Rating: 4 stars
22 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
  • 22 Ratings

For even more heartiness, we amp up this chicken soup recipe with cubes of russet potato. This noodle soup recipe tastes like you stressed over it all day, but it takes just one hour start to finish!

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

total:
1 hr
Servings:
4
Yield:
1 1/4 cups each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions; drain. Return to hot pan; cover and keep warm.

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  • Meanwhile, in a 4- to 5-quart Dutch oven heat oil over medium heat. Add onion, carrot, and celery; cook for 5 minutes, stirring occasionally. Sprinkle with flour, thyme, and poultry seasoning; cook and stir for 1 minute more. Stir in broth, potato, the water, and salt.

  • Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is tender. Using a potato masher, coarsely mash about half of the potato. Stir in chicken, peas, and evaporated milk; heat through. Stir in cooked noodles. If desired, sprinkle each serving with pepper.

Nutrition Facts

356 calories; fat 5g; cholesterol 45mg; saturated fat 1g; carbohydrates 53g; mono fat 2g; poly fat 1g; insoluble fiber 6g; sugars 9g; protein 28g; vitamin a 3012.6IU; vitamin c 17.7mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 9.5mg; vitamin b6 0.5mg; folate 72.6mcg; vitamin b12 0.3mcg; sodium 815mg; potassium 872mg; calcium 161.5mg; iron 3.4mg.
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