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 cups 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

Step 1: Melt together the olive oil and butter in a large Dutch oven over medium heat. Add the onion and cook for 3-5 minutes until softened.

Step 2: Add the shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper, then cook for another 5 minutes, stirring occasionally.

Step 3: Pour in the sherry and chicken broth, then bring the mixture to a boil over high heat. Stir in the chicken, bay leaf, and if available, a parmesan rind. Cover and simmer for 20 minutes until the chicken is cooked through. You may also let it simmer on low for up to 4-6 hours for deeper flavor.

Step 4: Remove the chicken, shred it with two forks, then return the meat to the pot. Discard the parmesan rind and bay leaf. Taste and adjust seasoning with salt and pepper.

Step 5: Bring the soup back to a boil. Add the egg noodles and cook for 6-8 minutes until tender.

Step 6: Stir in the shaved parmesan and chopped parsley. Serve hot, topped with additional parmesan if desired.

Tips & Variations

Use freshly chopped herbs for a bright, fresh flavor, or substitute dried herbs (reduce quantity to one-third) if fresh isn’t available.

For gluten-free noodles, substitute egg noodles with rice noodles or gluten-free pasta.

Add a splash of lemon juice before serving to brighten the soup.

If you prefer a richer broth, sauté the vegetables until caramelized before adding the broth and sherry.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work great in this recipe and add extra tenderness and flavor to the soup.

Can I make this soup in a slow cooker or Instant Pot?

Absolutely! For the slow cooker, combine all ingredients except noodles, cook on high for 3-4 hours or low for 6-8 hours, then add noodles and cook until tender. For the Instant Pot, cook on high pressure for 8-10 minutes, then add noodles and sauté until cooked.