Serves 1
Directions
- 1Heat a touch of butter and oil in a large pot.
- 2Sear chicken on both sides until browned, but not necessarily cooked through.
- 3Remove chicken from the pan.
- 4Add a little more butter and oil if needed.
- 5Sauté mirepoix (onion, celery, carrots) with salt, pepper, Italian seasoning, and Calabrian chilies.
- 6Once vegetables are soft, add minced garlic.
- 7Deglaze the pan with white wine, scraping up any brown bits.
- 8Pour in chicken broth and season again with salt and pepper.
- 9Add potatoes to the pot.
- 10Add the seared chicken and its juices back into the pot.
- 11Throw in a Parmesan rind and a couple of bay leaves.
- 12Bring to a boil, then reduce heat, cover, and simmer until chicken is done and potatoes are tender.
- 13Remove the cooked chicken from the pot.
- 14Shred the chicken.
- 15Remove bay leaves and Parmesan rind from the soup.
- 16Add the shredded chicken back into the soup.
- 17Pour in room temperature heavy cream and stir.
- 18Add fresh herbs (parsley, dill, rosemary, thyme).
- 19Squeeze in lemon juice for brightness.
- 20Taste for seasonings and adjust if necessary.
- 21Serve over cooked egg noodles.
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)
- Salt
- pepper
- 8 cloves garlic, minced
- 0.5 cup dry white wine
- 6 cups chicken broth
- 2 cups diced potatoes
- 1 tsp chicken bouillon
- 1 Parmesan rind
- 2 bay leaves
- 0.5 cup heavy cream, room temperature
- 0.5 lemon juice
- 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
Equipment
large potladletongswooden spoonlemon squeezer
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