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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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 servings
Calories: 309 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add the garlic and saute for an additional 30 seconds.
  3. 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.
  4. 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.
  5. Stir in the lemon juice. Taste for seasoning and add more seasoning if necessary.
  6. Ladle into bowls and garnish with parsley. Serve with additional lemon wedges.

Notes

  • Portion into individual meal prep containers and keep in the refrigerator. Enjoy it as a light lunch or cozy dinner.
  • 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 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.
  • 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 Information

Calories 309kcal (15%) Carbohydrates 28g (9%) Protein 22g (44%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.003g Cholesterol 49mg (16%) Sodium 1102mg (46%) Potassium 762mg (22%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 5381IU (108%) Vitamin C 15mg (17%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 309

% 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.