Creamy Chicken Noodle Soup with Potatoes
Creamy Chicken Noodle Soup with Potatoes
Ingredients
For the Seasoned Chicken
- 2 chicken breasts, large, boneless, skinless
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Soup Base
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 yellow onion, large, diced
- 2 carrots, medium, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 potatoes, medium, peeled and diced (Yukon Gold or Russet recommended)
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Noodles and Garnish
- 4 ounces egg noodles, wide
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat chicken breasts dry with paper towels. In a small bowl, combine paprika, chili powder, dried thyme, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
⏱️ 5 min
- 2
Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. Add seasoned chicken breasts and sear for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from the pot and set aside on a cutting board to cool slightly.
⏱️ 10 min
- 3
Reduce heat to medium. Add 1 tablespoon olive oil and butter to the pot. Add diced yellow onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until vegetables begin to soften. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min
- 4
Sprinkle all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes, allowing the flour to cook and form a roux.
⏱️ 3 min
- 5
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally. Add the diced potatoes.
⏱️ 10 min
- 6
While the soup simmers, shred or dice the cooked chicken breasts into bite-sized pieces.
⏱️ 5 min
- 7
Once the potatoes are tender (about 10-12 minutes), stir in the heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the shredded chicken back into the pot. Let the soup simmer gently for another 5 minutes to allow flavors to meld. Taste and adjust seasoning as needed.
⏱️ 15 min
- 8
In a separate pot, cook the egg noodles according to package directions until al dente. Drain well.
⏱️ 8 min
- 9
Ladle the creamy chicken noodle soup into bowls. Add a portion of cooked egg noodles to each bowl. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Noodle Soup with Potatoes
Ingredients
For the Seasoned Chicken
- 2 chicken breasts, large, boneless, skinless
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Soup Base
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 yellow onion, large, diced
- 2 carrots, medium, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 potatoes, medium, peeled and diced (Yukon Gold or Russet recommended)
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Noodles and Garnish
- 4 ounces egg noodles, wide
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat chicken breasts dry with paper towels. In a small bowl, combine paprika, chili powder, dried thyme, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
⏱️ 5 min - 2
Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. Add seasoned chicken breasts and sear for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from the pot and set aside on a cutting board to cool slightly.
⏱️ 10 min - 3
Reduce heat to medium. Add 1 tablespoon olive oil and butter to the pot. Add diced yellow onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until vegetables begin to soften. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min - 4
Sprinkle all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes, allowing the flour to cook and form a roux.
⏱️ 3 min - 5
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally. Add the diced potatoes.
⏱️ 10 min - 6
While the soup simmers, shred or dice the cooked chicken breasts into bite-sized pieces.
⏱️ 5 min - 7
Once the potatoes are tender (about 10-12 minutes), stir in the heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the shredded chicken back into the pot. Let the soup simmer gently for another 5 minutes to allow flavors to meld. Taste and adjust seasoning as needed.
⏱️ 15 min - 8
In a separate pot, cook the egg noodles according to package directions until al dente. Drain well.
⏱️ 8 min - 9
Ladle the creamy chicken noodle soup into bowls. Add a portion of cooked egg noodles to each bowl. Garnish with fresh chopped parsley before serving.
⏱️ 2 min