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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.
This recipe is perfect. I roasted a chicken the day before, used the bones to make a stock in my instant pot, and then used leftover chicken for the soup. That, plus using white wine instead of sherry in this recipe, created the ultimate chicken soup. Will make again and again. Thank you, hbh!
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
Made this and the whole fam loved! I omitted the shallot, sage, and sherry just because we didn’t have them on hand, but it was still some of the best chicken noodle soup i’ve ever had! Just wanted to thank you for the recipe.
Hi Sophie! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
This looks great and will make after we finish the lasagna,we have some bone-in breast in freezer to use up.Bones add flavor,kind of like making stock.
Thanks so much, hope you love this recipe! xTieghan
We had this at a party this weekend – made by a friend of mine – it was AMAZING!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
This soup is 10/10 soooo good! I didn’t have any dry wine so I squeezed in half of a lemon and it brought out the flavors nicely. Otherwise I followed the recipe exactly and it turned out perfectly! Not super time consuming either. If you are reading this you should definitely make it!
Hey Emily! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
Do you have an egg noodle recipe? I can’t find fresh at my store and I’m not a fan of the dry pasta variety.
Hi there, I’m so sorry I don’t! xTieghan
I LOVE this soup recipe! It’s so delicious and comforting! And it tastes just as great out of the freezer!! My sister made it the same weekend and loved it as well so we passed the recipe on to our other sister.
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
Could you substitute Manchego rind?
Definitely! xTieghan
This soup is DELICIOUS. It came out so good my family loved it 🙂
Hey! Thanks so much for trying out this recipe, I’m so happy you enjoyed it! Happy Halloween ? xTieghan
Do you have the recipe for the crusty bread? I remember seeing it in your stories but can’t find it on your website. Thank you!!
Hi there! Here is the link! xTieghan
https://www.halfbakedharvest.com/super-easy-crusty-knead-pumpkin-bread-bowls/
Is the bread shown in the picture your own recipe? If so, please share! It looks delicious.
Hi there! Yes, it’s my mini pumpkin loaf bread bowl recipe 🙂 xTieghan
Amaaaaazing! My family loved this. It was simple and it was hearty!!! Perfect for the cooler weather. I will be making this again. My family said that this recipe is a keeper.
Hey! Thanks so much for trying out this recipe, I’m so happy you enjoyed it! Happy Halloween 🙂 xTieghan
Best chicken soup I’ve ever had!
Thanks for sharing!
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
When you say 1 shallot, is it the whole bulb or 1 clove within the bulb?
Thank you!
Jen
Or i guess it’s 2 shallots! But still unsure what exactly that would be!? thanks!
It’s one clove within the bulb! xTieghan
This was delicious and my entire family loved it. The only change I made was use Pinot Grigio instead of sherry and omitted the parm rind since we are dairy free. I will double the recipe next time so we can have leftovers.
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
It`s cooking! Just taste and use your judgement,like shallots?Use more,don`t like shallots? Use less or leave out.Happy cooking!