Family Recipe Fridays: Chicken Noodle and Potato Soups

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To me, there is nothing more comfortable than homemade soups—especially on a cold night, but anytime, really, as a comfort food.

One of my co-workers recently had surgery and is having a tough recovery. My first instinct was to say, “I’ll bring soup! What kind of soup do you want?” He wanted chicken noodle.

I am no chicken noodle connoisseur, but I think the one I made tonight is pretty excellent. The secret is this: USE THE INNER LEAVES OF THE CELERY. And yes, I stole that directly from Rachael Ray—and my mother. Who might have also stolen it from Rachael. But it gives the soup an entirely different flavor that is so … right!

My mom’s potato soup has the same secret. It is one she served often when I was growing up, and it’s taken me years to get it right. Sometimes it’s right, sometimes it’s not, but it always makes me feel like home.

Jessie's Easy Chicken Noodle Soup


  • extra virgin olive oil
  • 2 onions or shallots
  • 2 carrots, scrubbed
  • 2 stalks celery and some of the inner leaves
  • 2 T fresh parsley, chopped fine, or 2 tsp. dried
  • 1 can chunk white chicken, drained, or 1-2 chicken breasts, cooked and shredded
  • salt and pepper
  • 4-6 c. chicken broth (I use water and chicken base)
  • 10 oz. egg noodles


Coat the bottom of a heavy-bottomed dutch oven or stockpot with olive oil. Dice onions, carrots, celery, and parsley and saute in the oil until very soft (10-15 minutes). Sprinkle with salt and freshly ground pepper.

Add chicken and broth. Bring to a boil; lower heat and simmer for a while—at least half an hour.

Bring it back to a boil and add egg noodles. Boil until soft, about 5-6 minutes.

Serve with saltines.

Mom's Potato Soup


  • 1 yellow onion
  • 3 stalks celery and some of the inner leaves
  • 3 T butter
  • 4-6 potatoes, peeled
  • 4 strips bacon, fried crisp
  • chicken broth
  • 2 c. milk
  • salt and pepper
  • Dumplings
  • 1 egg
  • flour
  • 1/2 tsp. baking powder


Dice onion and celery. Melt butter in a dutch oven or stockpot. Saute onion and celery in butter until soft. Add salt and pepper.

Meanwhile, dice the potatoes. Add to the veggies in the pot. Add stock until the potatoes are almost all covered with liquid. Bring to a boil and let cook until potatoes are tender, 15-20 minutes.

Turn back the heat to medium-low and add the milk. Let simmer for a few minutes. Crumble the bacon into the soup and stir in. Garnish with cheese and green onion if desired.


My mom always makes little “rivels,” tiny dumplings for the soup. This is a very approximate recipe because I haven’t made this in a while. So you just kinda have to make it into a batter you can make into tiny dumplings.

Whisk egg. Add baking powder. Keep adding flour until it is crumbly. Drop by teaspoonfuls into simmering soup. Let cook about 10 minutes.

Other Family Recipes:

7 thoughts on “Family Recipe Fridays: Chicken Noodle and Potato Soups

  1. Cool! I'm first! I appreciate you having this post up early. I don't do late nights very well.
    Thanks for hosting!

  2. OK, I was at the doctor's today because I have tonsillitis and possibly mono. Can I tell you how good that soup looks to me right now?? Want to send me a bowl? I'd be eternally grateful! 🙂

    Although since your recipe sounds so easy, maybe I could convince my husband to make it for me.

  3. I wish I lived near you, Kate, I would bring you soup! I still have some in the fridge. I think it's pretty husband-simple though!

    Hoosier Homemade–I try to have this post up by 8 CST every week…but I can't promise it!

  4. Oh that's Jewish Penicillin and it works. You are so sweet to make soup for your friend the patient. Hope all is better soon.
    Happy Twirls

  5. Margel, If you e-mail me, I will send it to you.

    Libby, Your link is not working on MckLinky. Please link again with the link to your blog post.

  6. I do not believe I've ever had dumplings of any sort. But the thought kind of grosses me out. Perhaps if I ever get to visit you, you can show me the error of that thinking. 🙂

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