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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
The noodles pictured- are they from scratch or from Trader Joe’s/Whole Foods?
Can’t wait to try!!
What are 2 ribs if celery? A whole stalk of piece?
Also can you use dried herbs? If so how much
Hey! They are from scratch, but I haven’t posted the recipe for them yet! xTieghan
I made this tonight and forgot to take a picture and now it has been gobbled up! Big hit. So delicious and easy to make! Such a perfect Sunday night dinner! Thanks Tieghan!
Hey Jennifer! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
I made this tonight for my family as it was POURING rain all day and it made for the best, coziest meal ever! It was so delicious and just what we all needed before we tackle another week ahead. I honestly have loved every recipe of yours that I have tried, and I have tried A LOT:) Thank your for giving me culinary inspiration and helping me feed my family delicious food! This one is a must make for sure. Cheers!
Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
I made this for a crisp fall Sunday dinner and everyone loved it! Not only was it so easy but if filled the house with such a delicious smell and tasted amazing!
Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
Really great flavor and right balance of broth to chicken/vegetables/noodles! Made on the stove which helped strengthen the flavors vs. instapot options used for other recipes! Would be a great meal to sure when hosting a few other couples!
Made it tonight & it my new chicken noodle soup recipe! It was delicious and my entire family loved.
Hey Ashley! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
Made this today in a NYC on a rainy day. Left it to simmer for 2 hours while I ran errands. Came home and the broth was almost completely gone. Had to add another 32oz chicken broth, some chicken bouillon, and 1/2 cups of water. Added a bit of salt as well. Ultimately, it was very good (thank goodness) and unfollowed every other direction to a tee. Next time, I will add much more celery. Overall, one of the better chicken soups I’ve ever made. Thank you for the recipe!
Hi there! I’m so sorry about the broth, but I’m glad this recipe turned out well! 🙂 xTieghan
Do you have substitute for sherry wine?
She says it in the blog post.
Chicken Broth! 🙂 xTieghan
Just made this on the stove – best chicken noodle soup I’ve ever made! I am glad I had a parmesan rind, it definitely added some flavor. Making this again for sure!
This was hands down THE best chicken noodle soup I’ve ever had. I’m not a huge soup fan but have always had a love for Panera chicken noodle soup. When I saw this I had to try it and it did not disappoint!! Probably the first time I’ve eaten every drop of a bowl of soup! And my family was obsessed. The Parmesan is such a nice touch. Thank you so much!!!
Hi there! Thanks so much for making this recipe, I hope you enjoyed it! Happy Weekend 🙂 xTieghan
Hello Tieghan.
Would I be able to use a rotisserie chicken as a substitute to save time?
Thanks for any help. Tricia
Hi there! Definitely 🙂 xTieghan
Full Disclosure-when I saw this in my inbox I thought “meh,ok”. But then I watched the IG story and Asher’s reaction made me make it for dinner tonight. It is so freaking delicious! Truly the best soup ever!
Hi there! Thanks so much for making this recipe, I hope you enjoyed it! Happy Weekend 🙂 xTieghan
So sorry…answered my own question by scrolling down the comments…thanks and can’t wait to make the soup and rolls!
I plan on making this soup, sounds and looks delicious but where is the roll recipe?…they look soooo good!
https://fett-weg.today/super-easy-crusty-knead-pumpkin-bread-bowls/%3C/a%3E%3C/p%3E
Hi there! Here is the bread recipe 🙂 xTieghan
The best classic chicken soup! You nailed it!!
Hey Alison! Thanks so much for trying out this recipe, I hope you loved it! Happy Weekend 🙂 xTieghan
I have a tone of vegetable broth, can I use that in place of chicken broth?
Yes definitely! 🙂 xTieghan
Looks yummy! Can I use dried herbs? Have everything else on hand
Hi Diane! Yes, dried herbs will be just fine 🙂 xTieghan