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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 is literally the best chicken noodle soup I’ve ever had! As With all her receipts, it was extremely easy to follow and turned out absolutely delicious.
Hey there,
Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan
Don’t skip the Parmesan rind or dry sherry! Transformational
These save for a lonnnnng time in your fridge. Next time you have one, keep it in a ziploc for this soup!
Hi Miranda,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed. Have the best weekend! ?xxT
Where do I get Parm rind? Would I need to buy a block of cheese to cut that part off. The broth can I make my own just by adding water and chicken broth powder
Hey Marie,
Yes, you can use from a block of cheese or your local grocery store should sell them in the cheese section. Please let me know if you have any other questions! xx
I didn’t use a Parmesan rind and it still turned out great!
This was the best chicken soup I’ve ever had!!! Would’ve never thought to add the Parmesan rind while cooking. Will definitely become a staple.
Hey Crystal,
Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT
Wow! I just made it and the flavor in the broth is absolutely insane. Also helped my 4 yo feel better while dealing with a cold! I’ll never make another chicken noodle recipe!
Hey Brit,
Awesome!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xxT
I made this last night and it was amazing!! I swapped out the sherry for a dry vermouth because I couldn’t find sherry, but followed the rest of the recipe to a T… and both my husband and I think it’s the BEST chicken soup recipe I’ve made so far. I’ll definitely be making it again! Thank you so much!
Hi Kristena,
Awesome!! Thanks for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
Do you continue to leave the chicken in if you want to simmer all day or remove it and just simmer the rest
Hey Tara,
You can leave the chicken in to simmer all day. Let me know if you give the recipe a try, I hope you love it! xx
Best chicken soup!! Liked how it came out on the stove vs using the crockpot.
When you cook the soup on the stove are you supposed to boil chicken or just simmer?
Love all your recipes!
Hey Lisa,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! Just a simmer is perfect:) xTieghan
Thank you, covered or not while simmering?
Slightly covered:)
This is by far the best chicken soup recipe I have ever made (or had)! I wanted to make it again and forgot to book mark it. I have been scrolling through recipes trying to find this one. I should have remembered to start with your collections as they are always the best! Thank you Tieghan for sharing your gift!
Terry
Hi Terry,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend!☀️ xx
This is the best Chicken Noodle Recipe I’ve ever had! It’s so flavorful! I’ve been searching for a good one for years and they always end up bland and tasteless. Thank you for giving ‘life’ to this soup!
Hey Lori,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
This is literally the best chicken noodle soup I have ever had and it is so easy to make! It has quickly become a staple in our house – thank you!
Hey Rachel,
Happy Friday!! I love to hear that this recipe was a winner, thanks a bunch for making it! xxT
Absolutely delish! I added some English spinach to get my greens, and I hand made the egg noodles with a basic recipe. A hit all round. Definitely will become a staple soup for me 🙂
Hey Amy,
Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx
This was a great recipe! I actually added a small block of parmesan into the soup as it cooked and it worked out fine! Thanks for the great soup. 🙂
Hey Michelle,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
We’ve made this soup and love it. I was wondering how this freezes. Do you think it would be better to freeze the soup without the noodles and then add noodles when reheating it? My husband wants extra for the freezer in case I get sick and he has to do the cooking. 🙂
Hey Amanda,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! Yes, I would probably freeze without the noodles. xTieghan
I did freeze this soup and it worked really well! I took out as many of the noodles as I could (not an easy task) and froze them in a separate container to be added in when I was ready to defrost the soup.
My family has been looking for a chicken noodle soup recipe for ages, we are quite specific about it! THIS IS IT! It is literally perfect, and comes together so quickly! Never going back to any other chicken noodle soup.
Hi Rosie,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
Absolutely love this recipe! My husband isn’t always open to new recipes but he loves this soup! I’ve now made it 5-6 times! I seasoned it with about a 1 tsp of salt which is perfect for my family when using the low sodium broth! My son is 1 and he also loves this soup!
Hey Mary,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx