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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
Hello! Quick question – when you put the chicken in, do you keep the heat high for 20 minutes or simmer it for the 20 minutes?
Thank you!
Hi there! Keep the high heat for 20 minutes! Hope you enjoy! 🙂 xT
This is the best!
Thank you SO much McKenzie! I am so glad you’re loving this soup! 🙂 xT
This is delicious! I just finished it and did a taste test, very happy. I know chicken noodle soup is pretty basic but this brings you to flavortown. The only difference i made was i used dried herbs (using the right conversions) and white wine (reduced for a few mins) instead of sherry. super super delish. thank you for this recipe!
Hey Michelle! I am so so glad you enjoyed this chicken soup! Thank you for giving it a try! Have a great week! xT
This was delicious! I didn’t have fresh herbs on hand but still devoured it. Can only imagine how good it would be with it.
Thank you SO much Amy! So so glad you loved this chicken noodle soup! 🙂 xT
A friend made this for me in 2023 when I had just become a single mom after DV and my twins and I both had COVID. Two years later and I come back to it everytime I need a little healing. Thanks for creating my comfort meal❤️ Never fails to warm my heart and soul.
Hey Rachel,
Happy Friday!🌺 I appreciate you making this recipe so often and your comment, so glad to hear it always turns out nicely for you!
The pressure cooker recipe suggestion was perfect for me today. Always love coming back to this recipe.
Hey Abbey,
Happy Friday!🌺 I appreciate you making this recipe so often and your comment, so glad to hear it always turns out nicely for you!
Hi Tieghan: I make this so much and receive request for it that now people say “can you make your chicken soup”! Question, at what point does this become my recipe? LOL
Lol thank you so much for making this recipe so often, Darlene:) I’d say it’s fair to be called yours between friends and family! xxT
I made this soup on Sunday and making again now on Thursday! I may need to double it! It has the best flavor. I worried my husband wouldn’t like it with onions and garlic but he really did! It’s much healthier than my usual version!
Hi Barb,
Love to hear this! Thanks a lot for making this recipe and your comment! Have a nice day:) xxT
My whole family liked this! I didn’t do the Parmesan rind and I substituted apple cider vinegar for sherry because that’s what I had, but otherwise did the herbs and we all really liked this! Thank you!
Your popover recipe is also one of my favorites and now is our Christmas morning tradition with blueberry jam I make!
Hi Kimberly,
Awesome!! Thanks a lot for trying this recipe and your comment, love to hear it turned out nicely for you! Happy New Year!!🎆 xxT
Is it okay to substitute the noodles for something smaller (orzo?)? I have cooked chicken in my fridge I plan to shred and add, do I still need to cook on low for 4~6 hots? Super excited to r
Try, it is smelling amazing! Thanks so much!
Hi Nicole,
Sure, any noodles you like would work! If the chicken is already cooked, you really just need to cook until the pasta is done. I hope you love this recipe! xx
It was delicious, thank you!
In my many years of cooking, I have never left a comment on a recipe, but I felt compelled to leave my first after making this. It was incredible!! The soup is oh so flavorful, cozy, and hits the spot on a cold day. I added half a cup of whipping cream which I felt was a great addition. Highly recommend! This soup will leave you thinking about how amazing it was. Best chicken noodle soup I’ve ever had!
Hi Kate,
Thanks so much for trying this recipe and your feedback, so glad to hear it was enjoyed! Thanks so much for your kind message:) XxT
When I shred the chicken, do I add it back in to cook with the noodles?
Hi Kaitlyn,
You bet! I hope you love this recipe, let me know how it turns out:) xx
So yum!! Added a tsp of cayenne which gave it a nice zip.
Hey Kristin,
Awesome! So glad you enjoyed this soup, thank you so much for making it! Happy Halloween week! xx
Can I freeze with noodles in it or add noodles later?
Hey Cindy,
I would freeze without the noodles:) Please let me know if you have any other questions! xT
Thanks for this recipe. I’ve been sick this week and this soup has been so delicious and comforting, and I’ve felt better each time I’ve had a bowl of it.
Hi Kate,
So glad to hear you have been enjoying this recipe, thanks for making it! Hoping you feel better soon! xT