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chicken_soup_without_potato

Chicken Soup Without Potatoes

Chicken soup is a classic comfort food that has been enjoyed by people all over the world for centuries. While there are countless variations of this beloved dish, one ingredient that is often included in chicken soup recipes is potatoes.
Prep Time 15 minutes
Cook Time 1 hour
Course Soup
Cuisine American
Servings 4 people

Ingredients
  

  • 1 pound bone-in chicken thighs or breasts
  • 8 cups chicken broth
  • 2 carrots peeled and sliced
  • 2 celery stalks sliced
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon black pepper
  • 1 cup egg noodles or other pasta

Instructions
 

  • In a large pot, add the chicken and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 30 minutes, until the chicken is cooked through.
  • Remove the chicken from the pot and let it cool. Shred the chicken into bite-sized pieces and set aside.
  • Skim any fat or foam from the top of the broth, then add the carrots, celery, onion, garlic, thyme, bay leaves, and black pepper to the pot.
  • Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to low and simmer for about 20 minutes until the vegetables are tender.
  • Add the egg noodles or other pasta to the pot and cook for an additional 8-10 minutes until the noodles are cooked through.
  • Remove the bay leaves from the pot and discard. Add the shredded chicken back to the pot and stir to combine.
  • Serve the soup hot, garnished with fresh parsley or other herbs if desired.