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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.
My husband does not like soup and he gobbled up two bowls of this and told me multiple times how good it was. I cannot wait to make it again! Hoping to try a different style egg noodle next time as the ones I used today absorbed a ton of the liquid very quickly. I just kept adding a bit more broth as needed. I also realized my Parmesan block did not have a rind…. I cut a thin slice of the cheese and added it to the soup hoping for the best! Dubbed Chardonnay for sherry. It was so delicious.
Hi Nicole,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
Can I substitute grated Parmesan for the Parmesan rind?
No. The rind slowly releases its flavors while staying intact, so you can easily remove it from the pot once it has rendered all its deliciousness. Adding parm cheese (grated or shaved) during the cooking or simmering process will just give you a clumpy mess on the bottom of your pan. Always save parm rinds, they keep in the freezer for a long time.
Hi Nancy,
Yes, that will work well for you. I hope the recipe turns out amazing, please let me know if you give it a try! xTieghan
Where do you get Sherry? No idea….never used it. Thank you.
Hi Darcey,
Your local grocery store should carry it near the vinegars. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I’ve made chicken noodle soup that was rather boring, this is not one of them. This recipe is very flavorful. It was good the day we made it and I’m sure it will be even better tomorrow. Don’t skip the sherry and the parm cheese rind!
Hi Janet,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
We just had this a couple of nights ago and both my husband and I loved it. So glad there’s enough left over for lunch
Hi Vicky,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
Did you make those noodles?
Hi Rosie,
I used fresh egg noodles from Whole Foods, but you can totally make your own! Let me know if you give the recipe a try, I hope you love it! xTieghan
BEST*RECIPE*EVER!!! And don’t leave out the parm rind, sounds meh, but takes it over the top!
Hi Cady,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Made this tonight. It was amazing! So flavorful. Replaced the sherry with white wine and made my own noodles (for the first time ever). This is definitely a keeper.
Hi Ann Marie,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Making this today….do you leave the parm rind in if you’re simmering for several hours? It’s smelling amazing!
Hey Molly,
You bet! I hope you love this recipe, please let me know if you give it a try! xTieghan
can i use a stockpot instead of a dutch oven?
Hi Jenny,
Yes, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I have made this 3 different times now per family’s request and once for a friend group. Cannot get enough! The flavoring is where it’s at.
Hey Cori,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
Making this today for a sick household. Your noodles look homemade – do you have a recipe for those?
Hey Sarah,
I used an egg noodle that was fresh from Whole Foods. Please let me know if you have any other questions! xTieghan
amazing!! The best chicken noddle soup I’ve ever made!! Family loved!
Hi Kathleen,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
Can you make this without the sherry?
Hi Amy,
Yes, that will be just fine for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
Didn’t have the parmesan rind but all the flavors so warm and yummy. Used the crock pot method but think with the noodles it might have been a tad better on the stove.
As always love your recipes ❤️
Hey LeAnne,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
Just made this on a very cold 15 degree night here in NYC and this is just what I needed. Cooked on the stove for four hours and it was delicious!! My husbands Italian mother makes a great chicken soup and he said this was “fantastic!” Thanks for sharing another great recipe with the world Teigan!
Hey Kelly,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
By far and away the best chicken noodle soup I’ve ever had. I’ve tried other recipes and they’ve all been very bland. I made it on the stovetop and didn’t have any issues with not enough broth like other users mentioned. I used dried herbs because that’s what I had on hand. And I didn’t use sherry because I didn’t have any.
Hi Sarah,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan