This sherry chicken noodle soup simmers carrots, celery, and tender chicken in a savory broth that gets a subtle, rounded depth from a splash of dry sherry.
Egg noodles go in near the end so they stay tender, and a handful of dried herbs and a touch of nutmeg give every spoonful a warm, familiar flavor. It makes a full pot, so there is plenty for leftovers.
Table of Contents
Why This Sherry Chicken Noodle Soup Recipe Works
Dry sherry simmers down and leaves behind a gentle nutty sweetness without any harsh taste. It rounds out the broth in a way plain stock cannot match.
Sauteing the vegetables in butter and olive oil builds a flavorful base before the liquid goes in. Using low sodium broth and a measured amount of bouillon keeps the salt level easy to control.
Ingredients for Sherry Chicken Noodle Soup
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 carrots, peeled and sliced, about 2 cups
- 2 ribs celery, sliced, about 1 cup
- 1 sweet yellow onion, diced
- 2 cloves garlic, minced
- 8 cups low sodium chicken broth
- 1/2 cup dry sherry
- 1 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried herb blend with chives, dill, and basil
- 3 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- 2 teaspoons chicken bouillon powder
- 4 cups diced cooked chicken, such as rotisserie chicken
- 8 ounces dry egg noodles
Dry sherry. Choose a dry sherry for cooking rather than a sweet one. It adds depth and a mild nutty note to the broth.
Carrots, celery, and onion. This classic trio forms the flavor base. Slice the carrots and celery evenly so they soften at the same pace.
Cooked chicken. Rotisserie chicken saves time and brings extra flavor. Remove the skin and pull the meat into bite size pieces.
Herbs and spices. Bay leaves, thyme, parsley, and a touch of nutmeg build a warm background flavor without overpowering the chicken.
Egg noodles. Wide egg noodles hold up well in hot broth. Add them last so they stay tender instead of turning mushy.
How to Make Sherry Chicken Noodle Soup
1. Heat the fat Warm the olive oil and butter in a large Dutch oven or soup pot over medium low heat until the butter melts and foams.
2. Soften the vegetables Add the carrots and celery and cook for 3 minutes, stirring often, then add the onion and cook until translucent.
3. Add the garlic Stir in the garlic and cook for 30 seconds until fragrant, taking care not to let it brown.
4. Build the broth Pour in the broth and sherry, then add the pepper, parsley, herb blend, bay leaves, thyme, nutmeg, bouillon, and chicken.
5. Simmer Bring to a boil, reduce the heat to low, and simmer for 30 minutes so the flavors blend.
6. Cook the noodles Raise the heat, stir in the egg noodles, and boil gently for 6 to 8 minutes until tender.
7. Finish Remove the bay leaves, taste, and add a little more pepper if needed before ladling into bowls.
How to Serve Sherry Chicken Noodle Soup
Ladle the soup into warm bowls and serve it steaming hot with a basket of fluffy dinner rolls for dunking. A crisp house salad with Italian dressing adds freshness, and slices of air fried garlic bread bring buttery crunch. For a cheesier side, try cheesy garlic bread alongside. Top each bowl with fresh parsley or a crack of black pepper, and keep extra broth warm on the stove for anyone who wants a second serving.
How to Store and Reheat Sherry Chicken Noodle Soup
Cool the soup to room temperature within two hours, then refrigerate it in airtight containers for 3 to 4 days. For the ideal texture, store the noodles and broth separately, because the noodles keep absorbing liquid and turn soft. To freeze, ladle the soup without noodles into freezer safe containers and freeze for up to 3 months, then thaw overnight in the refrigerator. Reheat on the stove until it reaches 165 degrees F, adding a splash of broth if it thickened, and cook fresh noodles for serving.
Tips and Variations for Sherry Chicken Noodle Soup
Use fresh herbs. Swap the dried parsley and thyme for 2 tablespoons of chopped fresh parsley and three sprigs of fresh thyme.
Skim the foam. Skim any foam that rises during simmering for a cleaner, clearer broth.
Adjust the seasoning. Taste at the end and add salt only if needed, since the bouillon and broth already contribute sodium.
Add bones for depth. Simmer a few chicken bones in the broth while it cooks, then remove them before adding the noodles.
Brighten with lemon. Stir in a teaspoon of lemon juice just before serving for a fresh finish.
Swap the noodles. Use rotini, small shells, or rice if you prefer, and adjust the cooking time to the package.
Skip the alcohol. If you prefer to avoid sherry, replace it with an extra half cup of broth and a teaspoon of white wine vinegar.
Handle leftovers safely. Cool and store the soup promptly. For general guidance on serving soup safely, see the University of Nebraska guide to serving soup safely.
Frequently Asked Questions About Sherry Chicken Noodle Soup
What does sherry add to sherry chicken noodle soup?
Dry sherry adds a subtle nutty sweetness and depth. Simmering softens the sherry flavor, leaving behind a rounded richness in the broth.
Can I make sherry chicken noodle soup ahead of time?
Yes. Cook the broth, vegetables, and chicken a day ahead, refrigerate, and add the noodles when you reheat so they stay tender.
Can I freeze sherry chicken noodle soup?
Yes, freeze it without the noodles for up to 3 months. Thaw in the refrigerator and cook fresh noodles when you reheat it.
What can I use instead of dry sherry?
Use an extra half cup of low sodium broth with a teaspoon of white wine vinegar, or use dry white wine for a similar depth.
How do I keep the noodles from getting mushy?
Add them near the end, cook only until tender, and store leftover noodles separately from the broth.
Homemade Chicken Noodle Soup with Sherry and Egg Noodles
Equipment
- Dutch oven or large soup pot
- Wooden spoon
- Cutting board
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 carrots peeled and sliced, about 2 cups
- 2 ribs celery sliced, about 1 cup
- 1 sweet yellow onion diced
- 2 cloves garlic minced
- 8 cup low sodium chicken broth
- ½ cup dry sherry
- 1 tsp ground black pepper
- 1 tsp dried parsley
- 1 tsp dried herb blend chives, dill, and basil
- 3 bay leaves
- ½ tsp dried thyme
- ½ tsp ground nutmeg
- 2 tsp chicken bouillon powder
- 4 cup diced cooked chicken rotisserie chicken works well
- 8 oz dry egg noodles
Instructions
Cooking
- Saute the vegetables. Melt the butter with the oil over medium low heat, then cook the carrots and celery for 3 minutes. Add the onion until translucent, then the garlic for 30 seconds.
- Add the liquids. Stir in the broth, sherry, herbs, spices, bouillon, and chicken.
- Simmer. Bring to a boil, lower the heat, and simmer for 30 minutes until the vegetables are tender.
- Cook the noodles. Add the egg noodles and boil gently for 6 to 8 minutes until tender.
- Serve. Remove the bay leaves, taste, and serve hot.
