Chicken Soup Without Potatoes

I’m among those who believe that a hot cup of chicken soup can provide relief to nearly any ailment.

This recipe reminds me of my youth. If someone was sick in my house, Mom would make chicken soup. It’s the only food I want to eat when I’m sick.

However, it’s not necessary an illness to have a bowl of soup made of chicken!

Chicken Soup Ingredients [No Potato]

I usually add only a handful of basic ingredients to my soup of chicken:

  • Chicken When making your soup in advance, be sure you use a bones-into-chicken to get the greatest flavor.
  • Onion
  • Celery
  • Carrots
  • NoodlesSome people make egg noodles. However, I prefer farfalle noodles.
  • Aromatic HerbsAromatic Herbs HTML0 This is the place to make your ideas. Look over the following list of the best spices to use in chicken noodle soup to find out what we suggest.

It’s as easy as that, and that’s why perfect chicken soup is.

How to Make Chicken Broth

It is a dish you can freeze in the freezer for as long as 6 months. I typically make it during my free time and then put it on the counter for future use.

The day before I intend to cook chicken soup, I remove the broth from the refrigerator for a night. Making the broth ahead of time will make cooking much more simple for me.

If you’d like to try this out, then here’s the recipe for making the best stock from chicken:

  • In an iron-heavy-bottomed pan, sauté onion, garlic, chives, bell peppers, and diced carrots and celery.
  • Include some pieces of chicken that have bones. Bones are essential for a delicious broth.
  • Ensure you have enough water and cook with your favoritearomatic herbs for approximately two hours.
  • Shut off the stove, and you’ll have an amazing broth.

Pro Tips: Do not throw out the chicken. It can be chopped and included in the soup or another dish if you prefer to use freshly cooked chicken for your soup.

How to Freeze Chicken Broth

The process of freezing chicken broth is straightforward. I like to make it a day ahead and then let it thaw overnight the day prior. This way, all I need to do is put everything into the pot to make a delicious chicken soup in under 30 minutes!

This is how you can freeze the chicken’s broth:

  • The broth should be strained; chill it for approximately an hour when it’s cold.
  • Take it out of the freezer. Then, using one of the spoons, take off the fat layer of white that has formed on the surface.
  • Remove the fat and then pour the broth back into a freezer-safe, airtight container that is freezer-safe.
  • Be sure to leave space for air as freezing liquids expand.

The broth can be frozen in this manner to last for at least 6 to 8 months.

NOTE: You could also make this recipe using water or even the broth from a store or store-bought broth if you don’t want to make your own chicken broth. If you are looking for a store-bought broth, I recommend this chicken broth that is free-range. (The same company also sells several delicious soups that are already made! )

Substitutes for Potatoes in Chicken Soup

If you’re replacing potatoes in order to reduce carbohydrates, The best choice would be to substitute small pieces of cauliflower.

If you’re not cutting out carbohydrates, I prefer to substitute potatoes for pasta. It will result in a dish that’s as delicious and satisfying as potatoes.

Without further delay, Let’s cook some delicious Chicken soup!

How to Create Soup for Chicken Soup Without Potatoes

Step 1: Gather your ingredients

Step 2: Chop off the onion

Step 3: Chop up the chicken

Step 4: Sautee the onions

Step 5: Chop into pieces the celery and carrots and add them to the skillet along with the onions.

Step 6: Add the chicken into the pot, and cook the chicken and all of the ingredients together

Step 7: Once the chicken is cooked, add the broth, and then simmer the soup with the lid on for 20 minutes.

8: Serve with delicious bread!

Chicken Soup Without Potatoes

yield: 8 cups of soup Preparation time: 15 Minutes Cooking time: 25 Minutes Total time: 40 Minutes

We love how gorgeous the farfalle noodles give this soup its appearance!



  • 1 breast of chicken (800 grams)
  • 2 tablespoons of butter or 2 tablespoons of oil
  • 2 cloves of garlic
  • 4 celery sticks
  • 1 large onion
  • 2 large carrots
  • Two cups of pasta to make soup (I prefer farfalle, but you can also use whatever pasta you have in your pantry)
  • 4 cups chicken broth
  • One cup of water
  • A handful of fresh coriander
  • Black pepper and salt to taste


Make the vegetable preparation: Cut the carrots in half, then cut them into slices. Slice the onions into smaller squares, crush garlic cloves, then cut into celery stalks.

Cube the chicken’s breasts into pieces. Sprinkle with salt and pepper. Sprinkle a pinch.

Place the oil in the pot to prepare the soup. The stove should be at medium temperature.

When the oil is heated, Add the chicken cubes and allow for a couple of minutes until they begin to turn brown. This is not required. However, it prevents a layer of white foam from building up on top of the soup as you cook your chicken.

Add the garlic and onions. Cook for a few minutes until they become translucent.

Add the celery and carrots. Once they’ve browned in all directions, then pour the broth over the vegetables. Add 1 Cup of water.

Cook in a covered pan at high temperatures to cook for around 20 minutes. When the carrots have become tender, and the pasta is cooked, add them to the.

Once the pasta has been cooked and cooked – the cooking time will vary based on the type of pasta. Add salt to the soup and add the coriander, and stir.

Shut off the heat and allow it to cool for approximately 10 minutes.


I suggest adding fresh leaves of mint. This really enhances the flavor that is in this soup!

It is crucial to remember it is important to note that salt will be added after the soup is cooked.

A lot of times, salt is added as the soup is made; it is a mistake. If the cooking water evaporates, the soup may become too salty.

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