Make ‘heavenly’ creamy chicken noodle soup perfect for winter – recipe

As the UK braces itself for stormy weather, nothing beats a warming to stave off the chill.

With its reputation as the go-to pick-me-up while under the weather, chicken noodle soup stands out as the ideal comfort during the colder months.

Claire, a developer better known on as Here’s Your Bite, has stirred excitement with her ultimate soup offering for blustery days, reports

Dishing out her special touch on the classic in her latest ‘Fall Soup Series’ episode, Claire her cherished chicken noodle soup – creamy and brimming with potatoes.

She exclaimed: “Today we’re making a classic but better, creamy chicken noodle soup with potatoes. I promise you won’t wanna make chicken noodle soup any other way. This is my favourite chicken noodle soup of all time.”

Claire’s tantalising tutorial has amassed an impressive 1.5 million views, gaining 94,200 likes and 354 comments.

Haf enthused: “It’s been raining in the uk for days no surprise there, I’m definitely making this but instead of parsley I’m gonna use coriander.”

Jodie commented: “Omg I am making this next week this looks INCREDIBLE,” while Megan wrote: “I would do frightful things to be eating this soup right now.”

Katy added: “I made this tonight and it was so freaking good – just for anyone wondering! Paired it with mini grilled cheese.”

Another user, seeking a remedy, said: “I’m sick right now and this looks like it would get me back to feeling 100%.”

Eager to bring some warmth into your kitchen? Here’s how you can recreate Claire’s beloved dish.

Creamy Chicken Noodle Soup with Potatoes

Ingredients

• Two tbsp butter
• Two tbsp olive oil
• Two chicken breasts, seasoned
• 1/2 large yellow onion, diced
• Three stalks celery, diced
• Two to three large carrots, diced
• One tbsp Italian seasoning
• One tsp red pepper flakes, to taste Salt and pepper, to taste
• Eight to ten cloves garlic, minced 1/2 cup dry white wine, optional
• 1,422g chicken broth
• 450g to 675g cups diced Yukon gold potatoes
• One to two tsp chicken boullion, optional
• One Parmesan rind, optional
• One bay leaf
• 125g to 250g heavy cream, to taste
• Juice of 1/2 lemon
• 15g fresh parsley, to taste
• Two tbsp fresh dill, to taste
• One tbsp fresh rosemary, to taste
• One tbsp fresh thyme, to taste 1 lb egg noodles, cooked separately
• Garnish: Freshly grated Parmesan, lemon juice, fresh dill, black pepper, red pepper, olive oil

Method

Cook the egg noodles in salted water according to package instructions. Drain and set aside. In a large soup pot or Dutch oven, heat one tablespoon of butter and one tablespoon of olive oil over medium-high heat. Sear the chicken breasts on both sides until golden, about three to four minutes per side, then remove them from the pot and set aside.

Add the remaining olive oil and butter to the pot. Lower the heat to medium, then add the onion, celery, and carrot. Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for five to seven minutes until the vegetables are softened.

Add the garlic and cook for another 30 seconds until fragrant. Pour in the wine, if using, stir and let simmer for two minutes.

Pour in the chicken broth, season with salt and pepper. Then add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf. Stir to combine, then return the seared chicken breasts to the pot.

Bring the mixture to a boil and simmer for 15 to 20 minutes, until the potatoes are fork-tender. Remove the chicken breasts from the pot, shred them using two forks, and set aside.

Check the potatoes to ensure they’re done, then remove the Parmesan rind and bay leaf. Stir in the heavy cream and lemon juice, followed by the parsley, dill, rosemary, and thyme.

Return the shredded chicken to the pot, taste for seasoning, and adjust as needed.

Serve the soup over the cooked egg noodles, topping each bowl with additional Parmesan, lemon juice, black pepper, red pepper flakes, dill, and a drizzle of olive oil. Enjoy!