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
Scale
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.
