Chicken noodle soup just got a serious upgrade. This creamy version combines the nostalgic comfort of classic chicken soup with the bold, rich flavors of sun-dried tomatoes, garlic, Italian herbs, and Parmesan. It’s fast, flavorful, and satisfying—ready in 35 minutes with just one pot. Whether you’re cooking for your family, prepping meals for the week, or just craving a cozy bowl on a cold day, this recipe is the perfect answer.
This chicken noodle soup takes inspiration from the viral “Marry Me Chicken” trend, blending traditional soup elements with creamy, herbed depth. It features juicy chicken, tender egg noodles, and a velvety broth infused with sun-dried tomatoes and Parmesan. It’s a soul-warming twist on a timeless classic, perfect for everything from sick days to special dinners.
Table of Contents
❤️ Why You’ll Love This Recipe
- One-pot meal = easy cleanup
- Creamy and flavorful without being heavy
- Ready in under 40 minutes
- Perfect for meal prep or freezing
- Crowd-pleaser for kids and adults
🛒 Ingredients
For the base
- 1.5 lbs boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 carrots, sliced into rounds
For the creamy broth
- 6 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- ½ cup sun-dried tomatoes, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
- Salt and black pepper, to taste
For the finish
- 8 oz wide egg noodles
- ½ cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
🔪 Instructions
- Sear the Chicken
Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then cook for 5–6 minutes until golden. Remove and set aside. - Sauté the Vegetables
In the same pot, add onion and cook 3–4 minutes. Add garlic, bell pepper, and carrots. Cook another 3–4 minutes until slightly softened. - Build the Broth
Pour in chicken broth and scrape the bottom of the pot. Add sun-dried tomatoes, oregano, basil, thyme, and red pepper flakes. Bring to a boil, then reduce to a simmer for 10 minutes. - Add Cream and Noodles
Stir in the cream and return chicken to the pot. Add egg noodles and cook for 6–8 minutes, or until just tender. - Finish and Season
Remove from heat. Stir in Parmesan, lemon juice, and parsley. Taste and adjust seasoning. - Serve Hot
Ladle into bowls and serve immediately with extra Parmesan and crusty bread.
⏱️ Recipe Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 385 per serving
🥗 Nutrition Facts (per serving)
- Calories: 385
- Protein: 28g
- Carbs: 28g
- Fat: 18g
- Saturated Fat: 9g
- Fiber: 2g
- Sodium: 720mg
- Sugars: 6g
🌟 Tips & Variations
- Use rotisserie chicken: Stir in 3 cups shredded rotisserie chicken during the last 5 minutes.
- Make it dairy-free: Swap cream with coconut milk and use nutritional yeast instead of Parmesan.
- Meal prep tip: Cook noodles separately and add when serving to avoid mushiness.
- Add more veggies: Try mushrooms, spinach, or celery.
- Make it spicy: Double the red pepper flakes or add diced jalapeños.
Chicken Noodle Soup
Equipment
- – Dutch oven or soup pot
- – Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- **For the base**
- – 1.5 lbs chicken breast diced
- – 2 tbsp olive oil
- – 1 onion diced
- – 3 garlic cloves minced
- – 1 red bell pepper chopped
- – 2 carrots sliced
- **For the broth**
- – 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 black pepper to taste
- **Finish**
- – 8 oz egg noodles
- – ½ cup Parmesan grated
- – 2 tbsp parsley chopped
- – 1 tbsp lemon juice
Instructions
- Brown chicken in olive oil. Remove and set aside.
- Sauté onion, garlic, pepper, and carrots.
- Add broth, tomatoes, and seasonings. Simmer 10 min.
- Add cream, chicken, and noodles. Cook 6–8 min.
- Stir in Parmesan, parsley, lemon juice. Adjust seasoning.
- Serve hot with extra Parmesan and bread.
Notes
– Substitute half-and-half for a lighter option
– Add spinach or mushrooms for variety
❓ FAQs
Can I freeze chicken noodle soup?
Yes, freeze the soup base without noodles. Add freshly cooked noodles when serving.
How long will this last in the fridge?
Up to 3–4 days in an airtight container. Add broth when reheating if it thickens.
Can I cook this in a crockpot?
Yes. Add all ingredients except cream, noodles, and cheese to the slow cooker. Cook on low 4–6 hours. Stir in cream, pre-cooked noodles, and Parmesan during the last 30 minutes.
What’s the best noodle to use?
Wide egg noodles work best, but penne or rotini are great substitutes.
What if I don’t have sun-dried tomatoes?
Use 1 tbsp tomato paste for a rich depth, though flavor will differ slightly.
🍽️ Conclusion
This creamy chicken noodle soup takes everything you love about the classic and gives it a bold, flavorful upgrade. With sun-dried tomatoes, Italian herbs, and a creamy broth, it’s hearty, nourishing, and totally addictive. Whether you make it fresh on the stove or prep ahead for a busy week, this is one soup that always hits the spot.