If you never thought to put potatoes in chicken noodle soup, think again. The potatoes add that much more comfort, fiber, and creamy consistency, much like my Chicken Vegetable Soup.
If you love soup season and are a fan of chicken soups in general, be sure to also try my Tomatillo Chicken Soup, Butternut Squash and Chicken Soup, and Hearty Chicken and Wild Rice Soup.
Ingredients
This chicken and potato noodle soup is full of pantry staples and ingredients easy to find at the grocery store. You will need:
- Olive oil: I used olive oil, but you can use any vegetable oil. An equal amount of unsalted butter can also be used for a richer flavor.
- Vegetables: A classic base of carrots, celery, and onions (known as mirepoix) provides maximum flavor. Cut the vegetables all roughly the same size for even cooking.
- Garlic: Garlic cloves give it that extra punch of savory flavor.
- Chicken Stock: Homemade Chicken Stock or store-bought broth will both work. If store-bought, go for low-sodium chicken broth.
- Chicken: I love using pre-cooked chicken, and it’s a sure time saver. Pick up a rotisserie chicken at the supermarket. Or, you can use any leftover chicken you have in your fridge. I usually make a batch of my Baked Bone-In Chicken Breasts over the weekend and keep it in the fridge to use in recipes like this. If you prefer dark meat, feel free to shred some cooked skinless chicken thighs instead.
- Potatoes: I used russet potatoes, but Yukon gold potatoes or red potatoes would also be delicious. The key is to have about 3 cups of cubed potatoes.
- Seasonings: A simple mix of Kosher salt, fresh black pepper, and fresh thyme gives it all the flavor we need. For a low-sodium version, reduce the salt to 1 teaspoon
- Egg noodles: Go for wide egg noodles or medium, whichever you can find. Another short-cut pasta shape, like orzo or ditalini, would also work.
- Lemon juice: Freshly squeezed lemon juice added at the very end adds a nice pop. If you do not have lemon juice, you can substitute it with apple cider vinegar (or any other vinegar you have on hand.)
- Fresh herbs: I love a final garnish of fresh parsley, but you could also try fresh dill or fresh chives.
Substitutions and Optional Add Ins
- Herbs: A pinch of oregano will add a special woodsy flavor. Bay leaves would add even more depth of flavor.
- Extra Veggies: Toss in a handful of baby spinach at the end of cooking, or stir in ½ cup frozen green peas or frozen corn during the last 5 minutes of simmering.
- Rice: Omit the egg noodles and stir in ½ cup white rice. Simmer for 15 minutes or until the rice is tender.
- Heavy Cream or Greek Yogurt: A few swirls of heavy cream or Greek yogurt at the end would make for an extra special richness.
- Gluten-Free: You can substitute egg noodles with any of your favorite gluten-free pasta. Alternatively, you can spiralize potatoes using a spiralizer and use it in place of pasta and omit using it altogether.
How to Make Chicken Noodle Soup with Potatoes?
This chicken noodle soup recipe with potatoes is ready in under one hour, thanks to leftover chicken and minimal prep time and cooking time. Here’s how to make it:
- Saute vegetables: In a Dutch oven or large pot, heat the olive oil over medium heat. Add the carrot, celery, and onion and saute for 8-10 minutes, until softened. Then, stir in the garlic and saute for an additional 30 seconds.
- Add chicken and potatoes: Pour in the chicken stock, then add the shredded chicken, potatoes, Kosher salt, black pepper, and thyme. Cover and bring it to a boil, stirring occasionally. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 10-12 minutes or until the potatoes are fully cooked.
- Add egg noodles: Stir in the egg noodles and simmer for 10-12 minutes or until the noodles are cooked to your liking. Stir in the lemon juice.
- Serve: Cool for a few minutes, then ladle into bowls and garnish with parsley. Serve with additional lemon wedges on the side.
How to Meal Prep, Store, & Reheat?
Soup recipes are one of the greatest meal prep masterpieces because the flavors get better the next day, and this chicken noodle potato soup is no different. Simply:
- Meal Prep: Portion into individual meal prep containers and keep in the refrigerator. Enjoy it as a light lunch or cozy dinner.
- Storage: Cool completely, then store leftover chicken noodle and potato soup in an airtight container in the fridge for up to 3 days. I do not recommend storing the soup in the freezer as the potatoes and pasta will become mushy when it’s time to thaw.
- Reheat: Reheat the entire batch of soup in a large soup pot over medium heat until bubbly and warm. Or, reheat bowls in the microwave in 30-second increments until warmed through.
Serving Suggestions
Warm up with a bowl of chicken noodle soup with potatoes alongside some crusty bread, fresh salad, or even a sandwich. Some of my favorite ways to serve include:
- Crusty Bread or Rolls: Serve it with No Knead Artisan Bread or soft, pillowy Homemade Brioche Buns for dipping.
- Simple Green Salad: Give it a lighter touch with Spring Mix Salad or Avocado Kale Salad.
- Sandwich: Make it even heartier by serving with a classic Grilled Cheese Sandwich.
Expert Tips
- Shred chicken: If trying to shred a large volume of chicken, cut from the bone and remove the skin. Place the chicken in a deep bowl if using a handheld mixer or stand mixer with a paddle attachment. Shred on low speed until your desired size is reached.
- Store cooked noodles separately (for meal prep): If you know you will be enjoying the soup for lunches and dinners during the week, cook and store the egg noodles separately so that they don’t become mushy over time and soak up too much broth from the soup.
FAQs:
You certainly can. As a matter of fact, potatoes not only make it more filling but also turn it into a hearty and comforting dish. Their starchy goodness thickens the broth slightly, adding a delightful texture and depth of flavor.
Egg noodles are classic, but any short-cut noodle of your choice will do, like orzo, ditalini, or mini rigatoni.
Chicken noodle soup is deliciously creamy and hearty with carrots, celery, onions, garlic, fresh thyme, and plenty of potatoes and egg noodles for an extra comforting bite.
Keep the seasoning for chicken potato noodle soup simple and clean so that the flavors of the chicken and vegetables will shine. I like a simple mix of Kosher salt, black pepper, and fresh thyme.
To thicken chicken potato and noodle soup, start with a roux by mixing 2 tablespoons flour with the olive oil, add a slurry of 1 tablespoon cornstarch mixed with cold water at the end of cooking, or remove some of the vegetables and puree them.
Potatoes should be added at the beginning of cooking, right after sauteeing the mirepoix and aromatics. This ensures enough time for tender potatoes.
Other Comforting Chicken Recipes You Might Also Like:
Got some chicken you don’t know what to do with? I’ve got you! If you enjoyed this homemade chicken noodle soup recipe, you might also like the recipes below:
Diet Key
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Chicken Noodle Soup with Potatoes Recipe
Ingredients
- 2 tablespoons olive oil
- 3 medium sized carrots, peeled and diced into ½-inch cubes
- 3 stalks of celery, diced into ½-inch cubes – (~ 1 ½ cups)
- 1 medium sized onion, diced into ½-inch pieces
- 3 cloves garlic, minced
- 8 cups chicken stock
- 2 cups shredded cooked chicken
- 1 large russet potato, diced into ½ inch cubes (yield = 3 cups)
- 1 ½ teaspoons Kosher salt
- ½ teaspoon ground black pepper
- 4 sprigs fresh thyme, chopped
- 3 ounces dried wide egg noodles , * medium size – ~ 2 cups
- 4 tablespoons fresh lemon juice , plus lemon wedges to serve
- ¼ cup fresh chopped parsley, optional garnish
Instructions
- Heat the olive oil in the stock pot over medium heat. Add the carrot, celery, and onion and saute for 8-10 minutes until softened.
- Add the garlic and saute for an additional 30 seconds.
- Pour in the chicken stock, chicken, potato, kosher salt, pepper, and thyme. Cover and bring it to a boil, stirring occasionally. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 10-12 minutes or until the potatoes are fully cooked.
- As soon as it comes to a boil, reduce to medium-high heat then add in the egg noodles and let it simmer for 10-12 minutes or until the noodles are cooked to your liking, stirring occasionally.
- Stir in the lemon juice. Taste for seasoning and add more seasoning if necessary.
- Ladle into bowls and garnish with parsley. Serve with additional lemon wedges.
Notes
- Yield: This recipe makes a bit pot of soup that is about 8-9 cups, ideal for serving 6 people. The calorie information below is per serving.
- Noodles: If you can’t find wide egg noodles, you can use other pasta like orzo or ditalini. Alternatively, if you have one, you can use a spiralizer and spiralize a potato and use it in place of noodles.
- Meal Prep: Portion into individual meal prep containers and keep in the refrigerator. Enjoy it as a light lunch or cozy dinner.
- Storage: Cool completely, then store it in an airtight container in the fridge for up to 3 days. I do not recommend storing the soup in the freezer as the potatoes and pasta will become mushy when it’s time to thaw.
- Reheat: Reheat the entire batch of soup in a large soup pot over medium heat until bubbly and warm. Or, reheat bowls in the microwave in 30-second increments until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Light and lovely, thank you!
Thanks Melissa.
I loved the potato noodles! So pretty, too!
Me too. 🙂 Thanks Liz.
How fun to have a skinnier version of chicken soup.
Who knew, right? 🙂
So glad you liked it Barbara. Thanks for stopping by.
I had never spiralized a potato. So fun in this soup!!
Ha ha.. This was my first time as well. Glad you liked it.
This is one of the best ways to sneak in veggies we’ve seen!
Ha ha.. Can’t agree more. 🙂
What a cool idea! This soup is so inviting and easy to make!!
I am glad you liked it Sommer. Thanks for stopping by.
This was fun to make! I love the noodles!
So happy to hear that you liked it Jennifer. Thanks for stopping by.
This sounds amazing!!! I love the twist on noodles!
Ha ha.. Thank you my friend. Working on a few other recipes to put your (and mine) new toy to good use. XOXO
This is such a warm and delicious soup my dear. Such pretty pictures. Wow, you moved..that mustve been a lot of work.
All the best in your new place.
xo
Thank you so much Asha.. Yes, we moved and it was a lot of work, but we are very happy and love our new place. :)This soup is perfect for the 16 degrees happening outside right now. I hope you’ll get a chance to try it sometime. Cheers my friend!
This is definitely my type of soup. I love it when a bowl of soup makes a perfect dinner on its own and this one surely does. I love your twist on a classic chicken noodle soup. You know what? I can’t think of any chicken soup without lemon juice. I think it brings out the healing effect of the soup. BTW can’t wait to see more pictures of your new place!
You are the sweetest. Both Dwight and I loved it. Easy, healthy and delicious. <3