Steam fogs the windows. The smell of slow-simmered broth wraps around you like grandma’s quilt. Yepit’s chicken noodle soup season. This old-school favorite is popping up everywhere again, from Reddit cozy threads to TikTok brothy hacks. Spoiler: it’s timeless for a reason.
This bowl starts with tender shredded chicken, carrots that soak up all the flavor, and those soft egg noodles that never let you down. It’s warm, pantry-friendly, and tastes like nostalgia you can throw together after work. Think classic but faster. Full details in the blog!
My Abuela used to make a version with celery and whole fryer chickensyou could smell it a block away. Mine’s a quicker homage, but every bit as soothing. I tested it while chasing my kids and dodging a boiled-over pot. You’ll love the secret!
Why You’ll Love This Chicken Noodle Soup
This soup is like a hug in a bowlcozy, nostalgic, and incredibly satisfying. It’s perfect for chilly evenings, quick dinners, or those days when you’re feeling under the weather. Using simple, pantry-friendly ingredients, this recipe feels like something grandma would make, minus the all-day simmering.
What makes it special? The combination of tender shredded chicken, soft Kluski egg noodles, and savory broth soaked with the flavors of celery, carrots, thyme, and a hint of turmeric. It’s the balance of comfort and practicality, with just the right amount of flexibility to fit into a busy weeknight routine.
Bonus: This recipe is beginner-friendly and offers options for the stovetop, slow cooker, or Instant Pot. So whether you’re a multi-tasking parent or looking to dive into classic cooking, we’ve got you covered.
Key Ingredients and Tools You’ll Need
Nothing fancy or complicated herejust familiar ingredients and a few trusted tools to make this the best chicken soup recipe in your lineup.
Chicken thighs: Bone-in thighs are the secret to a rich and flavorful broth. You can mix with chicken breasts if you prefer.
Veggies: Sweet onion, celery, and carrots are the classic trio for that cozy, nostalgic flavor. Slice them evenly for perfect cooking.
Egg noodles: Kluski noodles are sturdy and hold up beautifully in the broth. If you’re out, use another wide egg noodle.
Broth and herbs: Chicken broth, thyme, bay leaves, and a pinch of turmeric create depth and warmth. Fresh parsley and a squeeze of lemon finish it off perfectly.
Essential tools: A large 6–8 quart soup pot (or your slow cooker/Instant Pot), a sharp knife, and a trusty cutting board. If you enjoy kitchen gadgets, the Instant Pot cuts down cooking time significantly!
Step-by-Step Instructions
Let’s break this down into simple, mess-proof steps so you can whip up a pot of chicken noodle soup with egg noodles and carrots like a pro.
Start with the chicken: Heat oil in your soup pot and brown the chicken thighs on both sides for extra flavor. Then, remove them and set aside.
Sauté the veggies: Cook your onion and garlic in the chicken drippings until fragrant, then toss in celery, carrots, and thyme. Sauté for a couple more minutes.
Add the broth and simmer: Pour in the chicken broth, turmeric, and bay leaves. Return the chicken thighs to the pot, season, and let it gently simmer for about 30 minutes.
Shred and cook the noodles: Remove the chicken, discard the skin and bones, then shred the meat. Stir the noodles into the simmering soup and cook for 6–9 minutes. Add the shredded chicken back in.
Finish with freshness: Whisk together cornstarch and lemon juice, then stir it into the soup to thicken slightly. Sprinkle chopped parsley, adjust seasoning, and you’re done!
Cooking Times Overview
Cooking Method
Time
Stovetop
~50 minutes
Slow Cooker
6–8 hours on low, 3–4 hours on high
Instant Pot
~20 minutes (plus pressure release)
Pro Tips and Easy Tweaks
If you’ve got extra ingredients or creative ideas, this recipe is ready to roll with them! Here’s how to make it your own while avoiding common hiccups.
Broth magic: No chicken broth on hand? Use vegetable broth or dissolve bouillon cubes in water.
Noodle swaps: If you don’t have Kluski noodles, try any wide egg noodles or even spaghetti, broken into smaller pieces.
Add more veggies: Mushrooms, zucchini, or even frozen peas make a great addition. Just toss them in during the last 10 minutes of cooking.
Troubleshooting tips: Too salty? Add a splash of water or a peeled potato to the pot (remove it before serving). Soup too thin? Add another teaspoon of cornstarch, whisked with water, to thicken it up.
How to Serve and Store
This chicken noodle soup with celery and carrots is best served piping hot with a chunk of crusty bread for dunking. But if you have leftovers (lucky you!), here’s the best way to keep them fresh.
Storage & Reheating Tips
Storage Option
Duration
Reheating
Fridge
Up to 4 days
Warm on the stovetop or microwave; add water if it thickens.
Freezer
Up to 3 months
Thaw overnight, then reheat on low heat.
Pro Tip: If freezing, leave out the noodles and add them fresh when you’re ready to reheat. This keeps them from getting mushy.
Expert Insight: The Comfort of Chicken Noodle Soup
Chicken noodle soup is a classic that combines warmth and nutrition, making it a go-to comfort food. Its balance of protein, vegetables, and broth supports hydration and immune health, especially during cold seasons. Choosing fresh ingredients and simmering slowly can enhance both flavor and nutrient retention.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Perfecting My Classic Chicken Noodle Soup
After a few burnt bottoms and way-too-salty batches, I finally nailed this chicken noodle soup recipe. It took several weekends of tasting and tweaking, but now it’s cozy, flavorful, and just like the kind that warms up every hectic family dinner.
FAQs ( Chicken Noodle Soup )
How to prevent soggy noodles in soup?
To avoid soggy noodles, cook them separately and add them just before serving. If adding noodles directly to the pot, turn off the heat once they’re tender to keep their texture perfect. This method ensures the noodles stay firm and don’t overcook in the broth over time.
Can I make this soup ahead of time?
This recipe tastes even better the next day as the flavors meld. Prepare the soup fully but add noodles or pasta fresh when reheating to keep them from turning mushy. Store leftovers in an airtight container in the fridge for up to three days.
What are the best vegetables to add for extra flavor?
Carrots and celery are classic choices that bring natural sweetness and crunch to the dish. For an added twist, try including leeks or parsnips to deepen the flavor. These veggies complement the chicken broth and enhance the overall taste of this meal.
Can I use leftover roast chicken?
Absolutely, using shredded leftover roast chicken works perfectly here and saves time. Just add it during the last few minutes of cooking to warm through without drying out the meat. This approach keeps the chicken tender and flavorful in the soup.
How can I make this dish spicier?
To add a spicy kick, incorporate cayenne pepper or red chili flakes during cooking, adjusting to taste. You can also mix in diced jalapenos or add a dash of hot sauce just before serving. This keeps the heat balanced while complementing the soothing flavors.
Conclusion
Chicken noodle soup with egg noodles and carrots is the ultimate comfort in a bowl cozy, aromatic, and just the right texture to make your kitchen feel like home. In about an hour (or less with a slow cooker!), you’ll have a pot of warm, soothing goodness that feels like a gentle hug after a long day. You’ll love how the tender chicken and sweet carrots sing together in every spoonful.
One trick I picked up from my aunt’s kitchen: add a splash of lemon juice at the end to brighten the flavors. Feel free to swap out celery or throw in extra herbs for your own spin. Leftovers freeze beautifullyjust wait to add noodles when reheating to keep them perfect. Simple tweaks make this the best chicken noodle soup recipe homemade every time.
Did you grow up around a bubbling pot of chicken noodle soup with celery and carrots? I’d love to hear your stories or see your versions of this classic. Save this recipe for those chilly nights and share it with loved onesnothing beats a homemade bowl to warm heart and soul.
Our Best Chicken Noodle Soup recipe Homemade is so delicious and comforting. Learn How To Make Chicken Noodle Soup With Carrots and enjoy a classic Chicken Noodle Soup With Celery And Carrots that warms your soul. Perfect for any day, easy and rewarding.
Ingredients
Scale
1 teaspoon oil or butter
2 1/2 pounds bone-in chicken thighs or a mix of thighs and breasts
1 large sweet onion peeled and chopped
2–4 cloves garlic minced
1 1/2 cups sliced celery
1 1/2 cups sliced carrots
1 tablespoon fresh thyme leaves or 1 teaspoon dried
12 cups chicken broth
2 bay leaves
1/4 teaspoon turmeric
8 ounce Kluski egg noodles
1/4 cup chopped parsley
2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
Salt and pepper
Instructions
Set a large soup pot over medium heat and add oil.
Salt and pepper chicken thighs and brown skin-side down then flip and cook 3 more minutes. Remove chicken and set aside.
Sauté onions and garlic in chicken fat for 3-4 minutes.
Add celery, carrots, and thyme and sauté 2 more minutes.
Add chicken broth, bay leaves, turmeric, chicken thighs, salt, and pepper; cover and simmer for 30 minutes.
Remove bay leaves and chicken; shred chicken after removing skin and bones.
Stir egg noodles into soup and simmer 6-9 minutes until cooked.
Stir shredded chicken back into soup.
Whisk cornstarch and lemon juice, stir into soup to thicken.
Stir in parsley, taste, and adjust salt and pepper before serving.
Notes
Crockpot Chicken Noodle Soup: Brown chicken and vegetables as directed, then place all ingredients except noodles and parsley in slow cooker
Cook on low 6-8 hours or high 3-4 hours
Stir in noodles, cook 30 more minutes
Remove bones and skin, shred chicken, stir in parsley before serving
Instant Pot Chicken Noodle Soup: Follow steps 1 and 2 using Saute setting, add chicken, broth, bay leaves, turmeric, salt and pepper
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
