Creamy Chicken Noodle Soup
A creamy, flavor-packed twist on classic chicken noodle soup made with simple pantry ingredients and rich Italian-inspired flavor.
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.
- For dairy-free, use coconut cream.