I absolutely love sharing this Homestyle Chicken Noodle Soup Recipe because it’s the kind of comfort food that just feels like a warm hug on a chilly day. Whether you’re feeling under the weather or just craving something wholesome, this soup really hits the spot with its rich broth and fresh herbs. You’ll find that it’s simple enough for a weeknight dinner but comforting enough to serve when friends come over.
When I first tried making this soup from scratch, I discovered how much difference fresh herbs and a splash of dry sherry make. It’s not your ordinary canned-soup taste! Plus, you can easily adapt it using a slow cooker or Instant Pot, which means you don’t have to be stuck in the kitchen all day. I promise, once you try this Homestyle Chicken Noodle Soup Recipe, it’ll become a staple in your recipe box, especially on those cozy nights at home.
Why You’ll Love This Recipe
- Fresh Herb Flavor: The blend of thyme, sage, and rosemary gives the broth incredible depth that you won’t get from store-bought mixes.
- Flexible Cooking Methods: Whether you’re using a Dutch oven, crockpot, or Instant Pot, this recipe adapts easily to your kitchen setup.
- Simple Ingredients: You’ll find most ingredients in any grocery store, making it easy to whip up even on short notice.
- Comforting and Nourishing: Perfect for rainy days, sick days, or anytime you want a hearty homemade meal.
Ingredients You’ll Need
Each ingredient in this Homestyle Chicken Noodle Soup Recipe plays a role in creating that rich, satisfying flavor you’ll crave. I recommend using fresh herbs and good-quality chicken broth to really bring it all together.
- Extra Virgin Olive Oil: Adds a subtle fruity richness; it’s a great base fat that cooks the aromatics beautifully.
- Salted Butter: For richness and a silky texture in the broth.
- Yellow Onion: The foundation for savory flavor; make sure it’s nicely chopped so it cooks evenly.
- Shallots: A gentle, delicate onion flavor that sweetens the soup.
- Garlic: Adds that signature bite; I always toss it in fresh for best flavor.
- Celery: Gives a light, crisp herbal note that balances the soup.
- Carrots: Sweetness and color; chop them just right for a tender bite.
- Fresh Thyme Leaves: Earthy and fragrant, these deepen the herbal aroma.
- Fresh Sage: Adds a warm, slightly peppery flavor that complements the chicken.
- Fresh Rosemary: Piney and fragrant — a classic herb in savory cooking.
- Bay Leaf: A must for slow simmering to build complex flavor.
- Dry Sherry: This is my secret ingredient – it brightens and deepens the broth wonderfully.
- Low Sodium Chicken Broth: Starting with low sodium lets you control the seasoning perfectly.
- Boneless Chicken Breasts or Thighs: Both work well, but thighs stay juicier in this recipe.
- Egg Noodles: They cook quickly and absorb the broth beautifully — just don’t overcook!
- Shaved Parmesan Cheese: Adds umami richness — I love when this melts into the hot soup.
- Chopped Parsley: For a fresh, bright finish right before serving.
Variations
I love how versatile this Homestyle Chicken Noodle Soup Recipe is, so feel free to tweak it to fit your taste or dietary needs. You can easily swap ingredients or add your own flair depending on the season or what you have on hand.
- Gluten-Free: I’ve swapped egg noodles for gluten-free pasta or rice noodles with excellent results, making it just as comforting without gluten.
- Vegetable Boost: I sometimes add chopped zucchini or green beans when I want extra veggies — it adds color and texture without overpowering.
- Spicy Kick: A pinch of red pepper flakes or a dash of hot sauce can add warmth if you like a little heat.
- Herb Variations: Feel free to experiment with fresh basil or tarragon if you want a slightly different herbal profile.
How to Make Homestyle Chicken Noodle Soup Recipe
Step 1: Sauté the Aromatics to Build Flavor
Start by melting the olive oil and butter together in a large Dutch oven over medium heat. I love this combo because the butter gives richness, and the olive oil prevents it from burning. Toss in the chopped onion and cook for 3-5 minutes until it softens and turns translucent. Then add the shallots, garlic, celery, carrots, and fresh herbs. Season it with salt and pepper as you go to amp up the flavor early. This step really develops the base of your soup, so don’t rush it!
Step 2: Add Liquids and Chicken, Then Simmer
Pour in the dry sherry and chicken broth, and crank up the heat to bring it to a boil. Adding sherry might seem fancy, but trust me, it adds a subtle sweetness and complexity that you’ll notice. Stir in your boneless chicken along with a bay leaf and, if you have one, a parmesan rind for that umami hit. Then, cover and let it simmer for 20 minutes until the chicken is cooked through. If you’ve got more time, you can let it gently simmer on low for 4-6 hours — the flavors just deepen and get better over time.
Step 3: Shred Chicken, Add Noodles, and Finish
Remove the parmesan rind and bay leaf, then shred the chicken right in the pot or on a cutting board. I find shredding keeps the chicken tender and lets it soak up the broth’s flavor. Taste the soup and add more salt and pepper if needed. Bring it back to a boil, add your egg noodles, and cook about 6-8 minutes until tender but not mushy. Finally, stir in shaved parmesan and parsley for a creamy, herbal finish you’ll love.
Pro Tips for Making Homestyle Chicken Noodle Soup Recipe
- Use Fresh Herbs: I learned that dried herbs don’t give quite the same brightness, so always use fresh for best flavor.
- Don’t Overcook Noodles: Add noodles toward the end and watch them carefully to avoid mushiness—al dente is perfect here.
- Shred Chicken While Warm: It’s much easier to shred warm chicken, plus it soaks up broth better right away.
- Finish with Parmesan and Parsley: This simple combo adds creaminess and freshness that makes your soup taste restaurant-quality.
How to Serve Homestyle Chicken Noodle Soup Recipe
Garnishes
I always top my bowls with a little extra shaved parmesan and a sprinkle of fresh chopped parsley. It adds a lovely, fresh pop right before serving. Sometimes, if I have it on hand, a drizzle of good olive oil or a few cracked black peppercorns take it even further. You can also offer crusty bread or garlic toast to dunk into the flavorful broth.
Side Dishes
My family goes crazy for this soup paired with a simple side salad — something with crisp greens and a tangy vinaigrette to balance the soup’s richness. I also love serving it alongside warm cornbread or buttery dinner rolls for a homey meal that really satisfies.
Creative Ways to Present
For special occasions, I like serving this Homestyle Chicken Noodle Soup Recipe in mini bread bowls or rustic crocks to elevate the presentation. Garnishing each bowl with microgreens or a sprig of fresh thyme always impresses guests and makes the meal feel cozy and elegant.
Make Ahead and Storage
Storing Leftovers
After cooking, I let the soup cool to room temperature before transferring it into airtight containers for the fridge. It keeps beautifully for up to 4 days. You’ll notice the noodles soak up broth as it sits, so if you plan to store leftovers, I recommend cooking the noodles separately and adding them just before serving the next day.
Freezing
I’ve frozen this soup without the noodles, which keeps best in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and then heat on the stovetop. Add fresh noodles and cook them directly in the soup at the end for perfect texture.
Reheating
To reheat, I like to warm the soup gently over medium heat on the stove, stirring occasionally. If noodles were added earlier, watch carefully to avoid over-softening. Adding a splash of chicken broth or water can help loosen any thickening from the noodles absorbing liquid.
FAQs
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Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! Using rotisserie chicken is a great shortcut. Add the cooked chicken after the broth and vegetables have simmered, then just warm through before adding noodles. This cuts down the cooking time and still delivers great flavor.
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What type of noodles work best for this soup?
Egg noodles are my favorite because they cook quickly and hold a tender but firm texture. You can also use other short pasta like ditalini or small shells. Just add them near the end of cooking to avoid sogginess.
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Can I make this soup vegetarian?
Yes! Swap the chicken broth for vegetable broth and omit the chicken. For protein, you can add hearty veggies like mushrooms or chickpeas. Keep the herbs and aromatics for that classic soup flavor.
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How do I prevent the noodles from getting mushy if I want to store leftovers?
The key is to cook the noodles separately and add them to individual bowls when reheating. Leftover noodles tend to soak up liquid and become mushy if stored in the soup.
Final Thoughts
This Homestyle Chicken Noodle Soup Recipe really feels like a warm companion on any day—something that comforts and nourishes in the best way. I hope you enjoy making it as much as my family and I do. It’s one of those dishes that always brings everyone to the table and stays in regular rotation for good reason. So grab your pot, gather some fresh ingredients, and treat yourself to a bowl of homemade goodness. You won’t regret it!
Print
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 comforting Homestyle Chicken Noodle Soup is a classic, hearty recipe featuring tender chicken, fresh vegetables, aromatic herbs, and egg noodles simmered together in a rich, flavorful broth. Perfect for chilly days or anytime you need a warm, nourishing bowl of homemade soup.
Ingredients
Sauté Base
- 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
Soup Ingredients
- 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
Finishing Ingredients
- 1/3 cup shaved parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Sauté Vegetables: 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. Then add the shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper. Cook another 5 minutes to develop flavors.
- Add Liquids and Chicken: Pour in the dry sherry and chicken broth and bring the mixture to a boil over high heat. Stir in the chicken breasts or thighs along with the bay leaf and, if available, a parmesan rind for extra depth. Cover and simmer for 20 minutes, or until the chicken is cooked through. The soup can then be kept at a low simmer for 4-6 hours to further develop the flavor.
- Shred Chicken and Cook Noodles: Remove the chicken and shred it using forks. Remove the parmesan rind and bay leaf from the pot. Return shredded chicken to the pot. Bring the soup back to a boil and add the egg noodles. Cook for 6-8 minutes, until the noodles are tender. Stir in the shaved parmesan cheese and chopped parsley.
- Serve: Ladle the soup into bowls and top with additional shaved parmesan if desired. Serve hot and enjoy the comforting flavors of this homestyle classic.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- Adding a parmesan rind to the broth enriches the flavor but is optional.
- The soup can be prepared in a crockpot or Instant Pot following the alternate instructions for convenience.
- Low sodium broth is recommended to control saltiness.
- Save some fresh parsley for garnish to brighten the dish.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
