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Jump to Recipe PrintThis 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?
See 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.
- 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!
- Salt & 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 SP easy – just browse our 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
- Large Pot
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 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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My family loves this recipe. 4th time Im making it this cold season. It’s delicious. Thank you for sharing!
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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!