The UK is bracing itself for a deluge of stormy weather, and what better way to combat the chill than with a steaming bowl of comforting, delicious food? Chicken noodle soup, that classic pick-me-up, reigns supreme as the ultimate cold-weather remedy. And now, thanks to TikTok food creator Claire (@Here’s Your Bite), there’s a new contender for the title of ‘best chicken noodle soup ever.’
Claire, known for her mouthwatering recipes, recently unveiled her ultimate creamy chicken noodle soup recipe as part of her ‘Fall Soup Series.’ This isn’t your grandma’s chicken noodle soup; it’s elevated, brimming with creamy goodness and hearty potatoes. The video showcasing this culinary masterpiece has exploded online, amassing a staggering 1.5 million views, 94,200 likes, and hundreds of enthusiastic comments. Viewers expressed their excitement with comments like, “It’s been raining in the UK for days… I’m definitely making this!” and “I would do frightful things to be eating this soup right now.” The positive feedback clearly indicates this isn’t just another soup recipe; it’s a viral phenomenon.
But what makes Claire’s recipe so special? It’s the perfect blend of classic comfort and innovative twists. The addition of potatoes adds heartiness and creaminess, transforming this familiar dish into something truly exceptional. And the overwhelmingly positive response proves it’s a recipe that resonates with viewers craving warmth and deliciousness.
Ready to experience the magic for yourself? Here’s Claire’s complete recipe, guaranteed to bring warmth and comfort to your kitchen:
Creamy Chicken Noodle Soup with Potatoes
Ingredients:
* 2 tbsp butter
* 2 tbsp olive oil
* 2 chicken breasts, seasoned
* 1/2 large yellow onion, diced
* 3 stalks celery, diced
* 2-3 large carrots, diced
* 1 tbsp Italian seasoning
* 1 tsp red pepper flakes (to taste)
* Salt and pepper (to taste)
* 8-10 cloves garlic, minced
* 1/2 cup dry white wine (optional)
* 1422g (about 6 cups) chicken broth
* 450g-675g (about 2-3 cups) diced Yukon Gold potatoes
* 1-2 tsp chicken bouillon (optional)
* 1 Parmesan rind (optional)
* 1 bay leaf
* 125g-250g (about 1/2-1 cup) heavy cream (to taste)
* Juice of 1/2 lemon
* 15g fresh parsley, chopped
* 2 tbsp fresh dill, chopped
* 1 tbsp fresh rosemary, chopped
* 1 tbsp fresh thyme, chopped
* 1 lb egg noodles (cooked separately)
Garnish:
Freshly grated Parmesan cheese, lemon juice, fresh dill, black pepper, red pepper flakes, olive oilInstructions:
1. Cook the egg noodles according to package directions. Drain and set aside.
2. In a large pot or Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Sear the chicken breasts until golden (3-4 minutes per side). Remove and set aside.
3. Add remaining butter and olive oil to the pot. Add onion, celery, and carrots. Season with salt, pepper, Italian seasoning, and red pepper flakes. Sauté for 5-7 minutes until softened.
4. Add garlic and cook for 30 seconds until fragrant. Add white wine (if using) and simmer for 2 minutes.
5. Pour in chicken broth, season with salt and pepper. Add potatoes, chicken bouillon (if using), Parmesan rind, and bay leaf. Stir and return chicken breasts to the pot.
6. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender. Remove chicken, shred, and set aside. Remove Parmesan rind and bay leaf.
7. Stir in heavy cream and lemon juice. Add parsley, dill, rosemary, and thyme. Return shredded chicken to the pot. Season to taste.
8. Serve over cooked egg noodles. Garnish with Parmesan, lemon juice, black pepper, red pepper flakes, dill, and olive oil. Enjoy!
This recipe promises a comforting, flavorful experience perfect for those chilly, stormy days. So, gather your ingredients, follow Claire’s instructions, and prepare for a culinary experience that will warm your soul and have you feeling 100% again!
