Directions
- 1Cook the egg noodles in salted water according to package instructions. Drain and set aside.
- 2Heat 1 tbsp butter and 1 tbsp olive oil in a large soup pot or Dutch oven over medium-high heat.
- 3Sear the chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside.
- 4Add the remaining olive oil and butter to the pot.
- 5Lower the heat to medium, then add the diced onion, celery, and carrot.
- 6Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened.
- 7Add the minced garlic and cook for another 30 seconds until fragrant.
- 8Pour in the wine, if using, stir and let simmer for 2 minutes.
- 9Pour in the chicken broth, then season again with salt and pepper.
- 10Add the diced potatoes, chicken bouillon, a Parmesan rind, and a bay leaf.
- 11Return the seared chicken breasts to the pot.
- 12Bring the mixture to a boil and simmer on low for 15-20 minutes, until the potatoes are fork-tender.
- 13Remove the chicken breasts from the pot, shred them using two forks, and set aside.
- 14Check the potatoes to ensure they’re done.
- 15Remove the Parmesan rind and bay leaf.
- 16Stir in a touch of heavy cream and lemon juice.
- 17Add fresh parsley, dill, rosemary, and thyme.
- 18Return the shredded chicken to the pot.
- 19Stir and taste for seasoning, and adjust as needed.
- 20Serve 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.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 large chicken breasts, seasoned
- 0.5 large yellow onion, diced
- 3 stalks celery, diced
- 3 large carrots, diced
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes, to taste
- to taste Salt
- to taste pepper
- 10 cloves garlic, minced
- 0.5 cup dry white wine
- 6 cups chicken broth
- 3 cups diced Yukon gold potatoes
- 2 teaspoons chicken bouillon, optional
- 1 Parmesan rind, optional
- 1 bay leaf
- 1 cup heavy cream, to taste
- 0.5 Juice of lemon
- 0.25 cup fresh parsley, to taste
- 2 tablespoons fresh dill, to taste
- 1 tablespoon fresh rosemary, to taste
- 1 tablespoon fresh thyme, to taste
- 1 lb egg noodles, cooked separately
Equipment
soup potDutch oven
Tips
- Layering your seasonings is key.
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