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 a nice sear is achieved.
  5. 5Sear chicken on both sides until a nice sear is achieved.
  6. 6Sear chicken on both sides until a nice sear is achieved.
  7. 7Remove chicken from the pan.
  8. 8Remove chicken from the pan.
  9. 9Remove chicken from the pan.
  10. 10Add a little bit more butter and oil to the pan if needed.
  11. 11Add a little bit more butter and oil to the pan if needed.
  12. 12Add a little bit more butter and oil to the pan if needed.
  13. 13Saute mirepoix (onion, celery, carrots) with salt, pepper, Italian seasoning, and Calabrian chilies.
  14. 14Saute mirepoix (onion, celery, carrots) with salt, pepper, Italian seasoning, and Calabrian chilies.
  15. 15Saute mirepoix (onion, celery, carrots) with salt, pepper, Italian seasoning, and Calabrian chilies.
  16. 16Once mirepoix is soft, add minced garlic.
  17. 17Once mirepoix is soft, add minced garlic.
  18. 18Once mirepoix is 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.
  23. 23Pour in chicken broth.
  24. 24Pour in chicken broth.
  25. 25Season again with salt and pepper.
  26. 26Season again with salt and pepper.
  27. 27Season again with salt and pepper.
  28. 28Add potatoes.
  29. 29Add potatoes.
  30. 30Add potatoes.
  31. 31Add the seared chicken along with its juices to finish cooking through.
  32. 32Add the seared chicken along with its juices to finish cooking through.
  33. 33Add the seared chicken along with its juices to finish cooking through.
  34. 34Add a Parmesan rind and a couple of bay leaves.
  35. 35Add a Parmesan rind and a couple of bay leaves.
  36. 36Add a Parmesan rind and a couple of bay leaves.
  37. 37Bring to a boil, then reduce heat, cover, and simmer until the chicken is done and potatoes are tender.
  38. 38Bring to a boil, then reduce heat, cover, and simmer until the chicken is done and potatoes are tender.
  39. 39Bring to a boil, then reduce heat, cover, and simmer until the chicken is done and potatoes are tender.
  40. 40Remove the chicken, shred it, and remove bay leaves and Parmesan rind.
  41. 41Remove the chicken, shred it, and remove bay leaves and Parmesan rind.
  42. 42Remove the chicken, shred it, and remove bay leaves and Parmesan rind.
  43. 43Add back the shredded chicken along with room temperature cream.
  44. 44Add back the shredded chicken along with room temperature cream.
  45. 45Add back the shredded chicken along with room temperature cream.
  46. 46Stir well.
  47. 47Stir well.
  48. 48Stir well.
  49. 49Add fresh herbs (parsley, dill, rosemary, thyme).
  50. 50Add fresh herbs (parsley, dill, rosemary, thyme).
  51. 51Add fresh herbs (parsley, dill, rosemary, thyme).
  52. 52Squeeze in some lemon juice for brightness.
  53. 53Squeeze in some lemon juice for brightness.
  54. 54Squeeze in some lemon juice for brightness.
  55. 55Taste for seasonings.
  56. 56Taste for seasonings.
  57. 57Taste for seasonings.
  58. 58Serve the soup over cooked egg noodles.
  59. 59Serve the soup over cooked egg noodles.
  60. 60Serve the soup 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 cups large carrots, diced
  • 2 cups large carrots, diced
  • 2 cups 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, for serving
  • Freshly grated Parmesan, for serving
  • Freshly grated Parmesan, for serving
  • Olive oil, black pepper, red pepper flakes, fresh herbs, and extra lemon juice (optional, for garnish)
  • Olive oil, black pepper, red pepper flakes, fresh herbs, and extra lemon juice (optional, for garnish)
  • Olive oil, black pepper, red pepper flakes, fresh herbs, and extra lemon juice (optional, for garnish)

Equipment

large potspoonladletongslemon squeezer