Creamy Chicken Noodle Soup with Potatoes

20 mins
Serves 1
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Directions

  1. 1Cook egg noodles in salted water, drain, and set aside.
  2. 2Cook egg noodles in salted water, drain, and set aside.
  3. 3Cook egg noodles in salted water, drain, and set aside.
  4. 4In a large pot, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Sear chicken breasts until golden, about 3-4 minutes per side, then remove and set aside.
  5. 5In a large pot, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Sear chicken breasts until golden, about 3-4 minutes per side, then remove and set aside.
  6. 6In a large pot, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Sear chicken breasts until golden, about 3-4 minutes per side, then remove and set aside.
  7. 7Reduce heat to medium, and add remaining butter and olive oil. Sauté onion, celery, and carrot with salt, pepper, Italian seasoning, and red pepper flakes for 5-7 minutes.
  8. 8Reduce heat to medium, and add remaining butter and olive oil. Sauté onion, celery, and carrot with salt, pepper, Italian seasoning, and red pepper flakes for 5-7 minutes.
  9. 9Reduce heat to medium, and add remaining butter and olive oil. Sauté onion, celery, and carrot with salt, pepper, Italian seasoning, and red pepper flakes for 5-7 minutes.
  10. 10Add garlic and cook for 30 seconds, then pour in wine and simmer for 2 minutes.
  11. 11Add garlic and cook for 30 seconds, then pour in wine and simmer for 2 minutes.
  12. 12Add garlic and cook for 30 seconds, then pour in wine and simmer for 2 minutes.
  13. 13Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken boullion, Parmesan rind, and bay leaf, then return the chicken to the pot.
  14. 14Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken boullion, Parmesan rind, and bay leaf, then return the chicken to the pot.
  15. 15Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken boullion, Parmesan rind, and bay leaf, then return the chicken to the pot.
  16. 16Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
  17. 17Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
  18. 18Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
  19. 19Remove chicken, shred it, and set aside.
  20. 20Remove chicken, shred it, and set aside.
  21. 21Remove chicken, shred it, and set aside.
  22. 22Remove Parmesan rind and bay leaf.
  23. 23Remove Parmesan rind and bay leaf.
  24. 24Remove Parmesan rind and bay leaf.
  25. 25Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme.
  26. 26Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme.
  27. 27Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme.
  28. 28Add the shredded chicken back to the pot, taste and adjust seasonings.
  29. 29Add the shredded chicken back to the pot, taste and adjust seasonings.
  30. 30Add the shredded chicken back to the pot, taste and adjust seasonings.

Ingredients

  • 2 T butter
  • 2 T butter
  • 2 T butter
  • 2 T olive oil
  • 2 T olive oil
  • 2 T olive oil
  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 0.5 large yellow onion
  • 0.5 large yellow onion
  • 0.5 large yellow onion
  • 3 stalks celery
  • 3 stalks celery
  • 3 stalks celery
  • 2 large carrots
  • 2 large carrots
  • 2 large carrots
  • 1 T Italian seasoning
  • 1 T Italian seasoning
  • 1 T Italian seasoning
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 8 cloves garlic
  • 8 cloves garlic
  • 8 cloves garlic
  • 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
  • 2 tsp chicken boullion
  • 2 tsp chicken boullion
  • 2 tsp chicken boullion
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.25 cup fresh parsley
  • 0.25 cup fresh parsley
  • 0.25 cup fresh parsley
  • 2 T fresh dill
  • 2 T fresh dill
  • 2 T fresh dill
  • 1 T fresh rosemary
  • 1 T fresh rosemary
  • 1 T fresh rosemary
  • 1 T fresh thyme
  • 1 T fresh thyme
  • 1 T fresh thyme
  • 1 lb egg noodles
  • 1 lb egg noodles
  • 1 lb egg noodles

Equipment

large potpumpkin pot