Chicken Noodle Soup

Serves 1
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Directions

  1. 1In a small dish, mix all of the seasonings together.
  2. 2In a small dish, mix all of the seasonings together.
  3. 3In a small dish, mix all of the seasonings together.
  4. 4Butterfly the chicken breasts and season with half of the seasoning mixture.
  5. 5Butterfly the chicken breasts and season with half of the seasoning mixture.
  6. 6Butterfly the chicken breasts and season with half of the seasoning mixture.
  7. 7Add the oil to a large pot and heat on medium/high.
  8. 8Add the oil to a large pot and heat on medium/high.
  9. 9Add the oil to a large pot and heat on medium/high.
  10. 10Once hot, add the chicken and sear on each side until golden brown.
  11. 11Once hot, add the chicken and sear on each side until golden brown.
  12. 12Once hot, add the chicken and sear on each side until golden brown.
  13. 13Add the lid and simmer until chicken is fully cooked.
  14. 14Add the lid and simmer until chicken is fully cooked.
  15. 15Add the lid and simmer until chicken is fully cooked.
  16. 16Remove the chicken from the pot, and add the butter. Once melted, add the onion, carrots, and garlic. Cook and stir until onions are translucent.
  17. 17Remove the chicken from the pot, and add the butter. Once melted, add the onion, carrots, and garlic. Cook and stir until onions are translucent.
  18. 18Remove the chicken from the pot, and add the butter. Once melted, add the onion, carrots, and garlic. Cook and stir until onions are translucent.
  19. 19Pour in the soups, broth, and diced potato. Bring to a simmer.
  20. 20Pour in the soups, broth, and diced potato. Bring to a simmer.
  21. 21Pour in the soups, broth, and diced potato. Bring to a simmer.
  22. 22Add the rest of the seasoning mixture and the egg noodles. Cook on medium/low until the noodles are fully cooked, stirring frequently.
  23. 23Add the rest of the seasoning mixture and the egg noodles. Cook on medium/low until the noodles are fully cooked, stirring frequently.
  24. 24Add the rest of the seasoning mixture and the egg noodles. Cook on medium/low until the noodles are fully cooked, stirring frequently.
  25. 25Shred the chicken and add it to the soup. Stir gently and keep warm until ready to serve.
  26. 26Shred the chicken and add it to the soup. Stir gently and keep warm until ready to serve.
  27. 27Shred the chicken and add it to the soup. Stir gently and keep warm until ready to serve.
  28. 28Cut the beef into 1 inch cubes. In a large bowl, add the meat, seasonings, and flour. Toss to evenly coat.
  29. 29Cut the beef into 1 inch cubes. In a large bowl, add the meat, seasonings, and flour. Toss to evenly coat.
  30. 30Cut the beef into 1 inch cubes. In a large bowl, add the meat, seasonings, and flour. Toss to evenly coat.
  31. 31Preheat oven to 320 Fahrenheit.
  32. 32Preheat oven to 320 Fahrenheit.
  33. 33Preheat oven to 320 Fahrenheit.
  34. 34Place a Dutch oven over medium-high heat and add the oil. Once hot, sear the meat on both sides in batches, dipping once. Set meat aside.
  35. 35Place a Dutch oven over medium-high heat and add the oil. Once hot, sear the meat on both sides in batches, dipping once. Set meat aside.
  36. 36Place a Dutch oven over medium-high heat and add the oil. Once hot, sear the meat on both sides in batches, dipping once. Set meat aside.
  37. 37Reduce the heat to medium/low and add the onion and garlic. Sauté for a few minutes until softened.
  38. 38Reduce the heat to medium/low and add the onion and garlic. Sauté for a few minutes until softened.
  39. 39Reduce the heat to medium/low and add the onion and garlic. Sauté for a few minutes until softened.
  40. 40Add the tomato paste and cook for a couple minutes. Then add 1 cup of the beef broth, and the balsamic vinegar. Stir to deglaze the pot and bring to a simmer.
  41. 41Add the tomato paste and cook for a couple minutes. Then add 1 cup of the beef broth, and the balsamic vinegar. Stir to deglaze the pot and bring to a simmer.
  42. 42Add the tomato paste and cook for a couple minutes. Then add 1 cup of the beef broth, and the balsamic vinegar. Stir to deglaze the pot and bring to a simmer.
  43. 43Add in the rest of the beef broth, the meat, and the Worcestershire sauce. Stir well, cover, and place in the oven for one hour on the lower rack.
  44. 44Add in the rest of the beef broth, the meat, and the Worcestershire sauce. Stir well, cover, and place in the oven for one hour on the lower rack.
  45. 45Add in the rest of the beef broth, the meat, and the Worcestershire sauce. Stir well, cover, and place in the oven for one hour on the lower rack.
  46. 46Add in the chopped potatoes and carrots. Mix well and add back in the oven for another hour.
  47. 47Add in the chopped potatoes and carrots. Mix well and add back in the oven for another hour.
  48. 48Add in the chopped potatoes and carrots. Mix well and add back in the oven for another hour.
  49. 49Stir in the gravy mix and place back in the oven for 30 minutes.
  50. 50Stir in the gravy mix and place back in the oven for 30 minutes.
  51. 51Stir in the gravy mix and place back in the oven for 30 minutes.
  52. 52Salt & pepper to taste. Serve with warm bread.
  53. 53Salt & pepper to taste. Serve with warm bread.
  54. 54Salt & pepper to taste. Serve with warm bread.
  55. 55Cut the tomatoes and onion into quarters.
  56. 56Cut the tomatoes and onion into quarters.
  57. 57Cut the tomatoes and onion into quarters.
  58. 58Place the tomatoes, onion, and peeled whole garlic on a lined baking sheet. Drizzle with olive oil and add the salt, pepper, oregano, and Italian seasoning.
  59. 59Place the tomatoes, onion, and peeled whole garlic on a lined baking sheet. Drizzle with olive oil and add the salt, pepper, oregano, and Italian seasoning.
  60. 60Place the tomatoes, onion, and peeled whole garlic on a lined baking sheet. Drizzle with olive oil and add the salt, pepper, oregano, and Italian seasoning.
  61. 61Toss to fully coat and bake at 375 degrees for 45 minutes.
  62. 62Toss to fully coat and bake at 375 degrees for 45 minutes.
  63. 63Toss to fully coat and bake at 375 degrees for 45 minutes.
  64. 64In a large pot, add the chicken stock and basil, then bring to a simmer.
  65. 65In a large pot, add the chicken stock and basil, then bring to a simmer.
  66. 66In a large pot, add the chicken stock and basil, then bring to a simmer.
  67. 67Add in the vegetables and simmer for 2 minutes.
  68. 68Add in the vegetables and simmer for 2 minutes.
  69. 69Add in the vegetables and simmer for 2 minutes.
  70. 70Remove from heat and use a stick blender until smooth.
  71. 71Remove from heat and use a stick blender until smooth.
  72. 72Remove from heat and use a stick blender until smooth.
  73. 73Stir in the heavy cream and garnish with fresh basil.
  74. 74Stir in the heavy cream and garnish with fresh basil.
  75. 75Stir in the heavy cream and garnish with fresh basil.
  76. 76Sauté butter and onion on medium heat until the onion is soft.
  77. 77Sauté butter and onion on medium heat until the onion is soft.
  78. 78Sauté butter and onion on medium heat until the onion is soft.
  79. 79Add the garlic and potatoes and stir occasionally until potatoes are coated in the butter and the garlic is fragrant.
  80. 80Add the garlic and potatoes and stir occasionally until potatoes are coated in the butter and the garlic is fragrant.
  81. 81Add the garlic and potatoes and stir occasionally until potatoes are coated in the butter and the garlic is fragrant.
  82. 82Add the mixture to a large crock pot along with the carrots, broth, and seasonings. Cook on low for 6 hours or high for 3 hours (potatoes should be fully fork tender).
  83. 83Add the mixture to a large crock pot along with the carrots, broth, and seasonings. Cook on low for 6 hours or high for 3 hours (potatoes should be fully fork tender).
  84. 84Add the mixture to a large crock pot along with the carrots, broth, and seasonings. Cook on low for 6 hours or high for 3 hours (potatoes should be fully fork tender).
  85. 85Use an immersion blender and blend until smooth.
  86. 86Use an immersion blender and blend until smooth.
  87. 87Use an immersion blender and blend until smooth.
  88. 88Add the cream, cheese, broccoli, and more salt & pepper.
  89. 89Add the cream, cheese, broccoli, and more salt & pepper.
  90. 90Add the cream, cheese, broccoli, and more salt & pepper.
  91. 91Serve topped with more cheese and crumbled bacon if desired.
  92. 92Serve topped with more cheese and crumbled bacon if desired.
  93. 93Serve topped with more cheese and crumbled bacon if desired.

Ingredients

  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 2 tsp garlic and onion powder
  • 2 tsp garlic and onion powder
  • 2 tsp garlic and onion powder
  • 1 tsp paprika, basil, and thyme
  • 1 tsp paprika, basil, and thyme
  • 1 tsp paprika, basil, and thyme
  • 1.5 tsp salt and pepper
  • 1.5 tsp salt and pepper
  • 1.5 tsp salt and pepper
  • 3 tbsp canola oil
  • 3 tbsp canola oil
  • 3 tbsp canola oil
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 1 finely chopped onion
  • 1 finely chopped onion
  • 1 finely chopped onion
  • 2 cups chopped carrots
  • 2 cups chopped carrots
  • 2 cups chopped carrots
  • 2 tbsp minced garlic cloves
  • 2 tbsp minced garlic cloves
  • 2 tbsp minced garlic cloves
  • 1 can cream of chicken
  • 1 can cream of chicken
  • 1 can cream of chicken
  • 1 can cream of mushroom
  • 1 can cream of mushroom
  • 1 can cream of mushroom
  • 32 oz chicken broth
  • 32 oz chicken broth
  • 32 oz chicken broth
  • 2 cups diced potato
  • 2 cups diced potato
  • 2 cups diced potato
  • 8 oz egg noodles
  • 8 oz egg noodles
  • 8 oz egg noodles
  • 2.5 lb chuck beef
  • 2.5 lb chuck beef
  • 2.5 lb chuck beef
  • 3 tbsp flour
  • 3 tbsp flour
  • 3 tbsp flour
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 4 Tbsp neutral cooking oil
  • 4 Tbsp neutral cooking oil
  • 4 Tbsp neutral cooking oil
  • 1 chopped onion
  • 1 chopped onion
  • 1 chopped onion
  • 6 minced garlic cloves
  • 6 minced garlic cloves
  • 6 minced garlic cloves
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 5 cups beef broth
  • 5 cups beef broth
  • 5 cups beef broth
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 4 cups chopped potatoes (1 inch)
  • 4 cups chopped potatoes (1 inch)
  • 4 cups chopped potatoes (1 inch)
  • 2 cups sliced carrots (1/2 inch)
  • 2 cups sliced carrots (1/2 inch)
  • 2 cups sliced carrots (1/2 inch)
  • 0.25 cups McCormick brown gravy mix
  • 0.25 cups McCormick brown gravy mix
  • 0.25 cups McCormick brown gravy mix
  • 10 Roma tomatoes
  • 10 Roma tomatoes
  • 10 Roma tomatoes
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 0.5 cup fresh basil
  • 0.5 cup fresh basil
  • 0.5 cup fresh basil
  • 0.33 cup heavy cream
  • 0.33 cup heavy cream
  • 0.33 cup heavy cream
  • 4 Tbsp butter
  • 4 Tbsp butter
  • 4 Tbsp butter
  • 2 onions
  • 2 onions
  • 2 onions
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 6 cups chopped potatoes
  • 6 cups chopped potatoes
  • 6 cups chopped potatoes
  • 32 oz chicken broth
  • 32 oz chicken broth
  • 32 oz chicken broth
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp ground mustard
  • 1 tsp ground mustard
  • 1 tsp ground mustard
  • 2 cups shredded carrots
  • 2 cups shredded carrots
  • 2 cups shredded carrots
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup shredded cheese
  • 1 cup shredded cheese
  • 1 cup shredded cheese
  • 2 cups steamed broccoli
  • 2 cups steamed broccoli
  • 2 cups steamed broccoli

Equipment

dishpotDutch ovenbaking sheetstick blendercrock potladle