Chicken Noodle Soup with Potatoes

Servings: 6

Prep Time: 10

Cook Time: 30

This chicken noodle soup with potatoes is a heartier version of the classic, made with tender chicken, egg noodles, carrots, celery, and soft potato chunks in a flavorful broth. An easy one-pot dinner that keeps everyone full!

5 from 1 vote

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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.

Nutrition