1Cook the egg noodles in salted water according to package instructions. Drain and set aside.
2Cook the egg noodles in salted water according to package instructions. Drain and set aside.
3Cook the egg noodles in salted water according to package instructions. Drain and set aside.
4Heat 1 tbsp butter and 1 tbsp olive oil in a large soup pot or Dutch oven over medium-high heat.
5Heat 1 tbsp butter and 1 tbsp olive oil in a large soup pot or Dutch oven over medium-high heat.
6Heat 1 tbsp butter and 1 tbsp olive oil in a large soup pot or Dutch oven over medium-high heat.
7Sear the chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside.
8Sear the chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside.
9Sear the chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside.
10Add the remaining olive oil and butter to the pot.
11Add the remaining olive oil and butter to the pot.
12Add the remaining olive oil and butter to the pot.
13Lower the heat to medium, then add the diced onion, celery, and carrot.
14Lower the heat to medium, then add the diced onion, celery, and carrot.
15Lower the heat to medium, then add the diced onion, celery, and carrot.
16Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened.
17Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened.
18Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened.
19Add the minced garlic and cook for another 30 seconds until fragrant.
20Add the minced garlic and cook for another 30 seconds until fragrant.
21Add the minced garlic and cook for another 30 seconds until fragrant.
22Pour in the wine, if using, stir and let simmer for 2 minutes.
23Pour in the wine, if using, stir and let simmer for 2 minutes.
24Pour in the wine, if using, stir and let simmer for 2 minutes.
25Pour in the chicken broth, then season again with salt and pepper.
26Pour in the chicken broth, then season again with salt and pepper.
27Pour in the chicken broth, then season again with salt and pepper.
28Add the diced potatoes, chicken bouillon, a Parmesan rind, and a bay leaf.
29Add the diced potatoes, chicken bouillon, a Parmesan rind, and a bay leaf.
30Add the diced potatoes, chicken bouillon, a Parmesan rind, and a bay leaf.
31Return the seared chicken breasts to the pot.
32Return the seared chicken breasts to the pot.
33Return the seared chicken breasts to the pot.
34Bring the mixture to a boil and simmer on low for 15-20 minutes, until the potatoes are fork-tender.
35Bring the mixture to a boil and simmer on low for 15-20 minutes, until the potatoes are fork-tender.
36Bring the mixture to a boil and simmer on low for 15-20 minutes, until the potatoes are fork-tender.
37Remove the chicken breasts from the pot, shred them using two forks, and set aside.
38Remove the chicken breasts from the pot, shred them using two forks, and set aside.
39Remove the chicken breasts from the pot, shred them using two forks, and set aside.
40Check the potatoes to ensure they’re done.
41Check the potatoes to ensure they’re done.
42Check the potatoes to ensure they’re done.
43Remove the Parmesan rind and bay leaf.
44Remove the Parmesan rind and bay leaf.
45Remove the Parmesan rind and bay leaf.
46Stir in a touch of heavy cream and lemon juice.
47Stir in a touch of heavy cream and lemon juice.
48Stir in a touch of heavy cream and lemon juice.
49Add fresh parsley, dill, rosemary, and thyme.
50Add fresh parsley, dill, rosemary, and thyme.
51Add fresh parsley, dill, rosemary, and thyme.
52Return the shredded chicken to the pot.
53Return the shredded chicken to the pot.
54Return the shredded chicken to the pot.
55Stir and taste for seasoning, and adjust as needed.
56Stir and taste for seasoning, and adjust as needed.
57Stir and taste for seasoning, and adjust as needed.
58Serve the soup over the cooked egg noodles, topping each bowl with additional Parmesan, lemon juice, black pepper, red pepper flakes, dill, and a drizzle of olive oil.
59Serve the soup over the cooked egg noodles, topping each bowl with additional Parmesan, lemon juice, black pepper, red pepper flakes, dill, and a drizzle of olive oil.
60Serve the soup over the cooked egg noodles, topping each bowl with additional Parmesan, lemon juice, black pepper, red pepper flakes, dill, and a drizzle of olive oil.