This Chicken Soup without Noodles is the ultimate comfort food! It's a unique spin on classic chicken noodle soup and the best chicken soup for a chilly night made with vegetables including carrots, celery, and baby potatoes, fresh herbs, and a squeeze of lemon at the end.
As a dietitian, I'm a major fan of snuggling up with a big bowl of hot soup. And while I love a good chicken noodle soup recipe, this no-noodle chicken soup with red baby potatoes instead of noodles is my favorite! If you're looking for an easy weeknight dinner during soup season, this is an excellent choice! Use rotisserie chicken if you want to make it even easier. And the only thing better than a big bowl of soup in the colder months is having enough leftovers for the next day, too. 😊
This was inspired by my Lemon Orzo Soup with Rotisserie Chicken and White Chicken Chili recipe and it pairs great with an Immunity Boost Juice Shot - a perfect combo to fight off sick days.
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Key Ingredient Notes and Substitutions
This Chicken Soup without noodles uses simple ingredients. Below are some ingredient notes. Check the recipe card for exact ingredient measurements.
- Chicken breasts - shredded chicken adds lean protein and is a key ingredient in this soup. This recipe is written using either boneless, skinless chicken breast or shredded rotisserie chicken! I recommend to use shredded rotisserie chicken if you want to make this recipe as easy and flavorful as possible. 😊
- Baby Red Potatoes - baby potatoes replace cooked noodles typically found in chicken soup. In my opinion, noodles tend to get a bit soggy in soup so my personal preference is to use potatoes instead! It's also a great option if you are gluten-free. Potatoes also add important nutrients like fiber for gut health, potassium, and vitamin C.
- Carrots - use whole carrots for the best flavor. No need to remove the skin unless you want to, but be sure to give them a rinse. Baby carrots lack the natural sweetness of whole “adult” carrots. Carrots are a great source of Vitamin A which is important for eye health.
- Celery - Celery adds a slightly earthy flavor that pairs nicely with the baby potatoes. It also adds some fiber, vitamins C and K, and iron to this chicken soup.
- Sweet Onion & Garlic - aromatics to add flavor and depth.
- Fresh herbs - fresh thyme adds so much flavor while the veggies and chicken simmer, and a handful of fresh parsley is the perfect finishing touch at the end. You can replace the thyme with bay leaves if you want.
- Chicken Broth - use low sodium broth for this recipe to make it easier to control the saltiness. You can use low-sodium bone broth, chicken stock, vegetable broth, or vegetable stock instead if you prefer. If you aren't using a low-sodium version of your liquid, I recommend not adding the salt listed in the recipe.
- Extra-virgin olive oil - we use olive oil to cook the veggies in. Extra-virgin olive oil is high in heart-healthy fatty acids that support brain health and hormone health. If you prefer a more mild flavor, you can use avocado oil.
- Lemon - fresh lemon juice is added at the end to brighten this soup up! It also adds some vitamin C.
- Spinach (optional) - I typically add some greens to my soup, and the sweetness of nutrient-rich spinach adds a nice flavor and touch of color at the end.
- Salt & Black Pepper - to tie all the flavors together!
How to Make Chicken Soup No Noodles
Below are the instructions for how to make this easy recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
Step 1 - Using a cutting board and a sharp knife, chop the vegetables into small pieces including the carrots, celery, potatoes, and onion. Mince the garlic and remove the thyme leaves from the stem.
Step 2 - Heat the extra virgin olive oil in a Dutch oven or large soup pot on medium heat. Add the carrots, celery, potatoes, and onion to the large pot. Cook until the onions are translucent and the carrots and potatoes start to soften, about 6-8 minutes, stirring frequently.
Step 3 - Add the minced garlic, fresh thyme, salt, and pepper to the pot until fragrant, about 30 seconds. Add the chicken broth to the pot.
*If using rotisserie chicken: add the chicken broth. Bring everything to a boil and then lower the heat to a simmer and cover. Simmer for 20-25 minutes until the potatoes are fork-tender. Add the shredded rotisserie chicken in the last 10 minutes of cooking*
If using raw chicken: add the chicken breasts and chicken broth, making sure the chicken is covered by the broth. Bring everything to a boil and then lower the heat to a simmer and cover. Simmer for 20-25 minutes until the potatoes are fork-tender and chicken is fully cooked. The chicken is done when internal temperature reaches 165°F (74°C) using a meat thermometer.
Step 4 - If using raw chicken: turn off the heat and remove the cooked chicken breasts from the soup. Shred it either with 2 forks or with a hand mixer. Add the shredded chicken back to the pot.
If using rotisserie chicken you can skip the step above!
Turn off the heat and add the fresh lemon juice, parsley, and spinach if using. Give it another stir so the spinach wilts in the hot soup.
Hint: add more salt to taste! The amount of salt will vary depending on what chicken you use and how heavily seasoned your rotisserie chicken is (if using).
Dietitian Tip
Making soup is an easy way to get in a lot of nutritious ingredients. Chop the veggies in advance so that when mealtime rolls around all there's left to do is let everything simmer in the pot! I suggest to make a batch of this soup and portion it out for lunches to enjoy throughout the week.
Video of How to Make Chicken Potato Soup
Here's a video of how to make this recipe that I hope is helpful!
Variations
The best part of making a batch of this Chicken Soup without noodles is that you can customize it in so many different ways according to your taste! Below are some ideas, but feel free to get creative.
- Spicy - this chicken soup is not spicy. If you want spicy soup, add some hot sauce, cayenne pepper or chili powder.
- Deluxe - if you want to take this soup up a notch, add in a can of white beans and green onion. Your taste buds will be thanking you!
- Creamy - if you're looking for a creamier consistency, add coconut milk, Greek yogurt, or some half & half at the end of cooking.
Storage for Chicken Soup No Noodles
- Refrigerator - store cooled leftover chicken soup without noodles in an airtight container in the fridge for up to 3-4 days.
- Freezer - store leftovers in freezer-safe containers or freezer-safe bags in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheat on the stovetop, on low heat in a slow cooker, or in the microwave.
Expert Tips
- If you want to make your own broth, here are some instructions to do so!
- If you like your soup with more liquid, add an extra cup of broth.
- Use shredded rotisserie chicken to make this recipe even easier!
- If using raw chicken breasts, the best way to tell if your chicken is done is to use an instant-read thermometer. It should reach a minimum internal temperature of 165 °F (73.9 °C).
- Give the soup a taste and adjust the seasonings to your preferences! Some people like a bit more salt while others prefer more fresh herbs.
- Don't skip the lemon juice at the end! It really adds to the flavor of this soup.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. It contains lean protein and iron from the chicken and several nutrients including antioxidants, vitamins A, C, and K, and potassium from the vegetables. Potatoes also provide dietary fiber to support gut health. This recipe is gluten-free and dairy-free.
Related
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Perfect for Pairing
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I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Nutritious Chicken Soup (No Noodles, with Potatoes)
Equipment
- 1 dutch oven or large soup pot
Ingredients
- 2 tablespoon extra virgin olive oil (or avocado oil)
- 3-4 medium carrots, sliced or diced (about 1.5 cups)
- 3 celery ribs, sliced or diced (about 1 cup)
- 1 lb baby red potatoes, diced (about 3 cups)
- 1 medium sweet onion, diced
- 3-4 cloves garlic, minced
- 1 tablespoon fresh thyme, leaves removed from stem or 1 teaspoon dried thyme
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper (more to taste)
- 1 lb boneless, skinless chicken breasts (or 2 cups of shredded rotisserie chicken)
- 5 cups low sodium chicken broth (or low sodium chicken stock or low sodium bone broth)
- 1 large lemon, juiced (about 3 Tbsp)
- ½ cup fresh parsley, chopped
- 2 cups baby spinach (optional)
Instructions
- Using a cutting board and a sharp knife, chop the vegetables into small pieces including the carrots, celery, potatoes, and onion. Mince the garlic and remove the thyme leaves from the stem.
- Heat the extra virgin olive oil in a Dutch oven or large soup pot on medium heat. Add the carrots, celery, potatoes, and onion to the large pot. Cook until the onions are translucent and the carrots and potatoes start to soften, about 6-8 minutes, stirring frequently.
- Add the minced garlic, fresh thyme, salt, and pepper to the pot until fragrant, about 30 seconds.
- *If using rotisserie chicken: add the chicken broth. Bring everything to a boil and then lower the heat to a simmer and cover. Simmer for 20-25 minutes until the potatoes are fork-tender. Add the shredded rotisserie chicken in the last 10 minutes of cooking*If using raw chicken: add the chicken breasts and chicken broth, making sure the chicken is covered by the broth. Bring everything to a boil and then lower the heat to a simmer and cover. Simmer for 20-25 minutes until the potatoes are fork-tender and chicken is fully cooked. The chicken is done when internal temperature reaches 165°F (74°C) using a meat thermometer.
- *If using rotisserie chicken: Skip this step!*If using raw chicken: turn off the heat and remove the cooked chicken breasts from the soup. Shred it either with 2 forks or with a hand mixer. Add the shredded chicken back to the pot.
- Turn off the heat and add the fresh lemon juice, parsley, and spinach if using. Give it another stir so the spinach wilts in the hot soup.
- Hint: add more salt to taste! The amount of salt will vary depending on what chicken you use and how heavily seasoned your rotisserie chicken is (if using).
Video
Notes
- If you want to make your own broth, here are some instructions to do so!
- Use shredded rotisserie chicken to make this recipe even easier!
- If using raw chicken breasts, the best way to tell if your chicken is done is to use an instant-read thermometer. It should reach a minimum internal temperature of 165 °F (73.9 °C).
- If you like your soup with more liquid, add an extra cup of broth. Give the soup a taste and adjust the seasonings to your preferences! Some people like a bit more salt while others prefer more fresh herbs.
- Don't skip the lemon juice at the end! It really adds to the flavor of this soup.
- Refrigerator - store cooled leftover chicken soup without noodles in an airtight container in the fridge for up to 3-4 days.
- Freezer - store leftovers in freezer-safe containers or freezer-safe bags in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheat on the stovetop, on low heat in a slow cooker, or in the microwave.
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