Creamy Herbed Chicken Noodle Soup

Recipe Found HERE

Egg noodles, frozen Reams noodles, or homemade noodles 

2 Tablespoons butter (divided) 

2 Tablespoons olive oil (divided) 

2-3 chicken breasts, seasoned 

Season chicken with: 

salt 

pepper 

Italian seasoning 

smoked paprika 

garlic powder 

onion powder 

1/2 large yellow onion, diced 

4 stalks celery, diced 

3-4 large carrots, diced 

1 Tablespoon Italian seasoning 

1 teaspoon red pepper flakes, to taste


8-10 cloves garlic, minced
 

1/2 cup dry white wine, optional 

6 cups chicken broth 

2-3 cups diced potatoes (optional) 

1 teaspoon chicken bullion 

1 Parmesan rind 

1 bay leaf 

1/2 - 1 cup heavy cream, to taste 

Juice of 1/2 lemon 

1/4 cup fresh parsley, to taste 

2 Tablespoons fresh dill, to taste 

1 Tablespoons fresh rosemary, to taste 

1 Tablespoons fresh thyme, to taste


1 lb egg noodles, cooked separately 

Cook egg noodles in salted water, drain, and set aside. 

In a large pot, heat 1 T butter and 1 T olive oil over medium-high heat. Sear chicken breasts until golden, about 3-4 minutes per side, then remove and set aside. 

Reduce heat to medium, and add remaining butter and olive oil. Sauté onion, celery, and carrot with salt, pepper, Italian seasoning, and red pepper flakes for 5-7 minutes. 

Add garlic and cook for 30 seconds, then pour in wine and simmer for 2 minutes. 

Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken bouillon, Parmesan rind, and bay leaf, then return the chicken to the pot. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender. 

Remove chicken, shred it, and set aside. 

Remove Parmesan rind and bay leaf. 

Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme. Add the shredded chicken back to the pot, taste and adjust seasonings. Serve over the cooked noodles.