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.
Equipment
- - Large Dutch oven or soup pot
- Wooden spoon
- Ladle
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
Instructions
- Sear chicken in olive oil until golden; remove and set aside.
- Sauté onion, garlic, bell pepper, and carrots.
- Add broth, sun-dried tomatoes, and herbs; simmer 10 mins.
- Stir in cream and chicken; simmer 5 mins.
- Add noodles; cook 6–8 mins until tender.
- 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
- Use coconut cream for dairy-free option
- Add mushrooms or spinach for extra veggies