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Creamy Chicken Noodle Soup with Potatoes
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Creamy Chicken Noodle Soup with Potatoes

1 hServes 6Nutri-Score C€€
from @heresyourbite24 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • butter (divided)Dairy28 g
  • olive oil (divided, plus extra for garnish)Pantry30 ml
  • chicken breasts (large, seasoned with salt and pepper)Meat2 pieces
  • yellow onion (large, diced)Produce0.5 pieces
  • celery stalks (diced)Produce3 pieces
  • carrots (large, diced)Produce3 pieces
  • Italian seasoningSpices6 g
  • red pepper flakes (to taste)Spices2 g
  • salt (to taste)Spices6 g
  • black pepper (to taste)Spices3 g
  • garlic (cloves, minced)Produce9 pieces
  • dry white wine (optional)Beverages120 ml
  • chicken brothPantry1.4 litres
  • Yukon gold potatoes (diced)Produce600 g
  • chicken bouillon (teaspoons, optional)Pantry2 pieces
  • Parmesan rind (optional)Dairy1 piece
  • bay leafSpices1 piece
  • heavy cream (to taste)Dairy180 ml
  • lemon (juiced, plus extra for garnish)Produce0.5 pieces
  • fresh parsley (chopped)Produce15 g
  • fresh dill (chopped, plus extra for garnish)Produce6 g
  • fresh rosemary (chopped)Produce3 g
  • fresh thyme (chopped)Produce3 g
  • egg noodles (cooked separately)Grains450 g
  • Parmesan (freshly grated, for garnish)Dairy30 g

per serving

Nutrition

444kcal

Carbs
50 g
Proteins
22 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Stockpot
  • Colander
  • Tongs
  • Grater

step by step

Method

  1. Cook the egg noodles

    • Cook the egg noodles in salted water according to the package instructions.
    • Drain and set aside.
    Step 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.
    Step 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.
    Step 3

  4. Deglaze with wine

    • Pour in the white wine, if using, and stir.
    • Let it simmer until slightly reduced.
    Step 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.
    Step 5

  6. Simmer the soup

    • Bring the mixture to a boil, then simmer until the potatoes are fork-tender.
    Step 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.
    Step 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.
    Step 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.
    Step 9
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