Creamy Chicken Noodle Soup with Potatoes

Directions

Cook the noodles separately from the soup - avoid a soggy mess please.

Actually season the chicken and no, just because I look like the poster boy for your local farmers market does not mean I am scared of seasoning.

Caramelize the mirepoix with a full head of minced garlic - when has anyone ever said “wow you added too much garlic”.

Add a parmesan rind and a motherload of fresh herbs for that extra oomph.

Inspiration as well taken from: @heresyourbite @eatwithalyssa

Ingredients:

2 large chicken breasts (3 tsp smoked paprika, 1 tsp cayenne, 2 tsp italian seasoning, 2 tsp onion powder, 2 tsp garlic powder, 2 tsp salt, 2 tsp black pepper)

10 cloves fresh garlic, minced

1 1/2 cups yellow onion, diced

1 1/2 cups large carrots, diced

1 1/2 cups celery, diced

3 cups yukon gold potatoes, diced

3 tbsp olive oil

3 tbsp butter

Seasonings for veggies: 1 tbsp italian seasoning, 2 tsp salt, 2 tsp black pepper, 1 tsp chili flakes

6 cups chicken broth

1 tsp chicken bouillon

1 cup heavy cream, optional

1 parmesan rind, optional

1 bay leaf

2 tbsp fresh dill, chopped

3 tbsp fresh parsley, chopped

1 tbsp fresh thyme

1 lemon, juiced

1lb (450g) egg noodles

Salt & pepper, to taste

I ran out of space (😭) so instructions are pinned in the comments! Or, comment “recipe” and I’ll send you the full recipe card.