# Creamy Chicken Noodle Soup with Potatoes

A classic creamy chicken noodle soup with potatoes.

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

## 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

## Instructions

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

## Tips

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

## Source

- Original video: https://www.tiktok.com/t/ZT6JasQWs/
- Recipe page: https://www.cliprecipe.com/recipe/66e951a3-1389-4e71-990b-e94c37d8175e
- Extracted: 2025-07-07

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