# Creamy Chicken Noodle Soup with Potatoes

This is a creamy chicken noodle soup with potatoes that is a classic but better and will become your favorite chicken noodle soup of all time.

- Cuisine: Italian
- Category: Soup
- Language: en

## 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

## Instructions

1. Cook the egg noodles in salted water according to package instructions. Drain and set aside.
2. Heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat.
3. Sear two large chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside.
4. Add the remaining olive oil and butter to the pot. Lower the heat to medium, then add the onion, celery, and carrot.
5. Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened.
6. Add the garlic and cook for another 30 seconds until fragrant.
7. Pour in the wine, if using, stir and let simmer for 2 minutes.
8. Pour in the chicken broth, season with salt and pepper.
9. Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf. Stir to combine, then return the seared chicken breasts to the pot.
10. Simmer on low for about 20 minutes.
11. Remove the chicken from the pot and shred it.
12. Check to make sure your potatoes are fork tender.
13. Remove the Parmesan rind and the bay leaf.
14. Add in a touch of heavy cream.
15. Give that a stir.
16. Then add in lemon juice, fresh parsley, dill, rosemary and thyme.
17. Add the shredded chicken to the pot.
18. Give that a stir.
19. Taste for seasonings and you're done.
20. Serve 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.

## Equipment

- pot
- tongs
- wooden spoon
- ladle
- lemon squeezer

## Tips

- Layering your seasonings is key.

## Source

- Original video: https://www.tiktok.com/@heresyourbite/video/7444727768178429230?is_from_webapp=1&sender_device=pc&web_id=7296551391500699178
- Recipe page: https://www.cliprecipe.com/recipe/453814f5-8b7c-4b5c-9fab-744eff9f6cc5
- Extracted: 2025-08-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt