Serves 1
Directions
- 1Cook the egg noodles in salted water according to package instructions. Drain and set aside.
- 2Heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat.
- 3Sear two large chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside.
- 4Add the remaining olive oil and butter to the pot. Lower the heat to medium, then add the onion, celery, and carrot.
- 5Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened.
- 6Add the garlic and cook for another 30 seconds until fragrant.
- 7Pour in the wine, if using, stir and let simmer for 2 minutes.
- 8Pour in the chicken broth, season with salt and pepper.
- 9Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf. Stir to combine, then return the seared chicken breasts to the pot.
- 10Simmer on low for about 20 minutes.
- 11Remove the chicken from the pot and shred it.
- 12Check to make sure your potatoes are fork tender.
- 13Remove the Parmesan rind and the bay leaf.
- 14Add in a touch of heavy cream.
- 15Give that a stir.
- 16Then add in lemon juice, fresh parsley, dill, rosemary and thyme.
- 17Add the shredded chicken to the pot.
- 18Give that a stir.
- 19Taste for seasonings and you're done.
- 20Serve the soup over the cooked egg noodles, topping each bowl with additional Parmesan, lemon juice, black pepper, red pepper flakes, dill, and a drizzle of olive oil.
Ingredients
- 2 T butter
- 2 T olive oil
- 2 chicken breasts, seasoned
- 0.5 large yellow onion, diced
- 3 stalks celery, diced
- 2 large carrots, diced
- 1 T Italian seasoning
- 1 tsp red pepper flakes, to taste
- Salt
- pepper
- 8 cloves garlic, minced
- 0.5 cup dry white wine, optional
- 6 cups chicken broth
- 2 cups diced Yukon gold potatoes
- 1 tsp chicken boullion, optional
- 1 Parmesan rind, optional
- 1 bay leaf
- 0.5 cup heavy cream, to taste
- 0.5 lemon juice
- 0.25 cup fresh parsley, to taste
- 2 T fresh dill, to taste
- 1 T fresh rosemary, to taste
- 1 T fresh thyme, to taste
- 1 lb egg noodles, cooked separately
- Freshly grated Parmesan
- lemon juice
- fresh dill
- black pepper
- red pepper
Equipment
pottongswooden spoonladlelemon squeezer
Tips
- Layering your seasonings is key.
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