Serves 1
Directions
- 1Heat a touch of butter and oil in a large pot.
- 2Sear the seasoned chicken on both sides until a nice sear is achieved.
- 3Remove the chicken from the pan and add a little bit more butter and oil if needed.
- 4Sauté mirepoix (onion, celery, carrots) with salt, pepper, Italian seasoning, and Calabrian chilies.
- 5Once the mirepoix is soft, add minced garlic.
- 6Deglaze the pan with white wine, scraping up any brown bits.
- 7Pour in chicken broth and season again with a little bit of salt and pepper.
- 8Add the diced potatoes.
- 9Add the seared chicken along with its juices, a Parmesan rind, and a couple of bay leaves.
- 10Bring to a boil, then reduce heat, cover, and simmer until the chicken is done and the potatoes are tender.
- 11Remove the chicken, shred it, and then remove the bay leaves and Parmesan rind.
- 12Add the shredded chicken back into the pot.
- 13Pour in room temperature cream and stir.
- 14Add all of the fresh herbs (parsley, dill, rosemary, thyme).
- 15Squeeze in lemon juice for brightness.
- 16Taste for seasonings and adjust if needed.
- 17Serve over cooked egg noodles and garnish with freshly grated Parmesan, olive oil, black pepper, red pepper flakes, fresh herbs, and extra lemon juice (optional).
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 2 chicken breasts
- 1 yellow onion, diced
- 3 stalks celery, diced
- 2 large carrots, diced
- 1 tbsp Italian seasoning
- 2 tsp Calabrian chilis (or red pepper flakes), to taste
- Salt, to taste
- pepper, to taste
- 8 cloves garlic, minced (to taste)
- 0.5 cup dry white wine (optional)
- 6 cups chicken broth
- 2 cups diced potatoes
- 1 tsp chicken bouillon (optional)
- 1 Parmesan rind (optional)
- 2 bay leaves
- 0.5 cup heavy cream (room temperature), to taste
- 0.5 lemon juice, to taste
- 0.25 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 lb egg noodles, cooked separately
- Freshly grated Parmesan, for serving
- Olive oil, black pepper, red pepper flakes, fresh herbs, and extra lemon juice (optional, for garnish)
Equipment
large potladleplatewooden spoontongslemon juicer
Tips
- Sear the chicken until a nice sear is achieved, it doesn't have to be cooked through yet.
- Deglaze the pan with white wine, scraping up any brown bits.
- Add room temperature cream to the soup.
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