Creamy Chicken Noodle Soup with Potatoes

Serves 1
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Directions

  1. 1Cook the egg noodles in salted water according to package instructions. Drain and set aside.
  2. 2Cook the egg noodles in salted water according to package instructions. Drain and set aside.
  3. 3Cook the egg noodles in salted water according to package instructions. Drain and set aside.
  4. 4Heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat.
  5. 5Heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat.
  6. 6Heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat.
  7. 7Sear two large chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside.
  8. 8Sear two large chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside.
  9. 9Sear two large chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside.
  10. 10Add the remaining olive oil and butter to the pot. Lower the heat to medium, then add the onion, celery, and carrot.
  11. 11Add the remaining olive oil and butter to the pot. Lower the heat to medium, then add the onion, celery, and carrot.
  12. 12Add the remaining olive oil and butter to the pot. Lower the heat to medium, then add the onion, celery, and carrot.
  13. 13Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened.
  14. 14Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened.
  15. 15Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened.
  16. 16Add the garlic and cook for another 30 seconds until fragrant.
  17. 17Add the garlic and cook for another 30 seconds until fragrant.
  18. 18Add the garlic and cook for another 30 seconds until fragrant.
  19. 19Pour in the wine, if using, stir and let simmer for 2 minutes.
  20. 20Pour in the wine, if using, stir and let simmer for 2 minutes.
  21. 21Pour in the wine, if using, stir and let simmer for 2 minutes.
  22. 22Pour in the chicken broth, season with salt and pepper.
  23. 23Pour in the chicken broth, season with salt and pepper.
  24. 24Pour in the chicken broth, season with salt and pepper.
  25. 25Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf. Stir to combine, then return the seared chicken breasts to the pot.
  26. 26Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf. Stir to combine, then return the seared chicken breasts to the pot.
  27. 27Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf. Stir to combine, then return the seared chicken breasts to the pot.
  28. 28Simmer on low for about 20 minutes.
  29. 29Simmer on low for about 20 minutes.
  30. 30Simmer on low for about 20 minutes.
  31. 31Remove the chicken from the pot and shred it.
  32. 32Remove the chicken from the pot and shred it.
  33. 33Remove the chicken from the pot and shred it.
  34. 34Check to make sure your potatoes are fork tender.
  35. 35Check to make sure your potatoes are fork tender.
  36. 36Check to make sure your potatoes are fork tender.
  37. 37Remove the Parmesan rind and the bay leaf.
  38. 38Remove the Parmesan rind and the bay leaf.
  39. 39Remove the Parmesan rind and the bay leaf.
  40. 40Add in a touch of heavy cream.
  41. 41Add in a touch of heavy cream.
  42. 42Add in a touch of heavy cream.
  43. 43Give that a stir.
  44. 44Give that a stir.
  45. 45Give that a stir.
  46. 46Then add in lemon juice, fresh parsley, dill, rosemary and thyme.
  47. 47Then add in lemon juice, fresh parsley, dill, rosemary and thyme.
  48. 48Then add in lemon juice, fresh parsley, dill, rosemary and thyme.
  49. 49Add the shredded chicken to the pot.
  50. 50Add the shredded chicken to the pot.
  51. 51Add the shredded chicken to the pot.
  52. 52Give that a stir.
  53. 53Give that a stir.
  54. 54Give that a stir.
  55. 55Taste for seasonings and you're done.
  56. 56Taste for seasonings and you're done.
  57. 57Taste for seasonings and you're done.
  58. 58Serve 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.
  59. 59Serve 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.
  60. 60Serve 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 butter
  • 2 T butter
  • 2 T olive oil
  • 2 T olive oil
  • 2 T olive oil
  • 2 chicken breasts, seasoned
  • 2 chicken breasts, seasoned
  • 2 chicken breasts, seasoned
  • 0.5 large yellow onion, diced
  • 0.5 large yellow onion, diced
  • 0.5 large yellow onion, diced
  • 3 stalks celery, diced
  • 3 stalks celery, diced
  • 3 stalks celery, diced
  • 2 large carrots, diced
  • 2 large carrots, diced
  • 2 large carrots, diced
  • 1 T Italian seasoning
  • 1 T Italian seasoning
  • 1 T Italian seasoning
  • 1 tsp red pepper flakes, to taste
  • 1 tsp red pepper flakes, to taste
  • 1 tsp red pepper flakes, to taste
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 8 cloves garlic, minced
  • 8 cloves garlic, minced
  • 8 cloves garlic, minced
  • 0.5 cup dry white wine, optional
  • 0.5 cup dry white wine, optional
  • 0.5 cup dry white wine, optional
  • 6 cups chicken broth
  • 6 cups chicken broth
  • 6 cups chicken broth
  • 2 cups diced Yukon gold potatoes
  • 2 cups diced Yukon gold potatoes
  • 2 cups diced Yukon gold potatoes
  • 1 tsp chicken boullion, optional
  • 1 tsp chicken boullion, optional
  • 1 tsp chicken boullion, optional
  • 1 Parmesan rind, optional
  • 1 Parmesan rind, optional
  • 1 Parmesan rind, optional
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 0.5 cup heavy cream, to taste
  • 0.5 cup heavy cream, to taste
  • 0.5 cup heavy cream, to taste
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.25 cup fresh parsley, to taste
  • 0.25 cup fresh parsley, to taste
  • 0.25 cup fresh parsley, to taste
  • 2 T fresh dill, to taste
  • 2 T fresh dill, to taste
  • 2 T fresh dill, to taste
  • 1 T fresh rosemary, to taste
  • 1 T fresh rosemary, to taste
  • 1 T fresh rosemary, to taste
  • 1 T fresh thyme, to taste
  • 1 T fresh thyme, to taste
  • 1 T fresh thyme, to taste
  • 1 lb egg noodles, cooked separately
  • 1 lb egg noodles, cooked separately
  • 1 lb egg noodles, cooked separately
  • Freshly grated Parmesan
  • Freshly grated Parmesan
  • Freshly grated Parmesan
  • lemon juice
  • lemon juice
  • lemon juice
  • fresh dill
  • fresh dill
  • fresh dill
  • black pepper
  • black pepper
  • black pepper
  • red pepper
  • red pepper
  • red pepper

Equipment

pottongswooden spoonladlelemon squeezer

Tips

  • Layering your seasonings is key.