This 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 healthy 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?
I love shopping for fresh produce through Misfits Market – they sell groceries, healthy pantry staples, and fantastic food finds (even wine!) at a discounted price. Choose your favorite seasonal produce, save up to 40% off grocery store prices & get it delivered to your door.
- Potatoes, Carrots, Garlic, Celery, Parsley – I get all the fresh produce for my recipes from my garden and from Misfits Market.
- Egg Noodles – I like a traditional wide egg noodle for this soup.
- Locally Raised Chicken: We get most of our meat from a local farm a mile down the road – we bike over to the farm store and stock up! If I can’t get local chicken, I get this kind in an online delivery. You can also use leftover rotisserie chicken for this recipe too.
- Onion
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed. This soup base is also gluten free!
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
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 healthy 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. I’m a little bit obsessed with meal prepping and created a whole section of the site to recipes you can meal prep, 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 Dairy Free Soup & Stew Recipes You’ll Love!
Lemony White Bean Soup (Vegan, Gluten Free)
Lentil Pasta Fagioli Soup (Vegan, Gluten Free, High Protein)
Get the Same Ingredients for this Chicken Noodle Soup with Potato
As always, if you make this chicken noodle soup with potatoes recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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Hearty Chicken Noodle Soup with Potatoes
Equipment
Ingredients
- 1 lb pasta I used egg noodles
- 2 tablespoons 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 No-Salt-Added Vegetable Stock
- 2 cups cooked chicken diced
- 1/2 teaspoon thyme
- 1 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground Tellicherry 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.
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery. You can save up to 40% off grocery store prices. If you think produce delivery is too expensive… think again, and give Misfits Market a try!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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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!