Table of Contents
Introduction
Let’s get one thing straight: chicken noodle soup over mashed potatoes is not your average weeknight dinner—it’s a warm hug in a bowl. If you’ve ever wished your favorite comfort foods could just team up and save the day together, this is it. Imagine tender shredded chicken, cozy egg noodles, and savory broth spooned generously over a bed of creamy mashed potatoes. It’s hearty, soothing, and surprisingly easy to pull off—even on your busiest weeknight.
This mash-up of classics was born out of necessity (read: fridge clean-out night) but quickly earned a permanent spot on our dinner rotation. Whether you’re juggling kids, cold weather, or just craving a one-bowl wonder that doesn’t skimp on flavor, chicken noodle soup over mashed potatoes checks all the boxes. You’ll love how it makes everyone at the table pause between bites to say, “Wow… this is really good.”
Why You’ll Love This Chicken Noodle Soup Over Mashed Potatoes
- It’s two comfort foods in one. Why settle for just soup or mashed potatoes when you can have both—together?
- It’s kid-approved and picky-eater proof. Creamy potatoes? Check. Savory noodles? Double check.
- One-pot magic. Less mess, fewer dishes, more time to actually enjoy dinner (or binge that Netflix show you’ve been saving).
- Customizable for your cravings. Add peas, carrots, a splash of cream, or even a pinch of cayenne—make it your own.
- Ready in under an hour. From pantry to plate, it’s the perfect fix for “what’s for dinner?” panic moments.
Trust me, once you taste this, you’ll wonder how it wasn’t always a thing.
Ingredients You’ll Need to make Chicken Noodle Soup Over Mashed Potatoes
This chicken noodle soup over mashed potatoes brings together humble pantry staples and turns them into pure dinnertime gold. Here’s what you’ll need:
For the Chicken and Noodles:
- 1½ to 2 pounds boneless, skinless chicken breasts
Juicy and lean, they’re the perfect base for tender shredded chicken. - 4 cups chicken broth
Adds savory depth to the soup and keeps everything moist and flavorful. - 6 ounces wide egg noodles (uncooked)
These soak up the broth and give that classic chicken noodle vibe. - 2 cups frozen peas, thawed
A pop of sweetness and color—and a sneaky way to get some greens in. - Salt and ground black pepper
For seasoning everything to perfection.
For the Mashed Potatoes:
- 6 medium russet potatoes (about 2 pounds), peeled and cut into chunks
These starchy potatoes whip up smooth and buttery. - 2 tablespoons butter
Adds richness to your mash. - ⅓ to ½ cup milk, warmed
Helps make your potatoes silky without watering them down. - Salt and ground black pepper
Because bland mashed potatoes are just not allowed.
Optional (for thickening the soup):
- ½ cup White Kamut flour + ½ cup water
Stirred together and added at the end if you prefer a creamier, gravy-style broth.
Step-by-Step Instructions
Let’s break it down—simple, cozy, and done in under an hour.
1. Cook the Chicken
Place chicken breasts in a large pot or Dutch oven. Pour in the chicken broth, sprinkle with salt and pepper, and bring it to a gentle simmer. Cover and cook on medium-low for about 20–25 minutes, or until the chicken is cooked through and tender.
2. Shred the Chicken
Once cooked, remove the chicken from the pot and shred it using two forks. (Or use a hand mixer for a quick shred—total mom hack.) Return the shredded chicken to the broth.
3. Add the Noodles and Peas
Bring the broth back to a simmer and stir in the uncooked noodles and thawed peas. Cook uncovered for 7–10 minutes, until noodles are tender.
Want a thicker, gravy-like broth? Mix ½ cup White Kamut flour with ½ cup water until smooth and stir it in now.
4. Make the Mashed Potatoes
While the soup simmers, boil the potato chunks in a separate pot of salted water for 12–15 minutes, or until fork-tender. Mix until creamy and smooth.
5. Assemble and Serve
Scoop a generous spoonful of mashed potatoes into a bowl. Ladle hot chicken noodle soup right over the top. Let the noodles nestle into the mash and serve warm—preferably with a big spoon and a cozy blanket.
Pro Tips to Nail It Every Time
Because we all want less stress and more deliciousness at dinnertime, here are a few little tricks to make your chicken noodle soup over mashed potatoes downright dreamy:
Use chicken thighs if you prefer extra flavor.
Breasts are lean, but thighs are forgiving and oh-so-tender. You can even mix both for balance.
Leftover mashed potatoes? Even better.
If you’ve got extra mash from the night before, this is the way to reinvent them. Just reheat and pile that goodness high.
Store separately for best results.
To avoid soggy noodles or gummy potatoes, store the soup and mash in separate containers. Combine when reheating for next-day comfort food magic.
Personal Story: How This Became a Family Favorite
It all started on one of those chaotic Tuesdays—you know, the kind where you’re juggling work calls, laundry, and figuring out if that noise from the dishwasher is normal. I was too tired to cook something fancy, but we had leftover mashed potatoes in the fridge, some chicken breasts to use up, and exactly one half-empty bag of noodles. So, I threw everything in a pot and hoped for the best.
And wow. It was one of those accidental genius moments.
FAQs About Chicken and Noodles Recipes
Can I use grilled chicken?
Absolutely! If you’re short on time (or just not in the mood to babysit a pot), shredded rotisserie chicken is your best friend. Just skip the raw chicken step and add it after the noodles have cooked. It’ll still taste like homemade chicken and noodles, promise.
Can I freeze this dish?
You can freeze the chicken gravy noodles portion, but mashed potatoes don’t freeze quite as gracefully (they can get grainy). If you want to prep ahead, freeze just the soup part, then whip up fresh mashed potatoes when you’re ready to serve.
What if I don’t have wide egg noodles?
No worries! Any pasta shape will work in a pinch—think rotini, penne, or even broken-up spaghetti. Just keep an eye on cook time and texture.
Can I add other vegetables?
Definitely! Carrots, celery, or even corn make great additions. This dish is super flexible and perfect for using up odds and ends in your fridge.
Is there a dairy-free option?
For sure. Swap out the milk and butter in the mashed potatoes with your favorite plant-based alternatives. The result is still smooth, creamy, and totally satisfying.
Craving something sweet after all that cozy comfort? Try our Protein Pumpkin Bread — it’s moist, flavorful, and packed with protein, making it the perfect way to end a hearty meal on a healthier note.
