Chicken Noodle Soup without Celery is made with tender egg noodles, juicy rotisserie chicken, and a rich, savory broth. An easy, comforting dinner that's perfect for busy weeknights or a quick, cozy lunch.
After making this for our picky kids, dinner got a whole lot easier. No more complaints, no more celery pieces mysteriously pushed to the side of the bowl, just empty bowls all around. If you're on a no-celery streak, don't miss my Cuban Chicken Soup with sofrito and angel hair noodles or my Slow Cooker Cowboy Soup loaded with beef and beans.
If you're looking for a more creamy soup to try, you don't want to miss our Vegan Chickpea Broccoli Soup or Vegan Potato Kale Soup.
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Why You'll Love This Chicken Noodle Soup without Celery
- No green ingredients, so it's kid-friendly and picky-eater-approved
- The soup stores well, making it a great option for meal prepping and quick lunches during the week.
- It's made with simple ingredients, and it comes together in around 30 minutes.
- Everything is made in one pot, making clean up a breeze!
Ingredient Notes and Substitutions
- Olive oil - If you like a rich broth base, substitute with butter.
- Onion, Carrots, and Garlic - We keep it simple by adding the basic vegetables you see in a chicken noodle soup without the celery, but you can add any vegetables you have on hand.
- Chicken Broth - Any broth will work. We love using a homemade broth from the rotisserie chicken carcass. A little chicken concentrate is used to deepen the flavor of the broth, but this is optional.
- Chicken - Rotisserie chicken is our go-to for busy weeknights, plus the carcass can be stored to make homemade broth later. Using leftover chicken, like Dutch Oven Pulled Chicken or Grilled Lemon Pepper Chicken Thighs, adds so much flavor.
- Noodles - I love using Reames egg noodles because they most resemble homemade, but any egg noodles will work.
- Lemon - This is optional, but adds the perfect brightness to the soup.
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Noodle Soup without Celery
Sauté the vegetables: Heat olive oil over medium heat. Add the onion and carrots and cook for 4-5 minutes. Stir in garlic for about 30 seconds.
Build the broth: Add broth, chicken concentrate, thyme, and pepper. Bring to a simmer.
Cook the noodles: Add the egg noodles and cook according to the package directions.
Finish the soup: Stir in the shredded rotisserie chicken and finish with a splash of lemon juice. Top with fresh parsley and serve immediately.
Serving Suggestions
Complete the meal with these easy side dishes:
- Apple Strawberry Salad: It's light, tasty, and balances the hearty soup well.
- Turkish Bread: This is the easiest stovetop flatbread, and it's perfect for dipping in the savory broth.
- Bagel BLT Sandwich: Our go-to lunch is this quick and easy sandwich paired with a small bowl of soup. It doesn't get more satisfying than that.
Expert Tips
- Taste the broth before adding the chicken concentrate. If you're working with a salty broth, then the chicken concentrate will make it too salty. It works best if you're using a low-sodium chicken broth.
- Add the chicken toward the end to keep it tender. Chicken becomes firm and dries out the longer it cooks, so I like to fold it in after the noodles are done to ensure it maintains a juicy texture.
- Don't get carried away with the lemon juice. I recommend only adding 1 tablespoon to balance the flavor, not make it taste lemony. You can use the extra lemon juice you have on hand in Lemon Basil Rice or Lemon Dill Hummus.
- Avoid overcooking the noodles. I try to remove the soup from the heat 1-2 minutes before the noodles package recommends, because the pasta will continue to cook and absorb the hot broth after it's been removed. This helps ensure the pasta remains al dente.
Storage and Reheating
Allow the soup to cool, then store it in the refrigerator for up to 4 days. You can freeze, but keep in mind the noodles may change in texture when thawed. Reheat on the stove over medium heat or in the microwave in 30-second intervals until fully heated.
Make Ahead Tips
Save time by chopping all the vegetables and making homemade broth the day before. If using a rotisserie chicken, shred the day before.
Common Questions
They are likely overcooked or sat too long in the hot broth. Try to remove the soup from the heat 1-2 minutes before the noodle directions state. The pasta will continue to cook in the hot broth.
Add more broth and or use thinner noodles. The thicker the noodle, the more broth it'll absorb.
Add more water to dilute it. You can also add more pasta or vegetables to balance it out.
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Chicken Noodle Soup without Celery
Equipment
- Large stock pot or Dutch oven
- strainer or fine mesh sieve
- Cutting board
- Sharp knife
- wooden spoon or spatula
- ladle
- measuring cups
- Measuring spoons
Ingredients
- 1 tablespoon olive oil or butter
- 1 small yellow onion diced
- 2 medium carrots sliced
- 3 cloves garlic minced
- 6 cups chicken broth store bought or homemade
- 1 teaspoon chicken concentrate
- 2 cups shredded rotisserie chicken
- 6 oz egg noodles
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- salt to taste
- 1 tablespoon lemon juice optional but brightens the soup
- fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and carrots and cook for 4-5 minutes until softened.
- Stir in garlic and cook for about 30 seconds until fragrant.
- Pour in 6 cups of broth, chicken concentrate, thyme, and black pepper. Bring to a gentle simmer.
- Add the egg noodles and cook according to package directions.
- Stir in the shredded rotisserie chicken. Taste and season with salt if needed. Add a splash of lemon juice to brighten the broth.
- Serve immediately and top with fresh parsley.
Notes
- Any leftover chicken will work
- Swap butter for olive oil to make the broth even richer
- Try the soup with a homemade broth
- If you're worried about the soup getting too thick, add more broth or use a thinner noodle. Thicker egg noodles absorb more broth.
- Remove the soup from the heat 1-2 minutes before the noodle package instructions to avoid overcooking the noodles. The hot broth will continue to cook the noodles.
- Taste before adding the chicken concentrate. If using a regular salted chicken broth you may not even need this.
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