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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.
Made this soup and left it on the stove for my family and house guest to eat for lunch today. Just got a text from the son saying “mom you out did yourself on this soup” – Tieghan thank you for making this mom look like a rockstar in the eyes of her son! ❤️
Hi Cindy,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx
SO good! Picky husband approved! 🙂
Hey there,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
Best tasting chicken noodle soup ever! Meal prepped it last night to have for lunches this week. If I had served it immediately from the instant pot last night, it would have been the perfect ratio of chicken to veggies to noodles to broth… but I split the soup into six containers last night, and when I pulled out a container to reheat just now all the broth was gone! So if you meal prep like me, you may want to keep some extra chicken broth on hand to add in, or else you’re eating chicken and dumplings, but either way still very tasty!
Hey Hanna,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
Six carrots seems like a LOT of carrots, especially after watching the How-To video. Maybe my carrots are just a lot bigger than the one’s Tieghan buys LOL So I will not be adding a full 6 carrots but looks delish!!
Hey Ashley,
Lol add as much or as little carrots as you like, it’s not going to make or break the recipe:) I hope it’s delish! xTieghan
Easy, delicious, and my girls loved it too! Recipe is perf as is!!
Hi Lana,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
YUMeeeNESS! (forgot to rate this 5 stars!)
Thanks again Laura!!
OOOHHH YUMMEENESS! This was HEAVENLEEEE!! Perfect blend of flavors. 🙂 I used white grape juice instead of sherry.
Hi Laura,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
What other cheese can you use other than Parmesan?
Hi Liz,
I think parmesan works best here, but asiago would also be delicious! I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
Most flavorful chicken noodle ever!!!
Hi Ashley,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
What can you use instead of sherry?
Hi Andrea,
You can just skip it:) Let me know if you give this recipe a try, I hope you love it! xx
I made this stovetop with homemade egg noodles. This is the best chicken noodle soup I’ve ever had in my life. So much flavor. Just absolutely perfect. I will be making this A LOT. Served with homemade crusty bread. Looking forward to trying your beer bread soon too.
Hey Bri,
Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT
Hands down, the best chicken noodle soup recipe I’ve ever tried. (I did use a rotisserie chicken. And I used 4 cups chicken stock & 4 cups vegetable stock.) But the spices and amounts of spices were spot on. Definitely not bland like most other recipes I’ve tried.
Hey Malissa,
Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan
Oh yes this was so tasty!! Thank you Tiegan ❤️
Hi Stacy,
I am so glad to hear that this recipe was tasty for you and appreciate you giving it a try! xxT
Oh my goodness, this is such a good recipe! I was so into tasting the delicious broth that I hurriedly fixed a bowl and completely forgot to add the noodles to the pot! *face palm*
Hi Katherine,
Awesome!! So glad to hear this recipe was enjoyed, thanks for making it! xT
I am struggling with morning sickness and chicken noodle soup was the only thing that sounded good, but I was hesitant because I’ve tried SO many different chicken noodle soup recipes that I didn’t like. Oh my god, this was AMAZING. Seriously, so good. I am excited to make this again. I made it a touch saltier than I would have preferred because I seasoned it too early on, so I would recommend definitely using the recommended low sodium broth (I only had one box) and waiting to season with salt until the end after you’ve added the Parmesan!
Hey Allie,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! Hope your morning sickness passes quickly! xx