There’s just something incredibly comforting about a warm, hearty bowl of soup that tastes like it was made just for you on a cozy afternoon. This Homestyle Chicken Noodle Soup Recipe checks all the boxes: from the tender chicken and perfectly cooked egg noodles to the fresh garden herbs that uplift every spoonful. It’s the kind of soup that feels like a warm hug, whether you’re battling a cold or just craving a simple, soul-soothing meal. Plus, it’s wonderfully versatile and easy enough to become a go-to recipe in your kitchen.
Ingredients You’ll Need
Don’t let the list intimidate you—each ingredient in this soup is straightforward and plays a meaningful role in creating a wealth of flavor and comforting texture. The combination of fresh vegetables, herbs, and quality chicken broth produces a broth that’s rich and deeply satisfying.
- Extra virgin olive oil (2 tablespoons): Adds a subtle fruity richness while helping sauté the vegetables evenly.
- Salted butter (2 tablespoons): Brings a luscious, creamy texture and depth to the base.
- Yellow onion, chopped (1): Provides a mild sweetness that forms the foundation of the flavor.
- Shallots, sliced (2): Offer a gentle sharpness and a delicate aromatic note.
- Garlic, chopped (4 cloves): Imparts a warm and inviting aroma that awakens your taste buds.
- Celery, chopped (2 ribs): Adds crunch and a subtle earthiness, balancing the soup perfectly.
- Carrots, chopped (6): Bring natural sweetness and vibrant color to the mix.
- Fresh thyme leaves (2 tablespoons): Provide a fragrant herbal note that elevates the broth’s complexity.
- Fresh sage, chopped (1 tablespoon): Adds an earthy, peppery depth that complements the chicken beautifully.
- Fresh rosemary, chopped (1 tablespoon): Infuses a pine-like freshness that brightens the soup.
- Bay leaf (1): Slowly releases an herbal warmth that melds all the flavors together.
- Dry sherry (1/3 cup): Enhances the broth with a wonderfully nuanced, slightly sweet undertone.
- Low sodium chicken broth (8 cups): The heart of the soup, providing a savory base without overpowering saltiness.
- Boneless chicken breasts or thighs (1 pound): Tender protein that soaks up the herb-infused broth beautifully.
- Egg noodles (2-3 cups): The comforting, soft texture that makes this soup truly satisfying.
- Shaved parmesan cheese (1/3 cup): Adds a subtle salty creaminess stirred into the hot soup at the end.
- Chopped parsley (1/4 cup): Brightens the soup visually and with a fresh pop of flavor.
How to Make Homestyle Chicken Noodle Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the olive oil and butter together in a large Dutch oven over medium heat. This lovely combo sets the tone for the whole soup, blending richness with fruitiness. Add the chopped yellow onions and cook them gently for 3 to 5 minutes until they soften and start to turn translucent. Next, toss in the shallots, garlic, celery, carrots, thyme, sage, and rosemary. Don’t forget to season with salt and pepper here. Let everything cook together for about 5 minutes, stirring occasionally, to really allow the flavors to meld and the vegetables to develop their sweetness.
Step 2: Build the Broth and Add the Chicken
Pour in the dry sherry and low sodium chicken broth, then bring the mixture up to a boil over high heat. Once it’s bubbling, add the boneless chicken breasts or thighs along with the bay leaf. If you have a parmesan rind handy, pop that in now for an extra depth of savory goodness. Cover the pot and simmer gently for 20 minutes until the chicken is fully cooked through and tender. At this point, if you want to make the soup ahead or let those flavors deepen slowly, you can reduce the heat to low and let it simmer for several hours.
Step 3: Shred and Season
Remove the chicken breasts or thighs to a cutting board and shred them into bite-sized pieces using two forks, then return the shredded chicken to the pot. Make sure to fish out the bay leaf and parmesan rind so they don’t over-infuse. Taste the broth and adjust the seasoning with salt and pepper as needed — this little step makes all the difference to tailor the soup perfectly to your liking.
Step 4: Cook the Noodles and Finish
Bring the soup back up to a boil, then add the egg noodles. Let them cook for 6 to 8 minutes until soft but still perfectly tender. Once the noodles are done, stir in the shaved parmesan cheese and chopped parsley, which will melt slightly into the hot soup, adding a lovely creamy and fresh element right before serving.
How to Serve Homestyle Chicken Noodle Soup Recipe
Garnishes
This soup is incredibly satisfying on its own, but toppings elevate it to something truly special. A sprinkle of extra shaved parmesan cheese adds savory richness, while a few fresh parsley leaves offer a bright burst of color and freshness. If you’re feeling adventurous, a light drizzle of extra virgin olive oil or even a few cracks of freshly ground black pepper makes for a beautiful finishing touch.
Side Dishes
Pair this soup with crusty artisan bread or soft dinner rolls for dipping into the luscious broth. A simple green salad with a tangy vinaigrette can balance the warm richness of the soup beautifully. For a heartier take, roasted vegetables or a light grilled cheese sandwich are perfect companions that turn your meal into a comforting feast.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls to impress guests or family. You can also portion it into individual ramekins and sprinkle with freshly grated parmesan and herbs for a cozy, elegant presentation. Another idea is to arrange extra noodles or a small pile of fresh herbs on top right before serving to add color and a fresh aroma that invites the first spoonful.
Make Ahead and Storage
Storing Leftovers
This Homestyle Chicken Noodle Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in airtight containers to preserve freshness. Keep in mind the noodles can soak up broth over time, so you might want to store noodles separately if you plan to eat leftovers later.
Freezing
If you want to freeze your soup, it’s best to omit the noodles before freezing — they tend to get mushy upon thawing. Freeze the broth and chicken mixture in a freezer-safe container for up to 3 months. When you’re ready to enjoy it, thaw in the refrigerator overnight and cook fresh noodles just before serving.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to warm evenly. If you stored noodles separately, cook them fresh and add to each bowl before serving. A splash of chicken broth or water can loosen the soup if it thickened in the fridge, bringing back that perfect comforting texture.
FAQs
Can I use rotisserie chicken instead of cooking the chicken in the soup?
Absolutely! Using pre-cooked rotisserie chicken is a great shortcut. Just shred the chicken and add it after the broth and vegetables are fully cooked, then simmer gently to combine flavors and warm through before adding noodles.
What if I don’t have fresh herbs on hand?
Dried herbs work well as a substitute, just use about one-third of the amount since dried herbs pack more concentrated flavor. Add them early in the cooking process to allow them to rehydrate and infuse the broth.
Can I make this soup vegetarian or vegan?
To make this vegan-friendly, replace chicken broth with vegetable broth, and omit the chicken and parmesan cheese. Consider adding mushrooms or tofu for protein and use nutritional yeast for a cheesy flavor boost.
What kind of noodles should I use?
Egg noodles are traditional and fantastic for their tender texture, but you can swap in other pasta shapes you love, like small shells or orzo. Just adjust cooking times accordingly to avoid overcooking.
Is it possible to cook this soup in a slow cooker or Instant Pot?
Definitely! Both methods work wonderfully. Use the slow cooker for a hands-off approach, cooking for several hours to deepen flavors, or the Instant Pot for a quick, pressure-cooked version that’s ready in under 30 minutes. Just follow the adjusted steps for each cooking method.
Final Thoughts
There’s something endlessly rewarding about making a big pot of this Homestyle Chicken Noodle Soup Recipe from scratch. Every spoonful is packed with layers of flavor and love that only homemade cooking can deliver. Whether you’re feeling under the weather, want to cozy up on a chilly day, or simply wish to impress your family with a classic meal, this soup has your back. I can’t wait for you to try it and make it a beloved staple in your kitchen!
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Homestyle Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Homestyle Chicken Noodle Soup is a comforting, classic dish made with tender chicken, fresh vegetables, aromatic herbs, and egg noodles in a savory broth enriched with a touch of sherry and parmesan. Perfect for a cozy meal, this recipe offers versatile cooking options using stovetop, crockpot, or Instant Pot methods to suit any kitchen preference.
Ingredients
Base 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
Liquid Ingredients
- 1/3 cup dry sherry
- 8 cups low sodium chicken broth
Main Protein
- 1 pound boneless chicken breasts or thighs
Pasta & Garnish
- 2–3 cups egg noodles
- 1/3 cup shaved parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Sauté Aromatics: Melt together the olive oil and butter in a large Dutch oven over medium heat. Add the chopped onions and cook for 3-5 minutes until softened. Stir in the shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper, and cook for another 5 minutes to develop flavors.
- Add Liquids and Chicken: Pour in the dry sherry and low sodium chicken broth, then bring the mixture to a boil over high heat. Add the boneless chicken breasts or thighs, bay leaf, and if available, a parmesan rind for enhanced flavor. Cover and cook for 20 minutes until the chicken is fully cooked. For deeper flavor, you may simmer the soup on low for 4 to 6 hours.
- Shred Chicken and Prepare Soup: Remove the chicken from the pot and shred it using two forks. Discard the parmesan rind and bay leaf from the soup. Season the broth with salt and pepper to taste. Bring the soup back to a boil, then add the egg noodles and cook for 6-8 minutes until tender.
- Finish and Serve: Stir in the shaved parmesan cheese and chopped parsley into the soup just before serving. Serve hot, topped with additional parmesan cheese if desired.
Notes
- You can substitute either boneless chicken breasts or thighs depending on preference. Thighs provide more richness.
- The parmesan rind adds depth to the broth but is optional.
- Low sodium chicken broth allows control over seasoning.
- Variations include cooking in a crockpot or Instant Pot for convenience and time saving. Adjust cooking times accordingly.
- For gluten-free, substitute egg noodles with gluten-free pasta.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
