Chicken Noodle Soup (Creamy Marry Me Twist)
Creamy chicken noodle soup with sun-dried tomatoes, herbs, and egg noodles — comforting, quick, and crave-worthy.
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
- Use gluten-free noodles if needed
- For freezer meals, add noodles fresh after reheating