Hearty Chicken Noodle Soup with Potatoes Recipe
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Jump to RecipeThis chicken noodle soup with potatoes recipe is loaded with vegetables & herbs in a hearty and flavorful broth. Serve with a thick slice of crusty bread, and you have a delicious hearty bowl of comfort food ready in no time.
This easy fall and winter soup recipe is great to meal prep for a week of lunches, or to enjoy as a main dish for a cozy dinner. Grab a spoon, serve with a thick slice of no knead bread and you have a complete meal!
This Hearty Chicken Soup with Potatoes Recipe Is
- Bright
- Fresh
- Herby
- Flavorful
- Loaded with vegetables
- So simple to meal prep
- Dairy free and Gluten free!
What’s In This Potato Chicken Noodle Soup?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Potatoes, Carrots, Garlic, Celery, Parsley
- Egg Noodles – I like a traditional wide egg noodle for this soup.
- Chicken: You can use boneless skinless chicken breasts, or chicken thighs for this recipe. Which ever you prefer the flavor and texture of. I make chicken soup with both types of meat, and they taste great!
- Onion
- Extra virgin olive oil
- Stock or broth – you can use your favorite homemade or store-bought stock for this recipe. Chicken stock or vegetable broth both work great.
- Sea Salt & Black Pepper
How To Cook Noodles For Soups
For most of my recipes, I cook the noodles separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the pasta soak up all the broth and overcooking the noodles (turning it soup into a mushy mess).
I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked noodles after, when I refrigerate. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.
How Do I Make This Potato Chicken Noodle Soup?
- Cook pasta according to package instructions. Drain, and set aside.
- In a large soup pot, heat the olive oil over low heat. Add the garlic and onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for 5 minutes longer.
- Add the vegetable stock, cooked chicken, thyme, pepper, and salt. Bring to a boil, and cook for 30 minutes until vegetables are tender.
- Remove from heat and stir in the peas and parsley. Taste and adjust seasonings as needed.
- To serve, add 1/2 cup cooked pasta to a bowl, ladle the hot soup over the pasta.
- If meal prepping or serving later: make sure the broth is cool before adding the noodles, or else pasta will overcook and become mushy. Only add noodles to the hot soup if you are eating right away.
Meal Prep Chicken Noodle Soup with Potatoes!
You can easily meal prep this gluten free and dairy free creamy chicken noodle soup recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a tasty homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go.
Meal prepping can be easy – just browse meal prep recipes to batch cook, or make ahead. Heat + eat, you’re all set!
Dietary Modifications
- This potato and chicken noodle soup recipe is dairy free, and can be gluten free by using certified GF noodles! If you are making it gluten free, make sure to check the pasta for the certified gluten free callout.
- To make this vegan or vegetarian: substitute out the chicken for a plant-based meat alternative: mushrooms, tofu, or chickpeas would work great.
- For a low sodium option: cut back the salt in this recipe to 1/3 teaspoon or remove it all together.
More Simple Soup & Stew Recipes You’ll Love!
- White Pasta Fagioli With Spinach
- Split Pea Soup with Potatoes
- Blender Tomato Soup
- Spinach Orzo Soup
- Red Cabbage Soup
- Creamy Spinach Tortellini Soup
Get the Same Ingredients for this Chicken Noodle Soup with Potato
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Hearty Chicken Noodle Soup with Potatoes
Equipment
- Large Pot
Ingredients
- 1 lb pasta I used egg noodles
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 1 sweet onion diced
- 4 carrots diced
- 2 stalks celery chopped
- 3 cups potatoes diced, about 5 medium potatoes
- 8 cups Vegetable Stock
- 2 cups cooked chicken diced
- 1/2 teaspoon thyme
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1 cup frozen peas
- 1 cup fresh parsley chopped
Instructions
- Cook noodles according to package instructions. Drain, and set aside.
- In a large soup pot, heat the olive oil over low heat. Add the garlic and onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for 5 minutes longer.
- Add the potatoes, vegetable stock, cooked chicken, thyme, pepper, and salt. Bring to a boil, and cook for 30 minutes until vegetables are tender.
- Remove from heat and stir in the peas and parsley. Taste and adjust seasonings as needed.
- To serve, add 1/2 cup cooked pasta to a bowl, ladle the hot soup over the pasta.
- If meal prepping or serving later: make sure the broth is cool before adding the noodles, or else pasta will overcook and become mushy. Only add noodles to the hot soup if you are eating right away.
Nutrition
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Simple to make yummy to eat
Delicious with ingredients I have on hand
My family loves this recipe. 4th time Im making it this cold season. It’s delicious. Thank you for sharing!
Used half vegetable stock and half chicken broth, turned out delish. The whole family enjoyed it!
I made a vegan “chicken” soup using this recipe with white beans, less potatoes, and with some “not-chick’n” bouillon and it came out great! Thank you for the recipe!