This chicken soup without noodles is a light brothy high protein lunch idea, with lots of veggies and fragrant herbs. It's so easy to make on the stovetop as a one pot recipe!
For a more spiced soup idea, have a peek at my turmeric chicken soup for next time!
Now a big bowl of warming chicken noodle soup is such a classic, but sometimes we want something a little lighter, no?! Or perhaps pasta is just not to your taste. This chicken soup without noodles is the answer and so simple to make!
We combine shredded chicken, lots of veggies, herbs and swap out the pasta for potato. It's an easy one pot recipe and such a cozy soup for lunch or a light dinner.
I love making hearty chicken soup recipes, so do check out my paprika chicken soup, dairy free creamy chicken soup and chicken and butternut squash soup for more tasty meal ideas!
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Why this Recipe is So Good
High protein lunch idea. The shredded chicken gives a good source of protein.
No noodles chicken soup. If pasta isn't for you, you don't tolerate or feel like a lighter soup, this recipe is just the thing.
One pot chicken soup. We cook the chicken along with the veggies and potato in the pot, so it's very simple and there's easy clean up too!
Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Chicken - I suggest to use boneless skinless chicken breasts for the soup, but chicken thighs can also be used.
- Potatoes - these add some starch and are used as a swap for pasta. I tend to use russet potatoes, but Yukon gold potatoes are also good!
- Stock - you can use chicken stock or broth if that's suitable for you, but low histamine readers may like to use a low histamine veggie stock.
- Leeks and carrots - for flavor and to add some colorful veggies in!
How to Make Chicken Soup without Noodles
It's so simple to make this chicken soup on the stovetop with easy to find ingredients, and all you need is a soup pot and some forks to shred the chicken!
All the instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1: Cook leeks
Drizzle olive oil in your soup pot or Dutch oven and cook the leeks until softened (image 1).
Step 2: Add the veggies and potato
Add the diced carrots, potato, garlic, rosemary, dried thyme and bay leaf to the pot. Cook for a few minutes (image 2).
Step 3: Add chicken and stock
Use tongs to add the chicken breasts to the pot and pour in the stock. Press the chicken down so it is covered by the stock. Bring to a boil, reduce the heat and cook with the lid on, slightly ajar, for 30 minutes (image 3).
Step 4: Shred the chicken
Remove the chicken breasts and shred with two forks (or in a stand mixer) and add back to the pot. Remove the bay leaf. Stir the soup well, season with salt and black pepper, if using, to preference and ladle into your serving bowls (image 4).
Recipe Tips and Notes
- Dice the veggies and potato into small pieces, of roughly the same size.
- To ensure the chicken breasts cook through, press them down so they are covered by the stock.
- The chicken can be shredded with two forks, or with a stand mixer using the appropriate attachment.
- If you like a very 'brothy' soup, add a half cup more stock to the pot.
- Check the chicken has an internal temperature of 165F using a meat thermometer and is white meat throughout.
Frequently Asked Questions
Yes, you can easily use chicken thighs but they may need a little more cook time. Check with a meat thermometer to make sure they're cooked through!
Both russet potatoes and Yukon gold potatoes work well.
You can add shredded rotisserie chicken rather than cooking the chicken in the broth and shredding yourself. Add towards the end of the cook time and warm it through. It is likely that this method isn't suitable for low histamine readers.
Freezing Advice
It's very easy to freeze this chicken no noodle soup and I find it actually works better than those with noodles. Simply allow to completely cool, then ladle into freezer-safe containers. Freeze for up to three months. You may need to add some more stock or water when you reheat it.
My low histamine readers may like to read the SIGHI advice on food storage.
More Hearty Soup Ideas
Find so many flavorful soup recipes here including my chicken and cabbage soup, and these fun ideas:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you, so please do leave a star rating and comment if you've tried the recipe!
📖 Recipe
Chicken Soup without Noodles
Equipment
- Soup pot or Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 medium leek tougher dark green leaves removed, halved lengthways, then finely diced into half moons.
- 1 medium carrot peeled, diced
- 1 large potato peeled, diced
- 1 garlic clove minced
- ½ teaspoon rosemary finely diced
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 boneless skinless chicken breasts
- 4.5 cups chicken or vegetable stock
- pinch salt
- pinch black pepper optional
Instructions
- Drizzle olive oil in your soup pot or Dutch oven. Bring to a low to medium heat and cook the diced leeks for 4-5 minutes, until softened.
- Add the diced carrot, diced potato, garlic, rosemary, thyme and bay leaf to the pot and cook for 4-5 minutes, stirring so the potato doesn't stick.
- Use tongs to add the chicken breasts to the pot and pour in the stock. Press down on the chicken so it is covered in stock. Bring to a boil, then reduce the heat to low. Place the lid on the pot, slightly ajar, and cook for 30 minutes.
- Remove the chicken breasts from the pot and shred with two forks. Add back to the pot and stir through. Take out the bay leaf. Season with salt and black pepper, if using. Ladle into your bowls to serve.
Notes
- Dice the potato and veggies into small pieces, of a similar size.
- Use the white and light green parts of the leek, not the tough darker leaves.
- If swapping chicken breast for chicken thighs, you may need a slightly longer cook time.
- If you like a very 'brothy' soup, then add more stock.
- Nutritional informational is auto-generated and should be understood to be an estimate.
All the ingredients score 0 on the SIGHI list, with the exception of:
- leek, which scores 1 with a ? as a liberator and has a note, 'In small amounts, usually well tolerated'.
- garlic, which scores 1.
- stock will depend upon ingredients used and preparation method. Homemade stock cooked quickly would likely be better tolerated.
- black pepper, which scores 2.
RG says
Thank you for this easy and flavorful recipe. It was perfect to take to a family friend dealing with cancer. Easy to digest for them as they cannot tolerate heavy, rich foods right now. Blessings to you!
Claire says
Lovely to hear that you enjoyed it, and that it was suitable for your friend also!