Chicken Noodle Soup with Sherry and Cream

Slide over, holiday food… soup season is still going strong and cannot be stopped. This Chicken Noodle Soup with Sherry and Cream is the latest thing I’ve been cooking for any and everyone, any chance I get. After years of making it, following the discovery of a version of the recipe somewhere online and making a handful of tweaks and twists, this soup has finally reached its status as lifelong love, forever in rotation, Best Chicken Noodle Soup Ever.

Chicken Noodle Soup with Sherry and Cream in a white bowl

For a long time, I only made it when Joey or I were sick or after something sad, like a funeral. That’s a lot of responsibility to put on one soup but, also… that’s the best endorsement I can give a food, right? It’s the thing you eat when you’re at your lowest. That’s pretty powerful stuff. Thanks to the *most* flavorful stock, silky egg noodles, lots of carrots and celery, and slow-simmered, shredded chicken, this soup can handle any situation you throw at it. Don’t wait for a bad day though, it’s definitely worth whipping up for happy moments/regular boring Wednesdays too.

One quick thing. Please don’t judge my excessive chicken flavor tactics in this recipe. The cluck is here in every form: actual chicken, chicken stock, and chicken bouillon. I promise the flavor is like no other chicken noodle soup you’ve had, especially when you stir in nutty, caramel-y tasting sherry, then richen everything up with a healthy pour of cream.

Chicken Noodle Soup with Sherry and Cream in a white bowl

It’s a pretty simple process, too, as any chicken noodle process should be. It’s just soup, ya’ll. Just the very best Chicken Noodle Soup ever, ya’ll.


Chicken Noodle Soup with Sherry and Cream

Chicken Noodle Soup with Sherry and Cream in a white bowl

The best, lifelong love, forever in rotation Chicken Noodle Soup with Sherry and Cream. It’s rich and satisfying, with a healthy dose of vegetables, silky egg noodles, and slow-simmered shredded chicken.

  • Author: Megan
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 10 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


  • 2 bone-in, skin-on chicken breasts
  • 1 onion, peeled and quartered
  • 1 TBS garlic, minced
  • 2 tsp lemon-garlic pepper, or lemon pepper
  • 1 TBS Italian Herb Blend
  • Salt and pepper, to taste
  • 4 C chicken stock
  • 4 C water
  • 1  1/2 TBS Better than Bouillon, or 2 cubes of dried chicken bouillon 
  • 2 ribs of celery, diced
  • 2 carrots, cut in half lengthwise and chopped into half-moons
  • 1/2 a bag of egg noodles
  • 1/3 C dry sherry
  • 3/4 C heavy cream


  1. Place the chicken, onion, garlic, lemon-garlic pepper, Italian herb blend, water, stock, bouillon, and a good pinch of salt in a large Dutch oven over high heat. Bring it to a boil, reduce the heat to a simmer, cover, and let simmer until the chicken reaches 160 degrees (about 30 minutes).
  2. Move the chicken to a large bowl or plate and let cool a bit. Using a slotted spoon, remove and discard the onion. 
  3. Taste the stock, it should taste rich and chicken-y. If it’s bland, add more bouillon or salt. Bring the chicken stock back up to a boil and add the carrots and celery; cook for about 10 minutes.
  4. Add the egg noodles to the stock and cook until done – about 8 minutes. Meanwhile, shred the chicken, discarding the skin and bones. Add the chicken to the pot along with the sherry and cream. Cook for a couple more minutes and taste. Season with salt and pepper to taste and serve!


Sometimes this soup needs more salt than you think, be sure to taste and adjust during cooking!


For more soup season deliciousness, try my Sausage, Kale, and White Bean Soup, or my Broccoli Beer Cheese Soup. Yay, soup!

Local Goodness at Tarheel Too Produce Market

Is there a connection between who you are and what you eat? The adage is likely hinting at our waistlines more than our personalities but, in my view, I’ve never met a person who truly enjoys some good North Carolina-grown produce that I couldn’t get along with. Sweet potatoes, scuppernong grapes, butter beans, and the prized mattamuskeet sweets breed kind, good-humored people, as far as we can tell here on the OBX. Those friendly folks near Kill Devil Hills all seem to gather in one place, around another kind-hearted soul – Ed Goninan at Tarheel Too Produce Market.

Tarheel Too Produce Market and it’s owner, Ed, bagging arugula
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Pumpkin Pie Ice Cream

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Apple Cider Pulled Pork

Apple cider, onions, chipotle peppers, apple butter, apple cider vinegar… and a big hunk of pork cooked right down in it. All of this. Right now. 🙏 This beautiful mess is too easy not to do and it oozes Fall on the Outer Banks. It’s all red-orange leaves and crisp mornings around here and this weather begs for some slow, easy cooking.

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Pouring Perfection at Treehouse Coffee Co and Biscuits

Tucked comfortably into a live oak-shaded nook of Duck’s Scarborough Faire sits Treehouse Coffee Co. and Biscuits, a cool, comfortable, inviting space that is the personification of its owner, Craig Readman. Time slows down a bit when you’re talking to Craig, he radiates a peaceful calmness that’s contagious and relaxing and there’s a connectedness about him that seeps into his restaurant at every turn. The handsome hardwoods and grey tones on the walls are a cozy back drop for the shiny, state-of-the-art coffee equipment housed behind the front counter where friendly baristas greet you and take your order. You can watch as they quietly and patiently prepare your coffee or tea, a methodical process that feels soothing in a way, like someone is really doing something special just for you. It sets the tone for your day in the best way.

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Harissa Carrots with Yogurt and Chaat Masala Granola

This is how I wan to eat all the time: roasty vegetables, with something fresh and creamy, showered with a crunchy, salty topping. Harissa Carrots with Yogurt and Chaat Masala Granola, I luh’ you. I actually just read in Bon Appetit magazine that charred carrots with yogurt is on their list of things they are ready to see go away. Yet, here I am, posting this recipe. Because it is amazingly good! With the perfect combo of sweet, tangy, salty, roasty, crunchy… I just can’t agree, Bon Appetit! Super-roasted, spicy carrots on top of cooling, tangy yogurt, topped with this crispy, salty granola are still a good thing. So, here we go.

roasted carrots on a swirl of yogurt, topped with granola and chopped cilantro on a white plate with a fork
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South Beach Takeout, Catering & Delivery is variety at its best

I met Wayne and Shawn Everhart of South Beach Takeout, Catering, & Delivery in between the lunch and dinner rush on a Wednesday afternoon. These guys are all “yes ma’am’s” and “no ma’am’s” with lots of eye contact and polite, fluid conversation. They’re the type of guys you’d love to bring home to mom- charming and friendly, not to mention super-talented in the kitchen. They both come across a little modest and reserved but any shyness is unwarranted. Wayne, Shawn, their sister Miranda, and the rest of the Everhart family with a hand in the restaurant, could afford to be a bit cocky. With a contemporary mix of Asian, Mexican, and American food plus plenty of guilty pleasures and outside-the-box vegan options on the menu, the flavors here are deliciously loud and alluring, benefiting from homemade sauces, fresh ingredients, and edgy concepts. This food is recognizable but with interesting twists, offering something for everybody.

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Pecan Kale Pesto

This nutty, citrusy, rich-tasting Pecan Kale Pesto is kale’s best version of itself. Please, don’t even eat another piece of kale until you try it in this pesto.

The recipe is a mishmash of Vivian Howard’s almond pesto from this cookbook (I am crazy about this book – so many southern gems in there) and a pecan pesto I had with veggie ravioli at one of the best restaurants on the OBX – The Saltbox Cafe.

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Banana Pecan Muffins with Streusel Topping

Muffins and a hurricane. Dorian passed through last week and we are fine and grateful but other parts of the OBX were not so lucky. Here is a great way to help a very special foodie in Ocracoke whose business was destroyed. Meanwhile, Joey, Bear, and I spent hurricane day watching the storm and making Banana Pecan Muffins with Streusel Topping. Dramatic skies and a neighborhood on the verge of disruption really brings out the need for comfort food and these muffins hit the spot. Let’s talk nutty, cinnamon-y baked goods, shall we?

banana pecan muffins with streusel topping in a muffin pan
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