Description
Classic, comforting, hearty chicken noodle soup in a rich, creamy broth all made in one pot!
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1 small yellow onion, diced
- 3 large carrots, peeled and diced
- 2 celery ribs, diced
- 4 cloves garlic, minced
- 1/4 cup white wine or white wine vinegar
- 5 cups chicken broth
- 2 cups milk (I used skim milk, but any milk fat percentage is fine!)
- 1/2 cup heavy whipping cream, scalded
- 2 cups farfalle noodles, uncooked
- 1 tablespoon fresh dill, minced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose, unbleached flour
- Fresh parsley, roughly chopped for garnish
- Salt and ground black pepper
Instructions
- Pat chicken breasts dry with a paper towel. Season both sides of each thigh liberally with salt, pepper, and Italian seasoning.
- Heat olive oil in a dutch oven or large stew pot over medium high heat. Add the chicken and cover the pot with a lid. Cook for 5-7 minutes until golden brown on bottom, remove lid and flip chicken breasts over. Cook for another 5-7 minutes, covered with lid, again until golden brown and cooked through (temperature reaches 165˚F). Remove to a bowl, shred with two forks, and set aside.
- Pour half of the wine into the pan. Deglaze the pan by scraping the browned bits off the bottom of the pot (keeping it in the pot!).
- Add unsalted butter to the pot. Once melted, stir in the onion, carrot and celery. Stirring frequently, cook until softened, about 5-7 minutes.
- Add garlic and sauté for 30 seconds to 1 minute, until fragrant.
- Sprinkle flour over the veggies. Stirring frequently, cook until the flour starts to turn golden brown, 1-2 minutes.
- Pour the remaining white wine into the pot, scraping up browned bits on the bottom.
- Pour the chicken broth and milk into the pot. Stir to combine and bring to a boil. Reduce to a simmer, add farfalle pasta, cover with a lid, and cook for about 20 minutes, until pasta is al dente.
- When the pasta is cooked through, remove the pot from heat. Slowly pour in the scalded cream and stir to combine. Make sure it's still warm or it will curdle!
- Add fresh dill, parsley, and salt and pepper to taste. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
