A comforting and hearty creamy chicken noodle soup featuring seasoned chicken, diced vegetables, a rich broth, and fresh herbs, finished with fat-free half & half and lemon juice.
Heat olive oil over medium heat. Season chicken with 1 tsp salt, ½ tsp black pepper, 1 tsp Italian seasoning, optional ½ tsp paprika + ¼ tsp garlic powder, then sear until browned on both sides. Remove. Add onion, celery, and carrots. Cook until softened. Stir in 1 Tbsp Italian seasoning, 1 tsp red pepper flakes, ½ tsp salt, ¼ tsp black pepper, and garlic. Add chicken broth, bouillon, Parmesan, and bay leaf. Bring to a simmer. Add chicken back in and simmer 12–15 minutes, until chicken is cooked. Remove chicken, shred it, and return to pot. Stir in fat-free half & half or whisk. Add lemon juice and all fresh herbs. Add cooked noodles right before serving. Separate into 5 servings (should be around 3 cups per serving).
