Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

Ingredients

Instructions

1. 1

   Dice all your vegetables. Season the chicken on both sides with the chicken seasonings.

2. 2

   Add olive oil to a large Dutch oven, then the butter. Once melted, add the chicken and sear on both sides until fully cooked. Optionally, add ¼ cup water and cover with the lid to speed this up.

3. 3

   Remove the chicken and shred it or cut it into bite-sized pieces.

4. 4

   Add more olive oil to the pot if needed, then add the onion, carrots, and celery. Sauté about 5 minutes.

5. 5

   Add the vegetable seasonings and sauté another 1–2 minutes.

6. 6

   Add the potatoes, chicken broth, and bay leaves. Mix the cornstarch and water into a slurry and stir it in.

7. 7

   Bring to a boil, then simmer about 15 minutes, until the potatoes are nearly done.

8. 8

   Add the egg noodles and cook according to the package, about 4–5 minutes.

9. 9

   Add the chicken back in, turn off the heat, remove the bay leaves, and stir in the heavy cream and parsley. Season to taste.