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