Creamy Chicken Noodle Soup with Potatoes

Serves 1
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Directions

  1. 1Heat a touch of butter and oil in a large pot.
  2. 2Heat a touch of butter and oil in a large pot.
  3. 3Heat a touch of butter and oil in a large pot.
  4. 4Sear chicken on both sides until browned, but not necessarily cooked through.
  5. 5Sear chicken on both sides until browned, but not necessarily cooked through.
  6. 6Sear chicken on both sides until browned, but not necessarily cooked through.
  7. 7Remove chicken from the pan.
  8. 8Remove chicken from the pan.
  9. 9Remove chicken from the pan.
  10. 10Add a little more butter and oil if needed.
  11. 11Add a little more butter and oil if needed.
  12. 12Add a little more butter and oil if needed.
  13. 13Sauté mirepoix (onion, celery, carrots) with salt, pepper, Italian seasoning, and Calabrian chilies.
  14. 14Sauté mirepoix (onion, celery, carrots) with salt, pepper, Italian seasoning, and Calabrian chilies.
  15. 15Sauté mirepoix (onion, celery, carrots) with salt, pepper, Italian seasoning, and Calabrian chilies.
  16. 16Once vegetables are soft, add minced garlic.
  17. 17Once vegetables are soft, add minced garlic.
  18. 18Once vegetables are soft, add minced garlic.
  19. 19Deglaze the pan with white wine, scraping up any brown bits.
  20. 20Deglaze the pan with white wine, scraping up any brown bits.
  21. 21Deglaze the pan with white wine, scraping up any brown bits.
  22. 22Pour in chicken broth and season again with salt and pepper.
  23. 23Pour in chicken broth and season again with salt and pepper.
  24. 24Pour in chicken broth and season again with salt and pepper.
  25. 25Add potatoes to the pot.
  26. 26Add potatoes to the pot.
  27. 27Add potatoes to the pot.
  28. 28Add the seared chicken and its juices back into the pot.
  29. 29Add the seared chicken and its juices back into the pot.
  30. 30Add the seared chicken and its juices back into the pot.
  31. 31Throw in a Parmesan rind and a couple of bay leaves.
  32. 32Throw in a Parmesan rind and a couple of bay leaves.
  33. 33Throw in a Parmesan rind and a couple of bay leaves.
  34. 34Bring to a boil, then reduce heat, cover, and simmer until chicken is done and potatoes are tender.
  35. 35Bring to a boil, then reduce heat, cover, and simmer until chicken is done and potatoes are tender.
  36. 36Bring to a boil, then reduce heat, cover, and simmer until chicken is done and potatoes are tender.
  37. 37Remove the cooked chicken from the pot.
  38. 38Remove the cooked chicken from the pot.
  39. 39Remove the cooked chicken from the pot.
  40. 40Shred the chicken.
  41. 41Shred the chicken.
  42. 42Shred the chicken.
  43. 43Remove bay leaves and Parmesan rind from the soup.
  44. 44Remove bay leaves and Parmesan rind from the soup.
  45. 45Remove bay leaves and Parmesan rind from the soup.
  46. 46Add the shredded chicken back into the soup.
  47. 47Add the shredded chicken back into the soup.
  48. 48Add the shredded chicken back into the soup.
  49. 49Pour in room temperature heavy cream and stir.
  50. 50Pour in room temperature heavy cream and stir.
  51. 51Pour in room temperature heavy cream and stir.
  52. 52Add fresh herbs (parsley, dill, rosemary, thyme).
  53. 53Add fresh herbs (parsley, dill, rosemary, thyme).
  54. 54Add fresh herbs (parsley, dill, rosemary, thyme).
  55. 55Squeeze in lemon juice for brightness.
  56. 56Squeeze in lemon juice for brightness.
  57. 57Squeeze in lemon juice for brightness.
  58. 58Taste for seasonings and adjust if necessary.
  59. 59Taste for seasonings and adjust if necessary.
  60. 60Taste for seasonings and adjust if necessary.
  61. 61Serve over cooked egg noodles.
  62. 62Serve over cooked egg noodles.
  63. 63Serve over cooked egg noodles.

Ingredients

  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 1 yellow onion, diced
  • 1 yellow onion, diced
  • 1 yellow onion, diced
  • 3 stalks celery, diced
  • 3 stalks celery, diced
  • 3 stalks celery, diced
  • 2 large carrots, diced
  • 2 large carrots, diced
  • 2 large carrots, diced
  • 1 tbsp Italian seasoning
  • 1 tbsp Italian seasoning
  • 1 tbsp Italian seasoning
  • 2 tsp Calabrian chilis (or red pepper flakes)
  • 2 tsp Calabrian chilis (or red pepper flakes)
  • 2 tsp Calabrian chilis (or red pepper flakes)
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 8 cloves garlic, minced
  • 8 cloves garlic, minced
  • 8 cloves garlic, minced
  • 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 potatoes
  • 2 cups diced potatoes
  • 2 cups diced potatoes
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 0.5 cup heavy cream, room temperature
  • 0.5 cup heavy cream, room temperature
  • 0.5 cup heavy cream, room temperature
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 lb egg noodles, cooked separately
  • 1 lb egg noodles, cooked separately
  • 1 lb egg noodles, cooked separately
  • Freshly grated Parmesan
  • Freshly grated Parmesan
  • Freshly grated Parmesan

Equipment

large potladletongswooden spoonlemon squeezer