Chicken Noodle Soup With Carrots & Celery – Classic and Simple
There’s a reason this soup shows up whenever someone needs a little comfort. Chicken noodle soup with carrots and celery is warm, familiar, and satisfying without being heavy. It’s the kind of recipe you can make on a quiet evening or double for a crowd.
The flavor is gentle but layered, and the ingredients are easy to find. If you’re new to cooking, this is a great place to start. If you’ve made it a hundred times, this version might give you a couple of fresh ideas.
Why This Chicken Noodle Soup Recipe Works
This recipe builds flavor in simple steps, starting with a quick sauté of onions, carrots, and celery.
That little bit of browning adds depth without a long cook time. Simmering bone-in chicken or using a mix of broth and water gives the soup a clean, rich base. The noodles go in at the end so they don’t overcook, and a squeeze of lemon plus fresh herbs brightens everything.
The result is a bowl that tastes like it simmered all afternoon, even if you made it on a busy weeknight.
Ingredients for Chicken Noodle Soup
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, diced
- 3 carrots, peeled and sliced into thin coins
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 bay leaf
- 8 cups low-sodium chicken broth (or 6 cups broth + 2 cups water)
- 1 to 1.5 pounds chicken (bone-in thighs or breasts for best flavor; boneless works too)
- 6 to 8 ounces egg noodles (wide or medium)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional but great)
- 1 to 2 tablespoons lemon juice, to taste
Calculate the Calories & Macros for This Recipe
Knowing the calories per serving helps you portion your meal correctly and stay aligned with your health or fitness goals — without guessing.
Just copy the full ingredient list above and paste it into the EDQM Calorie & Macro Calculator.
Choose your servings → hit Calculate Macros → get an instant breakdown.
How to Make Chicken Noodle Soup
- Warm the pot. Set a large pot or Dutch oven over medium heat. Add olive oil or butter and let it heat until shimmering or melted.
- Sauté the aromatics. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring often, until the onion is translucent and the vegetables start to soften.
- Add garlic and herbs. Stir in garlic, thyme, and the bay leaf.
Cook 30 seconds until fragrant. Don’t let the garlic brown.
- Build the broth. Pour in the chicken broth. Bring to a gentle boil, then reduce to a simmer.
- Cook the chicken. Add the chicken pieces.
Simmer uncovered for 20–25 minutes for thighs, 15–20 minutes for breasts, until cooked through and tender. Skim any foam from the surface for a cleaner broth.
- Shred the chicken. Transfer the chicken to a cutting board. When cool enough to handle, remove skin and bones if using bone-in, and shred or cube the meat.
Discard the bay leaf.
- Season the soup. Taste the broth and add salt and black pepper as needed. This is the time to balance flavor before adding noodles.
- Cook the noodles. Bring the soup back to a gentle boil. Add egg noodles and cook according to package directions until just tender.
- Finish with brightness. Return the shredded chicken to the pot.
Stir in parsley, dill, and lemon juice. Taste again and adjust seasoning. The lemon should lift the flavor without making the soup tart.
- Serve hot. Ladle into bowls and serve with crusty bread or crackers if you like.
How to Store Chicken Noodle Soup
- Refrigerate: Cool completely, then store in airtight containers for up to 4 days.
For the best texture, store noodles separately and add to each serving.
- Freeze: Freeze without noodles for up to 3 months. Thaw in the fridge overnight, reheat gently, and cook fresh noodles to add just before serving.
- Reheat: Warm over medium heat on the stove until steaming. If the soup thickens, add a splash of water or broth to loosen.
Health Benefits of Chicken Noodle Soup
- Hydration and electrolytes: The broth helps maintain hydration, especially when you’re under the weather.
- Lean protein: Chicken provides protein for muscle repair and steady energy without making the soup heavy.
- Vegetable nutrients: Carrots bring beta-carotene and natural sweetness; celery adds fiber and minerals.
Together, they round out the meal.
- Gentle on digestion: The simple ingredients and warm liquid are easy to digest and soothing.
- Lower sodium potential: Using low-sodium broth and seasoning it yourself helps control salt intake.
Pitfalls to Watch Out For
- Overcooked noodles: Noodles keep cooking as they sit in hot broth. Stop when they’re just tender, or cook them separately and add to bowls.
- Bland broth: If the soup tastes flat, it likely needs salt and acid. Add a pinch of salt and a little lemon juice until the flavors pop.
- Dry chicken: Boiling too hard or too long dries out chicken.
Keep to a gentle simmer and pull the chicken when it’s just done.
- Greasy surface: Skin-on chicken adds flavor but can leave extra fat. Skim the top with a spoon, or use skinless pieces if you prefer.
- Mushy vegetables: Slice carrots and celery evenly and avoid overcooking. They should be tender but still have some bite.
Variations of Chicken Noodle Soup You Can Try
- Rotisserie shortcut: Use a store-bought rotisserie chicken.
Shred the meat and add it during the last few minutes of cooking.
- Ginger-garlic boost: Add 1 tablespoon grated fresh ginger and a splash of soy sauce for a soothing, slightly Asian twist. Finish with green onions.
- Herb-forward: Swap thyme for rosemary or add a sprig of fresh oregano. A little tarragon pairs beautifully with chicken.
- Gluten-free: Use gluten-free noodles or white rice.
Cook rice separately to avoid clouding the broth.
- Creamy comfort: Stir in 1/3 cup heavy cream or evaporated milk at the end for a richer soup.
- Lemon chicken orzo: Replace egg noodles with orzo and bump up the lemon and dill for a brighter flavor.
- More veggies: Add peas, spinach, or chopped kale in the last 3–5 minutes for extra color and nutrients.
- Spice it up: A pinch of red pepper flakes or a dash of hot sauce gives gentle heat without overpowering the broth.
FAQ
Can I make this in a slow cooker?
Yes. Add all ingredients except noodles, herbs, and lemon to the slow cooker. Cook on Low for 6–7 hours or High for 3–4, shred the chicken, add noodles on High until tender, then finish with herbs and lemon.
What’s the best cut of chicken for soup?
Bone-in thighs give the best flavor and stay tender.
Breasts are lean and work well if you watch the cook time. Boneless cuts are convenient but can run dry if overcooked.
How do I keep noodles from soaking up all the broth?
Cook noodles separately and store them apart from the soup. Add a portion of noodles to each bowl before ladling the hot broth over the top.
Can I use water instead of broth?
You can, but the soup will be lighter.
If using water, add extra aromatics and salt, and consider simmering with the chicken bones or a parmesan rind to boost flavor.
How do I fix a soup that’s too salty?
Add more unsalted broth or water to dilute. A squeeze of lemon can help balance the flavor, and a handful of cooked noodles or rice can spread the saltiness out.
Is it okay to use dried herbs?
Absolutely. Dried thyme works well.
Use about one-third the amount of dried herbs compared to fresh, and add fresh herbs at the end if you have them.
How long will leftovers last?
Stored in airtight containers, the soup keeps in the fridge for up to 4 days. For best texture, keep noodles and soup in separate containers.
Can I make it ahead?
Yes. Make the soup without noodles up to two days in advance.
Reheat, add noodles, and finish with herbs and lemon right before serving.
Final Thoughts
Chicken noodle soup with carrots and celery is a timeless recipe for good reason. It’s easy to make, easy to adapt, and always comforting. With a handful of simple ingredients and a few smart steps, you get a pot of soup that tastes like home.
Keep this version in your back pocket, and tweak it to fit your week, your mood, or what’s in your pantry. One bowl is satisfying, but you’ll probably go back for seconds.
Ingredients
Method
- Warm the pot. Set a large pot or Dutch oven over medium heat. Add olive oil or butter and let it heat until shimmering or melted.
- Sauté the aromatics. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring often, until the onion is translucent and the vegetables start to soften.
- Add garlic and herbs. Stir in garlic, thyme, and the bay leaf. Cook 30 seconds until fragrant. Don’t let the garlic brown.
- Build the broth. Pour in the chicken broth. Bring to a gentle boil, then reduce to a simmer.
- Cook the chicken. Add the chicken pieces. Simmer uncovered for 20–25 minutes for thighs, 15–20 minutes for breasts, until cooked through and tender. Skim any foam from the surface for a cleaner broth.
- Shred the chicken. Transfer the chicken to a cutting board. When cool enough to handle, remove skin and bones if using bone-in, and shred or cube the meat. Discard the bay leaf.
- Season the soup. Taste the broth and add salt and black pepper as needed. This is the time to balance flavor before adding noodles.
- Cook the noodles. Bring the soup back to a gentle boil. Add egg noodles and cook according to package directions until just tender.
- Finish with brightness. Return the shredded chicken to the pot. Stir in parsley, dill, and lemon juice. Taste again and adjust seasoning. The lemon should lift the flavor without making the soup tart.
- Serve hot. Ladle into bowls and serve with crusty bread or crackers if you like.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
