Chicken noodle soup is the definition of cozy, and this creamy twist takes it to another level. With juicy bites of chicken, tender egg noodles, and a rich broth flavored with garlic, herbs, and sun-dried tomatoes, it’s the ultimate comfort food made for chilly nights, sick days, or anytime you need a hearty, homemade meal that hits all the right notes.

This isn’t your average chicken noodle soup. Inspired by the viral “marry me chicken” trend, this version blends the traditional comfort of noodle soup with the bold, creamy flavors of Italian herbs, sun-dried tomatoes, and Parmesan cheese. It’s fast, filling, and flexible enough for both weeknight dinners and special occasions. One spoonful and you’ll see why it’s love at first bite.

Table of Contents

❤️ Why You’ll Love This Recipe

Rich and creamy: Not your classic broth — this one is indulgently smooth.
One pot: Easy cleanup and no complicated steps.
Fast and satisfying: Done in just 35 minutes.
Flexible ingredients: Use rotisserie chicken, different noodles, or add veggies.
Family-friendly: Kids love the creamy texture and cheesy finish.

🧾 Ingredients

For the Chicken and Base

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

For the Creamy Soup Base

6 cups low-sodium chicken broth
1 cup heavy cream (or half-and-half for lighter option)
½ cup sun-dried tomatoes, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste

For the Noodles and Finishing

8 oz wide egg noodles
½ cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice

👩‍🍳 Instructions

Sear the Chicken
Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper. Cook for 5–6 minutes until browned and cooked through. Remove and set aside.
Sauté the Veggies
In the same pot, add onion and cook for 3–4 minutes. Add garlic, bell pepper, and carrots. Cook for another 3–4 minutes until softened.
Build the Base
Pour in chicken broth and scrape the bottom to deglaze. Stir in sun-dried tomatoes, oregano, basil, thyme, and red pepper flakes. Simmer for 10 minutes.
Add Cream and Noodles
Stir in heavy cream and return chicken to the pot. Add noodles and cook for 6–8 minutes until tender.
Finish the Soup
Remove from heat. Stir in Parmesan, lemon juice, and parsley. Taste and adjust seasoning.
Serve
Ladle into bowls and serve hot. Garnish with extra cheese and herbs if desired.

⏱ Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

🍽 Nutrition Facts (Per Serving)

Calories: 385
Protein: 28g
Carbs: 28g
Fat: 18g
Saturated Fat: 9g
Fiber: 2g
Sugar: 6g
Sodium: 720mg
Vitamin A: 45% DV
Vitamin C: 25% DV
Note: Nutrition is estimated and may vary.

🔄 Tips & Variations

Make it spicier: Add more red pepper flakes or diced jalapeño.
Use rotisserie chicken: Add during the last 5 minutes to heat through.
Lighter version: Swap heavy cream for half-and-half or coconut milk.
Make it gluten-free: Use gluten-free noodles and double-check broth.
Slow cooker version: Combine all but cream, noodles, and cheese. Cook on low 4–6 hours. Add remaining ingredients during last 30 minutes.
Meal prep tip: Cook noodles separately if storing to prevent sogginess.

❓ FAQs

Can I freeze chicken noodle soup?
Yes, but freeze without the noodles. Add fresh-cooked noodles when reheating.
How long does it keep in the fridge?
Up to 3–4 days in an airtight container. Add a splash of broth when reheating.
What noodles work best?
Wide egg noodles are traditional, but penne or fusilli work great too.
Can I use pre-cooked chicken?
Definitely. Add shredded rotisserie chicken during the last 5 minutes.
How can I thicken the soup?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the simmering soup.
No sun-dried tomatoes?
Use tomato paste or omit for a more classic flavor.

Chicken Noodle Soup

Creamy chicken noodle soup with sun-dried tomatoes and Italian herbs. A 35-minute comfort meal that blends classic flavor with a rich twist.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 6

Course: Soup

Cuisine: American

Calories: 385

Ingredients Equipment Method Notes

Ingredients

**Chicken & Vegetables**
– 1.5 lbs boneless skinless chicken breasts, diced
– 2 tbsp olive oil
– 1 medium onion diced
– 3 cloves garlic minced
– 1 red bell pepper chopped
– 2 carrots sliced
**Soup Base**
– 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 optional
– Salt & pepper to taste
**Finishing Touches**
– 8 oz wide egg noodles
– ½ cup Parmesan cheese grated
– 2 tbsp fresh parsley chopped
– 1 tbsp lemon juice

Equipment

– Large soup pot
Wooden spoon
Chef’s knife
Cutting board

Method

Heat oil in large pot. Sear chicken 5–6 mins. Remove and set aside.
Sauté onion, then add garlic, bell pepper, and carrots. Cook 3–4 mins.
Add broth, sun-dried tomatoes, herbs, and pepper flakes. Simmer 10 mins.
Stir in cream, return chicken, and add noodles. Cook 6–8 mins.
Turn off heat. Stir in Parmesan, parsley, and lemon juice.
Serve hot, garnished with more cheese or herbs if desired.

Notes

– Store leftovers in the fridge up to 4 days.
– Freeze soup without noodles for up to 3 months.
– Add extra broth when reheating to adjust consistency.

🥕 Conclusion

Creamy chicken noodle soup brings a whole new level of coziness to your kitchen. This rich, herb-infused version combines all the comfort of a traditional chicken soup with the savory punch of the viral “marry me” flavors. Whether you’re cooking for the family, prepping lunch for the week, or just craving something warm and filling, this is the recipe that delivers — every single time.

chicken noodle soup

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