Marry Me Chicken Soup with Egg Noodles
This creamy and comforting soup combines the viral flavors of Marry Me Chicken with soft egg noodles, making it a perfect one-pot meal for weeknights.
Equipment
- - Large soup pot
- Wooden spoon
- Ladle
- Chef’s knife
Ingredients
- - 1 tablespoon olive oil
- - ½ onion finely diced
- - 2 teaspoons minced garlic
- - 2 tablespoons tomato paste
- - 4 cups chicken broth
- - 3 cups shredded rotisserie chicken
- - 1 teaspoon paprika
- - 2 teaspoons Italian seasoning
- - ½ cup sun-dried tomatoes chopped and drained
- - 8 ounces egg noodles
- - 1 cup heavy cream
- - 1 cup grated Parmesan cheese
- - 3 cups baby spinach
- - 1 teaspoon salt
- - ¼ teaspoon black pepper
- - Red pepper flakes optional
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
- Add tomato paste, stirring for 1 minute.
- Pour in broth, chicken, paprika, and seasoning. Stir to combine.
- Add noodles and sun-dried tomatoes. Simmer 10 minutes.
- Reduce heat, stir in cream, Parmesan, and spinach. Cook until spinach wilts and cheese melts.
- Season with salt and pepper. Serve hot, garnished with red pepper flakes.
Notes
- For freezing, omit noodles and add fresh when reheating.
- Adjust seasoning to taste before serving.
- Freshly grated cheese melts better than pre-shredded.
- Adjust seasoning to taste before serving.
- Freshly grated cheese melts better than pre-shredded.