This twist on traditional chicken noodle soup adds a bit of a creaminess without being overly heavy. A few sprinkles of red pepper flakes and olive oil at the end make for a nice finish. Of course, serve with some warm bread for dipping.
Ingredients
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 2 chicken breasts, seasoned
- 1/2 large yellow onion, diced
- 3 stalks celery, diced
- 2-3 large carrots, diced
- 1 Tbsp. Italian seasoning
- 1 tsp. red pepper flakes, to taste
- Salt and pepper, to taste
- 8-10 cloves garlic, minced
- 1/2 cup dry white wine
- 6 cups chicken broth
- 2-3 cups diced potatoes
- 1-2 tsp. chicken bouillon
- 1 Parmesan rind
- 1 bay leaf
- 1/2 – 1 cup heavy cream, to taste
- Juice of 1/2 lemon
- 1/4 cup fresh parsley, to taste
- 2 Tbsp. fresh dill, to taste
- 1 Tbsp. fresh rosemary, to taste
- 1 Tbsp. fresh thyme, to taste
- 1 lb egg noodles, cooked separately
Instructions
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Cook egg noodles in salted water, drain, and set aside.
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In 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.
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Reduce 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.
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Add garlic and cook for 30 seconds, then pour in wine and simmer for 2 minutes.
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Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken bouillon, Parmesan rind, and bay leaf, then return the chicken to the pot.
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Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
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Remove chicken, shred it, and set aside.
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Remove Parmesan rind and bay leaf.
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Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme.
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Add the shredded chicken back to the pot, taste and adjust seasonings.
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Serve over the cooked noodles, topping with Parmesan, lemon juice, black pepper, red pepper flakes, dill, and olive oil.
Prep Time
14 minutes
Cooking Time
40 minutes
Total Time
54 minutes
Serves
6
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