Name: Homestyle Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp extra virgin olive oil; 2 tbsp salted butter; 1 yellow onion, chopped; 2 shallots, sliced; 4 cloves garlic, chopped; 2 ribs celery, chopped; 6 carrots, chopped; 2 tbsp fresh thyme leaves; 1 tbsp chopped fresh sage; 1 tbsp chopped fresh rosemary; 1 bay leaf; ⅓ cup dry sherry; 8 cups low sodium chicken broth; 1 lb boneless chicken breasts or thighs; 2-3 cups egg noodles; ⅓ cup shaved parmesan cheese; ¼ cup chopped parsley

Jump to Recipe· 3.8 from 6 reviews

I absolutely adore making this Homestyle Chicken Noodle Soup Recipe whenever the weather starts turning crisp and cozy. It’s such a comforting, nourishing bowl of goodness that never fails to brighten up my day. The flavors come together like a warm hug, and it’s surprisingly simple to prepare, which makes me want to keep it on rotation all year long.

Why You’ll Love This Homestyle Chicken Noodle Soup Recipe

What really makes this recipe stand out for me is the incredible depth of flavor packed into every spoonful. The combination of fresh herbs like thyme, sage, and rosemary creates this perfect aromatic backbone that feels so much more special than a basic chicken noodle soup. Then there’s the dry sherry, which adds a subtle, sophisticated touch that elevates the entire dish and surprises anyone lucky enough to try it.

Besides the delicious taste, I love how easy this recipe is to make without feeling like a chore. Whether I’m cooking it on the stove, tossing it in the crockpot, or using my Instant Pot, it all comes together beautifully with minimal effort. It’s my go-to meal for family dinners, weeknight comfort food, or even when I want to impress guests with something that feels homemade but requires no fuss.

Ingredients You’ll Need

The image shows a dark grey round plate on a wooden surface holding a wedge of yellow cheese with a textured rind, along with fresh green herbs including rosemary and sage leaves arranged beside it. Around the plate on the surface are several small brown onions with dry skins, a head of garlic partially broken into cloves, and a piece of yellow cheese partially wrapped in white paper. The surface is wooden but should be visualized as a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The magic behind this Homestyle Chicken Noodle Soup Recipe lies in its simple yet essential ingredients. Each one contributes to the perfect balance of taste, texture, and even color, making the final soup both nourishing and inviting.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Extra virgin olive oil: Adds a lovely fruitiness and helps create a rich base with the butter.
Salted butter: Brings creaminess and depth to the sautéed vegetables.
Yellow onion: Offers sweetness and body to the soup as it softens.
Shallots: Provide a subtle, delicate onion flavor that complements the garlic beautifully.
Garlic: Adds warmth and a gentle pungency that brightens the broth.
Celery: Gives crunch and an aromatic base that’s essential for classic chicken soup.
Carrots: Bring natural sweetness and a vibrant color that makes the soup inviting.
Fresh thyme leaves: Contribute a gentle, earthy fragrance that pairs perfectly with chicken.
Chopped fresh sage: Adds a savory, slightly peppery note that deepens flavor complexity.
Chopped fresh rosemary: Imparts a piney, resinous aroma that lifts the entire dish.
Bay leaf: Infuses the broth with subtle herbal notes during simmering.
Dry sherry: A surprising ingredient that enriches the broth with a soft, nutty sweetness.
Low sodium chicken broth: Forms the flavorful, comforting liquid base of the soup.
Boneless chicken breasts or thighs: Provide tender, juicy protein to make the soup satisfying.
Egg noodles: Bring the classic hearty texture and soak up all the delicious broth.
Shaved parmesan cheese: Stirred in at the end for a perfect savory finish and creamy mouthfeel.
Chopped parsley: Adds brightness and fresh herbal notes as a finishing touch.

Directions

Step 1: In a large Dutch oven, melt together the olive oil and butter over medium heat. Add the chopped yellow onion and cook for about 3 to 5 minutes until it softens and becomes translucent.

Step 2: Toss in the sliced shallots, chopped garlic, celery, carrots, fresh thyme, sage, and rosemary. Season with salt and freshly ground black pepper. Cook this fragrant vegetable mixture for another 5 minutes, stirring occasionally to prevent sticking.

Step 3: Pour in the dry sherry and chicken broth, then bring the entire pot to a boil over high heat. Stir in the chicken breasts or thighs, add the bay leaf, and if you have one, a parmesan rind for extra richness. Cover the pot and let it simmer on medium-low heat for about 20 minutes, until the chicken is fully cooked through.

Step 4: Remove the chicken from the pot and shred it with two forks while discarding the bay leaf and parmesan rind. Return the shredded chicken to the soup, taste, and adjust seasoning with salt and pepper as needed.

Step 5: Bring the soup back to a boil, add the egg noodles, and cook for 6 to 8 minutes or until they are tender but not mushy. Once the noodles are cooked, stir in the shaved parmesan cheese and chopped parsley for freshness and creaminess.

Step 6: Serve the soup piping hot, topped with extra parmesan if you like, and enjoy that cozy, comforting feeling in every spoonful.

Servings and Timing

This Homestyle Chicken Noodle Soup Recipe yields about 6 hearty servings, which is perfect for sharing with family or saving leftovers for a few meals. The prep time takes around 15 minutes, with about 30 minutes for cooking, making the total time roughly 45 minutes. There’s no resting time needed, so you can dive into this comforting classic fairly quickly after you start.

How to Serve This Homestyle Chicken Noodle Soup Recipe

A close-up of a pot filled with thick chicken noodle soup. The soup has three main layers: a clear golden broth with oil glistening on the surface, pieces of shredded pale chicken and small chunks of orange carrots and green celery floating throughout, and short, flat egg noodles spreading inside. There is also a visible layer of dark green herbs sprinkled in the middle, adding texture and depth. Steam is rising from the soup, showing it is hot and freshly cooked. The pot is black and placed on a stove with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

I love serving this soup with a slice of crusty bread or a warm buttered roll to make each bite even more satisfying. It pairs beautifully with a crisp green salad or simple steamed vegetables when I want to round out the meal with fresh flavors and extra texture contrasts. For a festive touch, you could serve it with a side of garlic knots or herbed focaccia—these little details make all the difference for a cozy family dinner or holiday gathering.

When it comes to garnishes, I always keep extra parmesan cheese and fresh parsley handy to sprinkle over the top right before serving. It brightens the bowl and adds a lovely touch of color that makes the soup look as good as it tastes. This soup is best served hot or warm, allowing all the flavors to shine and the noodles to stay perfectly tender without becoming mushy.

For drinks, I enjoy pairing this soup with a light white wine like a Sauvignon Blanc or a crisp sparkling water with a twist of lemon. On chillier evenings, a hot herbal tea or even a cup of apple cider complements the fall-inspired flavors really well. This dish is perfect for weeknight dinners, casual entertaining, or whenever you want that classic comfort food experience.

Variations

I often customize this recipe depending on what I have on hand or my craving at the moment. For a gluten-free version, I simply swap the egg noodles for gluten-free pasta or even spiralized vegetables like zucchini noodles, which create a fresh twist without sacrificing texture. If I want to make it vegan, I replace the chicken with hearty mushrooms or chickpeas and use a vegetable broth instead of chicken broth—though I do miss the traditional depth chicken brings.

To change up the flavor profile, sometimes I like to add a pinch of smoked paprika or a dash of cayenne for a little subtle heat that wakes up the broth. Using chicken thighs instead of breasts adds extra richness and keeps the meat juicy and tender throughout the cooking process. For a different cooking method, the Instant Pot version is a lifesaver when I’m pressed for time — it shortens the cooking time without compromising that homestyle flavor I love so much.

Finally, if you want to get creative, swap the egg noodles for orzo or rice noodles to change the texture, or stir in some baby spinach or kale toward the end for an extra boost of green goodness. Whatever variation you choose, this soup always delivers comfort and flavor in the coziest way possible.

Storage and Reheating

Storing Leftovers

I like to store leftover soup in airtight glass containers to preserve freshness. This soup will keep well in the refrigerator for 3 to 4 days. Make sure to cool it completely before refrigerating to maintain the best texture and flavor.

Freezing

This Homestyle Chicken Noodle Soup Recipe freezes beautifully, which is perfect for prepping meals ahead of time. I recommend freezing the soup without the noodles because they tend to get mushy after thawing. Store the soup in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. When ready to enjoy, just thaw overnight in the refrigerator before reheating.

Reheating

When reheating, I gently warm the soup on the stovetop over medium heat, stirring occasionally to prevent sticking and ensure it heats evenly. If you froze the soup without noodles, add fresh noodles during reheating and cook until tender. Avoid microwaving for long stretches as it can dry out the chicken and affect the texture of the noodles. Adding a splash of broth or water when reheating helps keep the soup silky and delicious.

FAQs

Can I use frozen chicken instead of fresh?

Absolutely! You can use frozen chicken breasts or thighs, but I recommend thawing them first for even cooking. If you’re in a hurry, you can add frozen chicken directly to the pot but increase the simmering time to ensure it cooks through completely.

What if I don’t have dry sherry? Can I substitute it?

Yes, dry sherry adds a subtle sweetness and complexity, but if you don’t have it, a splash of dry white wine or apple cider vinegar mixed with a pinch of sugar works well as a substitute. You may also skip it altogether and add a bit more chicken broth.

Can I make this soup vegetarian or vegan?

Definitely! Swap the chicken for mushrooms, tofu, or lentils and use vegetable broth instead of chicken broth. Also, omit the parmesan or use a plant-based cheese alternative to keep it vegan-friendly without losing heartiness.

How do I ensure the noodles don’t get mushy?

For the best texture, add the noodles toward the very end of cooking and cook them just until tender. If freezing leftovers, store noodles separately and add fresh noodles when reheating to prevent sogginess.

Is it okay to use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring even more flavor and remain juicier after simmering, which many people prefer. Just adjust cooking time slightly if the thighs are bone-in or larger in size.

Conclusion

I hope you feel inspired to dive into this Homestyle Chicken Noodle Soup Recipe and discover the warm, comforting magic it brings to your table. It’s one of those classic dishes I always turn to when I want something hearty, flavorful, and utterly satisfying. Trust me, once you make it, this soup will become a beloved staple in your kitchen just like it has in mine!