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A comforting plate of Chicken Noodle Soup Over Mashed Potatoes, garnished with fresh herbs

Chicken Noodle Soup Over Mashed Potatoes

Chicken noodle soup over mashed potatoes—a warm, hearty twist on a classic comfort dish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Mashed Potatoes:
  • 2 pounds Russet potatoes peeled and cubed
  • 4 tablespoons butter
  • ½ cup warm milk
  • Salt and pepper to taste
For the Chicken Noodle Soup:
  • 1 pound bone-in chicken breasts or thighs
  • 8 cups water or chicken broth
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 small onion chopped
  • 2 cups egg noodles
  • 2 garlic cloves minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley chopped

Method
 

Prepare the Mashed Potatoes:
  1. Peel and chop Russet potatoes. Boil in salted water until fork-tender. Drain and mash with butter, warm milk, salt, and pepper until smooth.
Make the Chicken Broth:
  1. In a large pot, simmer bone-in chicken with onions, carrots, celery, garlic, thyme, salt, and pepper for 45 minutes. Remove chicken, shred it, and return to the pot.
Cook the Noodles:
  1. Add wide egg noodles to the simmering broth and cook until tender, about 8–10 minutes.
Combine the Soup:
  1. Stir in peas and fresh parsley. Let the soup simmer a few more minutes until everything is well combined and hot.
Plate the Dish:
  1. Scoop mashed potatoes into a deep bowl. Ladle hot chicken noodle soup over the potatoes.
Garnish and Serve:
  1. Top with extra parsley or grated Parmesan, if desired. Serve immediately and enjoy!

Notes

  • You can use store-bought chicken broth instead of making your own.
  • Rotisserie or leftover chicken works perfectly in place of fresh chicken.
  • For extra flavor, use Better Than Bouillon chicken base.
  • Make it gluten-free with rice noodles and dairy-free with plant-based milk and oil.