Chicken Noodle Soup over Mashed Potatoes

photo by Linajjac




- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 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
- Bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.
- Add chicken breasts, cook until no longer pink, remove, let cool then shred.
- Skim top of broth to get any foam off top.
- Bring to a boil again, add noodles, bring to a med boil again then add veggies.
- Cook 15-20 minutes or until noodles are tender.
- Turn heat off add chicken breast and parsley, cover.
- Let stand about 10 minutes, S&P to taste, serve over a scoop of mashed potatoes.
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Reviews
-
This was the best recipe I have tried, I used Turkey instead of chicken, I omitted the celery didn't have any, I added 1 cup of, peas, and 1 cup of sliced carrots, also added a 1/2 tsp of dried thyme, and an extra tsp of parsley, I put 2 1/2 tsp of cornstarch with water and added to soup. My mashed potatoes were 4 potatoes peeled cut into chunks and boiled, then added 2 tbs of butter and 1 tbs of heavy cream with salt and pepper mashed. This was so yummy, and heavenly! I will make this again and again.