Chicken noodle soup is a timeless classic—but this creamy version takes it to a whole new level. Infused with sun-dried tomatoes, garlic, Italian herbs, and tender chunks of chicken, this soup delivers bold flavor in every spoonful. It’s cozy, comforting, and perfect for chilly nights, sick days, or quick family dinners. Plus, it comes together in just 35 minutes with simple pantry staples.
Table of Contents
Why You’ll Love This Recipe
- Creamy and comforting with rich, savory depth
- Quick & easy—ready in about half an hour
- Crowd-pleaser for both adults and kids
- Make-ahead friendly and freezer-safe
- Adaptable for crockpot, dairy-free, or gluten-free diets
Ingredients
For the Chicken Base:
- 1.5 lbs boneless, skinless chicken breasts (cut into bite-size pieces)
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, thinly sliced
- 1 red bell pepper, chopped
For the Creamy Soup:
- 6 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup sun-dried tomatoes, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Noodles & Finishing:
- 8 oz wide egg noodles
- ½ cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
- Sear the Chicken
Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then cook for 5–6 minutes until golden and fully cooked. Remove and set aside. - Sauté the Vegetables
In the same pot, sauté onion for 3 minutes. Add garlic, carrots, and bell pepper. Cook another 3–4 minutes until fragrant and softened. - Build the Broth
Pour in chicken broth. Stir in sun-dried tomatoes, oregano, basil, thyme, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes. - Cream & Chicken Back In
Add the cooked chicken back into the pot along with the heavy cream. Stir to combine. - Cook the Noodles
Add egg noodles and cook for 6–8 minutes until tender. Stir occasionally to prevent sticking. - Finish the Soup
Turn off heat. Stir in Parmesan, lemon juice, and parsley. Taste and adjust seasoning. Serve hot!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Nutrition Facts (per serving)
- Calories: 385
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 95mg
- Sodium: 720mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 6g
- Protein: 28g
Tips & Variations
- Prevent soggy noodles: Cook noodles separately and add just before serving if meal-prepping.
- For thicker soup: Add a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) and simmer 2–3 mins.
- Dairy-free version: Substitute coconut cream and nutritional yeast for Parmesan.
- Make it spicy: Add a diced jalapeño or extra red pepper flakes.
- Flavor boost: Toss in fresh rosemary or sage for extra aroma.
Creamy Chicken Noodle Soup with Sun-Dried Tomatoes
Equipment
- – Large soup pot
- – Cutting board & knife
- – Stirring spoon
- Ladle
Ingredients
- – 1.5 lbs boneless chicken breasts
- – 2 tbsp olive oil
- – 1 medium onion diced
- – 3 cloves garlic minced
- – 2 carrots sliced
- – 1 red bell pepper chopped
- – 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
- – Salt and pepper to taste
- – 8 oz wide egg noodles
- – ½ cup Parmesan cheese grated
- – 2 tbsp parsley chopped
- – 1 tbsp lemon juice
Instructions
- Brown chicken in olive oil; set aside.
- Sauté onion, garlic, carrots, and pepper.
- Add broth, tomatoes, and herbs. Simmer 10 mins.
- Return chicken and add cream.
- Add noodles, cook until tender.
- Stir in cheese, parsley, lemon juice. Serve hot.
Notes
– For storage, keep noodles separate
FAQs
Can I make this chicken noodle soup in a crockpot?
Yes! Add all ingredients except cream, noodles, and cheese to your slow cooker. Cook on low for 4–6 hours. Add cream and cooked noodles in the last 30 minutes.
How long does this soup last in the fridge?
Store in airtight containers for up to 3–4 days. Add extra broth when reheating as noodles absorb liquid.
Can I freeze it?
The soup base freezes well for up to 3 months. Leave noodles out and add fresh ones after thawing.
Can I use rotisserie chicken?
Absolutely! Add 3 cups of shredded rotisserie chicken during the last few minutes of cooking.
What can I use instead of sun-dried tomatoes?
Try 1 tbsp tomato paste or fire-roasted diced tomatoes for a similar flavor twist.
Conclusion
This creamy chicken noodle soup isn’t just comforting—it’s crave-worthy. With sun-dried tomatoes, tender chicken, and hearty egg noodles in a rich, herb-packed broth, it’s guaranteed to warm you from the inside out. Whether you serve it fresh or reheat it for meal prep, it’s one of those recipes you’ll make on repeat.