions for up to 3 months. For best results, cook noodles fresh when reheating.
- Reheating: Warm on the stovetop over medium heat or microwave until hot. Add a splash of broth if needed.
Can I use chicken thighs instead of rotisserie chicken? Yes! Boneless, skinless thighs add rich flavor and tenderness.
How do I keep the noodles from getting mushy? If freezing, store soup without noodles and add them fresh when reheating.
Can I make this recipe low-carb? Yes—swap noodles for zucchini noodles or spaghetti squash.
More Copycat Jason’s Deli Soup Recipes
Instant Pot Jason’s Deli Chicken Pot Pie Soup
Instant Pot Copycat Jason’s Deli Broccoli Cheese Soup
Copycat Jason’s Deli Irish Potato Soup
Copycat Jason’s Deli Tomato Soup
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Jason’s Deli Chicken Noodle Soup Recipe
Description
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups chicken , cooked shredded
- 2 cups wide egg noodles
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
Instructions
- Set Instant Pot to Sauté mode. Add 1 tablespoon olive oil,1 small onion, 2 carrots, 2 stalks celery, and cook for 3–4 minutes. Stir in 3 cloves garlic and cook for another 30 seconds.
- Pour in 8 cups chicken broth, 2 cups chicken shredded chicken, 1 teaspoon dried thyme , 1/2 teaspoon dried parsley , 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.
- Add 2 cups wide egg noodles last, then close the lid. Set to Manual/Pressure Cook for 4 minutes.
- Once cooking is done, carefully release pressure.
- Stir, adjust seasonings, and add a squeeze of lemon juice if desired. Serve hot.
Equipment
- Instant Pot
- Ladle
Notes
- Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes.
- Add garlic: Stir in minced garlic and cook for another minute until fragrant.
- Add broth: Pour in chicken broth and bring to a boil.
- Add chicken and noodles: Stir in shredded chicken, noodles, thyme, parsley, salt, and pepper.
- Simmer: Reduce heat and cook for 10–12 minutes, or until noodles are tender.
- Finish: Taste and adjust seasoning. Add a squeeze of lemon juice if desired.
- Serve: Ladle into bowls and serve warm with crackers or buttered bread.
Nutrition
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