Chicken Soup without Noodles (with Potatoes)
This Chicken Soup No 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 potatoes, fresh herbs, and a squeeze of lemon at the end.
Equipment
- 1 dutch oven or large soup pot
Ingredients
- 2 tablespoon extra virgin olive oil (or avocado oil)
- 2-3 carrots, diced into small pieces (about 1.5 cups)
- 3 celery ribs, diced into small pieces (about 1 cup)
- 1 small yellow onion, diced (or ½ large onion)
- 3-4 cloves garlic, minced
- 1 tablespoon fresh thyme, leaves removed from stem (or 1 teaspoon dried thyme)
- 1½ teaspoon kosher salt (start with 1 teaspoon if using fine table salt, more to taste)
- ½ teaspoon black pepper
- 6 cups low sodium chicken broth (more if you like a brothy soup)
- 1 lb boneless, skinless chicken breast (or 2 cups of shredded rotisserie chicken)
- 12 oz Yukon gold potatoes, diced (about 2 potatoes)
- 2 bay leaves
- ½ lemon, juiced (optional)
- ½ cup fresh parsley, chopped (optional)
Instructions
- Heat a large soup pot or Dutch oven on medium heat. Add the extra virgin olive oil and heat until it shimmers. Once the oil is hot, add the onions, carrots, and celery to the large pot. Cook until the onions are translucent and the carrots and celery start to soften, about 6-8 minutes, stirring frequently.
- Add the minced garlic and stir until fragrant, about 30 seconds. Then add the fresh thyme, kosher salt, and pepper.
- Add the chicken broth to the pot and bring it to a rolling boil. Turn down the heat to medium low and add the bay leaves, chicken breast, and diced potatoes. Cover with a lid, leaving a small crack to let some of the steam out. Simmer on medium low to low heat for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.
- Once the chicken is fully cooked, remove it from the pot and shred it using 2 forks or a hand mixer. Add the chicken back to the pot along with the fresh parsley and lemon (if using). Give it a taste and add more salt as needed.
- Hint: If using cooked chicken or rotisserie chicken, add the shredded rotisserie chicken in the last 5-10 minutes of cooking to let it heat and absorb the flavors of the soup.
Video
Notes
Expert Tips
- Dice the vegetables into small pieces so they cook through.
- Add the seasonings before the broth to let them bloom.
- When simmering the soup, crack the lid a bit to avoid the pot from boiling over.
- If you like your soup with more liquid, add an extra cup or two 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.
- Store cooled leftovers in an airtight container in the fridge for up to 3-4 days or freezer in a freezer-safe container for up to 3 months.
Nutrition
Serving: 2cupsCalories: 275kcalCarbohydrates: 23gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 815mgFiber: 3g
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