When the winter chill settles in, your kitchen should feel like a cozy sanctuary. There is nothing quite like the smell of a simmering chicken carrot celery soup on the stove. It fills your home with a warm and inviting aroma. This recipe is the ultimate comfort food for those cold, dark evenings. You can have a steaming bowl ready for your family in just about an hour.
This soup is a gentle way to nourish your body and soul. It is light, fresh, and incredibly satisfying for everyone at the table. You will love how the simple flavors come together so perfectly. It is the kind of meal that makes you want to curl up on the couch. Let’s get started on this easy, heartwarming journey together.
Why This Recipe Is a Winner
This chicken carrot celery soup is a winner because it uses basic pantry staples. You likely already have most of these ingredients in your kitchen right now. It is very budget-friendly and feeds a family of four with ease. The clear broth is light yet deeply flavorful thanks to the mirepoix base. It is a fantastic choice for a healthy reset after a busy holiday season.
You will also appreciate how lean and protein-packed this meal is for your family. The chicken stays tender and juicy because it poaches right in the broth. This method saves time and keeps the meat from drying out. Beginners will love this recipe because it is nearly impossible to mess up. It is a reliable classic that you will want to make every single week.
Simple Cooking Steps
Making this soup is a very straightforward and calming process. You start by softening your vegetables to build a sweet and savory foundation. Then, you let the chicken gently cook in the seasoned stock. Shredding the chicken is the only hands-on part that takes a little effort. Even a beginner cook can master this recipe on the very first try.
The one-pot method means you will have very little cleanup to do later. You can spend more time relaxing and less time scrubbing dishes. The slow simmer allows the thyme and bay leaf to infuse the broth beautifully. You will feel like a pro as the golden liquid starts to bubble. It is a truly rewarding experience from start to finish.
Ingredients You’ll Need
We use mostly pantry staples and fresh, seasonal produce to make this magic happen.
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 2 cups diced carrots
- 1.5 cups diced celery
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken stock
- 1 tsp dried thyme
- 1 bay leaf
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 2 tbsp chopped fresh parsley
Step-by-Step Directions
- Heat olive oil in a large stockpot over medium heat.
- Add diced onion, carrots, and celery to the pot and sauté for 8 minutes.
- Cook until the vegetables begin to soften and look slightly translucent.
- Add minced garlic and cook for 60 seconds until it smells aromatic.
- Pour in the chicken stock and add the dried thyme and bay leaf.
- Place the whole chicken breasts into the liquid and bring to a gentle boil.
- Reduce heat to low and simmer for 25 minutes until chicken is cooked through.
- Remove the chicken breasts from the pot and shred them using two forks.
- Return the shredded chicken to the pot and season with salt and pepper.
- Simmer for an additional 5 minutes to let the flavors integrate.
- Remove the bay leaf and stir in the fresh parsley right before serving.
Best Ways to Enjoy It
Serve this soup warm in your favorite deep ceramic bowls. It pairs beautifully with a thick slice of crusty sourdough bread for dipping. You can also serve it with a light side salad for a balanced meal. A simple lemon vinaigrette on the greens would provide a nice brightness. For a cozy touch, light a few candles on your dinner table.
If you are serving this for a weeknight dinner, keep it simple and stress-free. Your kids might enjoy some saltine crackers crushed over the top. The fresh parsley adds a lovely pop of green and a clean finish. It is a meal that invites everyone to slow down and enjoy the moment. Every spoonful feels like a warm embrace on a chilly night.
Storage & Reheating
This soup stores exceptionally well, making it perfect for meal prep. You can keep leftovers in an airtight container in the fridge for 4 days. The flavors actually tend to deepen and improve the next day. To reheat, simply warm it on the stove over medium heat until steaming. You can also use a microwave for a quick and easy lunch.
If you want to freeze it, this soup stays fresh for up to 3 months. Just make sure to leave some space at the top of your container. The liquid will expand slightly as it freezes. Thaw it in the fridge overnight before you plan to eat it. It is a great make-ahead meal for those extra busy weeks ahead.
Tips for Best Results
- Don’t skip the step of sautéing the vegetables first for the best flavor.
- Use a low-sodium stock so you can control the saltiness yourself.
- Shred the chicken while it is still warm for the easiest results.
- Avoid overcooking the chicken or it may become slightly tough.
- Add a squeeze of fresh lemon juice at the end for extra brightness.
- For a winter holiday crowd, you can easily double this recipe.
- Always remove the bay leaf before serving to keep things safe.
- Use fresh parsley instead of dried for a much better flavor profile.
Ways to Switch It Up
- Add a half cup of small pasta like orzo for a heartier meal.
- Swap the chicken for turkey if you have leftovers from Thanksgiving.
- Stir in a handful of spinach at the end for extra greens.
- Use leeks instead of yellow onions for a milder, sweeter taste.
- Add a pinch of red pepper flakes if you like a little heat.
Common Questions
Can I use chicken thighs instead of breasts?
Yes, you can definitely use boneless skinless chicken thighs. They are very flavorful and stay moist even after simmering. You may need to trim a little extra fat before cooking them. The cooking time will remain about the same as the breasts.
How do I know when the chicken is done?
The chicken is done when it is no longer pink in the middle. It should reach an internal temperature of 165 degrees Fahrenheit. It will also be very easy to shred with two forks. If it feels tough, it might need a few more minutes.
Can I add noodles to this soup?
Absolutely, adding noodles makes it a classic chicken noodle soup. I recommend cooking the noodles separately and adding them to each bowl. This prevents the noodles from soaking up all the broth in the pot. It keeps the leftovers much better for the next day.
I hope this cozy chicken carrot celery soup brings warmth to your home this winter. It is a simple joy that I love sharing with my family. Happy cooking and enjoy every spoonful!
— Lidia
Chicken, Carrot and Celery Soup
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 2 cups diced carrots
- 1.5 cups diced celery
- 1 medium yellow onion, diced
- 2 cloves garlic , minced
- 6 cups low -sodium chicken stock
- 1 tsp dried thyme
- 1 bay lea f
- 0.5 tsp sal t
- 0.25 tsp ground black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add diced onion, carrots, and celery to the pot and sauté for 8 minutes until vegetables begin to soften.
- Add minced garlic and cook for 60 seconds until aromatic.
- Pour in chicken stock and add dried thyme and the bay leaf.
- Place the chicken breasts into the liquid, bring to a gentle boil, then reduce heat to low and simmer for 25 minutes.
- Remove the chicken breasts from the pot and shred into bite-sized pieces using two forks.
- Return the shredded chicken to the pot and season with salt and black pepper.
- Simmer for an additional 5 minutes to integrate flavors.
- Remove the bay leaf and stir in fresh parsley before serving.
