Mama’s Homemade Chicken Noodle Soup
This past week my girlies weren’t feeling well, and the only thing they asked for was mama’s chicken noodle soup. Over the years, I’ve refined this recipe into what I truly believe is the coziest, most timeless bowl of comfort. It’s hearty, soothing, and so easy to make—perfect for sick days, chilly evenings, or whenever your soul needs a hug.
The best part? You can make it in the crockpot or on the stovetop in a dutch oven. You can even keep it vegetarian by leaving out the chicken and sticking with a flavorful broth, veggies, and herbs.
Here’s what you’ll need:
2 tbsp olive oil
2 tbsp butter
1 yellow onion, chopped
2 shallots, sliced
4 cloves garlic, chopped
1 bunch celery, chopped
6 carrots, peeled and chopped
2 tbsp fresh sage
2 tbsp fresh rosemary
1/3 cup dry sherry wine
8 cups water or broth of choice
1 lb chicken thighs or breast (omit for vegetarian)
2–3 cups egg noodles
Crockpot version:
Add everything except noodles, cook on high 4–5 hrs or low 6–8 hrs. Shred chicken when done, boil noodles separately, and add when serving.
Dutch oven stovetop version:
Heat olive oil and butter over medium heat. Add onions, cook 3–5 mins.
Stir in shallots, garlic, celery, carrots, sage, and rosemary. Season with salt & pepper. Cook another 5 mins.
Pour in sherry wine and broth, bring to a boil. Add chicken, cover, and cook 20 mins until tender enough to shred. (You can also let it simmer low and slow for 4–6 hrs for extra depth.)
Shred chicken, cook noodles separately, then build your bowl—noodles, chicken, broth, veggies, all that goodness.
Serve warm, breathe in the cozy aroma, and enjoy, my friends. This one’s a staple in my house, and I hope it becomes one in yours too.
