Every chilly evening deserves a bowl of soul-warming goodness, and this chicken noodle soup with potatoes is here to deliver exactly that! Embrace the cozy vibes as we dive into a recipe that combines classic comfort with hearty potato goodness.
Why This Recipe Works
- The addition of potatoes creates a thicker, heartier broth that sticks to your ribs and keeps you full longer, making this soup a complete meal rather than just a starter.
- Using both chicken thighs and breasts gives you the perfect balance of rich flavor from the dark meat and lean texture from the white meat, creating depth without being overly greasy.
- Simmering the soup for exactly 25 minutes after adding the noodles ensures they’re cooked to al dente perfection without becoming mushy or breaking down into the broth.
- The combination of fresh thyme, bay leaves, and a splash of lemon juice at the end brightens up the rich flavors and cuts through the richness of the broth beautifully.
- Dicing the potatoes into ½-inch cubes means they cook through completely while still maintaining their shape and texture, providing satisfying bites throughout every spoonful.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 large russet potatoes, peeled and diced into ½-inch cubes
- 8 cups chicken broth (low sodium recommended)
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon black pepper
- 2 teaspoons salt (adjust to taste)
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Equipment Needed
- Large stockpot or Dutch oven (6-8 quart capacity)
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Soup bowls for serving
Instructions
Sauté the Aromatics
Heat the olive oil in your large stockpot over medium heat until it shimmers, about 2 minutes. Add the diced onion, sliced carrots, and chopped celery, stirring frequently until the vegetables soften and the onion becomes translucent, approximately 8-10 minutes. You’ll know they’re ready when the carrots brighten in color and the celery loses its rigid texture. Add the minced garlic and cook for just 60 seconds more until fragrant – be careful not to burn it! This initial step builds the flavor foundation, so take your time and enjoy the wonderful aromas filling your kitchen.
Brown the Chicken
Increase the heat to medium-high and add all the chicken pieces to the pot. Cook undisturbed for 3-4 minutes until a golden brown crust forms on one side, then flip and cook for another 3 minutes. The chicken doesn’t need to be cooked through completely at this stage – we’re just building flavor through the Maillard reaction. You should see nice browning on the pieces and hear a good sizzle. If the pot seems dry, you can add another tablespoon of oil. This step is crucial for developing deep, savory notes in your final soup.
Build the Broth Base
Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot – that’s pure flavor gold! Add the diced potatoes, bay leaves, fresh thyme, black pepper, and 1 teaspoon of salt. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer. Cover the pot and let it cook for 15 minutes, or until the potatoes are tender when pierced with a fork but not falling apart. The broth should be bubbling lightly, not vigorously, to ensure everything cooks evenly.
Cook the Noodles
Add the egg noodles to the simmering soup and cook uncovered for exactly 8 minutes, stirring occasionally to prevent sticking. The noodles should be submerged in the broth – if they’re not, press them down gently with your spoon. After 8 minutes, test a noodle – it should be al dente with a slight bite. Remember that the noodles will continue to absorb liquid as the soup sits, so we want them slightly underdone at this stage. The broth will thicken slightly from the starch released by the noodles.
Final Seasoning and Serve
Remove the pot from heat and discard the bay leaves. Stir in the remaining teaspoon of salt (or to taste), fresh parsley, and lemon juice. Let the soup rest for 5 minutes before serving – this allows the flavors to meld together beautifully. The lemon juice might seem unusual, but it brightens all the other flavors and cuts through the richness. Ladle into bowls and serve immediately while hot. The soup should have a perfect balance of tender chicken, soft potatoes, and toothsome noodles in a richly flavored broth.
Tips and Tricks
For the absolute best flavor, consider making your own chicken broth from scratch using a leftover rotisserie chicken carcass – simmer it with onion, carrot, celery, and herbs for 2-3 hours, then strain. The depth of flavor will blow any store-bought version out of the water! If you’re short on time, look for broth labeled “bone broth” as it tends to have more collagen and richer flavor. When prepping your vegetables, try to keep them all roughly the same size for even cooking – nobody wants mushy carrots alongside crunchy potatoes. For an extra flavor boost, you can add a parmesan rind to the soup while it simmers; it will melt into the broth and add incredible umami depth (remove any uneaten bits before serving). If you know you’ll have leftovers, consider cooking the noodles separately and adding them to individual bowls before pouring the hot soup over – this prevents them from becoming soggy when stored. For a clearer broth, you can skim any foam or fat that rises to the surface during cooking using a fine mesh skimmer or spoon. If your soup seems too thick after refrigeration (the potatoes and noodles will absorb liquid), simply thin it with a bit of water or additional broth when reheating. For maximum flavor development, this soup actually tastes even better the next day after the ingredients have had more time to meld together in the refrigerator.
Recipe Variations
- Creamy Version: Stir in 1 cup of heavy cream or half-and-half during the last 5 minutes of cooking for a richer, creamier soup. You could also blend 2 cups of the cooked potatoes with 1 cup of broth until smooth, then stir back into the pot.
- Spicy Kick: Add 1 teaspoon of red pepper flakes when sautéing the vegetables, or stir in 2 tablespoons of sriracha or your favorite hot sauce at the end. Garnish with sliced jalapeños for extra heat.
- Different Noodles: Substitute the egg noodles with wide egg noodles, kluski noodles, or even dumplings. For a gluten-free option, use brown rice noodles or quinoa noodles, adding them according to package directions.
- Vegetable Boost: Add 2 cups of chopped kale or spinach during the last 5 minutes of cooking, or include other vegetables like corn, peas, or green beans when adding the potatoes.
- Herb Variations: Instead of thyme, try using fresh dill, tarragon, or rosemary. Each herb will give the soup a completely different personality while still maintaining that comforting quality.
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Absolutely! Frozen diced onions, sliced carrots, and even mixed vegetables work well in this recipe. There’s no need to thaw them first – just add directly to the pot when you would add fresh vegetables. The cooking time might need to be extended by 2-3 minutes since frozen vegetables will lower the temperature of the soup initially. Avoid frozen potatoes though, as they tend to become mushy and fall apart in soup. The texture might be slightly different than fresh, but the flavor will still be wonderful, making this a great pantry-friendly option.
How long will leftovers keep in the refrigerator?
Properly stored in an airtight container, this soup will keep for 3-4 days in the refrigerator. The noodles will continue to absorb liquid, so you may need to add a splash of broth or water when reheating. For best results, reheat gently on the stove over medium-low heat, stirring occasionally until heated through. Avoid boiling vigorously as this can make the noodles mushy. If you know you’ll have leftovers, consider storing the noodles separately from the broth to maintain better texture, though this does require an extra container.
Can I make this soup in a slow cooker?
Yes, this adapts beautifully to the slow cooker! Sauté the vegetables and brown the chicken as directed, then transfer everything except the noodles to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the noodles during the last 30 minutes of cooking time if using high heat, or 45 minutes if using low heat. The potatoes might become very soft in the slow cooker, so if you prefer them with more texture, consider adding them during the last 2 hours of cooking. This method makes the soup incredibly tender and flavorful.
What’s the best way to freeze this soup?
This soup freezes well, but with one important caveat: the noodles and potatoes may become soft upon thawing. For best results, freeze the soup without noodles, then cook fresh noodles when ready to serve. Cool the soup completely before transferring to freezer-safe containers, leaving 1 inch of headspace for expansion. It will keep for 2-3 months in the freezer. Thaw overnight in the refrigerator before reheating gently on the stove. If the texture of the potatoes changes slightly, don’t worry – the flavor will still be fantastic!
Can I use a different type of potato?
Certainly! While russet potatoes work well for their starch content that helps thicken the broth, you can substitute with Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite that holds its shape better. Avoid using very waxy potatoes like fingerlings unless you want them to remain very firm. Sweet potatoes would also work for a different flavor profile, though they will make the soup sweeter and might change the color of the broth. Adjust cooking time accordingly based on the potato variety you choose.
Summary
This chicken noodle soup with potatoes delivers ultimate comfort with hearty potatoes, tender chicken, and perfect noodles in a richly flavored broth. Simple ingredients create extraordinary flavor that will become your go-to comfort food recipe.
