If you’re craving a cozy, nourishing bowl of comfort, this homemade Chicken Noodle Soup recipe is the ultimate cold-weather classic.
Made with simple ingredients like carrots, celery, fresh dill, and tender shredded chicken, this soup delivers soothing flavour in every bite. A splash of dry sherry brings unexpected depth, while buttery sautéed aromatics build the perfect base.
Whether you’re under the weather or just want a wholesome meal, this chicken noodle soup will become a staple in your cozy kitchen.
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The Most Comforting Chicken Noodle Soup
Chicken soup has been enjoyed for thousands of years, long before the addition of noodles made it the iconic comfort food we know today.
The idea of simmering chicken into a healing broth dates back to ancient China and Egypt. Physicians in these early civilizations believed chicken soup could help clear congestion, support digestion, and restore strength, beliefs that persist today.
Noodles entered the picture thanks to Asian and European culinary traditions. In Jewish cooking, chicken noodle soup evolved from “Jewish penicillin,” a traditional chicken broth served with egg noodles or matzo balls. Immigrants brought these recipes to North America, where they became staples of home cooking.
By the early 20th century, canned soup companies in the United States popularized chicken noodle soup as a convenient, inexpensive meal. The combination of chicken, broth, vegetables, and noodles became firmly associated with comfort, healing, and home.
Why You’ll Love This Chicken Noodle Soup
- Made with real, wholesome ingredients
- Deep flavor thanks to garlic, onions, dill, bay leaves, and a splash of dry sherry
- Fast and easy: perfect for weeknight dinner parties
- Great for meal prep and freezer-friendly
- Family-friendly classic everyone loves slurping through a comforting bowl.
How to Make Homemade Chicken Noodle Soup
- Sauté the aromatics: In a large pot, melt butter over medium heat. Add garlic and onion, seasoning lightly with salt and pepper. Cook until soft and fragrant.
- Add stock, herbs, and vegetables: Pour in the chicken stock, then add bay leaves, dill, carrots, and celery. Bring to a gentle boil, then reduce heat and simmer until the vegetables are tender.
- Cook the noodles: Add dried egg noodles and cook according to package instructions until al dente.
- Add the chicken and sherry: Stir in the shredded roast chicken and dry sherry. Simmer for 5 more minutes to allow flavors to blend. Adjust salt and pepper to taste.
- Serve hot: Ladle into bowls and garnish with extra dill.
Tips For Making The Best Chicken Noodle Soup
- Use roast chicken: it adds depth and richness
- Don’t overcook the noodles as they will soften in the broth
- Fresh dill is the secret weapon for unbeatable flavour
- Add the sherry even a tablespoon transforms the soup
- Make it creamy by adding a few glugs of cream or whole milk
- Boost nutrition with spinach, kale, or peas
Serving Suggestions
- Serve with crusty bread or warm dinner rolls for dipping
- Pair with a simple green salad dressed with lemon vinaigrette
- Add a side of buttery crackers, saltines, or oyster crackers
- Offer grated Parmesan or Gruyere at the table for sprinkling
- Top each bowl with fresh herbs like parsley, dill, or thyme
- Serve alongside a grilled cheese or toasted sandwich for a heartier meal
- Add a lemon wedge on the side for a bright, fresh finish
- Pair with garlic bread or cheesy breadsticks for comfort-food appeal
- Offer chili oil, hot sauce, or freshly cracked black pepper for customizable heat
Storage Suggestions
MAKE AHEAD
This soup is best enjoyed hot right out of the pot.
If you want to make the soup before it’s served prepare all of the steps until you have to add the dried noodles. When ready to serve the soup simply reheat over the stove in a pot and add the noodles so they are tender and al dente. This helps you avoid serving soggy, sad noodles.
STORAGE
Store in an airtight container in the fridge for up to a week. Reheat in the microwave or in a pot over your stove.
FREEZING
Allow the soup to cool completely and store it in freezer safe containers (I love using old yogurt containers) for up to 3 months. Thaw overnight in the fridge, or over medium heat on the stove. If using store bought noodles I would suggest undercooking the noodles before freezing the soup, to avoid them getting soggy upon reheating.
You May Also Enjoy These Homemade Soups…
- Chunky Greek Orzo Feta Tomato Soup
- Hungarian Chicken Paprikash Soup
- Creamy Cauliflower Soup
- Cheddar Broccoli Almond Soup
- Creamy Parsnip and Pear Soup
- Chinese Wonton Egg Drop Soup
- Sopa de Ajo Easy Spanish Garlic Soup
- Creamy Parmesan Ditalini Soup
- French Onion Soup
- Roasted Pumpkin and Sweet Potato Soup
- Carrot and Leek Soup
Chicken Noodle Soup
Equipment
- French knife
- measuring cups
- measuring spoons
- Dutch Oven or Large Pot
Ingredients
- 2 tbsp Unsalted Butter
- 2 Garlic Cloves minced
- 1 Spanish Cooking Onion finely chopped
- Salt and Pepper
- 8 cups Chicken Stock
- 2 Bay Leaves
- 1/4 cup Dill finely chopped, plus more for garnish, reserve stems
- 2 Carrots cut into 1/2 inch pieces
- 2 Celery Sticks cut into 1/2 inch pieces
- 150 g Dried Egg Noodles
- 3 cups Shredded Roasted Chicken
- 1/4 cup Dry Sherry
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the garlic and onion, season with salt and pepper, and cook until softened but not browned, 5 to 7 minutes.
- Add the chicken stock, bay leaves and herb stems and bring to a boil over high.
- Add the carrots, celery and noodles and cook, uncovered, over medium-high until the pasta is al dente according to package directions, 7 to 10 minutes.
- Add the chicken and dry sherry, then simmer just until warmed, 1 to 2 minutes. Pluck out the bay leaves and herb stems, stir in the chopped dill, and season to taste with salt and pepper.
Nutrition
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