This chicken noodle soup with potatoes is loaded with vegetables and herbs in a bright 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. Nut free, dairy free, gluten free, and full of flavor!
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 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.
This recipe is dairy free and gluten free! If you are making it gluten free, make sure to check the pasta you use to ensure there is no gluten.
To make this vegan or vegetarian: substitute out the chicken for a plant-based meat alternative. mushrooms or chickpeas would work great.
For a low sodium option: cut back the salt in this recipe to 1/3 teaspoon.
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