Soups & Stews
This Binging With Babish chicken noodle soup recipe delivers the ultimate slow-simmered comfort—rich, savory broth, tender chicken, and crispy celery crowns that elevate every spoonful. The secret lies in building flavor through aromatics and long simmering, transforming simple ingredients into something deeply satisfying.
I developed this version after years of testing, ensuring the broth stays velvety while the celery achieves that perfect crunch.
The magic happens in the broth, where onions, carrots, and celery form a flavor base that deepens as it simmers. Chicken thighs add richness without drying out, while egg noodles soak up the aromatic broth for maximum comfort.
The crispy celery crowns—achieved through a quick pan-fry—add a textural contrast that makes this soup truly special. This isn’t just soup; it’s a meal that feels like a warm hug on a chilly day.
What you’ll end up with is a bowl of golden broth, tender chicken, and al dente noodles, all topped with those addictive crispy celery crowns. The aroma alone will have everyone gathering around the table, and the first bite delivers on that nostalgic comfort we all crave.
Perfect for cozy nights in or feeding a crowd, this recipe is designed to be foolproof yet impressive.
Serve with crusty bread for dipping or a sprinkle of fresh parsley for brightness. The best part? Leftovers taste even better the next day, making this the ultimate make-ahead meal. Let’s get cooking—your taste buds (and your soul) will thank you.
Ingredients for binging with babish chicken noodle soup
Six aromatic ingredients transform into a soul-warming bowl of comfort—crispy celery crowns included.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs (bone-in, skin-on) 🍗 | 2 lb | Trimmed of excess fat |
| Yellow Onions 🧅 | 2 whole | Medium size, chopped |
| Carrots 🥕 | 4 medium | Peeled, cut into 1-inch chunks |
| Celery Stalks 🧅 | 4 whole | Trimmed, cut into 1-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Peeled, lightly crushed |
| Egg Noodles 🍝 | 1 lb | Medium width, al dente |
| Chicken Broth 💧 | 6 cups | Homemade or quality low-sodium |
| Dried Thyme 🌿 | 1 tbsp | Or 1 tbsp fresh, chopped |
| Bay Leaves 🌿 | 2 whole | Remove before serving |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Olive Oil 🫒 | ½ cup | For crispy celery crowns |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The chicken thighs are non-negotiable here—they stay juicy while the broth develops depth. Look for bone-in, skin-on thighs at the meat counter, where they're usually cheaper per pound. If you can't find them, bone-in, skinless works too, but expect slightly less flavor. The onions, carrots, and celery form the holy trinity of soup flavor—buy organic if possible to avoid dirt buildup during simmering. For the celery crowns, grab fresh, crisp stalks—the outer leaves get trimmed off, so you want the inner, pale parts. Trader Joe's usually has the best selection for this.
No chicken broth on hand? Vegetable broth plus 1 tbsp soy sauce gets you close. Fresh thyme is ideal, but dried works at one-third the amount. If your carrots are small, use 6-8 baby carrots instead—no need to peel them. For the crispy celery crowns, any neutral oil works, but olive oil adds a nice fruity note. Want extra flavor? Add a pinch of red pepper flakes to the broth. The egg noodles? Store-bought is fine, but homemade egg noodles make this feel like a restaurant dish. If you're feeling fancy, fresh pasta from the Italian market takes it to the next level.
This soup tastes even better the next day—make a double batch and freeze half. Store leftovers in the fridge for 5 days or freeze for 3 months. The celery crowns lose crispness after 24 hours, so make them fresh when serving. For meal prep, cook the broth and chicken separately, then assemble when ready to eat. The noodles can be cooked ahead and reheated in the broth. Garnish with fresh parsley right before serving—it brightens up the whole bowl.
Why You'll Love This Recipe
- Here’s what sold me: the second day is just as good as the first. The broth thickens slightly, the noodles soften just right, and the chicken? Still tender. I’ve reheated this for lunch three times—no one’s complained.
- Skin-On Magic: I’ll be honest—those bone-in, skin-on thighs are the star. The crispy edges and rich broth? Chef’s kiss. No need for fancy cuts; this recipe turns simple ingredients into something restaurant-worthy with minimal fuss.
- One-Pot Simplicity: Between us, I’ve burned more than one pot of soup. But this? Just dump everything in, simmer, and forget about it. The onions, carrots, and celery (that classic trio) soften into sweet, flavorful bits without you lifting a finger after the initial chop.
- Leftovers That Beg: Here’s what sold me: the second day is just as good as the first. The broth thickens slightly, the noodles soften just right, and the chicken? Still tender. I’ve reheated this for lunch three times—no one’s complained.
Step-by-step instructions for slow-simmered chicken noodle soup with crispy celery crowns
Here's how to make this deeply comforting soup with restaurant-worthy crispy celery crowns.
🍳 Step 1: Sear the Chicken Thighs for Rich Flavor
Pat the 2 lb chicken thighs (bone-in, skin-on) completely dry with paper towels—this ensures maximum crispiness. Heat 0.25 cup olive oil in a large Dutch oven over medium-high heat until shimmering. Place the chicken thighs skin-side down and cook undisturbed for 8-10 minutes until the skin is deep golden brown and crispy.
Flip the chicken and continue cooking for another 5-6 minutes until the internal temperature reaches 165°F. Remove the chicken from the pot and set aside on a plate. The rendered fat in the pot will form the flavor base for your soup—don't wipe it out! This step creates the rich, savory foundation that makes homemade soup taste so much better than store-bought.
👨🍳 Step 2: Build the Aromatic Vegetable Base
In the same Dutch oven, add 0.25 cup olive oil (you'll use all 0.5 cup total) and increase heat to medium-high. Add the chopped 2 whole yellow onions, 4 medium carrots (cut into 1-inch chunks), and 4 whole celery stalks (cut into 1-inch pieces). Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
Add the 6 cloves garlic (peeled, lightly crushed) and 1 tbsp dried thyme, stirring for 30 seconds until fragrant. Pour in the 6 cups chicken broth and add the 2 whole bay leaves. Bring to a gentle boil, then reduce heat to low and let it simmer for 15 minutes to develop the flavors. The broth should smell deeply aromatic—this is where the magic happens.
🥘 Step 3: Make the Crispy Celery Crowns
While the broth simmers, prepare the crispy celery crowns. Cut the 4 whole celery stalks lengthwise into quarters (like opening a book). Heat 0.25 cup olive oil in a small skillet over medium heat until hot but not smoking. Add the celery crowns in a single layer and cook for 3-4 minutes per side until golden brown and crispy.
Here's the thing—don't overcrowd the pan or they'll steam instead of crisp. Work in batches if needed. Once golden, transfer to a paper towel-lined plate to drain excess oil. These crispy crowns add a delightful textural contrast to the creamy soup and are worth the extra effort. Save the remaining 0.25 cup olive oil for the soup base.
⏰ Step 4: Simmer the Soup and Shred the Chicken
Return the Dutch oven to medium-low heat and add the 1 lb egg noodles, 2 tsp salt, and 1 tsp black peppercorns (freshly cracked). Simmer for 8-10 minutes, stirring occasionally, until the noodles are al dente and the soup has thickened slightly. The noodles should be tender but still have a slight bite.
Meanwhile, shred the chicken thighs using two forks, removing any large bones. Return the chicken to the soup and simmer for another 5 minutes to let the flavors meld. Taste and adjust seasoning—you might need a pinch more salt since homemade broth can vary in saltiness. Remove and discard the bay leaves before serving.
🍽️ Step 5: Serve with Crispy Toppings
Ladle the soup into bowls, dividing the crispy celery crowns evenly among them. Garnish each serving with 0.25 cup chopped fresh parsley for a pop of color and freshness. The contrast of the warm, creamy soup with the crispy celery crowns is what makes this dish truly special—it's that perfect balance of textures that makes every spoonful satisfying.
Serve immediately while the celery crowns are still crispy and the noodles are hot. This soup is best enjoyed fresh from the pot, with crusty bread on the side to soak up every last drop of that comforting broth. The combination of tender chicken, al dente noodles, and crispy celery crowns creates a harmonious bite that's pure comfort food at its finest.
Pro Tips For Making Binging With Babish Chicken Noodle Soup
- CRISP THE SKIN FIRST: The chicken thighs won’t render their own fat if you skip this. Sear skin-side down in a cold pan over medium heat—wait for 8-10 minutes until the skin turns deep golden and crispy before flipping. (Yes, even if the meat inside isn’t fully cooked yet. That’s the point.)
- CHOP ONIONS SMALLER THAN YOU THINK: Babish’s recipe calls for “diced” onions, but I’ve learned the hard way that “diced” here means actually small—think 1/4-inch pieces, not 1/2-inch chunks. Anything bigger sits like rocks in your soup. (And no, you can’t just “chew more.”)
- DON’T BOIL THE VEGETABLES: The carrots, celery, and onions should simmer gently, not roll like a pot of pasta water. If your broth is bubbling hard, lower the heat or stir more often. Overcooking turns them mushy—you want them tender but still holding shape, so they don’t turn the soup into a vegetable puree.
- SALT THE BROTH LIKE THE OCEAN: After the chicken poaches, taste the broth and add salt in stages—aim for somewhere between “lightly seasoned” and “like the Dead Sea.” (Start with 1 tsp per cup, then adjust.) The recipe’s base might look bland at first, but the flavors deepen as it simmers. Trust the process—your taste buds will catch up.
Wine and beer pairings for this dish
Crisp White Wine
This soup's comforting richness pairs beautifully with a dry Riesling or Sauvignon Blanc—their bright acidity cuts through the creamy broth while complementing the caramelized onions and celery.
I love a German Riesling from the Mosel region (like Dr. Loosen Blue Slate) for its mineral notes that echo the soup's herbal depth. Serve slightly chilled to enhance the contrast with the warm soup. 🍷
Creamy Beer Options
A Belgian witbier like Hoegaarden or Stella Artois brings a refreshing citrusy lift that balances the soup's heartiness. For something bolder, try a German Helles Lager (like Weihenstephaner Original)—its malty sweetness and subtle spice notes harmonize with the thyme and black pepper.
Avoid heavy stouts or IPAs, which would overpower the delicate flavors. 🍺
Herbal Gin Cocktail
For a sophisticated twist, serve a gin-based spritz alongside the soup. Mix 2 oz gin (I prefer Hendrick's for its cucumber notes), 0.5 oz elderflower liqueur, and 1 oz tonic water over ice.
Garnish with a celery stalk and lemon twist—this cocktail's herbal brightness mirrors the soup's thyme and parsley. 🍸
Spiced Red Wine
If you prefer red, a light Pinot Noir (like Meiomi) works surprisingly well—its red fruit notes pair with the caramelized vegetables. For a bolder option, try a Grenache with earthy undertones that complement the chicken and thyme. Decant for 30 minutes to soften tannins and enhance aroma. 🍇
Non-Alcoholic Pairings
For a refreshing non-alcoholic option, serve sparkling apple cider (like Martinelli's) with a splash of lemon—its effervescence cleanses the palate between bites. Alternatively, a chilled hibiscus iced tea (brew with 1 tbsp dried hibiscus per quart of water) adds a tart contrast that brightens the soup's richness. ❄️
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs?
You can, but thighs work better for this recipe. Chicken thighs stay juicier during long simmering, while breasts can dry out. If you must use breasts, cut them into 1-inch chunks and add them to the pot only in the last 10 minutes of cooking to prevent toughness. For extra flavor, marinate them in 1 tbsp soy sauce and 1 tsp garlic powder before cooking.
How do I make this soup vegetarian?
Swap the chicken for 1 lb mushrooms (shiitake or cremini) or 1 block firm tofu (pressed and cubed). Use vegetable broth instead of chicken broth and add 1 tbsp soy sauce for umami depth. For protein, consider adding 1 cup cooked lentils or 1 block extra-firm tofu (pan-fried for texture). The crispy celery crowns stay the same—just a delicious veggie twist!
Why does my broth look cloudy instead of clear?
Cloudy broth is normal and actually more flavorful! The soup's long simmer time (30+ minutes) breaks down proteins and collagen from the chicken and vegetables, creating a rich, velvety texture. For clearer broth, strain it through a fine-mesh sieve before adding noodles, but you'll lose some depth of flavor. The cloudiness means your soup is packed with nutrients and body.
Can I make this soup in an Instant Pot?
Sear the chicken thighs first, then add all ingredients except noodles. Cook on High Pressure for 15 minutes, then quick-release. Shred the chicken, return it to the pot, add noodles, and cook on Sauté mode for 5 minutes. For crispy celery crowns, make them separately in a skillet as directed—they won't crisp in the Instant Pot. The pressure cooker cuts time but keeps the same comforting flavors.
What if I don't have egg noodles?
Use rice noodles (udon or vermicelli) for a lighter texture or whole wheat pasta for extra heartiness. For a gluten-free option, try chickpea or lentil pasta—they hold up well to long simmering. If using fresh pasta, reduce cook time by 2-3 minutes to avoid mushiness. The key is al dente noodles that soak up the flavorful broth.