Classic chicken noodle soup with carrots and celery

There’s something about a simmering pot of soup that feels like a hug you can ladle. I make this classic chicken noodle soup whenever the house feels a little chilly, someone’s sniffly, or I want my kitchen to smell like home—warm garlic, sweet carrots, and that savory chicken broth that curls into every corner of the house. The broth turns a glossy, golden color and the noodles go tender but still toothsome. I’ll be honest: this recipe started as my “I don’t know what to make” go-to and turned into my family’s comfort standard. It’s simple, forgiving, and tastes like someone pressed the “cozy” button in your oven—well, on your stove.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes

Why This Recipe is Awesome

This soup is a winner because it’s straightforward and forgiving—perfect for a weeknight rescue. The broth tastes rich without needing hours of boiling, thanks to simple aromatics and a short simmer that pulls flavor right out of the chicken. You get sweet, tender carrots, crisp-but-soft celery, and noodles that soak up broth without turning to mush. It’s soothing, bright, and sturdily nostalgic—like a soft sweater for your stomach. Plus: it’s so easy even your busiest day can throw it together.

Ingredients

For the Main Dish:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced about 1/4-inch thick (about 1 1/2 cups)
• 3 stalks celery, sliced (about 1 1/4 cups)
• 1 1/2 lbs boneless, skinless chicken thighs or breasts
• 8 cups low-sodium chicken broth
• 1 bay leaf
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 8 oz egg noodles or any short pasta (about 2 cups)
• 2 tbsp fresh parsley, chopped (for finishing)
• Juice of 1/2 lemon (optional, brightens the soup)

For the Sauce / Garnish (if applicable):

• Optional garnish: additional parsley, a few drops of extra-virgin olive oil, or a sprinkle of grated Parmesan

How I Make It

Step 1:

I heat a heavy pot over medium heat and add 2 tablespoons of olive oil or butter. When the fat shimmers, I toss in the diced onion and sauté until translucent and smelling sweet—about 4–5 minutes. Then I add the minced garlic and cook for another 30 seconds until fragrant. The kitchen gets this cozy garlic-and-onion aroma that makes you want to keep stirring.

Step 2:

Next, I add the sliced carrots and celery, and sauté for 4 minutes so they begin to soften and the edges get the tiniest bit glossy. This step builds flavor—don’t skip it. If your onions are browning too quickly, lower the heat; we want color, not charcoal. Toss in the chicken and sprinkle the pot with 2 tsp salt, 1/2 tsp pepper, and the thyme. I nestle in a bay leaf.

Step 3:

Pour in the 8 cups of chicken broth and bring the pot to a gentle boil. When the surface dances, reduce to a **simmer**, cover partially, and let it cook for about 20–25 minutes until the chicken reaches 165°F and the veggies are tender. The broth will smell soulful and slightly sweet—exactly what you want. If you used raw chicken breasts, a fork should pull the meat apart easily.

Step 4:

Remove the chicken to a cutting board, shred it with two forks, and return the meat to the pot. Bring the broth back to a gentle boil and add the 8 oz noodles. Cook according to package directions—usually 6–8 minutes—until the noodles are tender but still a touch firm. Taste and adjust salt. This is where the soup sings: noodles that soak up broth but keep texture make every spoonful satisfying.

Step 5:

Stir in 2 tbsp chopped parsley and the juice from 1/2 lemon if using. Let the soup rest off the heat for a few minutes so flavors meld. Serve hot in big bowls and garnish with extra parsley or a drizzle of olive oil. The surface should shine, the broth taste bright, and the noodles sit suspended in golden liquid—pure comfort.

Pro Tips

• Use a rotisserie chicken if you’re short on time—stir it in at the end to warm through. You’ll still get great flavor with half the fuss.
• Cook the noodles separate if you plan to store leftovers. They’ll keep their texture and won’t turn to glue when reheated.
• If the broth tastes flat, add a splash of lemon or a pinch more salt—acidity wakes up flavor like magic.
• Prefer richer broth? Roast the chicken bones or add a splash of white wine while sautéing the veg for extra depth.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shredded rotisserie chicken to save time—flavor stays great.
• Use gluten-free noodles or rice for a gluten-free bowl; rice gives a looser texture while GF noodles mimic the original more closely.
• Replace butter with extra-virgin olive oil for dairy-free cooking; the soup stays cozy without dairy.
• Vegetarian option: skip chicken, use vegetable broth plus roasted mushrooms or white beans for body.

Variations & Tips

• Spicy: Add a pinch of red pepper flakes or a splash of sriracha for a warming kick.
• Herby: Stir in fresh dill or tarragon along with parsley for an herbal lift.
• Kid-friendly: Use fun-shaped pasta and cut veg small so little ones can scoop easily.
• One-pot comfort: Brown the chicken first for extra flavor, then shred and simmer as directed.
• Creative twist: Stir in a spoonful of pesto at the end for an Italian twist that pairs beautifully with lemon.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Store the soup (without cooked noodles) in the fridge for up to 3 days. Store cooked noodles separately. Reheat gently on the stove and add noodles when warmed. For longer storage, freeze the soup (again, no noodles) for up to 3 months.

Can I double the recipe?

Sure thing. Use a larger pot and increase simmer time by about 10–15 minutes to fully heat a doubled volume. Taste and adjust seasoning at the end.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

The chicken should reach 165°F and shred easily; the carrots should be tender and the noodles should be soft but not mushy. The broth should taste balanced—salty, savory, and a touch bright.

What if I don’t have ingredient X?

Onion missing? Use 1 tsp onion powder and a little extra garlic. No celery? Add an extra carrot and a pinch of fennel or celery seed for that celery flavor.

How I Like to Serve It

I love this soup with crusty bread for dunking and a simple green salad to cut through the richness. It works for cozy solo dinners, school-lunch thermos fillers, or a potluck centerpiece. In winter, it’s my go-to comfort; in spring, I serve it with a lemony salad for brightness. Pair it with chamomile or a crisp white wine, depending on the mood.

Notes

• Store leftovers in the fridge up to 3 days (no noodles), or freeze for up to 3 months. Reheat gently and add fresh noodles or toast.
• Safe internal temperature for cooked chicken: 165°F.

Final Thoughts

Closing: This is the kind of soup that repairs a rough day and celebrates a quiet one—so ladle it up, share it, and enjoy every warm, soothing spoonful.