This chicken noodle soup with potatoes has everything you love about the classic, with tender chunks of potato that make every bowl a little more filling. The combination of soft potatoes and tender noodles in a flavorful broth makes this soup extra satisfying.
Chicken and Potato Noodle Soup Is More Filling
With teenagers in sports, I’m always looking for dinners that will keep them full after a couple of hours of afternoon practice, at least until they’re ready for another snack before bed!
I took our favorite chicken noodle soup and added potatoes to make it a little heartier without changing everything we already love about it. The result is a simple, delicious dinner everyone happily eats, and one that keeps my hungry crew satisfied for a few hours.
How Potatoes and Noodles Work in Chicken Soup
This soup has everything you’d expect in traditional chicken noodle soup, with potatoes added to make it heartier. The trick is to give the potatoes a 10-minute head start in the broth before adding the noodles. This way, both cook until tender without turning mushy.
Laura’s Tips for This Soup
Add ½ cup of heavy cream to the broth, like I do in my creamy chicken noodle soup, and let everything simmer together. It gives the soup a richer, creamier broth without making it too thick.
Yes. Just like when I make chicken noodle soup in the slow cooker, I add the potatoes with the vegetables and broth at the beginning. Cook on LOW for 6 hours or HIGH for 4 hours. Add the chicken and egg noodles at the end, then cook on HIGH for another 20 minutes, until the noodles are tender.
The key is when you add them to the soup. Give the potatoes a 10-minute head start in the broth before adding the noodles and cooked chicken. This way, the potatoes are soft and the noodles are tender without either getting overcooked.
You can freeze it, but the potatoes tend to become grainy after thawing, and the noodles get softer. I prefer refrigerating leftovers and reheating them for lunch the next day. It’s especially good packed hot in a thermos for a filling lunch.
Chicken Noodle Soup with Potatoes
Ingredients
- 2 tablespoons olive oil
- 3 medium carrots, peeled and diced into ½-inch pieces
- 3 ribs celery, diced into ½-inch pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth, or stock
- 1 large russet potato, peeled and diced small into ½-inch cubes
- 2-3 cups cooked shredded chicken, about ½ rotisserie
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- ½ teaspoon salt and black pepper
- 2 cups wide egg noodles, uncooked
Instructions
Cook:
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the carrots, celery, onion, and garlic and sauté for 5 minutes, until the vegetables have softened.
- Stir in the thyme, parsley, chicken broth, potatoes, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes. This first step gives the potatoes a head start.
- Uncover, stir in the egg noodles and shredded chicken, and bring it back to a boil. Reduce the heat, cover, and cook for 10 to 12 minutes, stirring occasionally, until the noodles are tender. By then, both the noodles and potatoes will be soft.
Serve:
- Remove the bay leaf (if using) and ladle the soup into bowls.
- Refrigerate leftovers for up to 4 days.
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Alice says
so hearty and delicious. This noodle soup is a new favorite!
Katy says
Not sure why I never thought to put potatoes in my chicken noodle soup before now, but this is a winner!