Description
This Homestyle Chicken Noodle Soup is the perfect cozy meal for fall and winter, offering a wholesome and healthier option packed with fresh herbs, vegetables, and tender chicken. With a rich broth enhanced by dry sherry and parmesan, and hearty egg noodles, it’s a comforting classic that can be made on the stovetop, slow cooker, or Instant Pot.
Ingredients
Main 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
Instructions
- Sauté Vegetables: Melt the olive oil and butter together 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 and cook for another 5 minutes, allowing the flavors to meld.
- Add Liquids and Chicken: Pour in the dry sherry and chicken broth, then bring the mixture to a boil over high heat. Stir in the boneless chicken breasts or thighs along with the bay leaf and optional parmesan rind. Cover and cook for 20 minutes until the chicken is cooked through; alternatively, simmer on low for up to 4-6 hours to deepen flavors.
- Prepare Soup Base: Remove the chicken to shred using two forks. Discard the parmesan rind and bay leaf. Return the shredded chicken to the pot, taste the broth, and adjust seasoning with salt and pepper as needed. Bring the soup back to a boil.
- Cook Noodles and Finish: Add the egg noodles and cook for 6-8 minutes, or until tender. Stir in the shaved parmesan cheese and chopped parsley. Serve hot, topped with additional parmesan cheese if desired.
Notes
- You can make this soup in a slow cooker by combining all ingredients except noodles and parmesan, cooking on high for 3-4 hours or low for 6-8 hours, then adding noodles and cheese at the end.
- The Instant Pot method cooks the soup in 8-10 minutes under high pressure and finishes with sautéing noodles for 10 minutes.
- Using low sodium chicken broth allows you to control the salt level better.
- Fresh herbs add vibrant flavor; dried herbs can be used as a substitute but adjust quantity accordingly.
- Shredding the chicken after cooking ensures it is tender and well incorporated.
- Optional parmesan rind adds depth to the broth but can be omitted if unavailable.
