Chicken Noodle Soup with Potatoes Recipe

Chicken noodle soup with a spoon in the pot.

Chicken Noodle Soup with Potatoes Recipe

Classic Chicken noodle soup but made more filling and satisfying with the addition of potatoes. This Chicken Noodle Soup with Potatoes is the perfect meal on a cold winter day.

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 309kcal

Author Aysegul Sanford

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.

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