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This simple, healthy, Homestyle Chicken Noodle Soup is the perfect fall and winter meal. 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!
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 have a parmesan rind on hand, adding it in with the chicken really does add nice flavor. It complements the soup 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 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.
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
Servings: 6
Calories Per Serving: 399 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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.
This has become my go-to chicken noodle soup. SO easy…SO good!
Hey Sarah,
Happy Wednesday!! Thanks a bunch for trying this recipe and your comment, so glad to hear it was a hit! xx
This is my favorite Chicken Noodle Soup recipe EVER. It is so so good with the 4 fresh herbs & the sweetness of the sherry. I add more chicken and more broth for the extra protein. I adore this recipe, thank you SO much Teigan!!
Hey Emily,
Happy Wednesday!! 🍉🍓 Thanks a bunch for for making this recipe so often, I’m so glad to hear that it always turns out well for you! xT
So good! We all loved it. Served it with crusty bread.
Hey Shannon,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xx
Great flavor! To save time I used rotisserie chicken and I did not have the fresh herbs so I used dried (teaspoons instead of tablespoons then). Definitely will make again!
Hey Katherine,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xx
I always make this soup on cold days, it never fails me! Such amazing flavors. But I did want to ask, I always wonder about the noodles in the photos! Did you make them yourself? If so, could you share how? I tried to find something in the recipe but all I could see was that you get them at Whole Foods or TJs, which I usually do as well. They don’t usually look like your photos!
Hey Abby,
Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:) I did, you can find the recipe here:
https://www.halfbakedharvest.com/essentials/
I hope this helps! xx
Hi! I’m so glad another reader asked this! At what point would you add the homemade noodles? Thanks so much, Tieghan! 🙂
Hi Sarah,
You can follow the recipe as written and add them in step 3. Please let me know if you have any other questions! xT
Made it tonight and it was so good! My family loved it.
Hi Susan,
Happy Wednesday!🌈 I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner!
Hey Tieghan, Idk if you can get these kluski noodles where you are but you won’t have to remove the noodles before refrigerating. Maybe it’s a Northeast thing? Hope you try it! 🙂 https://a.co/d/4Gsec3L
Thanks for sharing Julie!!
So good!!
Hi Olivia,
Wonderful!! I appreciate you making this recipe, I’m so glad it turned out well for you! Have a great weekend:)
I love this recipe! It’s so flavorful and hearty.
The ONLY thing is that every time I make it, literally all of the broth absorbs into the noodles (I don’t think I’m over cooking it). I use 2 cups of gluten free noodles, is the gluten free noodles maybe why? I’d love a suggestion on how I can fix it so there is broth ❤️ Thanks!!
Hey Annah,
Awesome!! Thanks so much for giving this dish a try and your comment, I love to hear it was a hit! Try cooking the noodles on the side next time, egg noodles cook much differently and don’t absorb so much liquid! 😊
Great recipe!! If cooking on the stove would you boil chicken or just let it cook during simmer for 4 hours?
Hi Lisa,
The chicken will cook while the soup is simmering:) Please let me know if I can help in any other way! xx
Great recipe and so easy! Perfect for a chilly day 🙂
Hey Chloe,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
I’ve never been the kind of person who had a signature recipe before – but whenever a friend or family gets sick they now ask for “Ellen’s Chicken Soup.” I give you credit, of course, but it makes me happy to have something I can make for friends to make them feel loved. Thank you Tiegen!
Hey Ellen,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:) Thanks so much for sharing with friends!! xT