Creamy Chicken Noodle Soup

Ingredients

Ingredients

• 2 chicken breasts
• 2 tsp salt
• 2 tsp garlic seasoning
• 2 tsp paprika
• 1 tbsp butter
• 2 tbsp olive oil
• 1/4 cups water
• 1 white or yellow onion
• 5 carrots
• 6-7 celery stalks
• 1.5 lb yukon gold potatoes
• 1-2 tsp salt
• 1 tsp garlic seasoning
• 1 tsp paprika
• 1/2 tsp ground black pepper
• 1 tsp italian seasoning
• 8 cups chicken broth
• 2 bay leaves
• 1 tbsp cornstarch
• 3 tbsp water
• 2 cups egg noodles
• 1 cups heavy cream
• 1/4 cups parsley

Instructions

1. Dice all your vegetables. Season the chicken on both sides with the chicken seasonings.
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. Remove the chicken and shred it or cut it into bite-sized pieces.
4. Add more olive oil to the pot if needed, then add the onion, carrots, and celery. Sauté about 5 minutes.
5. Add the vegetable seasonings and sauté another 1–2 minutes.
6. Add the potatoes, chicken broth, and bay leaves. Mix the cornstarch and water into a slurry and stir it in.
7. Bring to a boil, then simmer about 15 minutes, until the potatoes are nearly done.
8. Add the egg noodles and cook according to the package, about 4–5 minutes.
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.