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Chicken Noodle Soup With Carrots & Celery - Classic, Comforting, and Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Add garlic and herbs. Stir in garlic, thyme, and the bay leaf. Cook 30 seconds until fragrant. Don’t let the garlic brown.
  4. Build the broth. Pour in the chicken broth. Bring to a gentle boil, then reduce to a simmer.
  5. 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.
  6. 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.
  7. Season the soup. Taste the broth and add salt and black pepper as needed. This is the time to balance flavor before adding noodles.
  8. Cook the noodles. Bring the soup back to a gentle boil. Add egg noodles and cook according to package directions until just tender.
  9. 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.
  10. Serve hot. Ladle into bowls and serve with crusty bread or crackers if you like.