Chicken Noodle Soup Over Mashed Potatoes
Chicken noodle soup over mashed potatoes—a warm, hearty twist on a classic comfort dish.
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
Instructions
Prepare the Mashed Potatoes:
- 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:
- 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:
- Add wide egg noodles to the simmering broth and cook until tender, about 8–10 minutes.
Combine the Soup:
- Stir in peas and fresh parsley. Let the soup simmer a few more minutes until everything is well combined and hot.
Plate the Dish:
- Scoop mashed potatoes into a deep bowl. Ladle hot chicken noodle soup over the potatoes.
Garnish and Serve:
- 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.