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This simple, healthy, Homestyle Chicken Noodle Soup is the perfect comfort food. Great for nights when you’re craving soup, but want something warming and healthy too. A mix of shredded chicken and vegetables simmered with warming seasonings, a splash of sherry, and classic egg noodles. Finish each bowl off with an extra sprinkle of cheese and serve with crusty bread. It’s hearty, full of herbs and veggies, and so delicious. Great for just about any night of the week. Plus the leftovers the next day make for the best lunch!
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Here I go with yet another Panera bread story. But what can I say, mom and I ate a lot of Panera during the seriously bitter cold Cleveland fall/winter days of my youth. Their broccoli cheddar was one of my favorites. But I loved the homestyle chicken soup just as much, especially when we’d get it in a bread bowl.
What I loved most about their chicken soup was all the thick-cut egg noodles, the herbs, and the fact that they really go heavy on the carrots. I love a soup or stew with carrots.
And then of course the bread. Whether we’d get the bread bowl or not, we always got bread on the side. It’s a must with any soup.
Making this is easy, here are the steps
First, you can choose to make this on the stove, in the crockpot, or in the instant pot. I love the stove or crockpot, but all three options are great!
For the stove, just cook up the vegetables and add lots of herbs. My favorite combo is thyme, sage, and rosemary. Then add a splash of sherry and lots of chicken broth.
If you don’t keep sherry on hand, a dry white wine works really nicely too.
Once you add all the broth, bring the soup to a boil and add the chicken. Since the chicken cooks right in the soup, it really helps to flavor the broth and make it so delicious.
You can simmer the soup all day, which will give you more flavor. But if you’re short on time, just a quick simmer to cook the chicken works too! If you are REALLY in a pinch, rotisserie chicken works as well.
If you have a parmesan rind on hand, adding it in with the chicken really does add nice flavor. It complements this homemade chicken noodle soup recipe so deliciously.
The noodles
When you have the chicken shredded and are ready to serve, you can cook the noodles right in the soup. I love to use a thick, homestyle egg noodle. Whole Foods and Trader Joe’s usually have nice options!
How to serve
Just before serving I like to stir in a bit of parmesan and fresh parsley. Then simply season with salt and pepper to make sure it’s just perfect!
I’d highly recommend serving this soup with a side of crusty bread, it’s the best accompaniment to this bowl of soup.
Lastly, if you’re planning to enjoy this soup leftover, be sure to first remove the noodles before refrigerating. Removing the noodles from the broth prevents the noodles from soaking up all the broth. Then just add them back in before serving. You could easily freeze the soup as well.
Looking for other soup recipes? Here are my favorites:
Brie and Cheddar Apple Beer Soup
Creamy Gnocchi Soup with Rosemary Bacon
Slow Cooker Chipotle Chicken Tortilla Soup
Creamy French Onion and Mushroom Soup
Healthier Slow Cooker Creamy Tortellini Vegetable Soup
Pumpkin Beer Broccoli Cheddar Soup
Lastly, if you make this Homestyle Chicken Noodle Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the how-to video:
Homestyle Chicken Noodle Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 yellow onion, chopped
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 ribs celery, chopped
- 6 carrots, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 bay leaf
- 1/3 cup dry sherry
- 8 cup low sodium chicken broth
- 1 pound boneless chicken breasts or thighs
- 2-3 cups egg noodles
- 1/3 cup shaved parmesan cheese
- 1/4 cup chopped parsley
Instructions
- 1. Melt together the olive oil and butter In a large Dutch oven over medium heat. Add the onions and cook another 3-5 minutes. Add the shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper. Cook another 5 minutes. 2. Pour in the sherry and broth, and bring to a boil over high heat. Stir in the chicken, bay leaf, and if you have one – a parmesan rind. Cover and cook for 20 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to 4-6 hours. 3. Shred the chicken, remove the parmesan rind and bay leaf. Taste, and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook 6-8 minutes, until soft. Stir in the parmesan and parsley.4. Serve the soup topped with additional parmesan, if desired.
Crockpot
- 1. In the bowl of your crockpot, combine the olive oil, butter, onions, shallots, garlic, celery, carrots, thyme, sage, and rosemary. 2. Pour in the sherry and broth. Stir in the chicken, bay leaf, and if you have one – a parmesan rind. Season with salt and pepper. Cover and cook 3-4 hours on high, or 6-8 hours on low. 3. Crank the heat to high. Shred the chicken, remove the parmesan rind and bay leaf. Taste, and season with salt and pepper. Add the noodles and cook 10-15 minutes, until soft. Stir in the parmesan and parsley.4. Serve the soup topped with additional parmesan, if desired.
Instant Pot
- 1. In the bowl of your instant pot, combine the olive oil, butter, onions, shallots, garlic, celery, carrots, thyme, sage, and rosemary. 2. Pour in the sherry and broth. Stir in the chicken, bay leaf, and if you have one – a parmesan rind. Season with salt and pepper. Cover and cook 8-10 minutes on high pressure, release the steam.3. Shred the chicken, remove the parmesan rind and bay leaf. Taste, and season with salt and pepper. Switch to sauté. Add the noodles and cook 10 minutes, until soft. Stir in the parmesan and parsley.4. Serve the soup topped with additional parmesan, if desired.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Feels like such a gourmet upgrade to my sad, under-herbed chicken noodle! Perfection. I was gifted this meal after my second baby and just made it again a week later!
Hey Lauren,
I’m thrilled to hear you enjoyed this recipe, thanks so much for making it and your comment!
Have the best weekend!
hi, this recipe sounds delicious but I am a little confused about the chicken. once the chicken is cooked, do you simmer the soup for the additional 4-6 hrs with or without the chicken? or do you remove it and just put the shredded chicken back in at the end?
also, those thick egg noodles look outrageous. I live in New England. do you know of any stores that carry them?
ty so very much!
Hi Ali,
Once the chicken is cooked, you can simmer the soup for 4-6 more hours with the chicken in it and then shred. I made the egg noodles homemade:) Here is the recipe:
https://www.halfbakedharvest.com/essentials/#dough
I hope this helps!
Our family’s favorite!
Hey Alyssa,
Happy Friday!! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
Excellent!!
Thanks so much, Kirby!
Oh my word this is good! My whole family agrees this is our favorite chicken noodle soup ever! The first time I made it, I only had dried herbs on hand so I just adjusted the amounts and it still came out great. We love it with a wide egg noodle, but after seeing the comment about using tortellini, I think we may need to try that next time! Thanks for sharing!
Hey Kim,
Happy Monday!! Thanks a bunch for making this recipe and your comment, I’m so glad to hear it was a winner!
The absolute best chicken noodle soup. I sometimes sub in cheese tortellini for noodles and it kicks it up a notch. A favorite in our household and a staple during the cold winter months!
Hey Andrea,
Awesome! Thanks for making this soup regularly, love the idea of adding cheese tortellini! Have a great Friday!
Hi! Could I use a dry white instead of the sherry ?
Hi Elisa,
Sure, that will work nicely for you! I hope you love this recipe!
I’ve made this soup a gazillion times and we absolutely love it. I’m trying to make it for a gluten free friend. Could I sub the noodles for rice? How much should I use? And I’m guessing add halfway?
Thanks!
Hey Cristal,
Wonderful! I appreciate you making this recipe so often and your comment, love to hear it is always enjoyed!
Sure, you could use rice. You could also just use a GF noodle. I hope this helps!🎄
I tried this recipe in my Ninja pressure cooker and it was excellent! The chicken cooked so it was tender and easy to shred with forks. Thank you for the great recipe!
Hey Tracy,
Amazing! I’m so glad you enjoyed this recipe, thanks for making it and sharing your notes!
This is my go to and only chicken soup recipe. It’s amazing and flavorful, my favorite ingredients that make a difference are definitely the sage, rosemary and thyme. Love it!
Hey Alexa,
Awesome! Thanks a lot for making this recipe, I’m so glad it was a hit. Have the best week!
This is such a great recipe, probably the best soup I’ve ever made. Definitely the best tasting chicken noodle soup i’ve ever had. It’s usually bland at most places but this one is so flavorful. Amazing.
Hey Roberta,
Love to hear this! Thanks a bunch for making this recipe and your comment. Have the best weekend!
Hi hi! I make this all the time it’s my favorite chicken noodle recipe! I usually have lots of leftovers (which I love), but I was wondering: could I turn the leftover soup into a casserole or something similar to get a slightly different meal out of it? Is there any recipes of yours I could make with the leftovers?
Hi Maitlynn,
Thanks so much for making this recipe so often! Sure, you could try making this:
https://www.halfbakedharvest.com/homemade-chicken-noodle-casserole/
Or you could try converting it into a pot pie recipe. Let me know if that works!