Creamy Chicken Noodle Soup with Potatoes
Directions
- 1Cook egg noodles in salted water, drain, and set aside.
- 2In 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.
- 3Reduce 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.
- 4Add garlic and cook for 30 seconds, then pour in wine and simmer for 2 minutes.
- 5Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken bouillon, Parmesan rind, and bay leaf, then return the chicken to the pot.
- 6Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- 7Remove chicken, shred it, and set aside.
- 8Remove Parmesan rind and bay leaf.
- 9Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme.
- 10Add the shredded chicken back to the pot, taste and adjust seasonings.
- 11Serve over the cooked noodles, topping with Parmesan, lemon juice, black pepper, red pepper flakes, dill, and olive oil.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 chicken breasts
- 0.5 large yellow onion
- 3 stalks celery
- 2 large carrots
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes
- 1 salt
- 1 pepper
- 8 cloves garlic
- 0.5 cup dry white wine
- 6 cups chicken broth
- 2 cups diced potatoes
- 1 teaspoon chicken boullion
- 1 Parmesan rind
- 1 bay leaf
- 0.5 cup heavy cream
- 0.5 lemon juice
- 0.25 cup fresh parsley
- 2 tablespoons fresh dill
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 lb egg noodles
Equipment
large pot
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