Marry Me Chicken Soup with Egg Noodles
A rich and creamy soup loaded with shredded chicken, sun-dried tomatoes, egg noodles, and spinach—perfect for cozy dinners or impressing someone special.
Equipment
- Large soup pot
- - Stirring spoon
- Ladle
Ingredients
- - 1 tbsp olive oil
- - ½ onion diced
- - 2 tsp minced garlic
- - 2 tbsp tomato paste
- - 4 cups chicken broth
- - 3 cups shredded rotisserie chicken
- - 1 tsp paprika
- - 2 tsp Italian seasoning
- - ½ cup chopped sun-dried tomatoes drained
- - 8 oz dry egg noodles
- - 1 cup heavy cream
- - 1 cup grated Parmesan cheese
- - 3 cups baby spinach
- - 1 tsp salt or to taste
- - ¼ tsp black pepper
- - Red pepper flakes optional
Instructions
- Heat olive oil in a large pot. Add onion and garlic; sauté 3–4 mins.
- Stir in tomato paste; cook 1 min.
- Add broth, chicken, paprika, and seasoning. Stir and simmer.
- Add sun-dried tomatoes and noodles. Simmer 10 mins.
- Reduce heat. Add cream, cheese, and spinach. Stir until melted/wilted.
- Season to taste. Serve hot with garnishes.
Notes
- Avoid boiling after adding cream
- Add fresh cooked noodles if reheating frozen soup
- Add fresh cooked noodles if reheating frozen soup