Chicken Noodle Soup
This creamy chicken noodle soup is cozy, satisfying, and packed with flavor from sun-dried tomatoes, garlic, and herbs. A perfect comfort meal in 35 minutes.
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
- For meal prep, cook noodles separately and add when reheating
- Use rotisserie chicken to save time
- Add extra veggies like mushrooms or spinach
- Use rotisserie chicken to save time
- Add extra veggies like mushrooms or spinach