Chicken Noodle Soup over Mashed Potatoes

Rollin in the Dough!'s Note:

If you haven't tried chicken noodle soup over mashed potatoes, I am sorry! You will never go back. It makes a creamy, delicious meal. I always make my Homemade Egg Noodles they really make a difference in the soup, 1 1/2 this recipe as you need more noodles. I also use Mashed Potato Virgin! for the potatoes, cut back a bit on the butter and milk when using in soup because all the liquid already gives it great flavor. Enjoy!

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 2 (14 1/2 ounce) cans chicken broth or 4 cups chicken broth
• 6 1/2 cups water
• 2 medium chicken breasts
• 1 1/2 cups carrots, sliced
• 1 1/4 cups celery, sliced
• 1/2 cup onion, roughly chopped
• 4 1/4 teaspoons chicken bouillon granules or 4 -5 chicken bouillon cubes
• 1 teaspoon dried parsley
• 4 cups mashed potatoes, see recipe above
• egg noodles, see recipe above it's what makes the soup or 11 ounces frozen wide egg noodles
• salt & pepper, to taste

Directions:

1. Bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.
2. Add chicken breasts, cook until no longer pink, remove, let cool then shred.
3. Skim top of broth to get any foam off top.
4. Bring to a boil again, add noodles, bring to a med boil again then add veggies.
5. Cook 15-20 minutes or until noodles are tender.
6. Turn heat off add chicken breast and parsley, cover.
7. Let stand about 10 minutes, S&P to taste, serve over a scoop of mashed potatoes.

Reviews

[Chef 963993]

This was a wonderful meal! I think this is my husbands new favorite. It was great leftover too! The homemade noodles suggested are well worth the effort(they aren't hard to do at all). This is a definite keeper!

[Happy Jax]

This was way good my family loved it! I made it with out the Onions and I used my own recipe for the mashed potato's. Thanks for sharing this Recipe it was for sure a keeper!