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.
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.
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.
PrintChicken Noodle Soup with Sherry and Cream
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.
- 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
Ingredients
- 2 bone-in, skin-on chicken breasts
- 1 onion, peeled and quartered
- 1 TBS garlic, minced
- 1 3/4 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 + 1 TBS dry sherry
- 3/4 C heavy cream
Instructions
- 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).
- Move the chicken to a large bowl or plate and let cool a bit. Using a slotted spoon, remove and discard the onion.
- 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 low boil and add the carrots and celery; cook for about 7 minutes.
- Add the egg noodles to the stock and cook until done – about 8 minutes. Meanwhile, shred the chicken, discarding the skin and bones. Add most of the chicken (I usually have about 2 cups leftover) to the pot along with the sherry and cream. Cook for 1 or 2 more minutes and taste. Season with salt and pepper to taste and serve!
Notes
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!