Marry Me Chicken Noodle Soup Recipe

Chicken noodle soup is the ultimate comfort food — but this version takes things to the next level. Creamy, rich, and infused with garlic, Italian herbs, and sun-dried tomatoes, this soup is inspired by the viral “Marry Me Chicken” recipe everyone’s obsessed with. Imagine all the love and coziness of a traditional bowl, now elevated with a velvety broth, tender chicken, and perfectly cooked egg noodles.

Ready in just 35 minutes, this is a weeknight hero, meal-prep champ, and cozy-weather favorite — all in one pot. Whether you’re serving the family or warming up a cold day, this recipe delivers every time.

Why You’ll Love This Recipe

• Creamy and comforting with bold flavor
• One-pot meal = easy cleanup
• Weeknight friendly — ready in 35 minutes
• Customizable for different diets
• Kid-approved (skip the heat if needed!)

Ingredients

For the Chicken & Flavor Base

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 carrots, sliced into rounds

For the Creamy Broth

• 6 cups low-sodium chicken broth
• 1 cup heavy cream
• ½ cup sun-dried tomatoes, chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp dried thyme
• ¼ tsp red pepper flakes
• Salt & pepper, to taste

For the Noodles & Finishing Touch

• 8 oz wide egg noodles
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice

Instructions

1. Sear the Chicken
   Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then cook 5–6 minutes until browned and cooked through. Remove and set aside.
2. Sauté Veggies
   In the same pot, add onion and sauté 3–4 minutes until softened. Add garlic, cook 30 seconds. Stir in bell pepper and carrots. Cook for 3–4 minutes.
3. Build the Broth
   Pour in chicken broth, scraping the pot bottom. Add sun-dried tomatoes, oregano, basil, thyme, and red pepper flakes. Bring to a boil, reduce to simmer, and cook for 10 minutes.
4. Add Cream & Chicken
   Stir in heavy cream and return chicken to the pot.
5. Cook the Noodles
   Add egg noodles and cook according to package directions (typically 6–8 minutes), stirring occasionally until just tender.
6. Finish and Serve
   Remove from heat. Stir in Parmesan until melted. Add lemon juice and parsley. Adjust seasoning. Serve hot and garnish with extra cheese if desired.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6
• Calories: ~385 per serving

Nutrition Facts (Per Serving)

• Calories: 385
• Protein: 28g
• Fat: 18g
• Carbs: 28g
• Fiber: 2g
• Sugar: 6g
• Sodium: 720mg
• Vitamin A: 45% DV
• Vitamin C: 25% DV

Values are estimated and may vary by ingredients used.

Tips & Variations

• Make it spicier: Double the red pepper flakes or add diced jalapeño
• Lighter option: Use half-and-half instead of heavy cream
• Make it gluten-free: Use gluten-free egg noodles
• Use rotisserie chicken: Stir in 3 cups of shredded rotisserie chicken in the last 5 minutes
• Crockpot version: Add all but cream, cheese, and noodles to the slow cooker. Cook on low 4–6 hours. Add cream and cooked noodles in the last 30 minutes.

Chicken Noodle Soup (Creamy Marry Me Twist)

Creamy chicken noodle soup with sun-dried tomatoes, herbs, and egg noodles — comforting, quick, and crave-worthy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 385 kcal

Equipment

• Large pot or Dutch oven
• – Cutting board
• Ladle

Ingredients

  

• #### Chicken & Veggies:
• – 1.5 lbs boneless skinless chicken breasts, diced
• – 2 tbsp olive oil
• – 1 onion diced
• – 3 garlic cloves minced
• – 1 red bell pepper chopped
• – 2 carrots sliced
• #### Broth:
• – 6 cups chicken broth
• – 1 cup heavy cream
• – ½ cup sun-dried tomatoes chopped
• – 1 tsp oregano
• – 1 tsp basil
• – ½ tsp thyme
• – ¼ tsp red pepper flakes
• – Salt & pepper to taste
• #### Noodles & Garnish:
• – 8 oz egg noodles
• – ½ cup grated Parmesan
• – 2 tbsp fresh parsley chopped
• – 1 tbsp lemon juice

Instructions

 

• Sear chicken in oil. Remove and set aside.
• Sauté onion, garlic, bell pepper, and carrots.
• Add broth, tomatoes, herbs, and spices. Simmer 10 min.
• Add cream and return chicken to pot.
• Stir in noodles. Cook 6–8 min until tender.
• Remove from heat, stir in Parmesan, parsley, lemon juice. Season to taste.

Notes

– Add extra broth when reheating
– Use gluten-free noodles if needed
– For freezer meals, add noodles fresh after reheating

Keyword chicken noodle soup

FAQs

Can I make this chicken noodle soup ahead of time?
Yes! Store it in the fridge for up to 3 days. Noodles may absorb some broth — just add a splash when reheating.

Can I freeze this soup?
Freeze the base without noodles or cream. Add those fresh when reheating for best texture.

What’s the best pasta for this recipe?
Wide egg noodles work perfectly, but penne or rotini also hold up well.

Can I make it dairy-free?
Yes — use full-fat coconut cream and dairy-free Parmesan or nutritional yeast.

How do I thicken the broth?
Stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) and simmer for 2–3 minutes.

Conclusion

This creamy chicken noodle soup isn’t just a meal — it’s a full-on comfort experience. With rich herbs, sun-dried tomatoes, tender chicken, and a dreamy texture, it hits the sweet spot between classic and elevated. Whether you’re feeding your family or impressing guests, this recipe is a keeper.