Little Chef

Creamy Chicken Noodle Soup with Potatoes 🥣🍂 If you’ve been here a while, you know my Fall Soup Series is the tradition I’m most known for — cozy, comforting soups to mark the start of the season. And I couldn’t think of a better way to kick things off than with my Creamy Chicken Noodle Soup (inspired originally by @eatwithalyssa)! Last year, this single recipe reached over 45 million people (!!), and for good reason. Ingredients below — full recipe in my bio! 2 tbsp butter 2 tbsp olive oil 2 chicken breasts 1 yellow onion, diced 3 stalks celery, diced 2–3 large carrots, diced 1 tbsp Italian seasoning 2 tsp Calabrian chilis (or 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) 2 bay leaves 1/2–1 cup heavy cream, to taste (room temperature) Juice of 1/2–1 lemon, to taste 1/4 cup fresh parsley, chopped 2 tbsp fresh dill, chopped 1 tbsp fresh rosemary, chopped 1 tbsp fresh thyme, chopped 1 lb egg noodles, cooked separately Freshly grated Parmesan, for serving Olive oil, black pepper, red pepper flakes, fresh herbs, and extra lemon juice (optional, for garnish) #soup #chickennoodlesoup #soupseason #soupszn #fallsoup #easyrecipes #souprecipe what should ep. 2 be?!

Welcome to season three of my fall soup series. I'm kicking off this year's series with the most popular recipe from last year, creamy chicken noodle soup with potatoes. Here's your bite. Here's my bite. I said it last year and I will say it again, this is the most delicious chicken noodle soup recipe of all time. And here's how to make it. In a large pot, doesn't have to be a pumpkin, but helps if it is. Gosh, I've missed saying that line. Heat a touch of butter and oil and then sear your chicken on both sides. It doesn't have to be cooked through yet, but you just want to get a nice sear. Remove from the pan and add in a little bit more butter and oil if needed. Then saute your liroquois with a touch of salt, pepper, Italian seasoning, and Calabrian chilies, of course. Now, once that's soft, throw in as much garlic as you like and then deglaze the pan with white wine, scraping up any brown bits before pouring in your chicken broth. Then season again with a little bit of salt and pepper. Throw in those potatoes, then add in the chicken to finish cooking through, along with its juices. Add in a parmesan rind and then throw in a couple of bay leaves. Bring that to a boil, then reduce heat. Cover and simmer until the chicken's done and the potatoes are tender. Remove the chicken, shred it, and then remove your bay leaves and parmesan rind if you can find it. Add back in that shredded chicken, along with some room temp cream. Give that a stir and then throw in all of those fresh herbs. Then squeeze in some lemon juice for brightness, taste for seasonings, and you're done. Full recipe is linked in my bio. Let me know what other soups you want to see in this series. Enjoy!