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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.
Question:
I often use the dark meat of a store-bought rotisserie chicken for my soups. Would this take away from the depth of flavor acquired with cooking the raw chicken in the soup? Or will this not matter much?
Hey LuAnn,
That would be totally fine for you to use! Let me know if you give the recipe a try, I hope you love it! xT
It looks like you made the egg noddles yourself! I’d love a link to the recipie!
Hi Megan,
You can find that recipe here:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions! xT
This soup was the BEST!! I can’t wait to make it again!
Hey Molly,
Happy Wednesday!!👻 I truly appreciate you giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:)
This was by far the best chicken noodle soup I’ve ever had! The flavor was amazing. I went a little overboard on the chicken and noodles and would definitely recommend sticking to the recipe otherwise you won’t have too much of the broth portion.
I agree, I just did the same thing
Hey Cameron,
Happy Wednesday!!👻 I truly appreciate you giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:)
This soup is amazing!! I didn’t have any bay leaves so I substituted oregano- it was just fine. Easy and beyond delicious- let it simmer all afternoon so the whole house smelled cozy. My husband said it was the best soup I had ever made ( after 42 years of marriage). This will be on rotation all fall and winter ( and whenever anyone has a cold)
Hi Sarah,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! 👻
This was the best chicken noodle soup I have ever made! I followed the instant pot directions and used 1lb of chicken drumsticks (cooked for 10 mins). I loved the Parmesan rind addition. Added so much good flavor. I keep my Parmesan rinds in the freezer to add to things like this! I also used a glug of apple cider vinegar in place of the sherry – added a little acidity! This will be my go to recipe when we are sick bc it was so easy to make in a pinch!! Thanks Tieghan!
Hi Kay,
Happy Sunday!!🎃 I truly appreciate you making this recipe and sharing your feedback, I am so glad to hear it was enjoyed!
This is the most flavorful chicken noodle soup I’ve ever made! Great recipe! I used dried herbs because I didn’t have fresh, and I would recommend maybe only doing half of the recommended amount for dried. I ended up skimming most of the dried herbs off the top, because it was just too much lol. I will definitely use fresh herbs next time!
Hey Molly,
Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Have a great weekend! xx
This soup is delicious. In your video where did you source the thick noodles from? Or are they home made?
Hey Nanci,
Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Those are homemade:
https://www.halfbakedharvest.com/essentials/
Have a great weekend! xx
AMAZING chicken noodle soup! Super easy to throw in the crockpot. I used orichette pasta (it was super fresh and on hand), and the small noodles work just as well as egg noodles. Definitely make this!
Hi Nicole,
Happy Friday!👻 Thanks a bunch for giving this recipe a try and sharing your review! I love to hear that it was enjoyed! xT
can you use a whole chicken instead of breasts/thighs?
Hey Alysia,
Sure, that would work well for you! I hope this recipe turns out amazing, please let me know if you have any other questions! xT
Made this from a chicken carcass & substituted white wine for the sherry. WOW! This did not disappoint, another favorite soup recipe. I will certainly return to this recipe this winter. Thank you!
Hey Rebecca,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT🍂
Sooo good! 10/10! So much flavour. Served them with homemade red lobster biscuits
Hey Andrea,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT🍂
Hey Tieghan – this is one of my favorite recipes. Two things that may be worth clarifying…
1) Including Parmesan rind in the ingredients
2) Whether you take the chicken out before simmering for 4-6 hours (if you go that route).
Love this soup so much. Thank you!
Hey Will,
The parmesan rind is optional and you do not remove the chicken:) So glad you have been enjoying this recipe! Happy Monday! xT
Very delicious. Served with your Beer Bread recipe. Thank you.
Hey Carrie,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
can you halve this recipe?
Thanks!
Hey Kanani,
You bet, that would work well for you! Please let me know if you have any other questions! xTieghan
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