Creamy Chicken Noodle Soup with Potatoes

This Creamy Chicken Noodle Soup with Potatoes is everything you love about the classic, but with a creamy twist. Seasoned chicken and hearty potatoes simmer in a rich, velvety broth with just the right amount of lemon and fresh herbs to keep it bright and balanced. It’s warm, comforting, and the kind of soup that feels like home—perfect for chilly nights, sick days, or whenever you need a little extra dose of comfort.

Ingredients:

2 T butter

2 T olive oil

2 chicken breasts, seasoned with salt, pepper, Italian seasoning, smoked paprika, garlic and onion powder

1 yellow onion, diced

3 stalks celery, diced

2-3 large carrots, diced

1 tbsp Italian seasoning

1 tsp red pepper flakes, to taste


Salt and pepper, to taste

8-10 cloves garlic, minced
(to taste)

1/2 cup dry white wine, optional

6 cups chicken broth

2-3 cups diced potatoes

1-2 tsp chicken bouillon, optional

1 Parmesan rind, optional

1 bay leaf

1/2 - 1 cup heavy cream, to taste

Juice of 1/2 lemon

1/4 cup fresh parsley, to taste

2 tbsp fresh dill, to taste

1 tbsp fresh rosemary, to taste

1 tbsp fresh thyme, to taste


1 lb egg noodles, cooked separately

Instructions

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

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

3. 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.

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

5. Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken bouillon, Parmesan rind, and bay leaf, then return the chicken to the pot.

6. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.

7. Remove chicken, shred it, and set aside.

8. Remove Parmesan rind and bay leaf.

9. Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme.

10. Add the shredded chicken back to the pot, taste and adjust seasonings.

11. Serve over the cooked noodles, topping with Parmesan, lemon juice, black pepper, red pepper flakes, dill, and olive oil. Enjoy!

Servings: 6-8

Prep Time: 15 minutes

Cook Time: 40 minutes