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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.
Winner Winner Chicken Noodle Soup!!! The BEST! My husband isn’t a huge soup fan, but loved this, had two big helpings! He said it’s the best soup he’s ever had! The flavors were outstanding! Great dinner to eat while it snowed and we watched the Olympics! ??We do have leftovers, and there are a lot of noodles…I don’t know how I’d remove them. So I am going to chance refrigerating the soup as a whole! Thanks Tieghan….again!!
Hey Pamela,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
Hi! If I sub pasta noodles instead of egg noodles, should the cook time be the same in the instant pot version?
Hi Sarah,
You should be just fine to keep everything the same. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Great chicken noodle soup recipe. I did the crockpot version. The sherry in the broth was a WOW! GREAT JOB!
Hey Beth,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Hi there!
If I don’t want to use egg noodles because I want to put it in the fridge or freezer then what pasta would you suggest? Thanks!
Hey Meg,
You could really use any other noodle that you like! I hope you love the recipe, let me know if you give it a try! xTieghan
This is the BEST Chicken Noodle Soup I have ever made. Absolute perfection- everyone in the family loved it, including two who don’t normally care for soups! Thanks Tieghan!
Hey Nicole,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Hi! Question- when cooking it initially for ~20 min covered (if I’m going to continue cooking on low for the day on stovetop), is that 20 min on high so it’s boiling the whole time or just bring to boil initially then turn down? Thanks!
Hey Melissa,
Yes, that is just bring to a boil initially and then turn it down for the 20 minutes. I hope this helps! Let me know how the recipe turns out:) xTieghan
This is the best chicken noodle soup ever!!!!! It is so good my husband keeps asking me to make it.
Hey Sara,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Hi, again(?), Tieghan! Chicken parts skinless or w/skin(removing after soup cooks), please?
Thanks, in advance, for your response!?
Hi Marcie,
You can really use what you like, I used boneless, skinless for this recipe! Please let me know if you have any other questions! xTieghan
The soup was delicious, Tieghan!!! Thank you. ??
My local markets didn’t have fresh, flat wide noodles, so I bought fresh lasagna layers, sliced them the width of pappardelle and cut those to about 2-1/2”. Worked perfectly! When it was time to add some salt at the end, I used black truffle salt, and finished it off with a splash of Sherry vinager, just to kick it up a notch(learned to add that or a squeeze of lemon juice to certain soups from one of my soup cookbooks). Absolutely wonderful!
Hey Marcie,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
I’ve made several chicken noodle soup recipes and this is by far the best. The parmasean rind really put the flavor over the top.
Hey Ronica,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
Amazing! Very flavorful! This is a must try recipe!
Hi Kim,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
A friend sent me this recipe and I’m excited to try it! Quick question, what are your thoughts on subbing Sherry with Madeira? Only because that’s what I have on hand.
Hey London,
Sure, that should be fine for you to use. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hey London,
That should be just fine for you to use. Let me know if you give the recipe a try, I hope you love it! xTieghan
Awesome. I used the instapot. I used potatoe gnocchi instead of egg noodles. Hubby loved. Also used white wine instead of sherry. Dried thyme and poultry seasoning. Love all your recipes. Your the best.
Hi Kathy,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
I made the Instant Pot version of this soup with homemade egg noodles and it was delicious— Thanks for another great recipe!
Hi Annie,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
I made this recipe in my crockpot to take for my lunches this week since it has been really cold in NJ and I wanted something warm and cozy. I made this in the crockpot and this could not have been easier! I substituted white wine for sherry because that’s what I had, the chicken literally falls apart after it cooks, and it is so warm and delicious. This will become a winter staple for sure!
Hi Sara,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
Question: I am going to try the crockpot method today, dumb question but do I cook the chicken first or just throw it in there raw with all of the ingredients?
Hi Allison,
You are adding the chicken raw with the rest of the ingredients. Please let me know if you give this recipe a try, I hope you love it! xTieghan
Hi! So excited to try this recipe! Would I be able to sub grated parmesan for shredded? Thanks!
Hey Liz,
Sure, that will work well for you, just make sure to use the real stuff:) Let me know if you give the recipe a try, I hope it turns out amazing for you!! xTieghan
Excellent and makes a ton!
Hi Francesca,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan