Best Chicken Noodle Soup Over Mashed Potatoes Recipes

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

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

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

Ingredients

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.

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