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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!
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
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 post was originally published on October 20, 2021
These noodles look homemade? Do you make your own? If so what’s the recipe? And would love to know the bread recipe t00!
Hi there! Yes, these noodles are homemade, I’ll be sharing a recipe soon! 🙂 xTieghan
Any chance there’s a way to make this vegetarian?! This looks SOOO good and I’ve been dying to find a good vegetarian “chicken” noodle soup recipe.
Hi there! Yes, I would just omit the chicken and use vegetable broth instead of chicken broth 🙂 xTieghan
I love that you share methods for stovetop, crock pot, and instant pot! Even if I know how to do it myself, I love sharing recipes I enjoy and not everyone knows how to change the method. This is so helpful. Thanks!
Hi Jane! Thanks so much, I’m so glad you’re enjoying these recipes 🙂 xTieghan
I think she said dry white wine would also work well!
Hey Tieghan! I adore your content on Instagram, your photography is stunning. Especially all your chocolate overload recipes 😉
I saw this recipe on your stories this morning, and have already made a pot for dinner. The aroma and taste is delish.
And oh, Perfect in time to warm us up for winter ☺️
Thanks,
Carol
Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed 🙂 xTieghan
Hi there! Yes, that would work just fine! 🙂 xTieghan
This was fabulous!!
Hi there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! xTieghan
Looks sooo yummy for this Colorado weather. Any recommendations for a substitute for the sherry?
Hi there! I would use some extra chicken broth 🙂 xTieghan
Going to make ahead and freeze for upcoming time when we have a newborn! Would you do everything but add noodles then freeze? Any other recipes you would suggest making ahead and freezing?? Thanks!!
Hi Megan! Yes, I would make everything and then add in the noodles later when you are wanting to eat 🙂 Best of luck with the baby! xTieghan
Tieghan – I really appreciate that you include various methods (stovetop, slow-cooker, instant-pot) with many of your recipes. Since you’ve tested all of these methods, it would be interesting to know which method that you thought yielded the best results and why (if you find any difference, that is.)
Second – LOVE the suggestion of removing the noodles before refrigerating leftovers – but since it might be labor intensive get only the noodles out – what do you think about straining off the broth and refrigerating the solids and broth separately – then reheating together?
Hi John! Thank you so much for the kind comment! Honestly, there’s not too much of a difference in the actual outcome of the different methods, it’s just nice for people to have options and use what’s convenient for you 🙂 And yes, straining off the broth and refrigerating separately would be super smart! Enjoy! xTieghan
I’ve been looking for just the “right” home style chicken noodle soup, and I think I have found it. I hadn’t thought about removing the noodles when storing left overs, but that sounds like a great idea. Can’t wait to make this…
Hi Patricia! I hope you love this soup 🙂 xTieghan
Would love your noodle and bread recipe for when I make this soup!
Hi there! Here is the bread recipe, the egg noodles have not been posted yet 🙂 xTieghan https://fett-weg.today/super-easy-crusty-knead-pumpkin-bread-bowls/%3C/a%3E%3C/p%3E
Can you also use frozen egg noodles?
Yes 🙂 xTieghan
So if I’m going to freeze the leftovers.. could I cook the noodles separate and add them to my bowl at the time of serving? I’m not sure about picking them out before freezing. Any suggestions? I love your recipes… I have never tried a Parmesan rind, but I will today! Thank you for all your delicious recipes!!
Hi there! Yes, I would just freeze the soup part of the recipe and then serve with freshly boiled noodles when you are wanting to serve! I hope you enjoy 🙂 xTieghan
Hi, ya Tieghan!!
Any way you can make this post pinnable?
Thanks so much!!
Hi there! If you hover of the post a P for Pinterest should pop up in the corner 🙂 xTieghan
Do you use skinless chicken?
You can use skinless or skin on! 🙂 xTieghan
Who doesn’t love chicken soup…for so many reasons. I will be trying this recipe for sure. However, wouldn’t it be less tedious to just cook the noodles separately, adding them to individual bowls when serving? It sounds impossible to try and remove the noodles before refrigerating. I do realize the broth would have to be cut back if this method was used. Just a thought…
Hi Patricia! I hope you love this recipe! And thank you for the feedback, I really appreciate it 🙂 xTieghan
Looks delicious!!
Do you leave the raw chicken whole when you stir it in?
Also, you show an image of fresh (homemade) noodles yet suggest Trader Joe’s or Whole Foods. Do you make your own noodles and if do, can you please share the recipe?
This was very good! Added extra fresh shaved Parm, my favorite. I did make my noodles separate and added them to bowls as we ate it.
I also paired it with the beer bread and your pumpkin butter. What a melody of flavor, it was so good. All was made GF and came out great!!
Hi there! For this recipe you just stir in the raw chicken, and also I just used store bought egg noddles 🙂 xTieghan
What brand egg noodles did you use?
Hi there! I made homemade egg noodles, but here’s some other egg noodles I love! 🙂 xTieghan
https://thrivemarket.com/p/bionaturae-organic-egg-pasta-pappardelle?aff_id=16396&t_id=10272b26061de25fa0ef36b8f41ac3&o_id=6&utm_source=affiliate&utm_medium=Half%20Baked%20Harvest&utm_content=default&utm_term=products_bionaturae-organic-egg-pasta-pappardelle&utm_campaign=products&aff_sub=affiliate&aff_sub2=Half%20Baked%20Harvest&aff_sub4=default&aff_sub5=products_bionaturae-organic-egg-pasta-pappardelle&aff_sub3=products