Creamy Chicken Noodle Soup with Potatoes

20 mins
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. Sear the chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside.
  5. 5In a large soup pot or Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Sear the chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside.
  6. 6In a large soup pot or Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Sear the chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside.
  7. 7Add the remaining olive oil and butter to the pot. Lower the heat to medium, then add the onion, celery, and carrot. Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened.
  8. 8Add the remaining olive oil and butter to the pot. Lower the heat to medium, then add the onion, celery, and carrot. Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened.
  9. 9Add the remaining olive oil and butter to the pot. Lower the heat to medium, then add the onion, celery, and carrot. Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened.
  10. 10Add the garlic and cook for another 30 seconds until fragrant. Pour in the wine, if using, stir and let simmer for 2 minutes.
  11. 11Add the garlic and cook for another 30 seconds until fragrant. Pour in the wine, if using, stir and let simmer for 2 minutes.
  12. 12Add the garlic and cook for another 30 seconds until fragrant. Pour in the wine, if using, stir and let simmer for 2 minutes.
  13. 13Pour in the chicken broth, season with salt and pepper.
  14. 14Pour in the chicken broth, season with salt and pepper.
  15. 15Pour in the chicken broth, season with salt and pepper.
  16. 16Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf. Stir to combine, then return the seared chicken breasts to the pot.
  17. 17Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf. Stir to combine, then return the seared chicken breasts to the pot.
  18. 18Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf. Stir to combine, then return the seared chicken breasts to the pot.
  19. 19Bring the mixture to a boil and simmer for 15-20 minutes, until the potatoes are fork-tender.
  20. 20Bring the mixture to a boil and simmer for 15-20 minutes, until the potatoes are fork-tender.
  21. 21Bring the mixture to a boil and simmer for 15-20 minutes, until the potatoes are fork-tender.
  22. 22Remove the chicken breasts from the pot, shred them using two forks, and set aside.
  23. 23Remove the chicken breasts from the pot, shred them using two forks, and set aside.
  24. 24Remove the chicken breasts from the pot, shred them using two forks, and set aside.
  25. 25Check the potatoes to ensure they’re done, then remove the Parmesan rind and bay leaf.
  26. 26Check the potatoes to ensure they’re done, then remove the Parmesan rind and bay leaf.
  27. 27Check the potatoes to ensure they’re done, then remove the Parmesan rind and bay leaf.
  28. 28Stir in the heavy cream and lemon juice, followed by the parsley, dill, rosemary, and thyme.
  29. 29Stir in the heavy cream and lemon juice, followed by the parsley, dill, rosemary, and thyme.
  30. 30Stir in the heavy cream and lemon juice, followed by the parsley, dill, rosemary, and thyme.
  31. 31Return the shredded chicken to the pot, taste for seasoning, and adjust as needed.
  32. 32Return the shredded chicken to the pot, taste for seasoning, and adjust as needed.
  33. 33Return the shredded chicken to the pot, taste for seasoning, and adjust as needed.
  34. 34Serve 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.
  35. 35Serve 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.
  36. 36Serve 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
  • 2 chicken breasts
  • 2 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 T Italian seasoning
  • 1 T Italian seasoning
  • 1 T Italian seasoning
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 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 diced Yukon gold potatoes
  • 2 cups diced Yukon gold potatoes
  • 2 cups diced Yukon gold potatoes
  • 1 tsp chicken boullion
  • 1 tsp chicken boullion
  • 1 tsp chicken boullion
  • 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 T fresh dill
  • 2 T fresh dill
  • 2 T fresh dill
  • 1 T fresh rosemary
  • 1 T fresh rosemary
  • 1 T fresh rosemary
  • 1 T fresh thyme
  • 1 T fresh thyme
  • 1 T fresh thyme
  • 1 lb egg noodles
  • 1 lb egg noodles
  • 1 lb egg noodles

Equipment

pumpkin potlarge soup pot or Dutch oventwo forks