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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 was so easy and really good!! Will definitely make this again❤️
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
Made this tonight, and oh my….. SO good. So many of the same basics in your standard chicken soup, but the sherry and cheese rind add so much along with the fresh thyme/rosemary/sage. Made the stovetop version and let simmer for about 2 hrs – will definitely do that again!
Hi there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
Made this last night for a colder evening. Paired it with 5 ingredient beer bread. It was perfect. Very similar to my mom’s recipe, but the extra herbs, sherry and cheese rind put it over the top. Will definitely make again!
Hi there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
This recipe was absolutely delicious!! However once I added the noodles all my broth disappeared! Any tips to remedy that??
Oh no I’m so sorry about that! Did the noodles absorb up all the broth? xTieghan
This is the first recipe we tried from here and it was so good. It was a nice change from what we normal have. I can’t wait to try more from here! Thank you!
Hey there! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
I made this in the insta-pot and it was SO good. Definitely going to be one of my go-to soups for the chilly season. Heads up: The egg noodles are REALLY absorbent. They soaked up all the remaining broth of my left overs. It was still delicious, but was more like a flavorful stroganoff. Next time I’ll only add in as many noodles as we’ll eat in one sitting. When heating up the left overs, I’ll let it boil and just throw in more new noodles to my liking. Thanks Tieghan!
Hey there! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
I made this yesterday – it was fantastic and hit the spot on chilly fall evening. I used a marinated chicken which added even more zest to the flavor profiles- awesome! Definitely use that parmesan rind… Quick, easy and delicious. Highly recommend!
Hey Jane! Thank you so much for giving this recipe a try, I hope you enjoyed it! xTieghan
Absolutely delicious soup that is straight up comfort food. The only change I made was using rotisserie chicken in place of the chicken breasts/thighs and you honestly couldn’t tell. Used 3 cups of noodles but next time will decrease them to 2 – 2-1/2 cups to keep the soup a bit more brothy.
Forgot to give it the 5 start rating it deserves!
Way to hit it out of the park again, Tieg!!!
Hi Traci! Thank you so much for trying out this recipe, I hope you loved it! xTieghan
Made last night…By far the best chicken noodle soup I’ve ever made! Thank you! I have yet to make a recipe of yours that we did not LOVE. Next up, the new pecan French toast.
Made this soup last night – flavor was absolutely delicious and perfect for a cold fall night, but did anyone else have issues with the broth evaporating? Maybe my noodles were too thick and absorbed the broth, but we barely had any broth by the time the soup was done (I cooked it on the stove top), and I had to add more even though I used the 64 oz the recipe called for. Anyone know what I did wrong?
Hey there! Thanks so much for trying out this recipe, so glad you enjoyed this recipe! xTieghan
This is such a DELICIOUS soup!!! I love those thicker homestyle egg noodles too. Thanks for another perfect recipe!!
Hi Erin! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
Forgot to leave a rating- 5 stars!!
Aw Thanks!! xTieghan
This chicken soup was SO good. I used dried rosemary, no sherry, and only grated parmesan cheese on in the bowl. It smelled so good the whole time it was cooking and it was so satisfying when it was done! Thanks for the recipe.
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
Would this soup freeze well?
Yes, I would freeze the broth and the noodles separately! xTieghan
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