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Marry Me Chicken Noodle Soup Recipe

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.
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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
  • Wooden spoon
  • Chef’s knife
  • Cutting board

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

Instructions
 

  • 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.
Keyword chicken noodle soup