Loaded Baked Potato Chicken Soup with Noodles

The Cozy Bowl That Tastes Like a Hug: Loaded Baked Potato Chicken Soup

Hey there, my fellow flavor adventurer! Let’s be real for a second. Some days, you just need a bowl of something that feels like a warm, comforting hug from the inside out. You know the feeling—when the world is a little grey, your energy is a little low, and only the most soul-satisfying, creamy, and hearty meal will do. You start dreaming of a loaded baked potato, with all its glorious toppings, but you want it in a form you can eat with a spoon, curled up on the couch.

Well, my friend, today is your lucky day. I’m so, so excited to share with you what might just be my all-time favorite comfort food creation: my Loaded Baked Potato Chicken Soup with Noodles. This isn’t just any soup. This is the soup that breaks the comfort scale. We’re talking a creamy, velvety broth packed with tender chunks of potato, juicy shredded chicken, and soft, buttery egg noodles. And then we take it to a whole new level by loading it up with sharp, melty cheddar cheese, a tangy swirl of sour cream, and the undeniable, smoky crunch of crispy bacon.

It’s the best parts of your favorite loaded potato and a classic chicken noodle soup, all cozied up together in one unforgettable pot. It’s the kind of meal that makes everyone gather in the kitchen, lured by the incredible smell. It’s nourishing, it’s indulgent in the best way, and it’s guaranteed to make your eyes light up. So, grab your favorite soup pot and let’s cook up a little bit of magic together!

A Soup Born from Snowstorms and Serious Cravings

This recipe holds a special place in my heart because it was born from one of those “throw everything but the kitchen sink into the pot” kind of nights. Picture this: it was my first winter in my own apartment, and a surprise snowstorm had completely blanketed the city. My pantry was looking a little sparse, but my craving for something deeply comforting was anything but. I had a couple of lonely potatoes, some leftover roasted chicken from the night before, and half a bag of egg noodles.

As I stared into the abyss of my fridge, I had a flashback to my college days, when my ultimate treat was a fully loaded baked potato from the campus diner. That perfect combination of fluffy potato, salty bacon, and cool sour cream was everything. A lightbulb went off! What if I could turn that exact flavor experience into a soup? I started sautéing, simmering, and stirring, and what emerged from that pot was nothing short of a revelation. It was creamy, hearty, and tasted exactly like my favorite comfort food, but in a warm, spoonable form. My roommates, who had been huddled under blankets, emerged like bears from hibernation, following the smell. We devoured the entire pot that night, and it instantly earned a permanent spot in my recipe rotation. It’s a reminder that sometimes, the best dishes come from a little bit of necessity and a whole lot of heart.

Print

Gathering Your Flavor All-Stars

This soup comes together with simple, whole ingredients, but each one plays a crucial role in building that incredible, layered flavor. Here’s your shopping list and a little chef’s insight on why each one matters!

• 1 tbsp Butter: We’re starting with butter for that rich, foundational flavor. It adds a wonderful depth as it melts and coats our aromatics. Chef’s Tip: For a dairy-free option, olive oil or avocado oil work beautifully here.
• 1 Small Onion, diced: Our aromatic base! Onions add a subtle sweetness and complexity that forms the backbone of so many great soups.
• 2 Cloves Garlic, minced: Is it even a soup without garlic? This brings that essential, cozy warmth. Don’t be shy with it!
• 2 Medium Potatoes, peeled and diced: The “baked potato” star of the show! I like using Russet or Yukon Gold potatoes because they break down a bit and help thicken the soup naturally. Chef’s Insight: For a fun twist, try leaving the skins on Yukon Golds for extra texture and nutrients!
• 4 cups Chicken Broth: This is the liquid gold that brings it all together. Using a good-quality broth makes a world of difference in the final flavor.
• 1½ cups Cooked Shredded Chicken: This is a fantastic way to use up leftover rotisserie chicken or last night’s roasted chicken! It adds lean protein and makes the soup feel like a complete meal. Substitution Tip: No pre-cooked chicken? You can quickly poach one chicken breast in the broth before step one, then shred it!
• 1½ cups Egg Noodles: These are the cozy, carb-y vehicle for all that amazing broth. Their soft, buttery texture is just perfect. Substitution Tip: For a gluten-free version, swap for your favorite GF pasta shells or even ditalini.
• 1 cup Shredded Cheddar Cheese: The “loaded” part begins! Sharp cheddar gives the best flavor punch. Chef’s Hack: Always shred your own cheese from a block! Pre-shredded cheese contains anti-caking agents that can make your sauce grainy instead of silky smooth.
• ½ cup Sour Cream: This is our secret weapon for creaminess and a slight tang. It makes the soup luxuriously smooth without being overly heavy.
• ½ cup Cooked Crumbled Bacon: The crispy, smoky, salty crunch we all crave! It’s the ultimate garnish and flavor booster.
• Salt & Pepper to taste: Essential for making all the other flavors pop! I always season at the end, after the cheese has been added.
• Optional Toppings: Green Onions & Extra Cheese: Don’t you dare skip these! The fresh, sharp bite of green onions and that extra sprinkle of melty cheese take each bowl from great to absolutely legendary.

Let’s Get Cooking: Your Step-by-Step Guide to Soup Bliss

Okay, friends, the fun part is here! Making this soup is a straightforward, joyful process. Follow these steps, lean into the little tips and tricks, and you’ll have a masterpiece in no time.

1. The Aromatic Foundation: Grab your largest, heaviest-bottomed pot or Dutch oven and place it over medium heat. Add that glorious tablespoon of butter and let it melt and foam slightly. Now, toss in your diced onion and give it a good stir. We’re not looking for color here, just softness and sweetness. Sauté for about 3-4 minutes until they become translucent and smell amazing. Now, add your minced garlic and stir for just 30 seconds more—you’ll know it’s ready when that incredible, warm garlic aroma hits your nose. Chef’s Hack: Be careful not to burn the garlic! It can turn bitter quickly, so keep the heat at a happy medium.
2. Building the Broth & Potato Base: Time for the potatoes to make their entrance! Add your peeled and diced potatoes to the pot, followed by the 4 cups of chicken broth. Give everything a good stir, scraping up any little bits from the bottom of the pot—that’s pure flavor! Now, crank the heat up to high and bring this to a lively boil. Once it’s bubbling away, immediately reduce the heat to a gentle simmer. Let it bubble away happily for about 12-15 minutes. You’ll know the potatoes are ready when you can easily pierce a piece with a fork. They should be tender but not mushy. Chef’s Insight: This simmering time is when the potatoes start to release their starches, naturally thickening the broth. Patience is key!
3. The Cozy Noodle Addition: Now for the noodles! Stir in your 1½ cups of egg noodles. The broth should still be at a nice simmer. Let the noodles cook right in the soup for 8-10 minutes, or until they are perfectly al dente (soft but with a little bite). Stir occasionally to prevent them from sticking together. Chef’s Tip: Cooking the noodles directly in the soup is a game-changer. It allows them to soak up all that fantastic flavor, making every bite more delicious than the last.
4. The Grand Finale: Load It Up! This is where the magic really happens. Reduce the heat to low—we don’t want a raging boil when we add our dairy. Now, stir in your shredded chicken, shredded cheddar cheese, sour cream, and crumbled bacon. Stir gently and continuously until the cheese is fully melted and the sour cream is completely incorporated, creating a beautifully creamy, cohesive soup. The transformation is instant and so satisfying! Chef’s Hack: For an extra smooth incorporation, take a ladle of the hot broth and whisk it with the sour cream in a separate bowl first. This tempers it and prevents it from curdling when you add it back to the pot.
5. Season and Serve with Love: Now, take a taste! This is your moment. Season with salt and freshly ground black pepper to your liking. Remember, the bacon and cheese are already salty, so start with a little and add more as needed. Ladle the soup into big, warm bowls and get ready for the final, crucial step: the toppings! Generously sprinkle with fresh green onions and an extra handful of cheese. Serve it immediately while it’s piping hot and wonderfully creamy.

How to Serve This Masterpiece

Presentation is part of the fun! I love serving this soup in wide, shallow bowls so you can see all the beautiful ingredients. The vibrant green of the onions against the creamy, cheesy soup is just gorgeous. For the ultimate cozy night in, pair it with a thick, crusty slice of sourdough bread for dipping, or a simple side salad with a bright vinaigrette to cut through the richness. This soup is a full meal in a bowl, but it’s always happy to have some delicious friends on the side.

Make It Your Own: Fun Recipe Twists

One of the best things about this soup is how adaptable it is! Feel free to play around and make it suit your mood or dietary needs.

• Spicy Southwest: Add a can of diced green chiles with the potatoes and swap the cheddar for pepper jack cheese. Top with a dollop of cool avocado crema.
• “Everything Bagel” Style: Swap the bacon for crispy, baked bagel chips crumbled on top, and add a hefty sprinkle of everything bagel seasoning with the green onions.
• Broccoli Cheddar Upgrade: Stir in 1-2 cups of small broccoli florets when you add the noodles for a classic flavor combo and a pop of green.
• Lightened-Up Version: Use Greek yogurt instead of sour cream, reduced-fat cheese, and turkey bacon. It’s still incredibly creamy and satisfying!
• Vegetarian Delight: Simply omit the chicken and bacon. Use vegetable broth and add a can of drained and rinsed white beans for protein. Top with vegetarian bacon bits for that smoky flavor.

Clara’s Kitchen Notes & Stories

This recipe has evolved so much since that first snowy night! One of my favorite kitchen fails (that turned into a win) happened when I accidentally added the noodles way too early. They absorbed so much liquid that the soup turned into more of a super-creamy, decadent stew! My friends actually loved it, and now I sometimes make a “stew version” on purpose by adding an extra half-cup of noodles. It just goes to show that there are very few true mistakes in the kitchen—just happy accidents and new recipe ideas!

Another little note: this soup is best enjoyed fresh, as the noodles will continue to absorb the broth over time. If you have leftovers, they’ll still be delicious, but you may want to add a splash of broth or milk when reheating to bring it back to its original, soupy consistency. Consider it a feature, not a bug—you get to decide if you want soup or stew on day two!

Your Soup Questions, Answered!

I’ve made this soup countless times and have answered a lot of questions from readers along the way. Here are the most common ones to help you on your soup-making journey!

Q: My soup turned out a bit grainy instead of creamy. What happened?
A: This is almost always due to the cheese! Pre-shredded bagged cheese is coated with starches to prevent clumping, and these starches can seize up and create a grainy texture when melted. The foolproof solution is to always shred your cheese from a block. Also, make sure your soup is on low heat when you add the dairy to prevent it from breaking.

Q: Can I make this soup in a slow cooker?
A> Absolutely! It’s a fantastic set-it-and-forget-it meal. Sauté the onions and garlic on the stove first for the best flavor (this step is worth it!), then add them to your slow cooker with the potatoes and broth. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are tender. Thirty minutes before serving, stir in the noodles and cooked chicken. Once the noodles are soft, turn the slow cooker to WARM and stir in the cheese, sour cream, and bacon.

Q: The noodles absorbed all my broth overnight! How can I fix the leftovers?
A> Welcome to the world of leftover noodle soup—it’s a universal experience! The noodles are thirsty little things. Simply add a splash of chicken broth or even a little milk when you reheat it on the stovetop over low heat. Stir until it’s warmed through and has reached your desired consistency again. It will be just as delicious!

Q: Can I freeze this soup?
A> I don’t recommend freezing this particular version. Soups with dairy (sour cream, cheese) and potatoes can separate and become watery and grainy upon thawing. The noodles will also turn incredibly mushy. This is a “make it and enjoy it within 3-4 days” kind of recipe, which has never been a problem in my house!

Nutritional Information*

This information is per serving (based on 6 servings).

• Calories: ~390
• Protein: 23g
• Carbohydrates: 28g
• Fat: 22g

*Please note: This is an estimate provided for informational purposes. Nutritional values can vary based on the specific brands and quantities of ingredients you use.

Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Yields: 6 Servings

This Loaded Baked Potato Chicken Soup with Noodles is everything you crave on a chilly day—rich, creamy, and full of comforting flavor. Whether you prefer it soupy or stew-style, every spoonful delivers warmth and satisfaction. It’s the kind of recipe that fills your kitchen with love (and the best aromas). So grab a bowl, get cozy, and enjoy this cozy classic that’s sure to become a new favorite in your comfort food lineup!

With love and a full spoon,

Clara