Best 5 Chicken Noodle Soup Over Mashed Potatoes Recipes

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Chicken noodle soup over mashed potatoes is a classic comfort food dish that is enjoyed by people of all ages. This hearty and satisfying meal is perfect for a cold winter day or a rainy afternoon. With its creamy mashed potatoes, flavorful chicken noodle soup, and crispy croutons, this dish is sure to please even the pickiest of eaters. In this article, we will provide you with a step-by-step guide on how to make the best chicken noodle soup over mashed potatoes, along with some tips and variations to make it your own.

Let's cook with our recipes!

CHICKEN AND NOODLES OVER MASHED POTATOES



Chicken and Noodles over Mashed Potatoes image

Serve Chicken and Noodles over Mashed Potatoes when you're in need of comfort. Serious. Comfort. Food. Stewed Chicken in a Pot of Soothing Homemade Broth. Carrots. Celery. Onion. Herbs and Seasonings. Thickened with Tender Egg Noodles. Butter and Milk. Ladled over Mounds of Creamy Potatoes.

Provided by countryatheartrecipes

Categories     Main Course

Time 2h

Number Of Ingredients 15

1 whole fryer chicken (or 6-8 chicken thighs)
6 cups water
3 cubes chicken bouillon
2 medium carrots (peeled and sliced)
1 cup chopped onion
1 1/2 cups chopped celery
1 tablespoon dried parsley
1 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup butter
1 1/3 cups whole milk (divided)
1/4 cup all-purpose flour (+ 1/3 cup water for slurry (thickener))
12 oz. frozen egg noodles (See Homemade Recipe Here.)
Refrigerator Mashed Potatoes

Steps:

  • First, if you plan to make homemade noodles, begin preparing the noodles 3-4 hours before your mealtime, to give the noodles time to dry.

Nutrition Facts : Calories 326 kcal, Carbohydrate 52 g, Protein 10 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 55 mg, Sodium 422 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving

CHICKEN NOODLES AND MASHED POTATOES



Chicken Noodles and Mashed Potatoes image

This for me is the ultimate in comfort food. My grandma who is half German used to make this when I was little in Michigan. When it was cold and yucky outside, this warmed everything up. I'm posting it as close to how she made it as possible. It's not my usual style of cooking, but it's so good. It's a carb fest, but once and a while it's worth it!

Provided by graniteangel

Categories     Whole Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 broiler-fryer chicken (pre cut and packaged pick of the chick like 2 chicken breasts, 2 chicken legs, 2 thighs, and 2 wings)
6 cups water
1 cup carrot, sliced
1 cup onion, chopped
1/4 cup celery, chopped fine
1 teaspoon garlic salt
1 teaspoon seasoning salt
1 teaspoon ground black pepper
1 tablespoon dried parsley
1 lb egg noodles
3 lbs russet potatoes
4 tablespoons margarine
2/3 cup 1% low-fat milk
salt and pepper

Steps:

  • Chicken & Noodles:.
  • In large pot add your chicken, water, carrots, onion, celery, garlic salt, seasoning salt, black pepper and parsley.
  • Set heat to high. Bring to a boil and then turn to Med. Let cook for about 45 minutes.
  • Grandma always used a pressure cooker, and I need to ask her how long she cooked her chicken when she used it. I always use her recipe in a regular pot because I don't have a pressure cooker. They kinda scare me actually when they whistle. haha.anyway --.
  • Once chicken is done, remove it from broth and separate the bones and skin from meat. Return meat to the pot of broth.
  • Turn heat back to high and when its brought to a boil, add your egg noodles. Let cook until noodles have soaked up most of the broth. Don't worry if they crowd the pot, they'll soak up all that yummy chicken and veggie broth and make a kind of sauce. Just make sure to turn temp down to Med-high after it's brought back to a boil.
  • Mashed Potatoes:.
  • Peel and chop all of your potatoes and add to a separate large pot of water. Cook on high for about 15 minutes or until potatoes are tender. Drain water.
  • Add margarine and milk to potatoes and using a hand held mixer or your kitchen aide, blend until fluffy and smooth. Add salt and pepper to them to taste. You may need a little more milk depending on how thick you want them.
  • In a large dinner bowl or soup bowl add your mashed potatoes to the center. Ladle chicken and noodles over top of the mashed potatoes.
  • Serve with rolls and butter.

CHICKEN NOODLE SOUP OVER MASHED POTATOES



Chicken Noodle Soup over Mashed Potatoes image

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 recipe #407601 they really make a difference in the soup, 1 1/2 this recipe as you need more noodles. I also use recipe#404067 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!

Provided by Amber C.

Categories     Clear Soup

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

HOMEMADE CHICKEN NOODLE SOUP OVER MASHED POTATOES



Homemade Chicken Noodle Soup over Mashed Potatoes image

Number Of Ingredients 11

1 large chicken
1 onion, quartered
2 carrots, chopped
2 stalks celery
2 cloves garlic, minced
1 tablespoon chicken bouillon granules
2 carrots, grated
1/4 cup minced fresh parsley
1 package fresh linguini noodle, cut into 2-inch pieces
1 1/2 cups frozen petite peas
mashed potatoes

Steps:

  • Place chicken in large pot and cover with water. Add onion, chopped carrots, and celery stalks. Bring to a boil; simmer gently about 2 hours or until tender. Remove chicken from stock, and let cool; remove meat from bones. Cut up chicken and store in the refrigerator until ready for use. Strain broth and chill. Remove fat from top of cooled broth. About 30 minutes before serving, place broth in pot, adding garlic, bouillon, grated carrots, and minced parsley. Add more water as needed to make enough broth. Bring to a boil, then add chicken pieces, linguine noodle pieces, and peas. Cook until noodles are done. Serve over mashed potatoes in bowls. Fun Fact: The Mormon Tabernacle Choir is a 360-member, all-volunteer choir. The choir is sponsored by The Church of Jesus Christ of Latter-day Saints. However, the choir is completely self-funded, traveling and producing albums to support the organization. Since its establishment more than 150 years ago, the choir has performed and recorded extensively, not only in the United States but around the world. Since its first recording in 1910, the choir has earned five gold albums and two platinum albums.

Nutrition Facts : Nutritional Facts Serves

CHICKEN NOODLES OVER MASHED POTATOES RECIPE



Chicken Noodles over Mashed Potatoes Recipe image

Provided by dragonfly27

Number Of Ingredients 7

1 box chicken stock
chopped 1/2 c green onions
1/2 c chopped carrots & celery
1 can creamed corn
1 can whole kernel corn
1 can cream chicken soup
1/2 tsp garlic salt, onion salt, salt, pepper.

Steps:

  • Cook on stove for 15 minutes. Add 1 can chicken or 2-3 cooked chicken breasts and one bag of Amish home-made noodles. Can add 1 cup hot water if you need more juice. Cook until soft. I served it w/mashed potatoes and added about a cup of my potato water when I drained my potatoes to mash.

Tips for Making Chicken Noodle Soup Over Mashed Potatoes

  • Use a flavorful broth. The broth is the base of the soup, so it's important to use a good-quality broth that has a lot of flavor. You can use chicken broth, vegetable broth, or a combination of the two.
  • Add plenty of vegetables. Vegetables add flavor, nutrients, and color to the soup. Some good vegetables to add include carrots, celery, onions, and potatoes.
  • Use cooked chicken. Cooked chicken is a great way to add protein to the soup. You can use leftover chicken, rotisserie chicken, or even canned chicken.
  • Make the mashed potatoes ahead of time. Mashed potatoes can be made up to a day in advance. This will save you time when you're ready to make the soup.
  • Serve the soup immediately. Chicken noodle soup is best served immediately, while it's still hot. You can also store the soup in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion

Chicken noodle soup over mashed potatoes is a classic comfort food that's perfect for a cold day. It's easy to make and can be tailored to your own taste. With these tips, you can make the best chicken noodle soup over mashed potatoes that you've ever had.

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