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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.
Thanks for this recipe. I’ve been sick this week and this soup has been so delicious and comforting, and I’ve felt better each time I’ve had a bowl of it.
Hi Kate,
So glad to hear you have been enjoying this recipe, thanks for making it! Hoping you feel better soon! xT
If I don’t have sherry, would you recommend white wine or skipping? Thanks so much!
Hey Laura,
I would just skip it:) I hope you love this recipe, please let me know if you give it a try! xT
Hi,
I made a really big batch of this soup. I want to freeze portions of it. Would it be better to freeze it without the egg noodles and add them later or freeze it with the egg noodles?
Hey Nancy,
If you can freeze without the egg noodles, I would recommend that:) Please let me know if you have any other questions! xT
What cookbook of yours is this recipe from? Absolutely love it!
Thanks so much, Anna! This recipe is only located on the blog:) Please let me know if you have any other questions! xT
Hi! I made this in a normal large pot and worked great. Enjoyed the flavors and was easy to make! Thanks!
Hey Allison,
Happy Friday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out nicely for you! Xx
We call this our “get well” soup. We make it any time our family is sick and it always makes us feel better. Our kids (both under 3 years old) love it too! Also easy to make, which is a gift when you’re not feeling well yourself. Thanks for this!!
Hey Claire,
Amazing!! I’m so glad your family enjoys this soup often, thanks for making it your go to! Have a great weekend! xT
Some of the best chicken noodle soup I’ve had! I kinda made this my own in a few ways… Instead of sherry, I swear by vermouth. I also skip the parsley and add fresh lemon juice to taste at the end of cooking, garnished with some fresh dill. I will always make a double batch and leave out the noodles so I can freeze half and just add some noodles when I am ready to eat it! Thank you for the recipe!
Hey Sydney,
Wonderful!! I’m so glad to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:) xT
I made this to christen my new Le Creuset from Williams Sonoma. Of course I had to make a soup from HBH. ❤️ It was perfect!
Love this Laura!! Thanks so much for trying this soup and your comment! Have a great Friday! xT
This turned out great in my dutch oven. I let it simmer for about an hour and I used bone in chicken thighs.
Hi Krista,
Thanks so much for trying this dish and your feedback, so glad to hear that it turned out well for you! Xx
Very good, hearty flavors. I used a lot more chicken broth to offset the noodles from absorbing the liquids. I did not even try to remove pasta, lol.
Thanks so much Trish! Love to hear that this soup was enjoyed, thanks for giving it a try! xT
I love homemade chicken noodle soup and I must say, this was DELICIOUS. The sherry makes it next level. Fantastic – do not change a thing when you make this! I’ll bet it tastes even delicious-er on Day 2! We’ll find out if we have any leftover after Day 1!
Thanks so much LJ!! Love to hear this recipe turned out well for you! Have a great Friday! Xx
Hi Tieghan,
Can you tell me if I can reuse the parmesan rind after I’m done cooking it in this soup?
Thanks!
Hi Kelly,
You will want to dispose of the parmesan rind once it has been used:) Please let me know if you have any other questions! xT
Today my 10-year-old son and I made your soup in my dutch oven and it came out delicious!!! I love your recipes! Thank you very much. God bless you.
Hey Amber,
Happy Sunday! I appreciate you trying this recipe and your comment, so glad to hear it was a hit! x
This soup is so good! I will however recommend against the crockpot option.
I have made the soup three or four times already this winter in my Dutch oven. It turns out amazing every time. Today I was crunched on time so I made it in the crockpot, skipping the step of caramelizing the onion garlic and shallot was a huge mistake… amazing soup but I don’t think there should be a crockpot option for this one
Hi Nette,
Wonderful!! Thanks so much for making this recipe and sharing your feedback regarding the crockpot:) xT
Thank you for posting this. I made it in the crockpot and the flavor is sour. I’ll have to try again on the stovetop. Super bummed.
I make half baked harvest recipes all the time and love them so much but this one was a flop.
I completely agree! It’s much blander in the crockpot without those added steps. I’ve made this soup a couple times now in the Dutch oven and it’s superb! Sadly this time I did crockpot and I’m disappointed it didn’t turn out the same
Omg. One of the best soups ever, even with modifications. I didn’t have carrots or noodles, so I substituted a small bag of tiny new potatoes, quartered. The flavor is phenomenal. My family loved it! The flavor is complex enough for adults, yet simple enough for toddlers. I’d give it 10 stars if I could. Thank you for another home run, Teighan!
Thanks so much Aubrey!! Love to hear that this dish turned out well for you and I appreciate you making it:) xT
There are so many pop up ads on your site it is impossible to follow a recipe☹️
This is our favorite homemade soup! As soon as it is gone, I’m making it again. Love it.
Don’t leave out the sherry or the parmesan rind if you can help it.
Aw thank you Debbie! So glad you are enjoying this chicken noodle soup! xT