Description
A comforting and flavorful homestyle chicken noodle soup made with fresh vegetables, herbs, tender chicken, and egg noodles, simmered in a rich chicken broth and finished with parmesan cheese and parsley. This versatile recipe can be prepared on the stovetop, in a crockpot, or an instant pot, perfect for warming up any day.
Ingredients
Scale
Sauté 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
- 1/3 cup shaved parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Sauté Vegetables and Herbs: Melt together the olive oil and butter in a large Dutch oven over medium heat. Add the chopped yellow onion and cook for 3-5 minutes until softened. Add shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper and cook for an additional 5 minutes to develop flavors.
- Add Liquids and Chicken: Pour in the dry sherry and chicken broth, stirring to combine. Bring the mixture to a boil over high heat. Stir in the chicken breasts or thighs, bay leaf, and if available, a parmesan rind. Cover the pot and reduce heat to simmer for 20 minutes, or until the chicken is cooked through. Alternatively, the soup can be simmered on low heat for 4-6 hours for deeper flavor.
- Shred Chicken and Add Noodles: Remove the chicken from the pot and shred it using two forks. Discard the parmesan rind and bay leaf from the soup. Return shredded chicken to the pot. Season with salt and pepper to taste. Bring the soup back to a boil and add the egg noodles. Cook for 6-8 minutes until the noodles are tender.
- Finish and Serve: Stir in shaved parmesan cheese and chopped parsley to enrich the soup. Serve hot, garnished with additional parmesan cheese if desired.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- If you don’t have a parmesan rind, the soup will still be delicious without it.
- Adjust seasoning after cooking, especially salt, as broth and cheese add saltiness.
- This recipe can also be made in a crockpot or instant pot following the alternate method instructions for convenience.
- For a gluten-free version, substitute egg noodles with gluten-free pasta.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
