Creamy Chicken Noodle Soup with Potatoes www.instagram.com 20 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Cook egg noodles in salted water, drain, and set aside. 2. 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. 3. 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. 4. Add garlic and cook for 30 seconds, then pour in wine and simmer for 2 minutes. 5. Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken boullion, Parmesan rind, and bay leaf, then return the chicken to the pot. 6. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender. 7. Remove chicken, shred it, and set aside. 8. Remove Parmesan rind and bay leaf. 9. Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme. 10. Add the shredded chicken back to the pot, taste and adjust seasonings. 1. Cook egg noodles in salted water, drain, and set aside. 2. 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. 3. 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. 4. Add garlic and cook for 30 seconds, then pour in wine and simmer for 2 minutes. 5. Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken boullion, Parmesan rind, and bay leaf, then return the chicken to the pot. 6. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender. 7. Remove chicken, shred it, and set aside. 8. Remove Parmesan rind and bay leaf. 9. Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme. 10. Add the shredded chicken back to the pot, taste and adjust seasonings. Add Direction Ingredients 2 T butter 2 T olive oil 2 chicken breasts 0.5 large yellow onion 3 stalks celery 2 large carrots 1 T Italian seasoning 1 tsp red pepper flakes 1 salt 1 pepper 8 cloves garlic 0.5 cup dry white wine 6 cups chicken broth 2 cups diced potatoes 2 tsp chicken boullion 1 Parmesan rind 1 bay leaf 0.5 cup heavy cream 0.5 lemon juice 0.2 cup fresh parsley 2 T fresh dill 1 T fresh rosemary 1 T fresh thyme 1 lb egg noodles - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment large pot pumpkin pot Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
