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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.
We absolutely love this soup! It’s become a household favorite. My teenage daughter asks for it all the time. We’ve been experimenting with the pasta to minimize the broth getting soaked up.
Hi Angela,
Happy Sunday!!🌸 Thanks so much for making this recipe and sharing your review, I love to hear that it was a winner! xT
This is by far the best chicken soup I’ve made. The flavour is divine!
Hey Braylee,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
This is my go-to recipe for taking to newly postpartum mamas. I use homemade bone broth to make this extra nourishing and deliver it with some fresh sourdough. It’s always devoured and appreciated! Thank you for the wonderful crockpot recipe!
Hey Jacy,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
My second time making this and it’s by far the best chicken noodle soup we’ve ever made. I did saute the veggies in my instant pot before adding the rest of the ingredients, but cooked the rest as instructed. I hadn’t used parmesan rinds before, but have now used them in a few of your recipes and will never go back!
Hey Wendy,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for giving it a try! Have a great weekend:)
Hi Tieghan. This chicken soup is amazing!I have made this 5 times and it is sooo good each time. Thank you for sharing your amazing recipes😌 have a good day☺️
Hey Lisa,
Awesome!! Thanks so much for making this recipe so often, I love to hear that it always turns out well for you:)
Hands down my favorite chicken noodle soup recipe. I use bone-in chicken and subbed the sherry with marsala wine as it is what I had on hand. So delicious!
Hey Karen,
Awesome!! Thanks so much for making this recipe, I love to hear that it turned out well for you:)
So much flavor and very simple! Restaurant quality.
Hey Krista,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
Hey!
Thanks for the recipe! I threw in my manchego rind because I didn’t have a parmesan one… and it melted in the soup… I looked it up though and found it is safe to eat. Just wanted to share because I was surprised when I couldn’t find it. Thanks again. It tastes delicious by the way!
Hey Allie,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
Excited to make this soup for tonight! Is there anything you could substitute the sherry with?
Hey Caitlin,
I would just go ahead and skip the sherry. Please let me know if you give this recipe a try, I hope you love it! xx
Best Chicken Noodle Soup EVER!!!! Thank you, Tieghan 🙂
Hey Juliana,
Happy Sunday!😃 Thanks so much for making this recipe and your comment, I am so glad it turned out well for you! xx
I’ve been wanting to make this soup for some time and when I came down with a bit of a cold this week, I decided now was the perfect time. The soup was great! It was as good as it looks in the picture. And the best part is my husband LOVED it — said it was the best soup I’ve ever made.
Hey Kate,
Perfect!! I love to hear that this recipe turned out well for you and thanks so much for making it! Have a great weekend:) xx
My whole family loved this, even my super picky son! I will definitely be making it many more times. I didn’t have sherry or a bay leaf so I left those out and it was still fantastic.
Hey Megan,
Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT
I just finished making this Homestyle Chicken Noodle Soup and I must say it was the best soup I’ve ever made. Your recipe is exact and I followed it to the letter and it came out perfect. I’m no chef but it sure does taste like it. Thank you so much for a wonderful meal.
Richard
Hey Richard,
Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT
How do you feel about using dried herbs (rosemary, thyme, etc.) vs fresh in this recipe? Our usual grocery store is always out of fresh herbs. I’m growing my own next summer!
Hi Terri,
If you can get some fresh herbs, I would suggest using those but dried will be fine for you to use if you can’t! I hope you love this recipe! xx
How much is a serving size?
Hey Emily,
1 serving size is about 1 1/2 cups. Please let me know if you have any other questions, I hope you love this recipe! xx
Any suggested substitutes for egg noodles? Thanks!
Hey Sam,
You can really use any noodles that you like here:) Please let me know if you have any other questions! xT