Marry Me Chicken Noodle Soup Recipe

There’s nothing quite like a comforting bowl of chicken noodle soup to warm your soul — especially when it’s made with a rich, creamy twist. This creamy chicken noodle soup blends tender bites of chicken, hearty egg noodles, sun-dried tomatoes, and Italian herbs into one irresistible pot. It’s quick enough for weeknights and cozy enough for company. If you’re craving classic comfort food with a little gourmet edge, this is your new go-to.

Why You’ll Love This Recipe

this recipe

• Creamy & comforting without being too heavy
• One-pot and ready in under 40 minutes
• Family-friendly and easy to adjust for picky eaters
• Meal-prep friendly — the flavors get even better the next day
• Includes a slow cooker option for extra convenience

Ingredients

For the Chicken & Vegetables:

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

For the Creamy Broth:

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

For the Noodles & Finish:

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

Instructions

1. Sear the Chicken
   Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, about 5–6 minutes. Remove and set aside.
2. Sauté the Vegetables
   In the same pot, add onion and cook for 3–4 minutes until softened. Stir in garlic, bell pepper, and carrots; cook for 4–5 more minutes.
3. Simmer the Broth
   Pour in chicken broth and scrape up any browned bits. Stir in sun-dried tomatoes, oregano, basil, thyme, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Cream & Chicken Return
   Stir in the heavy cream and return chicken to the pot. Simmer gently for 5 minutes.
5. Add Noodles
   Add egg noodles and cook according to package instructions (typically 6–8 minutes), until just tender.
6. Finish & Serve
   Turn off heat and stir in Parmesan cheese, parsley, and lemon juice. Taste and adjust seasoning. Serve hot with extra cheese on top, if desired.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: ~40 minutes
• Servings: 6 generous bowls

Nutrition Facts (Per Serving, Approximate)

• Calories: 385
• Fat: 18g
• Saturated Fat: 9g
• Protein: 28g
• Carbohydrates: 28g
• Fiber: 2g
• Sugars: 6g
• Sodium: 720mg
• Vitamin A: 45% DV
• Vitamin C: 25% DV

Tips & Variations

Expert Tips:

• Use room temperature cream to avoid curdling
• For meal prep, cook noodles separately and add when reheating
• Don’t overcook the noodles – they should have a slight bite

Flavor Swaps:

• Add extra spice with diced jalapeño
• Toss in mushrooms, spinach, or celery for more veggies
• Use rotisserie chicken for a shortcut (add during the last 5 mins)

Slow Cooker Version:

• Add everything except cream, noodles, and Parmesan to slow cooker
• Cook on low 4–6 hours
• In the last 30 mins, stir in cream and pre-cooked noodles
• Finish with cheese just before serving

Creamy Chicken Noodle Soup

A creamy and comforting twist on traditional chicken noodle soup, this easy one-pot recipe is packed with tender chicken, sun-dried tomatoes, herbs, and egg noodles.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 soup

Course: dinner, Soup

Cuisine: American, Italian-inspired

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

• – 1.5 lbs boneless skinless chicken breast, diced
• – 2 tbsp olive oil
• – 1 medium yellow onion diced
• – 3 cloves garlic minced
• – 1 red bell pepper chopped
• – 2 carrots sliced
• – 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 optional
• – Salt & pepper to taste
• – 8 oz egg noodles
• – ½ cup Parmesan cheese
• – 2 tbsp parsley
• – 1 tbsp lemon juice

Equipment

• – Large Dutch oven or soup pot
• Wooden spoon
• Ladle

Method

 

1. Sear chicken in olive oil until golden; remove and set aside.
2. Sauté onion, garlic, bell pepper, and carrots.
3. Add broth, sun-dried tomatoes, and herbs; simmer 10 mins.
4. Stir in cream and chicken; simmer 5 mins.
5. Add noodles; cook 6–8 mins until tender.
6. Stir in cheese, parsley, and lemon juice. Adjust seasoning and serve.

Notes

– For meal prep, store soup and noodles separately
– Use coconut cream for dairy-free option
– Add mushrooms or spinach for extra veggies

FAQs

Can I freeze this chicken noodle soup?
Yes — freeze the soup without noodles. Add freshly cooked noodles when reheating.

What type of noodles work best?
Wide egg noodles hold up well. You can also try rigatoni or penne.

Can I make it dairy-free?
Use coconut cream and dairy-free cheese alternatives.

How long does it last in the fridge?
Up to 3–4 days in an airtight container. Add extra broth when reheating if it thickens.

Is this recipe kid-friendly?
Absolutely. Omit the red pepper flakes for younger palates.

Conclusion

Creamy chicken noodle soup is the ultimate comfort food — and this version is full of flavor without the fuss. From the rich broth to the sun-dried tomatoes and the velvety finish of Parmesan, every spoonful feels like a warm hug. Whether you need a quick dinner or a cozy meal to share, this soup delivers every time.