Denny's Chicken Noodle Soup (Easy Copycat Recipe)
Description
This copycat Denny's chicken noodle soup recipe has tender chicken, wide egg noodles, carrots, and celery in a rich, golden broth. It's diner-style comfort in about 45 minutes, made on the stovetop or in the Instant Pot.
Ingredients
Soup Base
- 1 tablespoon butter, unsalted
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced into ¼-inch coins
- 3 stalks celery, sliced
- 3 cloves garlic, minced
Broth and Chicken
- 1½ pounds boneless, skinless chicken breasts , or thighs
- 10 cups low-sodium chicken broth
- 1 tablespoon chicken bouillon paste, such as Better Than Bouillon
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
To Finish
- 6 ounces wide egg noodles, about 3 cups dry
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh lemon juice, optional
Instructions
- Sauté the vegetables: Melt the butter with the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 6 to 7 minutes, stirring often, until the onion softens. Stir in the garlic and cook for 30 seconds.
- Build the broth: Pour in the chicken broth, then add the bouillon paste, thyme, bay leaf, salt, and pepper. Stir until the bouillon dissolves.
- Poach the chicken: Add the whole chicken to the pot and bring to a boil. Reduce to a gentle simmer, cover, and cook for 18 to 20 minutes, until the chicken reaches 165°F.
- Cut the chicken: Transfer the chicken to a cutting board, rest for 5 minutes, then cut or pull into bite-size pieces.
- Cook the noodles: Return the soup to a boil, add the egg noodles, and cook for 6 to 8 minutes, until tender.
- Finish and serve: Remove the bay leaf. Stir in the chicken, parsley, and lemon juice. Taste, adjust the salt and pepper, and serve hot.
Equipment
- Large Dutch oven or soup pot (or Instant Pot / Ninja Foodi)
- Cutting board and chef's knife
- Instant-read thermometer
- Ladle
Notes
- Instant Pot method: Sauté the vegetables on Sauté mode for 5 minutes, then add the garlic for 30 seconds. Add the broth, bouillon, seasonings, and chicken. Pressure cook on High for 8 minutes, natural release for 5 minutes, then quick release. Remove and cut the chicken, switch to Sauté, and cook the noodles for 6 minutes. Stir the chicken back in with the parsley and lemon.
- Slow cooker method: Add everything except the noodles, parsley, and lemon. Cook on Low for 6 to 7 hours. Remove and cut the chicken, add the noodles, and cook on High for 15 to 20 minutes.
- Rotisserie shortcut: Skip the poaching step. Simmer the broth and vegetables for 10 minutes, cook the noodles, and stir in 3 cups of chopped rotisserie chicken.
- For leftovers: Cook and store the noodles separately so they don't get mushy.
- Storage: Refrigerate up to 4 days. Freeze without noodles for up to 3 months.
- Salt: Bouillon brands vary in saltiness, so taste before adding more salt.
Nutrition
Serving: 1ServingCalories: 365kcalCarbohydrates: 31gProtein: 37gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 101mgSodium: 707mgPotassium: 1022mgFiber: 3gSugar: 4gVitamin A: 5416IUVitamin C: 8mgCalcium: 63mgIron: 2mg