Creamy Chicken Noodle Soup with Potatoes
Directions
- 1Sear two large seasoned chicken breasts in a pumpkin pot with butter and olive oil until golden, about 3-4 minutes per side. Remove and set aside.
- 2Reduce heat to medium, sauté diced onion, celery, and carrots with salt, pepper, Italian seasoning, and red pepper flakes for 5-7 minutes.
- 3Add minced garlic and cook for 30 seconds. Add 1/2 cup of dry white wine and simmer for 2 minutes.
- 4Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken bouillon, Parmesan rind, and bay leaf. Return the chicken to the pot.
- 5Bring to a boil, then simmer for 15-20 minutes, until potatoes are tender.
- 6Remove the chicken and shred it.
- 7Remove Parmesan rind and bay leaf.
- 8Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme.
- 9Add the shredded chicken back to the pot. Taste and adjust seasonings.
Ingredients
- 2 T butter
- 2 T olive oil
- 2 chicken breasts
- 0.5 yellow onion
- 3 stalks celery
- 2 carrots
- 1 T Italian seasoning
- 1 tsp red pepper flakes
- 0 salt
- 0 pepper
- 8 cloves garlic
- 0.5 cup dry white wine
- 6 cups chicken broth
- 2 cups diced potatoes
- 2 tsp chicken boullion
- 1 Parmesan rind
- 1 bay leaf
- 0.5 cup heavy cream
- 0.5 lemon juice
- 0.25 cup fresh parsley
- 2 T fresh dill
- 1 T fresh rosemary
- 1 T fresh thyme
- 1 lb egg noodles
Equipment
large potpumpkin pot
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