Hearty Chicken Noodle Soup with Potatoes
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 hearty bowl of comfort food ready in no time.
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
Calories: 312kcalCarbohydrates: 67gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 26mgSodium: 1300mgPotassium: 776mgFiber: 6gSugar: 7gVitamin A: 6434IUVitamin C: 37mgCalcium: 62mgIron: 3mg
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