Ingredients

• 6 strips (uncooked) bacon, cut into small pieces
• 3 tablespoons garlic and herb butter
• 1 medium yellow onion, chopped
• 3 large garlic cloves, minced
• ⅓ cup all-purpose flour
• 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1”
• 4 cups chicken broth
• 2 cups milk
• ⅔ cup heavy whipping cream
• 1 ½ teaspoon salt
• 1 teaspoon ground pepper
• ¼ teaspoon chili powder
• 1 teaspoon of onion powder
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• ⅔ cup sour cream
• Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)

Prep and Cooking Instructions:

Step 1

Dice and place bacon pieces in a large Dutch Oven pot over medium heat and cook until bacon is crisp and browned.

Step 2

Remove bacon pieces and set aside, leaving the bacon grease in the pot.

Step 3

Add butter and chopped onion, garlic, celery, and parsley to a pot, cooking over medium heat until tender.

Step 4

Sprinkle the flour over the ingredients in the pot and stir until smooth (I use a whisk).

Step 5

Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, garlic powder, cumin, onion powder, and chili powder. Stir well.

Step 6

Bring to a boil and cook until potatoes are tender.

Step 7

Reduce heat to simmer and smash potatoes until desired texture.

Step 8 

Add sour cream and half of the bacon pieces. Stir well. Allow soup to simmer for 15 minutes before serving.

Step 9

Top with additional sour cream, bacon, cheddar cheese, or chives.

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.