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.


  • 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


  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 low boil and add the carrots and celery; cook for about 7 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 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!


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