Creamy Chicken Noodle Soup with Potatoes
, 55 min, Serves 6-8
A creamy, lemon-bright chicken noodle soup with potatoes, white wine and fresh herbs, served over egg noodles.
| 2 chicken breasts, seasoned with salt, pepper, Italian seasoning, smoked paprika, garlic & onion powder | Sear chicken 3-4 min per side | Sauté vegetables & seasonings 5-7 min | Add garlic 30 sec, wine, simmer 2 min | Add broth, potatoes, bouillon, rind, bay | Boil, simmer 15-20 min until tender | Remove chicken & shred, remove rind & bay | Stir in cream, lemon & herbs, add chicken | Cook noodles, serve soup over, top |
| 1 tbsp butter (for searing) | ||||||||
| 1 tbsp olive oil (for searing) | ||||||||
| 1 tbsp butter (for the vegetables) | ||||||||
| 1 tbsp olive oil (for the vegetables) | ||||||||
| 1 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 (to taste) | ||||||||
| 120 ml dry white wine (optional) | ||||||||
| 1.4 L chicken broth | ||||||||
| 2-3 cups diced potatoes | ||||||||
| 1-2 tsp chicken bouillon (optional) | ||||||||
| 1 Parmesan rind (optional) | ||||||||
| 1 bay leaf | ||||||||
| 1/2-1 cup / 120-240 ml 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 | ||||||||
| 450 g egg noodles, cooked separately |
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