Creamy Chicken Noodle Soup with Potatoes
Serves 1
Directions
- 1Heat a touch of butter and oil in a large pot.
- 2Sear chicken on both sides until a nice sear is achieved.
- 3Remove chicken from the pan.
- 4Add a little bit more butter and oil to the pan if needed.
- 5Saute mirepoix (onion, celery, carrots) with salt, pepper, Italian seasoning, and Calabrian chilies.
- 6Once mirepoix is soft, add minced garlic.
- 7Deglaze the pan with white wine, scraping up any brown bits.
- 8Pour in chicken broth.
- 9Season again with salt and pepper.
- 10Add potatoes.
- 11Add the seared chicken along with its juices to finish cooking through.
- 12Add a Parmesan rind and a couple of bay leaves.
- 13Bring to a boil, then reduce heat, cover, and simmer until the chicken is done and potatoes are tender.
- 14Remove the chicken, shred it, and remove bay leaves and Parmesan rind.
- 15Add back the shredded chicken along with room temperature cream.
- 16Stir well.
- 17Add fresh herbs (parsley, dill, rosemary, thyme).
- 18Squeeze in some lemon juice for brightness.
- 19Taste for seasonings.
- 20Serve the soup over cooked egg noodles.
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 2 chicken breasts
- 1 yellow onion, diced
- 3 stalks celery, diced
- 2 cups 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, for serving
- Olive oil, black pepper, red pepper flakes, fresh herbs, and extra lemon juice (optional, for garnish)
Equipment
large potspoonladletongslemon squeezer
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