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Homemade Chicken Soup Without Noodles

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Chicken slow simmered in a pot with carrots, celery, onions, and spices to create a homemade chicken soup that will stave off that Winter chill!

Winter has been wearing us out recently. So, Kim decided to make a homemade chicken soup to help us feel better.

She used chicken breast, carrots, celery, onions, and some carefully selected spices to make a soup that was perfect for keeping us warm.

We left out the noodles because, once stored, they get way too soggy to eat the next day. Enough talk, let’s get started!

Oh, if you want to to make a chicken soup in your pressure cooker, then try our Instant Pot chicken noodle soup. Just leave out the noodles.

A bowl of the homemade chicken soup showing the ingredients.

How to make homemade chicken soup?

First, start by prepping the vegetables. You know, slice the carrots and celery, dice the onions, and mince the garlic.

Carrots, celery, and onions in a large blue dutch oven.

Next, place your pot over low-medium heat and add the oil. Let it warm up a little before adding in the carrots, celery, and onion.

Now, go ahead and let the veggies cook for about seven (7) minutes. Toss in the garlic and let everything cook for another thirty (30) seconds.

The chicken breasts and broth added to the dutch oven.

After that, add in the bay leaves, broth, chicken, salt, pepper, and thyme. Give the ingredients a quick stir.

Then, increase the heat to medium and let the soup simmer for sixty (60) to ninety (90) minutes.

When the timer goes off, remove the chicken, sprigs of thyme, and bay leaves from the soup.

Cooked chicken has been removed and shredded on a plate.

Afterward, shred the chicken using two (2) forks and discard the bay leaves and thyme.

Last, place the chicken back into the soup along with parsley and stir everything. Turn off the heat because the homemade chicken soup is done!

A ladle of soup held up to show the ingredients.

That’s it, the recipe is finished. Kim and I hope you enjoy the soup and we wish you all the best 🙂

Looking for a heartier soup? Then check out our chicken potato soup!

Recipe Tips:

  • For a quicker cook time, consider using pre-cooked, canned or rotisserie chicken. Also, cutting the chicken breast into smaller pieces (or using tenders) before adding it to the pot will help reduce some of the cook time.
  • You can add noodles into the soup. Simply add them to the pot about twenty (20) minutes before the soup is done.
  • Just an F.Y.I., you don’t have to use a Dutch oven for the recipe. Any pot will work as log as it’s large enough to hold all the ingredients.
A bowl of chicken soup accented with a blue towel.

Don’t forget to check out our Chicken Soup without Noodles web story!

If you like our homemade chicken soup recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

A ladle of soup held up to show the ingredients.

Homemade Chicken Soup Without Noodles

Yield: 12 Servings
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Chicken slow simmered in a pot with carrots, celery, onions, and spices to create a homemade chicken soup that will stave off that Winter chill!


  • 2 Tablespoon Cooking Oil, (or unsalted butter)
  • 3 Large Carrots, (sliced)
  • 2 Medium Celery Stalks, (sliced)
  • 1 Large White Onion, (diced)
  • 3 Large Garlic Cloves, (minced)
  • 2 Large Bay Leaves
  • 3 Small Thyme Sprigs, (or 1/4 Teaspoon dried)
  • Salt and Pepper to Taste
  • 8 Cups Chicken Broth
  • 1 1/2 Lbs. Chicken Breast
  • 1/4 Cup Parsley, (fresh or 2 Tablespoons dried)


  1. In a large stock pot or Dutch oven, heat two tablespoons of olive oil or butter over low-medium heat. Add the carrots, celery, and onion. Cook the vegetables for 7 to 8 minutes until they begin to soften and the onions become translucent. Add the garlic and cook for an additional 30 seconds.
  2. Next, add the bay leaves, thyme, salt, pepper, broth, and chicken breast. Bring the soup to a simmer and cook over medium heat for 1 to 1 ½ hours or until the chicken is cooked through and easily shreds with a fork.
  3. Remove the chicken breast to a waiting plate and use two forks to shred. Discard the thyme sprigs and bay leaves, then return the shredded chicken to the pot along with the fresh parsley. Stir to combine.
  4. Serve hot. Store leftovers in the refrigerator for up to 3 days.


The calories listed are an approximation based on the ingredients and a serving size of about one (1) cup of the homemade chicken soup. Actual calories will vary.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1 Cup
Amount Per Serving: Calories: 107Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 36mgSodium: 653mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 13g

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