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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.
Just finished this and we LOVED it. The fresh herbs not only make my house smell amazing, but they really make this soup special. I didn’t use a parm rind because I didn’t have one on hand, but I will definitely see about keeping one for the next time we make it. I don’t think I’ll ever have store-bought chicken noodle soup again!
Hey Kristie,
Love it!! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) Happy Monday!🎄
Made this for dinner tonight So delicious. I followed the recipe except did not have sherry so used a dry white wine. Best Chicken soup ever and I have made many!! My family loved it, too! Definitely a keeper to make again and again!
Hey Maureen,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
Am I a cook?? I’ve never made something so delicious. This recipe is fantastic and fairly simple! Only question I have is regarding broth, it evaporated / soaked into the noodles fairly quickly. Can I add more broth / herbs to make use of the rest of the leftovers? Thank you!
Hey Brianna,
Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Yes, totally! Happy Tuesday! 🎄
Made this a few months ago after me and my boyfriend came home sick from a long trip. It is now my go to when my boyfriend or family is under the weather. This is a recipe for life! I am not a fan of chicken soup but this one is actually full of flavor and hearty. Definitely don’t skip the Parmesan rind and bay leave.
Hey Haley,
Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx
hey can i use leftover turkey meat? if so when can i add the turkey meat in?
Hey Elyse,
Totally, that’s a great idea! Just add towards the end so it can warm through. I hope you love this recipe! xx
The ultimate comfort food! Made this on a cold, snowy day. I followed the directions for the crock pot version. It was almost effortless and my house smelled like heaven. Cooked Buitoni Fettuccine separately for the noodles. Don’t forget the parm rind! Thanks, Tiegan, another winner!
Hey Carol,
Happy Sunday!🌾🌽 I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
I live in France. Chicken Noodle Soup is non-existent here. This soup does so much more than just taste delicious and nourish my body, it also nourishes my soul. Being far away from home, friends and family can be hard especially in winter. I made this soup once a week for my family last winter and am making my first batch of the season tonight! It’s the very definition of ‘comfort food’. Thanks so much for this recipe.
Friends- The herbs and parm rind really ups the game, don’t skip if you can help it.
Hey Melissa,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx
A repeat meal in our house this fall! Making it again tonight. So, so good!
Hey Hope,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
This is the BEST Chicken Noodle Soup EVER!!! Definitely adding it to my favorites and making it again!! I made the Instant Pot version and it was so tasty, quick and easy. The only thing was that I cooked the egg noodles in the broth and the noodles soaked up all the broth for whatever is was left. Now I have leftover but without any broth.
Hey Cassandra,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx
We absolutely love love this recipe! One thing that would make it outstanding for us is the recipe for homemade egg noodles. Help!!
P.S. Every single one of your recipes that we have tried has been an absolute hit with family and guests. I’m planing on purchasing your cookbooks for friends and family for Christmas gifts! I’m so happy to have found you!
Hey Jaclyn,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT
This was very tasty, but all of my broth evaporated, even after adding 2 more cups. What did I do wrong? It was covered and simmered for 5 hours.
I had this same issue!
Hey Jen,
So glad to hear you enjoyed this recipe!! Did you cook the noodles in the broth? Please let me know how I can help! xx
WOOHOO!! This recipe is in my soup rotation! It was so good! Not your typical chicken noodle soup and loved the herb flavor. I would probably cut it in half the amount of fresh herbs to fit my husband’s taste buds but I LOVED IT!
Hey Laura,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
Recipe came out STUNNING you guys, 10/10 will make again and recommend to everyone I know. The parm rind MAKES IT, so highly recommend including it. I didn’t have fresh herbs, so used a smaller quantity of dried herbs and some bouillon to help compensate for that. Was seriously awesome, this recipe is a home run!
Also, didn’t have sherry on hand. So don’t let that stop you guys!
Hey Holly,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
The BEST chicken noodle soup EVER! I makes this monthly during the cold months.
Hey Courtney,
Happy Sunday!! So glad to hear that this recipe turned out well for you, thanks a lot for giving it a try! xT
The BEST chicken soup ever! I made it just as written in the crockpot, the fresh herbs and parm rind really add a wonderful flavor. Cooked the noodles separately and added them to the individual bowls to save some soup for leftovers. Perfect bowl of comfort food for fall and winter.
Hey Carrie,
Fantastic!! Thanks so much for sharing your feedback and giving this recipe a try, I am so glad it turned out well for you! Have a great weekend:)
One change that I made. I used bone in, skin on chicken thighs and browned them in the pot with the olive oil at the start of the recipe. Then I removed them, added the butter and onion and proceeded as the steps outline above. Overall great recipe!
Hey Kelsey,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks so much for making it and sharing your review:)