Ingredients
- 4 tablespoons olive oil, divided
- 1 stick garlic and herb butter
- 1-pound boneless skinless chicken thighs or breast (2½ cups rotisserie chicken when in a hurry)
- Creole seasoning, salt, and white pepper
- 1 1/2 cups carrots sliced
- 1 1/2 cups celery sliced
- 1 onion diced
- 4-6 cloves garlic, minced
- 1/3 cup all-purpose flour
- 8 cups chicken broth
- 2 tablespoons granulated chicken bouillon or bouillon cubes
- 1 tablespoon dried parsley or 3 TBS fresh
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon onion soup mix
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Pinch red pepper flakes (optional)
- 4 bay leaves
- 2 cups half and half
- 1/2 teaspoon cornstarch
- 2 tablespoons cornstarch
- 2 cups wide egg noodles, uncooked
- 1/3 cup freshly grated Parmesan cheese
Prep and Cooking Instructions:
Step 1
Season chicken with ½ teaspoon creole seasoning and ½ teaspoon salt & pepper. Heat 2 tablespoons of oil over medium-high heat in a large Dutch pot. Once hot, add the chicken and sear until golden, about 3 minutes per side. Remove the chicken to a plate but leave the drippings.
Step 2
Melt 1 stick of butter with 2 tablespoons of olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots, and celery; sauté for 4 minutes scraping up the golden bits on the bottom of the pot.
Step 3
Add garlic and sauté. Slowly sprinkle in the flour, constantly stirring for a few minutes; don’t allow the flour to stick to the bottom of the pot. This will prevent it from burning. Don’t hesitate to add additional oil if needed.
Step 4
Return chicken to the pot, and add in the chicken broth, bay leaves bouillon, other seasonings, and ½ teaspoon salt. Cover the soup and bring to a simmer over high heat, then reduce and simmer for 10-12 minutes (until chicken is tender enough to shred). Please stir occasionally to prevent the bottom from burning.
Step 5
Once the chicken becomes tender, move it to a cutting board and shred it with a fork.
Step 6
In a small measuring cup whisk cornstarch with half and half until smooth, then stir into the soup pot. Add the noodles and bring to a boil; simmer until noodles are tender, approximately 6 minutes (don’t overcook noodles!).
Step 7
Reduce heat to low and stir in Parmesan followed by shredded chicken. Taste and season with additional salt and pepper if desired. Stir in the additional broth if desired for a less “chunky” soup.
