Marry Me Chicken Noodle Soup Recipe

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Chicken noodle soup is the ultimate comfort food — but this version takes it to another level. Inspired by the beloved “Marry Me Chicken,” this creamy chicken noodle soup combines tender chicken, hearty egg noodles, sun-dried tomatoes, and Italian herbs in a velvety broth. It’s the perfect one-pot meal for chilly evenings or when you’re craving something cozy, rich, and deeply satisfying.

Table of Contents

Why You’ll Love This Recipe

  • Rich, creamy texture with a savory twist
  • Simple pantry ingredients
  • Ready in just 35 minutes
  • Kid-friendly and freezer-friendly
  • Easily adaptable to crockpot or gluten-free

Ingredients

For the Chicken & Vegetables:

  • 1.5 lbs boneless, skinless chicken breasts (cubed)
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 carrots, sliced

For the Creamy Soup Base:

  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 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 and black pepper to taste

For the Noodles & Finishing:

  • 8 oz wide egg noodles
  • ½ cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions

  1. Sear the Chicken
    In a large Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook for 5–6 minutes until golden and cooked through. Remove and set aside.
  2. Sauté the Vegetables
    In the same pot, add diced onion and cook for 3–4 minutes until soft. Add garlic and cook for 30 seconds. Stir in bell pepper and carrots, cooking another 3 minutes.
  3. Build the Broth
    Pour in chicken broth. Add sun-dried tomatoes, oregano, basil, thyme, and red pepper flakes. Bring to a boil, then lower to a simmer for 10 minutes.
  4. Add Cream & Chicken
    Stir in heavy cream and return the chicken to the pot.
  5. Cook the Noodles
    Add egg noodles and simmer for 6–8 minutes, or until noodles are tender but not mushy.
  6. Finish the Soup
    Turn off the heat. Stir in Parmesan, lemon juice, and fresh parsley. Adjust salt and pepper as needed.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cost Estimate: $12–15

Nutrition Facts (Per Serving – Approximate)

  • Calories: 385
  • Fat: 18g
  • Saturated Fat: 9g
  • Carbohydrates: 28g
  • Protein: 28g
  • Sodium: 720mg
  • Fiber: 2g
  • Sugar: 6g
  • Vitamin A: 45% DV
  • Vitamin C: 25% DV

Tips & Variations

  • Don’t overcook noodles – they continue to soften in the broth.
  • Meal prep tip – cook noodles separately and add before serving.
  • Make it spicy – add jalapeño or extra chili flakes.
  • Use rotisserie chicken – save time by using 3 cups shredded.
  • Gluten-free – swap with GF pasta.
  • Dairy-free – try coconut cream and dairy-free Parmesan.
  • Slow cooker version – Add all but cream/noodles to slow cooker. Cook on low for 5–6 hours. Stir in cream and pre-cooked noodles at the end.

Creamy Chicken Noodle Soup

A creamy, flavor-packed twist on classic chicken noodle soup made with simple pantry ingredients and rich Italian-inspired flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, Soup
Cuisine American, Italian-inspired
Servings 4 soup
Calories 385 kcal

Equipment

  • – Dutch oven or large pot
  • – Stirring spoon
  • Ladle

Ingredients
  

  • – 1.5 lbs chicken breast cubed
  • – 2 tbsp olive oil
  • – 1 onion diced
  • – 3 garlic cloves minced
  • – 1 red bell pepper chopped
  • – 2 carrots sliced
  • – 6 cups chicken broth
  • – 1 cup heavy cream
  • – ½ cup sun-dried tomatoes
  • – 1 tsp oregano
  • – 1 tsp basil
  • – ½ tsp thyme
  • – ¼ tsp red pepper flakes
  • – Salt & pepper to taste
  • – 8 oz egg noodles
  • – ½ cup Parmesan grated
  • – 2 tbsp parsley chopped
  • – 1 tbsp lemon juice

Instructions
 

  • Sear chicken in oil, set aside.
  • Sauté onion, garlic, bell pepper, and carrots.
  • Add broth, herbs, and tomatoes; simmer.
  • Stir in cream and chicken.
  • Add noodles and cook until tender.
  • Remove from heat; stir in cheese, lemon, parsley. Serve hot.

Notes

– Cook noodles separately for storage.
– For dairy-free, use coconut cream.
Keyword chicken noodle soup, comfort food, creamy soup

FAQs

Can I freeze this soup?
Yes — freeze without the noodles, then add fresh ones when reheating.

How long does it keep?
Refrigerate for up to 3 days in an airtight container.

Can I make it lighter?
Absolutely! Swap heavy cream for half-and-half or evaporated milk.

Best noodle for this recipe?
Wide egg noodles work best. Penne or rotini also hold up well.

Is it kid-friendly?
Yes — just reduce or skip the chili flakes for sensitive eaters.

Conclusion

If you love classic chicken noodle soup but crave something creamier and more flavorful, this creamy chicken noodle soup is your new go-to. With a rich base, sun-dried tomatoes, and tender chunks of chicken, it feels both nostalgic and gourmet. Whether you’re cooking for the family or prepping for the week, this recipe is one you’ll return to again and again.

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