From the recipe box
Creamy Chicken Noodle Soup
Shopping list
Ingredients
0 of 20 gathered
Step by step
Method
5 steps
- 1
Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning. Heat the oil in a large soup pot over medium-high heat and sear the chicken 3–4 minutes per side, until lightly golden. Move it to a plate and rest 10 minutes.
- 2
Add the wine to the pot with the heat off and scrape up the browned bits. Return to medium heat and simmer about 4 minutes, until reduced by half. Add the butter, onion, carrots, and celery; cook 5–6 minutes until the onion softens.
- 3
Stir in the garlic, soy sauce, hot sauce, dried herbs, and spices. Add the flour and cook 2 minutes. Pour in the broth in small splashes, stirring after each one, then stir in the cream, bouillon, and bay leaf.
- 4
Bring the soup just to a boil, then lower it to a very gentle simmer. Return the chicken and its juices, cover partly, and cook 15 minutes. The chicken should reach 165°F and pull apart easily.
- 5
Cook the egg noodles in a separate pot of salted water until tender, then drain. Remove the bay leaf, shred the chicken, and add noodles to bowls. Ladle soup over them and finish with parsley.