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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 very good. Thought I had boneless/skinless thighs but was mistaken. Deboned the thighs but tossed the bones in with the chicken for extra flavor and took them out with bay leaf, etc. I wasn’t so sure about the grated Parmesan, but I’m so into it! Finished with a squeeze of lemon juice. This will be my go-to chicken noodle soup recipe!
Hey Sarah,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
This is the best chicken noodle soup I have ever made! The addition of the parmesan rind takes it to the next level, as do the home made noodles, fresh herbs and grated parmesan. Thank you Tieghan!
Hey Marie,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
This was amazing !! Perfect on a cold winters night !! Don’t forget the crusty bread!!
Thank you !!
Hey Mary Ellen,
Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xTieghan
The best chicken noodle soup. It’s soo good. I even subbed gluten free noodles for egg noodles and no one could tell. Will definitely be gifting this!
Hey Murray,
I love to hear that you enjoyed this recipe, thanks a lot for giving it a try! xTieghan
I’m at a loss for words as to how incredible this soup recipe is! Just made a second pot of this soup with every intention of delivering some to other family members, but nope, didn’t make it out of my kitchen! This recipe is classic and so, so good! My son told me about your website and I’m so happy he did. I’m never at a loss of what to make and have been so excited to try many of your recipes. I’m make your Bourbon Maple Bundt cake for Thanksgiving…yum! Thank you so much Tieghan!
Hi Karen,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
This chicken noodle soup is next level, but that’s to be expected with any HBH recipe! The only small issue was that, similar to previous reviews, the broth reduced down quite a lot during the 20 minute boil/chicken cooking. I ended up cooking the noodles separately since there wasn’t enough broth (I even added in more water), which I was planning on doing anyway.
Overall, this soup is a winner and the flavor is 10/10!
Hey Libby,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
This soup is AMAZING!!! I find that chicken soup can be bland, but this is so flavorful and just a perfect meld of flavors. The only change I made was using Joval gluten free egg noodles.
Hey Olivia,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
The best chicken noodle soup! I made on the stovetop and found it very easy to follow Tieghan’s directions. The hardest part was the prep work and it wasn’t hard at all- just chopped the veggies and herbs. The flavor was spot on! Even my picky eaters loved this recipe. Try it, you will not regret it.
Hey Monique,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xTieghan
This soup is absolutely delicious! How long will leftovers last in the refrigerator?
Thanks!
Hey Jourdan,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! I would say 3-4 days. Have the best day! xTieghan
Hi! Currently making this recipe as we speak. Is dry white wine a substitute for sherry?
Hey! Yes, that should work just fine! 🙂 xTieghan
Can I ask which brand of noodles you use? They look amazing!! Making this today for guests 🙂
By FAR the best chicken noodle soup I have ever had!!! Absolutely delicious.
Hey Cait! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
Made this for dinner last night, and it was so delicious! Such a perfect fall dinner and fairly easy to make. Absolutely loved the flavor of the broth. We will definitely be making it again!
Hey Danielle! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! 🙂 xxTieghan
What do I do if I don’t have a crockpot or InstaPot?
She gave the option to cook it on the stovetop fyi. It’s the first section.
Hi there! You can cook on the stove top in a regular pot as well, I would follow the ingredients for the crock pot just don’t cook for quite as long! 🙂 xxTieghan
AMAZINGLY DELICIOUS
Hey! Thanks SO much for trying out this recipe, I hope you loved it! xxTieghan