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. 4In a large soup pot or Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat.
  5. 5In a large soup pot or Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat.
  6. 6In a large soup pot or Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat.
  7. 7Sear two large seasoned chicken breasts on both sides until golden, about 3-4 minutes per side.
  8. 8Sear two large seasoned chicken breasts on both sides until golden, about 3-4 minutes per side.
  9. 9Sear two large seasoned chicken breasts on both sides until golden, about 3-4 minutes per side.
  10. 10Remove the chicken breasts from the pot and set aside.
  11. 11Remove the chicken breasts from the pot and set aside.
  12. 12Remove the chicken breasts from the pot and set aside.
  13. 13Add the remaining olive oil and butter to the pot.
  14. 14Add the remaining olive oil and butter to the pot.
  15. 15Add the remaining olive oil and butter to the pot.
  16. 16Lower the heat to medium, then add the onion, celery, and carrot.
  17. 17Lower the heat to medium, then add the onion, celery, and carrot.
  18. 18Lower the heat to medium, then add the onion, celery, and carrot.
  19. 19Season with salt, pepper, Italian seasoning, and red pepper flakes, and sauté for 5-7 minutes until the vegetables are softened.
  20. 20Season with salt, pepper, Italian seasoning, and red pepper flakes, and sauté for 5-7 minutes until the vegetables are softened.
  21. 21Season with salt, pepper, Italian seasoning, and red pepper flakes, and sauté for 5-7 minutes until the vegetables are softened.
  22. 22Add the garlic and cook for another 30 seconds until fragrant.
  23. 23Add the garlic and cook for another 30 seconds until fragrant.
  24. 24Add the garlic and cook for another 30 seconds until fragrant.
  25. 25Pour in the wine, if using, stir and let simmer for 2 minutes.
  26. 26Pour in the wine, if using, stir and let simmer for 2 minutes.
  27. 27Pour in the wine, if using, stir and let simmer for 2 minutes.
  28. 28Pour in the chicken broth, season with salt and pepper.
  29. 29Pour in the chicken broth, season with salt and pepper.
  30. 30Pour in the chicken broth, season with salt and pepper.
  31. 31Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf.
  32. 32Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf.
  33. 33Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf.
  34. 34Return the seared chicken breasts to the pot.
  35. 35Return the seared chicken breasts to the pot.
  36. 36Return the seared chicken breasts to the pot.
  37. 37Simmer on low for about 20 minutes.
  38. 38Simmer on low for about 20 minutes.
  39. 39Simmer on low for about 20 minutes.
  40. 40Remove the chicken from the pot and shred it.
  41. 41Remove the chicken from the pot and shred it.
  42. 42Remove the chicken from the pot and shred it.
  43. 43Check to make sure your potatoes are fork-tender.
  44. 44Check to make sure your potatoes are fork-tender.
  45. 45Check to make sure your potatoes are fork-tender.
  46. 46Remove the Parmesan rind and the bay leaf.
  47. 47Remove the Parmesan rind and the bay leaf.
  48. 48Remove the Parmesan rind and the bay leaf.
  49. 49Add in a touch of heavy cream and give that a stir.
  50. 50Add in a touch of heavy cream and give that a stir.
  51. 51Add in a touch of heavy cream and give that a stir.
  52. 52Add in lemon juice, fresh parsley, dill, rosemary, and thyme.
  53. 53Add in lemon juice, fresh parsley, dill, rosemary, and thyme.
  54. 54Add in lemon juice, fresh parsley, dill, rosemary, and thyme.
  55. 55Add the shredded chicken to the pot.
  56. 56Add the shredded chicken to the pot.
  57. 57Add the shredded chicken to the pot.
  58. 58Give that a stir, taste for seasonings and you're done.
  59. 59Give that a stir, taste for seasonings and you're done.
  60. 60Give that a stir, taste for seasonings and you're done.
  61. 61Serve 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.
  62. 62Serve 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.
  63. 63Serve 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 butter
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 large chicken breasts
  • 2 large chicken breasts
  • 2 large chicken breasts
  • 0.5 large yellow onion
  • 0.5 large yellow onion
  • 0.5 large yellow onion
  • 3 stalks celery
  • 3 stalks celery
  • 3 stalks celery
  • 2 large carrots
  • 2 large carrots
  • 2 large carrots
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • 1 teaspoon red pepper flakes
  • 1 teaspoon red pepper flakes
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 8 cloves garlic
  • 8 cloves garlic
  • 8 cloves garlic
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 6 cups chicken broth
  • 6 cups chicken broth
  • 6 cups chicken broth
  • 2 cups Yukon gold potatoes
  • 2 cups Yukon gold potatoes
  • 2 cups Yukon gold potatoes
  • 1 teaspoon chicken bouillon
  • 1 teaspoon chicken bouillon
  • 1 teaspoon chicken bouillon
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.25 cup fresh parsley
  • 0.25 cup fresh parsley
  • 0.25 cup fresh parsley
  • 2 tablespoons fresh dill
  • 2 tablespoons fresh dill
  • 2 tablespoons fresh dill
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh thyme
  • 1 pound egg noodles, cooked separately
  • 1 pound egg noodles, cooked separately
  • 1 pound egg noodles, cooked separately

Equipment

potladletongswooden spoonlemon squeezer

Tips

  • Layering your seasonings is key.
  • Add as much garlic as you like.