Creamy Chicken Noodle Soup with Potatoes

Ingredienser

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

Instruktioner

In a large pot, heat 1 tosp olive oil and 1 tosp butter over medium-high heat. Once hot, sear the chicken breasts for 3 to 5 minutes until golden on each side (they will finish cooking in the soup). Remove & set aside.

Reduce the heat to medium, add 2 tbsp of olive oil & 2 tosp of butter, then add the onion, carrot and celery along with the veggie seasonings listed above. Sauté for 7-9 minutes. Add the minced garlic and cook for one more minute.

Add the chicken broth along with more salt & pepper, the chicken bouillon, diced potatoes, parmesan rind, bay leaf, and return the seared chicken.

Bring to a boil then simmer for 18-20 minutes.

Cook your egg noodles in salted water according to the package. Drain and set aside.

Remove the chicken and shred it (you can use two forks or an electric mixer).

Remove the parmesan rind and bay leaf then add in the heavy cream, lemon juice, and fresh herbs. Add the shredded chicken back in and stir.

Adjust the seasonings as you wish. Serve over the cooked egg noodles topped with fresh parmesan, olive oil, black pepper, chili flakes (if you like spice), fresh dill and lemon juice.