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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.
I do not cook with alcohol – what could I sub for the sherry? Thanks
Hi Kathy,
You can just skip the sherry:) I hope you love this recipe! xT
Most delicious chicken-noodle soup ever. Amazing flavour – well worth nipping out in the rain to snip herbs. Love the addition of sherry and parmesan rind…cooks treat when the soup is ready 🙂 The whole house smelled wonderful. Thank you Tieghan!
Hey Pauline,
Love it!!🤩 So glad to hear that this recipe was a hit, thanks so much for making it! xx
Easy and delicious! I already had most of the ingredients at home and it’s a true comfort food on a perfect fall day. I used the frozen egg noodles that are almost as good as homemade.
Hey Amy,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
Made this last night and my boyfriend told me it was the best soup he’s ever had. It really was one of the best I’ve ever had, too. Super easy and straight forward. I ended up adding an extra 2 cups of broth. We live in Denver and the liquid seemed to evaporate quickly! Even with the lid on. Will keep on our rotation!
Hey Sarah,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks so much for trying it out! Have a great weekend! 👻
This soup is great! Can you freeze it if you don’t add the egg noodles yet?
Hey Jana,
Happy Friday!🎃 I am delighted to hear that this recipe was enjoyed, thanks for trying it out and sharing your review! Yes, totally fine to freeze! xx
Can’t wait to try. Do you have a recipe for the homemade egg noodles? I’d love to try making those too!
Thanks so much Chrissy! Sure do:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions! xT
This is so great. I modified with orzo pasta and added lime juice and it tastes great. First time using parmesan rind too.
Hey Ghada,
Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩
This is the best chicken soup I have ever made, and it was surprisingly easy! The broth was so flavourful with the addition of the wine and parmesan rind. Will definitely keep this in regular rotation.
Hey Amrita,
Awesome! So glad to hear this recipe turned out tasty for you, thanks so much for making it! xT
I love this recipe! My family usually likes a little kick of spice in their food, so I added a touch of horseradish. I was worried because it was all I had (sriracha didn’t seem right but maybe could’ve worked.) Anyway, just the right amount of kick for my family. Thanks for a great weeknight soup.
Hey Jeannette,
Awesome! So glad to hear this recipe always turns out tasty for you, thanks so much for making it so often! xT
I’m not sure what I did wrong but after 3 hours on simmer (covered) my 8 cups of liquid all but disappeared to maybe 2 cups! Flavour was phenomenal though, how do I retain the broth next time???
Hi Tammy,
Ohh no!! Did you simmer with the noodles in the pot? My guess is they soaked up all of the broth! Let me know how I can help! xT
Can I use dried herbs instead? If so how much? Thank you!
Hi Ina,
Sure, a general rule of thumb is for every 1 tablespoon of fresh herbs use 1 teaspoon of dried herbs. I hope this recipe turns out amazing for you! xx
Do you use boneless skinless chicken? Or skin on? Thank you, I love all of your recipes!
Thanks so much Chandra!! For this recipe, I like to use boneless skinless. Please let me know if you have any other questions! xT
Hi! What is the easiest way to remove the noodles before storing in refrigerator? Thanks!
Hi Lexi,
I would recommend keeping the noodles separate from the start:) I hope you love this recipe! xx
The best chicken noodle soup recipe! Any tips on how to avoid having the egg noodles soak up all the broth when storing leftovers? Thank you! ❤️
Yes. Remove them from the soup before you refrigerate it and then add them back in when you’re ready to eat it!
Thanks Melissa!
Hey Melanie,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! If I know I’m going to have leftovers, I always keep my noodles separate:) xT
I like to make a big pot of soup for the week. How do you keep noodles/rice, etc from getting soggy and saoking up all the broth?
Hey Cindy,
I would keep the noodles and rice in a separate container:) Please let me know if you have any other questions! xT
This was quite literally one of the best soups I’ve ever had (or made) in my entire life. I never write recipe reviews but was inspired to review this one just because it’s *THAT* good. Beats any family recipe or restaurant, period. Fresh herbs, sherry and parmesan. This is going to be on heavy rotation in my household for the rest of my life.
Hey Kayla,
Happy Sunday!!🎃 I am delighted to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! xx
My husband loves this soup! The parm was an added touch that really brings on a richer dynamic! Thank you 🙂
Hey Jennifer,
Wonderful!! I am thrilled to hear that this recipe was enjoyed and truly appreciate you making it! Have a great weekend! 🍁🍂