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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
Are you able to cook this recipe in the instant pot but with frozen chicken?
I haven’t tried that, but I’m sure that would work just fine! xTieghan
Made this n it was so quick n soooo good! How many days does chicken soup stay good in fridge tho?
Thanks!
Hey there! I would say about 3 days! 🙂 xTieghan
Made this yesterday and it was wonderful !!!
Hey Michelle, Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Absolutely delicious! Will be making again very soon.
Hey Lucia, Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Another family hit! This soup has so much flavor…everyone loved it. Thank you!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
What are 2 ribs of celery? A whole stalk or piece?
2 stalks…
2 pieces! 🙂 xTieghan
Whoops, forgot to add the 5 stars to my review! Delicious and will definitely make this again!
Oh thanks so much! xTieghan
Okay, I don’t hate chicken noodle soup, but it was never my favorite growing up.. This is now my favorite soup! It is so cozy and full of flavor!! I followed the instant pot directions and it was so simple and quick to make and just turned out amazing. I’ve been enjoying it for lunch this week at work 🙂 10/10 recommend this chicken noodle soup recipe!! The parmesan addition is the cherry on top, do not skip the cheese!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Made this last night, I really liked it! I love the hint of Sherry. My broth was a little weak though so next time I’ll substitute for chicken stock instead of chicken broth.
So good! One of my favorite chicken soup recipes ever, with some really wonderful flavor. Don’t skimp on the sage and rosemary, they really bring it together and add something different. This recipe is cozy and comforting and totally delicious for relatively little work 🙂
Hey Liv! So glad you enjoyed this recipe, thanks for giving it a try! xTieghan
This is the BEST chicken noodle soup! I’ve tried many different recipes and this one takes the cake. It’s soooo flavorful and easy to make.
Hey Monica! So glad you enjoyed this recipe, thanks for giving it a try! xTieghan
I LOVE this soup. I followed the stovetop recipe and simmered for 4 hours. It is delicious. I don’t cook my noodles in the soup. I precook them then add to the bowl with hot soup. That way the broth does not get sucked up. Will be making it again. The family loved it! Thanks!
Such a good soup! Next time I’ll try 2 cups of noodles, I used 3 go around and it sucked up almost all the broth. But the flavors are spot on, so good!
Hey there! So glad you enjoyed this recipe, thanks for giving it a try! xTieghan
Hey there! So glad you enjoyed this recipe, thanks for giving it a try! xTieghan
Hi, I have a question for the stovetop version. You say cover and cook for 20 minutes after adding the chicken, is this while boiling? Can I skip the 20 min and let it simmer for 4 hours ?
And can we mix chicken breasts and thighs together?
Thank you
Sarah, I brought it to a boil then turned down and covered after the chicken was added and simmered on low for 4 hours. It was done perfectly.
Hey Sarah! The 20 mins is while boiling, you can skip the 20 mins and let simmer, and yes you can mix breasts and thighs together! Enjoy xTieghan
Hi Tieghan! I have this cooking in the crockpot right now and I cannot wait to try it for lunch! Just curious—what does the Parmesan rind do for the soup? This is my first time adding it to a soup and I’m intrigued!
Hi there! Hope this recipe was yummy! The parmesan rind just gives it a really yummy flavor! 🙂 xTieghan
Loved this recipe for homemade chicken noodle soup – instead of buying egg noodles, I made my own and used I am Homestead’s recipe which really tied it together. I made the soup on the stove and let it simmer for 5 hours, did not use sherry wine (no substitute, just didn’t add it), I also opted for dried herbs because that’s what I had on hand. Will absolutely be making this again this winter!
Thanks for the tip Megan! I am going to make the same noodles…did you cook them very long in the soup?
Hi! Making now, do you have a recipe for the home made looking egg noddles?
Thanks!
Hey Sue! I’m so sorry, I don’t have a recipe for those yet! xTieghan
Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan