Description
A comforting and classic homestyle chicken noodle soup featuring tender chicken, fresh vegetables, aromatic herbs, and egg noodles simmered in a flavorful broth, perfect for any day when you need a cozy, nourishing meal.
Ingredients
Scale
Base 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
Herbs & Seasonings
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 bay leaf
- Salt and pepper, to taste
Liquids & Broth
- 1/3 cup dry sherry
- 8 cups low sodium chicken broth
Protein & Pasta
- 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
- Optional additional parmesan for serving
Instructions
- Sauté Vegetables: 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 softened. Then add the sliced shallots, chopped garlic, celery, carrots, fresh thyme, sage, and rosemary. Season with salt and pepper and cook for an additional 5 minutes to build flavor.
- Add Liquid and Chicken: Pour in the dry sherry and low sodium 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, if available, a parmesan rind for extra depth. Cover and cook for 20 minutes until the chicken is thoroughly cooked. You may also simmer the soup on low for 4-6 hours for more developed flavors.
- Prepare Noodles and Finish Soup: Remove the chicken from the pot and shred it with two forks. Discard the parmesan rind and bay leaf from the broth. Taste the soup and adjust seasoning with salt and pepper as needed. Bring the soup back to a boil, then add the egg noodles and cook for 6-8 minutes or until tender. Stir in the shredded chicken, shaved parmesan cheese, and chopped parsley to finish.
- Serve: Ladle the hot soup into bowls and top with additional shaved parmesan cheese if desired for a rich, savory finish.
Notes
- You can use either chicken breasts or thighs based on preference; thighs offer more flavor and tenderness.
- If you don’t have dry sherry, a splash of white wine or extra chicken broth can work as a substitute.
- Adding a parmesan rind while simmering adds a wonderful umami depth to the broth.
- For a thicker soup, reduce the broth by simmering uncovered before adding noodles.
- Egg noodles can be substituted with other pasta types like shells or elbows if preferred.
- This soup adapts well to different cooking methods such as stovetop, slow cooker, or instant pot; cooking times vary accordingly.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
