Ingredients

Method

1. 1

   Season and sear two chicken breasts in a large pot or Dutch oven until browned on both sides.

2. 2

   Pour in enough chicken broth to partially cover the chicken. Cover with a lid and simmer until the chicken is cooked through, about 15-20 minutes.

3. 3

   While the chicken cooks, chop the onion, celery, and carrots.

4. 4

   Remove the cooked chicken from the pot, leaving the broth.

5. 5

   Add the chopped onion, celery, and carrots to a separate pan with oil and sauté.

6. 6

   Add minced garlic to the vegetables and continue to sauté.

7. 7

   Season the vegetables with onion powder, garlic powder, chicken bouillon, and black pepper.

8. 8

   While the vegetables cook, shred the cooked chicken using a small blender or two forks.

9. 9

   Add the sautéed vegetables and shredded chicken back into the pot with the broth.

10. 10

    Add smoked paprika, red pepper flakes, garlic powder, and black pepper to the soup.

11. 11

    Pour in the remaining chicken broth.

12. 12

    Stir in the heavy cream.

13. 13

    Add oregano and stir to combine. Cover and bring to a simmer.

14. 14

    Once simmering, add the egg noodles and stir.

15. 15

    Cover and cook for about 6-8 minutes, or until the noodles are tender.

16. 16

    Ladle the soup into bowls and serve.