Creamy Chicken Noodle Soup

26m
Serves 4
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Directions

  1. 1Cook the noodles separately.
  2. 2Season the chicken with smoked paprika, cayenne, italian seasoning, onion powder, garlic powder, salt and pepper.
  3. 3Caramelize the diced onion, carrots and celery with minced garlic, italian seasoning, salt, pepper and chili flakes.
  4. 4Add the potatoes, chicken broth and chicken bouillon to the pot.
  5. 5Add the seasoned chicken breasts and a bay leaf to the pot and cook until tender.
  6. 6Shred the chicken using a kitchenaid mixer.
  7. 7Add the heavy cream, parmesan rind, and fresh herbs (dill, parsley and thyme) to the soup.
  8. 8Add lemon juice to the soup.
  9. 9Add the cooked noodles to the soup.

Ingredients

  • 2 large chicken breasts
  • 3 tsp smoked paprika
  • 1 tsp cayenne
  • 2 tsp italian seasoning
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp salt
  • 2 tsp black pepper
  • 10 cloves fresh garlic, minced
  • 1.5 cups yellow onion, diced
  • 1.5 cups large carrots, diced
  • 1.5 cups celery, diced
  • 3 cups yukon gold potatoes, diced
  • 3 tbsp olive oil
  • 3 tbsp butter
  • 1 tbsp italian seasoning
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 tsp chili flakes
  • 6 cups chicken broth
  • 1 tsp chicken bouillon
  • 1 cup heavy cream
  • 1 parmesan rind
  • 1 bay leaf
  • 2 tbsp fresh dill, chopped
  • 3 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme
  • 1 lemon, juiced
  • 1 lb egg noodles
  • 1 salt & pepper

Equipment

graterknifewooden spoonpotkitchenaid mixer