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
Scale
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
