Creamy Chicken Noodle Soup with Potatoes

Cooking Instructions

1. Sear the Chicken [00:24]

In a large pot, melt a touch of butter and oil. Season the chicken and sear it on both sides until browned. Once seared, remove from the pan and set aside.

2. Sauté the Vegetables [00:32]

Add a little more butter and oil to the pot if needed. Add the chopped onions, carrots, and celery. Season with salt, pepper, Italian seasoning, and Calabrian chilies. Sauté until soft.

3. Add Aromatics and Deglaze [00:39]

Stir in the garlic and cook until fragrant. Deglaze the pan with white wine, scraping up any brown bits from the bottom.

4. Simmer the Soup [00:44]

Pour in the chicken broth, then season with more salt and pepper. Add the diced potatoes, seared chicken, parmesan rind, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer until the chicken is cooked through and potatoes are tender.

5. Final Touch [01:00]

Remove the cooked chicken, shred it, and set aside. Remove the bay leaves and parmesan rind. Stir the shredded chicken back into the soup. Add the cream and fresh herbs. Squeeze in some lemon juice for brightness, then stir and serve.