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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.
THIS SOUP IS INSANE! Incredible flavor, it is going to be my new go to chicken noodle soup!
Wow thank you SOOO much Kelly! Love to hear this! xT
I followed the recipe exactly, except for doubling the liquid because it always cooks off. By the end of about 5 hours, there is hardly any liquid left. I am not sure what I am doing wrong because it was on the lowest heat and covered. Help please! This happens with every soup I make on the stove.
Hi Ally! Oh no I’m so sorry about that! I would definitely add more liquid if the noodles are absorbing all of the liquid! xT
I have made this soup several times since it was posted exactly as written and it is wonderful! That said, awhile ago I started adding 1/2 tsp of turmeric and juice of 1/2 a lemon and they really add to this already great soup.
Hey there! So glad you enjoyed this recipe! Thank you so much for giving it a try! xT
Made this soup tonight. It is the best chicken noodle soup I have ever had. Followed the recipe exactly as written.
Thank you so much for giving the recipe a try! So glad you enjoyed it! xT
BEST SOUP EVER!!!
The broth itself is magic and everything is perfect.
Thank you!!
Thanks so much Lulu! xT
I decided to make this for my family as they were getting over a cold. BEST HOMEMADE CHICKEN NOODLE SOUP RECIPE EVER. There was so much flavor and everyone loved it! My family members had said that usually chicken noodle soup broth has little flavor, but this one was packed with so much flavor and it almost reminded us of French onion soup with the sherry added in. Instead of using a parmesan rind, I used a gruyere rind since that was all I had. GAME CHANGER. This will be my go-to chicken noodle soup recipe forever. Thank you so much!
Wow thank you SO much for trying out this soup recipe! Sooo glad you loved it! xT
Made this tonight for dinner. Great flavor!
Thanks so much for trying out the recipe! Love to hear you enjoyed it! xT
Can you use dried herbs?
Yes, you definitely can! xT
Can you link the noddle recipe please
Hi there! Here is the noodle recipe I usually use for this! 🙂 https://www.halfbakedharvest.com/essentials/
Delicious! I add extra celery and carrots because the kids love the carrots! Have made this twice in a month it’s so yummy. Thank you!
Thank you so much Brittany! xT
Absolute perfection! Delicious
Thank you Christine! Have a great rest of your week! xT
So delicious and packed full of vegetables! New family favorite!
Hi! Thank you so much for giving the recipe a try! Hope you have an amazing Christmas! xT
Love this! I’ve made it on both the stovetop and crockpot — both come out amazing. Perfect for winter.
Thank you so so much! Sooo glad you enjoyed this recipe! Have a wonderful weekend! 🙂 xT
This is my favorite soup!!
Thank you Jennifer! 🙂
Amazing chicken noodle soup!! I made this recipe without the sherry because I didn’t have any and just added a little extra chicken broth and it’s still so good! Your recipes are my favorite. 💗
Thanks sooo much! Love to hear that this recipe was a success! xT
Best chicken noodle soup ever. Follow recipe exactly and it is amazing!!
Thank you so so much for giving the recipe a try! So glad you enjoyed it! xT
This looks great! Can I use cooking sherry instead of dry sherry?
Hi Sarah! Yes, that should work just fine! xT