Serves 1
Directions
- 1Cook the egg noodles in salted water according to package instructions. Drain and set aside.
- 2In a large soup pot or Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat.
- 3Sear two large seasoned chicken breasts on both sides until golden, about 3-4 minutes per side.
- 4Remove the chicken breasts from the pot and set aside.
- 5Add the remaining olive oil and butter to the pot.
- 6Lower the heat to medium, then add the onion, celery, and carrot.
- 7Season with salt, pepper, Italian seasoning, and red pepper flakes, and sauté for 5-7 minutes until the vegetables are softened.
- 8Add the garlic and cook for another 30 seconds until fragrant.
- 9Pour in the wine, if using, stir and let simmer for 2 minutes.
- 10Pour in the chicken broth, season with salt and pepper.
- 11Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf.
- 12Return the seared chicken breasts to the pot.
- 13Simmer on low for about 20 minutes.
- 14Remove the chicken from the pot and shred it.
- 15Check to make sure your potatoes are fork-tender.
- 16Remove the Parmesan rind and the bay leaf.
- 17Add in a touch of heavy cream and give that a stir.
- 18Add in lemon juice, fresh parsley, dill, rosemary, and thyme.
- 19Add the shredded chicken to the pot.
- 20Give that a stir, taste for seasonings and you're done.
- 21Serve 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 tablespoons butter
- 2 tablespoons olive oil
- 2 large chicken breasts
- 0.5 large yellow onion
- 3 stalks celery
- 2 large carrots
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes
- salt
- pepper
- 8 cloves garlic
- 0.5 cup dry white wine
- 6 cups chicken broth
- 2 cups Yukon gold potatoes
- 1 teaspoon chicken bouillon
- 1 Parmesan rind
- 1 bay leaf
- 0.5 cup heavy cream
- 0.5 lemon juice
- 0.25 cup fresh parsley
- 2 tablespoons fresh dill
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 pound egg noodles, cooked separately
Equipment
potladletongswooden spoonlemon squeezer
Tips
- Layering your seasonings is key.
- Add as much garlic as you like.
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