Description

This Homestyle Chicken Noodle Soup recipe offers a cozy, flavorful bowl of comfort featuring tender chicken, fresh vegetables, and aromatic herbs simmered in a savory broth. Perfect for any season, this soup can be made using a stovetop, crockpot, or instant pot, providing flexibility and ease without sacrificing taste or texture. Rich in fresh thyme, rosemary, and sage, and finished with parmesan and parsley, this classic recipe brings warmth and nourishment to your table.

Ingredients

Scale

Fats & Oils

2 tablespoons extra virgin olive oil
2 tablespoons salted butter

Vegetables & Aromatics

1 yellow onion, chopped
2 shallots, sliced
4 cloves garlic, chopped
2 ribs celery, chopped
6 carrots, chopped

Herbs & Seasonings

2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 bay leaf
Salt and pepper, to taste

Liquids & Broth

1/3 cup dry sherry
8 cups low sodium chicken broth

Protein & Grains

1 pound boneless chicken breasts or thighs
2–3 cups egg noodles

Garnishes

1/3 cup shaved parmesan cheese
1/4 cup chopped parsley
Optional: parmesan rind (for added flavor in broth)

Instructions

Sauté Aromatics: Melt together the olive oil and butter in a large Dutch oven or pot over medium heat. Add chopped onions and cook for 3-5 minutes until softened. Then add shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper, cooking an additional 5 minutes to develop flavors.
Add Liquids and Chicken: Pour in the dry sherry and low sodium chicken broth, stirring to combine. Bring the mixture to a boil over high heat. Stir in the boneless chicken breasts or thighs, bay leaf, and if available, a parmesan rind for extra depth. Cover and reduce the heat to simmer for 20 minutes until the chicken is fully cooked through. Alternatively, the soup can be left to simmer gently on low for 4-6 hours to enhance flavors.
Shred Chicken and Add Noodles: Remove and shred the cooked chicken using two forks, then discard the parmesan rind and bay leaf from the pot. Taste the broth and adjust salt and pepper as needed. Bring the soup back up to a boil and add the egg noodles, cooking for 6-8 minutes until tender.
Finish and Serve: Stir in shaved parmesan cheese and chopped parsley for added richness and freshness. Serve hot, optionally topped with extra parmesan for garnish.

Notes

You can use either boneless chicken breasts or thighs depending on your preference; thighs yield a slightly richer flavor.
Parmesan rind is optional but highly recommended for a deeper broth flavor; remove before serving.
Adjust noodle quantity based on your preference for soup thickness or heartiness.
For convenience, this soup can also be prepared using a crockpot or instant pot with adjusted cooking times as mentioned in the recipe overview.
Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Low sodium broth is preferred to better control the saltiness of the soup.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: chicken noodle soup, homestyle soup, comforting soup, stovetop soup, easy chicken soup, herbal chicken noodle soup