Creamy Chicken Noodle Soup

Ingredients

• 2 large chicken breasts
• 3 tsp paprika (For seasoning the chicken)
• 1 tsp cayenne pepper (For seasoning the chicken)
• 2 tsp Italian seasoning (For seasoning the chicken)
• 2 tsp onion powder (For seasoning the chicken)
• 2 tsp garlic powder (For seasoning the chicken)
• 2 tsp salt (For seasoning the chicken)
• 2 tsp black pepper (For seasoning the chicken)
• 10 cloves fresh garlic (Minced)
• 1.5 cup yellow onion (Diced)
• 1.5 cup large carrots (Diced)
• 1.5 cup celery (Diced)
• 3 cup Yukon Gold potatoes (Diced)
• 3 tbsp olive oil (Use 1 tablespoon for searing and 2 tablespoons for the vegetables)
• 3 tbsp butter (Use 1 tablespoon for searing and 2 tablespoons for the vegetables)
• 1 tbsp Italian seasoning (For seasoning the vegetables)
• 2 tsp salt (For seasoning the vegetables)
• 2 tsp black pepper (For seasoning the vegetables)
• 1 tsp chili flakes (For seasoning the vegetables)
• 6 cup chicken broth
• 1 tbsp chicken bouillon (The source specifies Better Than Bouillon)
• 1 cup heavy cream (Optional)
• 1 parmesan rind (Optional)
• 1 bay leaf
• 2 tbsp fresh dill (Chopped)
• 3 tbsp fresh parsley (Chopped)
• 1 tbsp fresh thyme
• 1 lemon (Juiced)
• 1 lb egg noodles (Cook separately in salted water according to the package)
• salt (To taste; also use salted water for the noodles)
• black pepper (To taste and for serving)
• fresh parmesan (For serving)
• olive oil (For serving)
• chili flakes (For serving)
• fresh dill (For serving)
• lemon juice (For serving)

Steps

1. 1

   Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large pot over medium-high heat.

2. 2

   Once the fat is hot, sear the chicken breasts for 3–5 minutes per side, until golden. They will finish cooking in the soup. Remove the chicken and set it aside.

3. 3

   Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and 2 tablespoons butter.

4. 4

   Add the diced onion, carrots, and celery, along with the vegetable Italian seasoning, salt, black pepper, and chili flakes. Sauté for 7–9 minutes.

5. 5

   Add the minced garlic and cook for 1 minute.

6. 6

   Add the chicken broth, additional salt and pepper to taste, chicken bouillon, diced potatoes, optional parmesan rind, and bay leaf.

7. 7

   Return the seared chicken breasts to the pot.

8. 8

   Bring the soup to a boil, then reduce the heat and simmer for 18–20 minutes.

9. 9

   Meanwhile, cook the egg noodles in salted water according to the package directions. Drain and set them aside.

10. 10

    Remove the chicken from the soup and shred it using two forks or an electric mixer.

11. 11

    Remove the parmesan rind and bay leaf from the soup.

12. 12

    Add the optional heavy cream, lemon juice, chopped dill, parsley, and thyme. Stir to combine.

13. 13

    Return the shredded chicken to the soup and stir.

14. 14

    Adjust the seasonings to taste.

15. 15

    Serve the soup over the cooked egg noodles. Top with fresh parmesan, olive oil, black pepper, chili flakes, fresh dill, and lemon juice.

Notes

The source does not specify the exact amount of additional salt and pepper added with the broth or the amount of serving toppings. Cook the noodles separately and serve the soup over them rather than adding them directly to the pot. The source does not state a food-safety temperature; ensure the chicken is fully cooked before serving.

Nutrition per serving

• main
• soup
• one-pot
• creamy
• chicken
• comfort-food
• family-style