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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.

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.

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.

Sprinkle all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes, allowing the flour to cook and form a roux.

Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally. Add the diced potatoes.

While the soup simmers, shred or dice the cooked chicken breasts into bite-sized pieces.

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.

In a separate pot, cook the egg noodles according to package directions until al dente. Drain well.

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.


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.

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.

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.

Sprinkle all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes, allowing the flour to cook and form a roux.

Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally. Add the diced potatoes.

While the soup simmers, shred or dice the cooked chicken breasts into bite-sized pieces.

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.

In a separate pot, cook the egg noodles according to package directions until al dente. Drain well.

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.
