Chicken Noodle Soup with Potatoes Recipe
User Reviews
5
Chicken Noodle Soup with Potatoes Recipe
Description
This recipe begins by sautéing carrot, celery, and onion to build aromatic flavor. Garlic adds depth before chicken stock, shredded cooked chicken, diced potatoes, and fresh thyme join the pot. The soup simmers until potatoes soften, then wide egg noodles cook directly in the broth until tender.
The final step adds fresh lemon juice for brightness, balancing the savory broth and enriching the soup’s overall flavor. The mixture yields a broth-based soup with a variety of textures—from the smoothness of cooked potatoes to the chew of pasta and tenderness of chicken pieces.
Serve hot garnished with fresh parsley and optional lemon wedges. The soup makes suitable leftovers and stores refrigerated for a few days. Reheating gently helps maintain the integrity of potatoes and noodles without becoming mushy. Its balanced ingredients provide satisfying nourishment without heaviness.
Substitutions for the noodles include orzo, ditalini, or spiralized potato pieces for similar body. Meal prepping in portions allows an easy reheat-and-eat option for subsequent days.
Ingredients
- 2 tablespoons olive oil
- 3 carrot peeled and diced into ½-inch cubes, medium sized
- 3 celery diced into ½-inch cubes - (~ 1 ½ cups, stalks
- 1 onion diced into ½-inch pieces, medium sized
- 3 cloves garlic minced
- 8 cups chicken stock
- 2 cups chicken shredded, cooked
- 1 russet potato diced into ½ inch cubes (yield = 3 cups, large
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper ground
- 4 prigs thyme chopped, fresh
- 3 ounces wide egg noodles medium size - ~ 2 cups, dried
- 4 tablespoons lemon juice plus lemon wedges to serve, fresh
- ¼ cup parsley optional garnish, fresh chopped
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.
- Add the egg noodles, turn the heat down to medium-low, and let it simmer for 11-12 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
- Store soup covered in the refrigerator for up to 3 days; freezing is not recommended as potatoes and noodles soften excessively.
- Reheat gently in a pot over medium heat or in the microwave in short intervals to avoid overcooking.
- This recipe yields about 8-9 cups, serving approximately six people.
- Wide egg noodles can be substituted with orzo, ditalini, or spiralized potato for varied textures.
- Enjoy the soup as a light meal or cozy dinner with optional lemon wedges to enhance brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 49mg | 16% |
| Sodium | 1102mg | 46% |
| Potassium | 762mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 5381IU | 108% |
| Vitamin C | 15mg | 17% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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