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Creamy Chicken Noodle Soup with Potatoes
Hoofdgerecht

Creamy Chicken Noodle Soup with Potatoes

1 uVoor 6Nutri-Score C€€
van @heresyourbite24 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • butter (divided)Zuivel28 g
  • olive oil (divided, plus extra for garnish)Voorraadkast30 ml
  • chicken breasts (large, seasoned with salt and pepper)Vlees2 stukken
  • yellow onion (large, diced)Groente en fruit0,5 stukken
  • celery stalks (diced)Groente en fruit3 stukken
  • carrots (large, diced)Groente en fruit3 stukken
  • Italian seasoningKruiden en specerijen6 g
  • red pepper flakes (to taste)Kruiden en specerijen2 g
  • salt (to taste)Kruiden en specerijen6 g
  • black pepper (to taste)Kruiden en specerijen3 g
  • garlic (cloves, minced)Groente en fruit9 stukken
  • dry white wine (optional)Dranken120 ml
  • chicken brothVoorraadkast1,4 liter
  • Yukon gold potatoes (diced)Groente en fruit600 g
  • chicken bouillon (teaspoons, optional)Voorraadkast2 stukken
  • Parmesan rind (optional)Zuivel1 stuk
  • bay leafKruiden en specerijen1 stuk
  • heavy cream (to taste)Zuivel180 ml
  • lemon (juiced, plus extra for garnish)Groente en fruit0,5 stukken
  • fresh parsley (chopped)Groente en fruit15 g
  • fresh dill (chopped, plus extra for garnish)Groente en fruit6 g
  • fresh rosemary (chopped)Groente en fruit3 g
  • fresh thyme (chopped)Groente en fruit3 g
  • egg noodles (cooked separately)Granen450 g
  • Parmesan (freshly grated, for garnish)Zuivel30 g

per portie

Voedingswaarden

444kcal

Koolhydraten
50 g
Eiwitten
22 g
Vetten
18 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Soeppan
  • Vergiet
  • Keukentang
  • Rasp

stap voor stap

Bereiding

  1. Cook the egg noodles

    • Cook the egg noodles in salted water according to the package instructions.
    • Drain and set aside.
    Stap 1

  2. Sear the chicken

    • Heat half the butter and half the olive oil in a large soup pot or Dutch oven over medium-high heat.
    • Sear the seasoned chicken breasts on both sides until golden, about 3-4 minutes per side.
    • Remove the chicken from the pot and set aside.
    Stap 2

  3. Sauté the vegetables

    • Add the remaining butter and olive oil to the pot and lower the heat to medium.
    • Add the onion, celery and carrots, season with salt, pepper, Italian seasoning and red pepper flakes, and sauté until softened.
    • Stir in the garlic and cook until fragrant.
    Stap 3

  4. Deglaze with wine

    • Pour in the white wine, if using, and stir.
    • Let it simmer until slightly reduced.
    Stap 4

  5. Build the soup

    • Pour in the chicken broth and season with salt and pepper.
    • Add the diced potatoes, chicken bouillon, Parmesan rind and bay leaf, and stir to combine.
    • Return the seared chicken breasts to the pot.
    Stap 5

  6. Simmer the soup

    • Bring the mixture to a boil, then simmer until the potatoes are fork-tender.
    Stap 6

  7. Shred the chicken

    • Remove the chicken breasts from the pot and shred them with two forks.
    • Check that the potatoes are fork-tender, then remove the Parmesan rind and bay leaf.
    Stap 7

  8. Finish with cream and herbs

    • Stir in the heavy cream and lemon juice.
    • Add the parsley, dill, rosemary and thyme.
    • Return the shredded chicken to the pot, taste for seasoning and adjust as needed.
    Stap 8

  9. Serve

    • Serve the soup over the cooked egg noodles.
    • Top each bowl with grated Parmesan, lemon juice, black pepper, red pepper flakes, dill and a drizzle of olive oil.
    Stap 9
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