Name: Homestyle Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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

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

Instructions

Step 1: 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.

Step 2: Add the shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper, and cook for another 5 minutes, stirring occasionally.

Step 3: 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 if available, a parmesan rind. Cover and simmer for 20 minutes or until the chicken is cooked through. You can also let it simmer on low for 4-6 hours for deeper flavor.

Step 4: Remove the chicken, parmesan rind, and bay leaf. Shred the chicken into bite-sized pieces. Return shredded chicken to the pot, taste, and adjust seasoning with salt and pepper as needed.

Step 5: Bring the soup back to a boil, then add the egg noodles. Cook for 6-8 minutes or until the noodles are tender.

Step 6: Stir in the shaved parmesan cheese and chopped parsley. Serve hot, topped with extra parmesan if desired.

Tips & Variations

Use low sodium broth to better control the saltiness of the soup.

For a gluten-free option, substitute egg noodles with gluten-free pasta or zucchini noodles.

Add a parmesan rind while simmering to deepen the soup’s flavor; just remember to remove it before serving.

Leftover soup tastes great the next day as the flavors continue to meld.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes, you can speed up the process by adding shredded rotisserie chicken after simmering the vegetables and broth. Add the noodles and cook until tender just before serving.

Can I make this soup in a slow cooker or Instant Pot?

Absolutely. For a slow cooker, combine all ingredients except noodles and cheese, then cook on high for 3-4 hours or low for 6-8 hours. Add noodles in the last 10-15 minutes. For an Instant Pot, use the sauté function for the vegetables, then pressure cook for 8-10 minutes before adding noodles and cooking until soft.