If you love soup season and are a fan of chicken soups in general, be sure to also try my Tomatillo Chicken Soup, Butternut Squash and Chicken Soup, and Hearty Chicken and Wild Rice Soup.
Olive oil: I used olive oil, but you can use any vegetable oil. An equal amount of unsalted butter can also be used for a richer flavor. Vegetables: A classic base of carrots, celery, and onions (known as mirepoix) provides maximum flavor. Cut the vegetables all roughly the same size for even cooking. Garlic: Garlic cloves give it that extra punch of savory flavor. Chicken Stock: Homemade Chicken Stock or store-bought broth will both work. If store-bought, go for low-sodium chicken broth. Chicken: I love using pre-cooked chicken, and it’s a sure time saver. Pick up a rotisserie chicken at the supermarket. Or, you can use any leftover chicken you have in your fridge. I usually make a batch of my Baked Bone-In Chicken Breasts over the weekend and keep it in the fridge to use in recipes like this. If you prefer dark meat, feel free to shred some cooked skinless chicken thighs instead. Potatoes: I used russet potatoes, but Yukon gold potatoes or red potatoes would also be delicious. The key is to have about 3 cups of cubed potatoes. Seasonings: A simple mix of Kosher salt, fresh black pepper, and fresh thyme gives it all the flavor we need. For a low-sodium version, reduce the salt to 1 teaspoon Egg noodles: Go for wide egg noodles or medium, whichever you can find. Another short-cut pasta shape, like orzo or ditalini, would also work. Lemon juice: Freshly squeezed lemon juice added at the very end adds a nice pop. If you do not have lemon juice, you can substitute it with apple cider vinegar (or any other vinegar you have on hand.) Fresh herbs: I love a final garnish of fresh parsley, but you could also try fresh dill or fresh chives.
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 leftover chicken noodle and potato soup 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.
Serving Suggestions
Warm up with a bowl of chicken noodle soup with potatoes alongside some crusty bread, fresh salad, or even a sandwich. Some of my favorite ways to serve include:
Crusty Bread or Rolls: Serve it with No Knead Artisan Bread or soft, pillowy Homemade Brioche Buns for dipping. Simple Green Salad: Give it a lighter touch with Spring Mix Salad or Avocado Kale Salad. Sandwich: Make it even heartier by serving with a classic Grilled Cheese Sandwich.
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