Creamy Chicken Noodle Soup with Potatoes
Photo © Credit | Source HeresYourBite.com
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
- Cook egg noodles in salted water, drain, and set aside.
- 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.
- 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.
- Add garlic and cook for 30 seconds, then pour in wine and simmer for 2 minutes.
- Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken bouillon, Parmesan rind, and bay leaf, then return the chicken to the pot.
- Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- Remove chicken, shred it, and set aside.
- Remove Parmesan rind and bay leaf.
- Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme.
- Add the shredded chicken back to the pot, taste and adjust seasonings.
- Serve over the cooked noodles, topping with Parmesan, lemon juice, black pepper, red pepper flakes, dill, and olive oil.
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