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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.
Great recipe for chicken noodle soup! I didn’t have the sherry, but it still tasted great without. I also only used dried herbs and it was full of flavor. My kids gobbled this up after playing out in the snow–perfect for warming them up.
Hi Shayla,
Wonderful!! I love to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
Do you think I could sub left over Turkey Breast for this recipe??
Thanks 😊
Hi Cassie,
Totally, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
This is delicious! My boyfriend loves chicken noodle soup and he loves this version. It has great depth of flavor. I used dry herbs and was still delicious!
Thanks so much Madeline!! Love to hear that this recipe turned out well for you! xT
Delicious chicken noodle soup! Super flavorful.
Hi Darlene,
Wonderful!! I am so glad that this recipe turned out well for you, thanks for giving it a go! xx
** update – I froze portions and they were just as delicious! Thanks Tieghan
Awesome!! Thanks for sharing:)
Such a yummy recipe! The herbs, sherry, and parm rind really elevate it to another level.
Hey Ebee,
Thanks for your comment and trying this recipe! I am so glad it turned out well for you! Have a great day:)
This looks delicious and I plan to make it this week! Quick question – if you let the soup simmer on low for 4-6 hours, does that include the chicken? Or should the chicken be removed?
Thank you – love your recipes!
Hi Olivia,
That includes the chicken:) I hope you love this recipe, please let me know how it turns out for you! xT
I made this in the crock pot and it was delicious! My family loved it!
Hi Shannon,
Happy Monday!! Love to hear that this recipe turned out well for you, thanks for trying and your feedback! xT
I love this recipe!!! It’s become our tradition to make it on Halloween. If you used precooked/shredded chicken, when would you add it? Thanks!
Thanks so much! I would add it just before serving! Happy Halloween! 🙂
Tried this when we had a cold going through the house. Used the crockpot and only downside was that, when following the directions, the celery and carrots were still quite crunchy at the end which wasn’t as appealing as it could have been. Would recommend pre-softening on the stove top if adding to crock pot.
Thanks for the input Clare! xT
How does the sherry change the flavor of the soup? I’ve made this a ton without it. I think I want to try the sherry, but curious what I could expect from it if I do
Hi there! It really doesn’t change the flavor too much! xT
This is my favorite chicken noodle soup recipe. I didn’t have sherry when I made it, but it was still fantastic.
Thank you so much Anna! xT
Made this last night- easy and delicious! Plus it made my house smell so yummy!
Thank you so so much for trying out the recipe! I really hope you loved it! 🙂
Awesome flavor. I did the stove top method. Used a little extra chicken. My family loved it!
Thanks Judy! Sooo glad you enjoyed this recipe! xT
We made this is 2021 and LOVED it! Wanting to make it again now that it’s cooling down going into fall but noticed the noodle recipe is no longer linked. Is the homemade noodle dough posted on the website to reference? The home style noodles really made the dish!
Nevermind, I found them scrolling through your Essentials recipes — thanks! Excited for this soup 🙂
Hi Madison! Here is the link for the noodle recipe!
https://www.halfbakedharvest.com/essentials/
Do you think you could sub the chicken breasts for leftover chicken carcasses like a traditional chicken broth? Would you also need the chicken broth or just sub water and leave it longer to cook – like all afternoon?
Hi there! I haven’t ever tried that before so I’m not too sure!