Chicken noodle soup is a timeless comfort food, but this creamy version takes it to another level. With tender chicken, wide egg noodles, and a luscious broth infused with sun-dried tomatoes, herbs, and Parmesan, this soup is a flavor-packed upgrade to the classic. It’s hearty, soothing, and ready in just about 35 minutes. Whether you’re feeling under the weather or just want something cozy and nourishing, this chicken noodle soup hits the spot every time.
Table of Contents
Why You’ll Love This Recipe
- Rich and creamy but still light enough for any season
- One-pot meal with minimal cleanup
- Flavor-packed thanks to garlic, herbs, and sun-dried tomatoes
- Family-friendly and kid-approved
- Meal prep friendly — make ahead and store for later
- Customizable for dietary needs (gluten-free, dairy-free, lighter)
Ingredients
For the Chicken and Base:
- 1.5 lbs boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 1 red bell pepper, chopped
For the Broth:
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
For the Finish:
- 8 oz wide egg noodles
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
- Cook chicken: Heat olive oil in a large pot or Dutch oven over medium-high. Season chicken with salt and pepper. Cook 5–6 minutes until golden and cooked through. Remove and set aside.
- Sauté vegetables: In the same pot, sauté onion for 3–4 minutes until softened. Add garlic and cook for 30 seconds. Stir in carrots and bell pepper. Cook 3–4 minutes.
- Simmer broth: Pour in chicken broth and scrape up brown bits. Add sun-dried tomatoes, oregano, basil, thyme, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add cream and noodles: Stir in heavy cream and return cooked chicken to the pot. Add egg noodles and cook for 6–8 minutes until tender.
- Finish and serve: Remove from heat. Stir in Parmesan cheese, lemon juice, and parsley. Taste and adjust seasoning. Ladle into bowls and serve hot.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Nutrition Facts (Per Serving, Approximate)
- Calories: 385
- Fat: 18g
- Saturated Fat: 9g
- Carbs: 28g
- Protein: 28g
- Fiber: 2g
- Sugar: 6g
- Sodium: 720mg
- Vitamin A: 45% DV
- Vitamin C: 25% DV
Tips & Variations
- Make it lighter: Use half-and-half instead of cream
- Dairy-free: Sub coconut cream and skip Parmesan
- Gluten-free: Use GF noodles like rice pasta
- Extra veggies: Add spinach, mushrooms, or celery
- Slow cooker version: Add everything but cream and noodles to the slow cooker. Cook on low 4–6 hrs. Add cream and cooked noodles in the last 30 mins.
FAQs
Can I use rotisserie chicken?
Yes! Add 3 cups shredded rotisserie chicken at step 4.
Can I freeze it?
Freeze the soup base without noodles for best results. Add cooked noodles when reheating.
What can I use instead of sun-dried tomatoes?
Try a tablespoon of tomato paste for depth of flavor.
How can I make it thicker?
Mix 2 tbsp cornstarch with 2 tbsp cold water. Stir into soup and simmer 2–3 minutes.
Is this kid-friendly?
Yes! Just skip the red pepper flakes for a milder version.
Chicken Noodle Soup
Equipment
- – Dutch oven or soup pot
- – Wooden spoon
- – Knife & cutting board
Ingredients
- **For the Chicken and Base:**
- – 1.5 lbs chicken breasts diced
- – 2 tbsp olive oil
- – 1 onion diced
- – 3 cloves garlic minced
- – 2 carrots sliced
- – 1 red bell pepper chopped
- **For the Broth:**
- – 6 cups chicken broth
- – 1 cup heavy cream
- – ½ cup sun-dried tomatoes
- – 1 tsp oregano
- – 1 tsp basil
- – ½ tsp thyme
- – ¼ tsp red pepper flakes optional
- – Salt and pepper to taste
- **For the Finish:**
- – 8 oz egg noodles
- – ½ cup Parmesan cheese
- – 2 tbsp parsley
- – 1 tbsp lemon juice
Instructions
- Heat olive oil and cook chicken until browned. Remove and set aside.
- Sauté onion, garlic, carrots, and bell pepper.
- Pour in broth and add herbs and sun-dried tomatoes. Simmer 10 minutes.
- Stir in cream and return chicken. Add noodles and cook until tender.
- Stir in Parmesan, lemon juice, and parsley. Season to taste and serve.
Notes
– Use rotisserie chicken to save time
– Add extra veggies like mushrooms or spinach
Conclusion
This chicken noodle soup blends nostalgic comfort with rich, gourmet flavor. Creamy, hearty, and packed with protein and veggies, it’s a must-make for chilly nights, sick days, or anytime you want a satisfying bowl of soup. Once you try it, it’ll be a repeat recipe for sure.