Main
Creamy Chicken Noodle Soup
55 minServes 4Nutri-Score C€€
C
55 min
55 minCreamy Chicken Noodle Soup
what you need
Ingredients
chicken breast (boneless, skinless)Meat600 g
olive oil (for searing)Pantry30 ml
onion (diced)Produce1 piece
carrot (peeled and diced)Produce2 pieces
celery (diced)Produce2 pieces
garlic (minced)Produce3 pieces
salt (to taste)Spices5 g
black pepper (ground)Spices2 g
dried thymeSpices2 g
white wine (dry)Beverages120 ml
chicken brothPantry1.2 litres
potato (peeled and cubed)Produce2 pieces
bay leafSpices2 pieces
heavy creamDairy240 ml
egg noodles (dried)Grains200 g
lemon (juice and zest)Produce1 piece- fresh parsley (chopped)Produce15 g
parmesan (grated, for serving)Dairy40 g
per serving
Nutrition
444kcal
- Carbs
- 33 g
- Proteins
- 36 g
- Fat
- 19 g
what you’ll use
Tools
Dutch oven
Tongs
Ladle
step by step
Method
- Step 1
Sear the chicken
- Heat the olive oil in a Dutch oven over medium-high heat.
- Sear the chicken breast a few minutes on each side until golden, then set aside.
- Step 2
Soften the vegetables
- Add the onion, carrot, celery and garlic to the same pot.
- Season with salt, pepper and thyme and cook until softened.
- Step 3
Deglaze and add the broth
- Pour in the white wine and scrape up the browned bits.
- Add the chicken broth.
- Step 4
Simmer with potatoes
- Return the chicken to the pot with the potatoes and bay leaves.
- Simmer until the chicken is cooked through and the potatoes are tender.
- Step 5
Shred the chicken
- Remove the chicken from the pot and shred it with two forks.
- Step 6
Finish the soup
- Return the shredded chicken to the pot with the heavy cream and noodles.
- Add the lemon juice, lemon zest and fresh herbs.
- Simmer until the noodles are tender and the soup has thickened.
- Step 7
Serve
- Ladle into bowls and top with grated parmesan.
most cooked first