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Homestyle Chicken Noodle Soup | A Classic Recipe Packed With Flavor!

Homestyle Chicken Noodle Soup

This comforting homestyle chicken noodle soup is packed with flavor from fresh vegetables, aromatic herbs, and tender chicken. The addition of dry sherry adds depth while fresh thyme, sage, and rosemary create an incredible aroma that fills your kitchen. Perfect for chilly autumn evenings and frosty winter nights, this soup delivers warmth and nourishment in every spoonful.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

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
  • 1/3 cup dry sherry
  • 8 cups low sodium chicken broth
  • 1 pound boneless chicken breasts or thighs
  • 2-3 cups egg noodles
  • 1/3 cup shaved parmesan cheese
  • 1/4 cup chopped parsley

Equipment

  • Dutch oven
  • Cutting board
  • knife

Method
 

Instructions
  1. Melt together olive oil and butter in a large Dutch oven over medium heat. Add chopped onions and cook for 3-5 minutes until translucent
  2. Add shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper and cook for another 5 minutes
  3. Pour in sherry and broth, bring to a boil over high heat. Stir in chicken, bay leaf, and parmesan rind if available
  4. Cover and cook for 20 minutes until chicken is cooked through (can also simmer on low for 4-6 hours for deeper flavor)
  5. Remove chicken, shred with two forks. Remove bay leaf and parmesan rind. Taste and adjust seasoning
  6. Bring soup back to a boil, add egg noodles and cook for 6-8 minutes until soft
  7. Stir in shaved parmesan cheese and chopped parsley. Serve topped with additional parmesan if desired

Notes

For best results, use a parmesan rind for added umami flavor. Soup can be stored in refrigerator for up to 4 days. For freezing, omit noodles and add fresh ones when reheating. Alternative cooking methods: crockpot on low 6-8 hours or instant pot pressure cook for 10 minutes.