# Creamy Chicken Noodle Soup with Potatoes

This is a cozy, comforting creamy chicken noodle soup with potatoes, perfect for the fall season.

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

## 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)

## Instructions

1. Heat a touch of butter and oil in a large pot.
2. Sear the seasoned chicken on both sides until a nice sear is achieved.
3. Remove the chicken from the pan and add a little bit more butter and oil if needed.
4. Sauté mirepoix (onion, celery, carrots) with salt, pepper, Italian seasoning, and Calabrian chilies.
5. Once the mirepoix is soft, add minced garlic.
6. Deglaze the pan with white wine, scraping up any brown bits.
7. Pour in chicken broth and season again with a little bit of salt and pepper.
8. Add the diced potatoes.
9. Add the seared chicken along with its juices, a Parmesan rind, and a couple of bay leaves.
10. Bring to a boil, then reduce heat, cover, and simmer until the chicken is done and the potatoes are tender.
11. Remove the chicken, shred it, and then remove the bay leaves and Parmesan rind.
12. Add the shredded chicken back into the pot.
13. Pour in room temperature cream and stir.
14. Add all of the fresh herbs (parsley, dill, rosemary, thyme).
15. Squeeze in lemon juice for brightness.
16. Taste for seasonings and adjust if needed.
17. Serve over cooked egg noodles and garnish with freshly grated Parmesan, olive oil, black pepper, red pepper flakes, fresh herbs, and extra lemon juice (optional).

## Equipment

- large pot
- ladle
- plate
- wooden spoon
- tongs
- lemon 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.

## Source

- Original video: https://www.instagram.com/reel/DOmW6LTkqcq/?igsh=OXNnM2Jobm80amJh
- Recipe page: https://www.cliprecipe.com/recipe/7936ef09-ac3c-4c2b-816c-4e05fc9097ae
- Extracted: 2025-10-05

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