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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!

Homestyle Chicken Noodle Soup | halfbakedharvest.com

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.

Homestyle Chicken Noodle Soup | halfbakedharvest.com

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.

Homestyle Chicken Noodle Soup | halfbakedharvest.com

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.

Homestyle Chicken Noodle Soup | halfbakedharvest.com

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!

Homestyle Chicken Noodle Soup | halfbakedharvest.com

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.

Homestyle Chicken Noodle Soup | halfbakedharvest.com

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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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

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.
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Homestyle Chicken Noodle Soup | halfbakedharvest.com

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Comments

  1. Do I use the same measurements if using bottled/dry seasonings instead of fresh? Like the thyme, rosemary and sage?

    1. Hi Erin,
      Nope, you will want to use 1 teaspoon of dry ingredients for every 1 tablespoon of fresh ingredients. Please let me know if you have any other questions! xTieghan

  2. I plan to make this tomorrow. Could you use rotisserie chicken and if so how much shredded chicken should you add? Thank you!

    1. Hi Kristen,
      Sure, I would use a whole chicken. I hope you love this recipe, please let me know if you give it a try! xTieghan

  3. 5 stars
    This soup is phenomenal. It’s so hard to find/make a chicken noodle soup that’s not bland but this one is it. I made it without the sherry bc I didn’t have any and it was out of this world. So flavorful and hit the spot for my sick kids. Def a new fave!

    1. Hey Brittany,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan

  4. 5 stars
    Made this last night in the crockpot, super easy and SUPER delicious. Will definitely make again. My vegetables were nice and soft and the broth was herby.

    1. Hi Lisa,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan

    2. 5 stars
      The easiest, most flavorful Chicken Noodle soup I will forever make for myself or any friend needing its warmth. I Finely have found my staple!

      Thank you
      Thank you!

      1. Hey Cortney,
        Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan

  5. 5 stars
    This recipe was pretty easy and tasty. I did the instant pot method and used only 2 chicken thighs. The chicken was frozen when I started the pot, so I cooked it for 10 minutes plus 5. I used broken spaghetti as well, only pasta I had in the house. Nursing colds here.

    1. Hi Erica,
      Sure, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  6. 5 stars
    I used my crockpot for this recipe and red wine vinegar instead of sherry. Super flavorful, hearty, and filling. Even better the next day for lunch. It was a hit with husband and brother-in-law. I expect this will go into regular rotation throughout winter.

  7. 5 stars
    I made homemade egg noodles with mine (I had no idea how easy they were and how GOOD). Hands down best chicken noodle soup I’ve had in my life and I too love Panera’s. Like a warm hug in a bowl I swear!

      1. 5 stars
        We have been battling colds in my house this week, so I whipped this up today and I can honestly say it is the most flavorful chicken noodle soup I have ever tasted! This won’t be the last time we make your soup! Thanks for sharing your delicious recipes

        1. Hi Lindsay,
          Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!?? xTieghan

  8. I made this in the crockpot and it turned out very bland and flavorless. Any ideas why? Should the onions be sautéed with garlic before adding everything else?

    1. Hi Hailey,
      So sorry to hear this! Nope, you don’t need to sauté when using the crockpot. Thanks for giving the recipe a try! xTieghan

  9. 5 stars
    Delicious! I made it in my instant pot. I was worried that the flavors wouldn’t develop as much as they might if I used a slow cooker but I was wrong!
    I did not have sherry so I substituted 1tbsp of Sherry. I also added some extra noodles and chicken. I made this for my boyfriend and I and we had enough leftovers for 2 bowls each the next night. And let me say it was even BETTER the next night!! Will definitely be making again.

    1. Hey Kara,
      Fantastic! Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Happy Holidays!? xx

    1. Hi Sarah,
      Sorry, I don’t have a link, these are vintage:) Please let me know if you have any other questions! xTieghan

  10. 5 stars
    I’ve never liked chicken noodle soup. But I made this for my boyfriend when he wasn’t feeling well and I tried it. It is AMAZING!!! I’m adding this to my list of favorite dishes, thank you!

    1. Hey Jennifer,
      Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan

    1. Hi Michael,
      Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan

  11. 5 stars
    Generally I avoid chicken noodle because it’s the world’s most boring soup. HOWEVER, I read this recipe over and saw some interesting twists on the classic, like the addition of Parmesan. Easy to say my opinion on chicken noodle is forever changed. Wow! So good! The only thing I changed is added more bay leaves and used some of my own hm veggie broth. Will make this over and over again!

    1. Hey Alissa,
      Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan