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Chicken Noodle Soup

Chicken Noodle Soup

Creamy chicken noodle soup with Parmesan, sun-dried tomatoes, and herbs. A cozy, one-pot meal ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 6
Calories 385 kcal

Equipment

  • - Large soup pot
  • Ladle
  • - Stirring spoon

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

Instructions
 

  • Brown chicken in olive oil. Set aside.
  • Sauté onion, garlic, carrots, and bell pepper until softened.
  • Add broth, sun-dried tomatoes, and herbs. Simmer 10 minutes.
  • Stir in cream, return chicken, and add noodles. Cook 6–8 minutes.
  • Remove from heat. Add Parmesan, parsley, and lemon juice.
  • 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
Keyword chicken noodle soup