Marry Me Chicken Noodle Soup
This Marry Me Chicken Noodle Soup blends tender chicken, egg noodles, and a rich, creamy broth with sun-dried tomatoes, herbs, and parmesan for a comforting dish that’s impossible to resist.
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth low sodium
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes chopped
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes optional for spice
Pasta & Finishing
- 8 oz egg noodles
- 1/2 cup grated parmesan cheese plus extra for serving
- 2 tbsp fresh parsley chopped, for garnish
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
- In the same pot, add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, heavy cream, sun-dried tomatoes, thyme, and red pepper flakes. Stir well to combine.
- Return the cooked chicken to the pot. Bring to a gentle boil, then reduce to a simmer and cook for 10 minutes.
- Add egg noodles and cook until tender, about 7–8 minutes, stirring occasionally.
- Stir in parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper.
- Remove from heat and let rest for 5 minutes before serving. Garnish with fresh parsley and extra parmesan if desired.
Notes
For a lighter version, substitute half-and-half for heavy cream. Leftovers can be stored in the fridge for up to 3 days, but noodles may absorb liquid—add extra broth when reheating.
Nutrition Information
- Calories: 385
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 95mg
- Sodium: 720mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 28g
- Vitamin A: 45% DV
- Vitamin C: 25% DV