A Cozy Twist on Chicken Noodle Soup for Fall

As the seasons shift and leaves crunch underfoot, I find myself craving a bowl of chicken noodle soup that whispers comfort and nostalgia. But this isn’t just any soup — it’s infused with a hint of rosemary and a splash of white wine, elevating its simple flavor with a sophisticated touch. Cooking this recipe feels like wrapping yourself in a blanket of familiar warmth, with a surprising elegance in every spoonful.

This version is perfect for those chilly evenings or when you want a homemade remedy that fills the house with irresistible aromas. The tender chicken, al dente noodles, and bright herbs come together quickly, making it a weekly favorite. It’s the kind of dish that turns a rushed evening into a comforting ritual, even in the smallest of kitchens.

Rosemary White Wine Chicken Noodle Soup

This chicken noodle soup combines tender shredded chicken, al dente noodles, and a flavorful broth infused with rosemary and a splash of white wine. The soup achieves a comforting, clear consistency with bright herbal notes and a subtle richness from the wine, showcasing a simple yet elegant presentation.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
• 8 oz egg noodles your choice of shape
• 4 cups chicken broth
• 1 cup white wine preferably dry
• 2 teaspoons fresh rosemary chopped finely
• 2 cloves garlic minced
• 1 medium yellow onion diced
• 2 tablespoons olive oil
• to taste salt and pepper

Equipment

• Large pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Method

 

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
2. Add the minced garlic and chopped rosemary to the pot. Cook for another minute until the garlic is fragrant but not browned.
3. Pour in the white wine, scraping the bottom of the pot to lift any flavorful bits. Let it simmer for 2-3 minutes until the wine reduces slightly.
4. Add the chicken broth to the pot and bring the mixture to a gentle boil over high heat.
5. Meanwhile, cook the chicken breasts in boiling water until fully cooked, about 12-15 minutes. Remove and shred the chicken into bite-sized pieces.
6. Add the shredded chicken to the simmering broth, stirring to combine. Season with salt and pepper to taste.
7. Once the broth is bubbling, add the egg noodles and cook according to package instructions, about 8 minutes, until al dente.
8. Stir the soup occasionally to prevent sticking and to ensure even cooking. Adjust seasoning as needed.
9. Check the noodles for doneness, ensuring they’re tender but not mushy. The broth should be flavorful with a fragrant herbal aroma.
10. Serve the soup hot, garnished with a sprig of rosemary or a drizzle of olive oil if desired, for a warm, comforting meal.

This soup has become my go-to when I need a bit of solace amid busy days. It’s a reminder that simple ingredients, thoughtfully combined, can bring genuine satisfaction.

Whether you’re nursing a cold or just craving a hearty meal, this chicken noodle soup hits the spot. It’s warm, fragrant, and versatile enough to adapt with what’s in your pantry. Sometimes, comfort food isn’t about complexity — it’s about love stirring in every bowl.

Lucas Foster

Hi, I’m Lucas Foster, the cook, writer, and everyday food enthusiast behind Totally in the Zone. This space is where my love for cooking meets my belief that food should fit into real life. Not rushed. Not overcomplicated. Just thoughtful, satisfying, and made with intention.