Marry Me Chicken Noodle Soup Recipe

This creamy chicken noodle soup recipe takes the comfort of the classic and upgrades it with rich flavors, tender chicken, sun-dried tomatoes, and a luscious Parmesan cream finish. Made in one pot and ready in about 35 minutes, this version is a weeknight winner that tastes like it’s been simmering for hours. If you’re looking for a twist on traditional chicken soup that still delivers warmth, this is the bowl to make.

Why You’ll Love This Recipe

this recipe

• 🍗 Ultra-creamy with familiar chicken noodle comfort
• 🕒 Ready in under 40 minutes
• 🥘 One-pot for easy cleanup
• 🍅 Sun-dried tomatoes + Parmesan = elevated flavor
• 🧒 Kid-friendly and meal-prep approved
• 🔁 Easy to adapt for slow cooker, gluten-free, or dairy-free needs

Ingredients

Chicken & Veggies:

• 1.5 lbs boneless, skinless chicken breasts, diced
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 1 red bell pepper, chopped

Soup Base:

• 6 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half)
• 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 pepper, to taste

Noodles & Finish:

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

Instructions

1. Sear the Chicken
   Heat olive oil in a large soup pot over medium-high heat. Season chicken with salt and pepper, then cook for 5–6 minutes until golden and cooked through. Remove and set aside.
2. Sauté the Aromatics
   In the same pot, add onion and cook 3–4 minutes until soft. Add garlic, bell pepper, and carrots. Cook another 3–4 minutes until veggies begin to soften.
3. Build the Broth
   Pour in chicken broth. Scrape up any browned bits. Stir in sun-dried tomatoes, oregano, basil, thyme, and red pepper flakes. Bring to a boil, then reduce to a simmer for 10 minutes.
4. Add Cream and Noodles
   Stir in heavy cream and return chicken to the pot. Add noodles and cook 6–8 minutes or until tender.
5. Finish the Soup
   Remove from heat. Stir in Parmesan, lemon juice, and parsley. Adjust salt and pepper to taste.
6. Serve
   Ladle into bowls and serve hot. Top with extra Parmesan and cracked pepper if desired.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Cuisine: American
Course: Soup / Main Dish

Nutrition Facts (Per Serving)

• Calories: 385
• Protein: 28g
• Fat: 18g
• Saturated Fat: 9g
• Carbs: 28g
• Sugar: 6g
• Fiber: 2g
• Sodium: 720mg

Values may vary based on brand and ingredients.

Tips & Variations

• Slow Cooker Version: Add all ingredients except cream, noodles, and cheese to crockpot. Cook on low 4–6 hours. Stir in cream, cooked noodles, and cheese at the end.
• Spicy Twist: Double the red pepper flakes or add diced jalapeño.
• Veggie Boost: Add mushrooms, celery, or baby spinach in the last 5 minutes.
• Lighter Version: Use half-and-half instead of heavy cream.
• Dairy-Free Option: Use coconut cream and nutritional yeast instead of cheese.
• Gluten-Free: Use gluten-free pasta.

Chicken Noodle Soup

Creamy chicken noodle soup with Parmesan, sun-dried tomatoes, and herbs. A cozy, one-pot meal ready in 35 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

• **Chicken & Veggies**
• – 1.5 lbs chicken breast diced
• – 2 tbsp olive oil
• – 1 onion diced
• – 3 cloves garlic minced
• – 2 carrots sliced
• – 1 red bell pepper chopped
• **Soup Base**
• – 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 and pepper to taste
• **Noodles & Finish**
• – 8 oz egg noodles
• – ½ cup Parmesan cheese
• – 2 tbsp parsley chopped
• – 1 tbsp lemon juice

Equipment

• – Large soup pot
• Ladle
• – Stirring spoon

Method

 

1. Brown chicken in olive oil. Set aside.
2. Sauté onion, garlic, carrots, and bell pepper until softened.
3. Add broth, sun-dried tomatoes, and herbs. Simmer 10 minutes.
4. Stir in cream, return chicken, and add noodles. Cook 6–8 minutes.
5. Remove from heat. Add Parmesan, parsley, and lemon juice.
6. Serve hot with extra cheese and black pepper.

Notes

– Cook noodles separately for leftovers
– Swap chicken with rotisserie to save time
– Add spinach or mushrooms for extra nutrition

FAQs

Can I use rotisserie chicken?
Yes! Use about 3 cups shredded rotisserie chicken. Add it in step 4 with the cream.

Can I freeze this soup?
Yes—freeze the soup base (without noodles) for up to 3 months. Cook fresh noodles when ready to serve.

Why cook noodles separately for leftovers?
Noodles soak up broth. For meal prep, cook them separately and add when reheating.

What can I substitute for sun-dried tomatoes?
Use 1 tablespoon tomato paste or roasted red peppers for a different flavor note.

How long will it keep in the fridge?
Up to 3–4 days in an airtight container. Add broth when reheating to thin it out.

Conclusion

This creamy chicken noodle soup takes a beloved classic and turns it into something special. The addition of sun-dried tomatoes, Italian herbs, and a creamy broth transforms every bite into pure comfort food. It’s fast, flavorful, and flexible—perfect for a weeknight dinner or a cozy weekend meal. Whether you serve it with garlic bread or enjoy it as-is, this soup will have everyone coming back for seconds.