Homemade Chicken Soup with Carrots, Celery, and Herbs

This stovetop chicken soup combines chicken breast, carrots, celery, onion, garlic, thyme, and rosemary in a simple broth. Shred the cooked chicken and return it to the pot for a short final simmer. Add noodles or other optional vegetables if you want a heartier bowl.

Why Make Homemade Chicken Soup

The broth, vegetables, and herbs simmer together in one pot, and using boneless chicken breasts keeps the cooking straightforward. Serve it as written for a clear, herb-seasoned soup or add cooked noodles at the end.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

How to Make Homemade Chicken Soup

1. Pour the chicken broth into a large pot and bring it to a boil, then lower the heat to a gentle simmer.
2. Add the chicken breasts. Simmer until the thickest part reaches 165°F (74°C), checking with a food thermometer; cooking time varies with thickness.
3. Transfer the chicken to a plate and let it rest briefly. Add the carrots, celery, onion, and garlic to the broth and simmer until the vegetables are tender, about 5–7 minutes.
4. Shred or slice the cooked chicken and return it to the pot. Stir in the thyme, rosemary, salt, and pepper, then simmer gently for about 10 minutes so the flavors combine.
5. Taste and adjust the seasoning. Serve hot with fresh parsley.

Serving Suggestions

Serve in bowls with parsley. Crusty bread or a fresh salad makes a simple side. For a noodle soup, stir in separately cooked noodles just before serving.

Storage and Reheating

Cool leftovers promptly and refrigerate in a covered container for up to 3–4 days. For longer storage, freeze the soup without noodles for up to 3 months. Thaw overnight in the refrigerator and reheat until steaming hot throughout.

Tips for Homemade Chicken Soup

• Use a thermometer to check the thickest part of each chicken breast for 165°F (74°C).
• Keep the broth at a gentle simmer to avoid toughening the chicken.
• Cut the vegetables into similarly sized pieces so they soften evenly.
• Add lemon juice a little at a time just before serving for a brighter broth.
• Cook pasta separately if preparing soup ahead, then add it to bowls so it does not absorb the broth during storage.

Variations

Cooked rotisserie chicken can replace the raw chicken; add it with the herbs and simmer until hot. Peas or corn can be stirred in near the end. For a creamy variation, add a small splash of cream or unsweetened coconut milk, knowing that it changes the broth’s flavor and texture.

Frequently Asked Questions

Can I use frozen chicken?
For the most predictable cooking, thaw chicken in the refrigerator before adding it to the pot. If cooking from frozen on the stovetop, allow more time and confirm the center reaches 165°F (74°C) before shredding.

Is the soup gluten-free?
The listed ingredients do not include wheat, but check the chicken broth and any additions such as noodles for gluten-containing ingredients or cross-contact information.

Can I add noodles?
Yes. Cook them separately according to package directions and add to bowls just before serving, or cook them in the broth shortly before serving.

For poultry cooking guidance, see the FoodSafety.gov safe minimum internal temperature chart.

For a related recipe, see Italian chicken soup. For additional technique or safety guidance, consult FoodSafety.gov’s safe temperature chart.

This homemade chicken soup is also easy to adapt at the table: serve it with noodles or let each person add them to their bowl.

Easy and Healthy Homemade Chicken Soup

Print Recipe

A comforting and nutritious chicken soup that is simple to prepare and perfect for any day.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten-Free

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, bring the chicken broth to a boil.
2. Add the chicken breasts and simmer until cooked through, about 20 minutes.
3. Remove the chicken, shred it, and set aside.
4. In the same pot, add carrots, celery, onion, and garlic. Cook until vegetables are tender, about 5-7 minutes.
5. Stir in the shredded chicken, thyme, rosemary, salt, and pepper.
6. Simmer for another 10 minutes.
7. Serve hot, garnished with fresh parsley.

Notes

For extra flavor, sauté the garlic and onions before adding them to the pot. Add a splash of lemon juice before serving for a bright taste. You can include other vegetables like peas or corn for more variety.