Creamy Chicken Noodle Soup with Potatoes

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 recipe. 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
1/2 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)

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