Description
This Homestyle Chicken Noodle Soup is a comforting, flavorful dish made with fresh herbs, tender chicken, and egg noodles simmered in a rich broth enhanced with sherry and parmesan. Perfect for a cozy meal, it offers multiple cooking options including stovetop, crockpot, or Instant Pot for convenience and versatility.
Ingredients
Scale
Soup 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
- 1 bay leaf
Liquids and Broth
- 1/3 cup dry sherry
- 8 cups low sodium chicken broth
Main Ingredients
- 1 pound boneless chicken breasts or thighs
- 2–3 cups egg noodles
Finishing Touches
- 1/3 cup shaved parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Sauté Aromatics: 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 soft. Add shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper. Cook for an additional 5 minutes to develop flavors.
- 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 chicken, bay leaf, and parmesan rind if available. Cover and cook for 20 minutes, or until the chicken is fully cooked. Alternatively, the soup can simmer on low heat for 4-6 hours for deeper flavor.
- Shred Chicken and Add Noodles: Remove the chicken, shred it using two forks, then return it to the pot. Discard the parmesan rind and bay leaf. Taste and adjust seasoning with salt and pepper. Bring the soup back to a boil, add the egg noodles, and cook for 6-8 minutes until tender.
- Finish Soup: Stir in the shaved parmesan cheese and chopped parsley for added freshness and depth of flavor. Serve the soup hot, optionally topped with extra parmesan cheese.
- Crockpot Method: Combine olive oil, butter, onions, shallots, garlic, celery, carrots, thyme, sage, and rosemary in the crockpot. Add sherry, broth, chicken, bay leaf, parmesan rind, and season with salt and pepper. Cook on high for 3-4 hours or low for 6-8 hours. Then shred chicken, remove rind and bay leaf, add noodles, and cook 10-15 minutes until soft. Stir in parmesan and parsley before serving.
- Instant Pot Method: Add olive oil, butter, onions, shallots, garlic, celery, carrots, thyme, sage, and rosemary into the Instant Pot. Pour in sherry and broth. Add chicken, bay leaf, parmesan rind, and season. Seal lid and cook on high pressure for 8-10 minutes, then quick release. Remove chicken, shred it, remove rind and bay leaf. Switch to sauté mode, add noodles, and cook for 10 minutes until tender. Stir in parmesan cheese and parsley before serving.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs provide extra tenderness.
- The parmesan rind adds depth to the broth but is optional.
- Adjust seasoning to taste since broth and sherry can vary in saltiness.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a gluten-free version, use gluten-free noodles.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
