# Creamy Chicken Noodle Soup with Potatoes

A classic creamy chicken noodle soup with potatoes, enhanced with various seasonings and herbs.

- Total time: 20 min
- Cuisine: Italian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- soup pot
- Dutch oven

## Tips

- Layering your seasonings is key.

## Source

- Original video: https://vm.tiktok.com/ZMDh1xjoG/
- Recipe page: https://www.cliprecipe.com/recipe/865d9eeb-532b-4630-8902-d701e67793a1
- Extracted: 2026-01-11

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