Chicken Noodle Soup
A creamy, comforting chicken noodle soup with sun-dried tomatoes, herbs, and Parmesan. One pot and ready in under 40 minutes.
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
- For meal prep, keep noodles separate
- Substitute half-and-half for a lighter option
- Add spinach or mushrooms for variety
- Substitute half-and-half for a lighter option
- Add spinach or mushrooms for variety