Nutritious Chicken Soup (No Noodles, with Potatoes)
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.
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
Expert Tips
- 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.
Tried this recipe?Let us know how it was!