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Marry Me Chicken Noodle Soup
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Marry Me Chicken Noodle Soup

55 minServes 6Nutri-Score C€€
from @cookwithauds20 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breasts (boneless, skinless)Meat900 g
  • sun-dried tomato oil (from the jar)Pantry30 ml
  • Italian seasoning (teaspoons)Spices4 pieces
  • onion powder (tablespoons)Spices2 pieces
  • garlic powder (teaspoons)Spices2 pieces
  • salt (teaspoons)Spices1.5 pieces
  • black pepper (teaspoons, ground)Spices2 pieces
  • butter (divided)Dairy85 g
  • yellow onion (diced)Produce1 piece
  • carrots (grated)Produce110 g
  • celery (grated)Produce60 g
  • garlic (cloves, minced)Produce6 pieces
  • sun-dried tomatoes (chopped)Pantry70 g
  • tomato pastePantry25 g
  • chicken bouillon (teaspoons)Pantry1.5 pieces
  • red pepper flakes (teaspoon)Spices1 piece
  • chicken brothPantry1.4 litres
  • heavy creamDairy240 ml
  • fresh spinach (chopped)Produce60 g
  • wide egg noodles (super wide)Grains450 g
  • Parmesan (freshly grated)Dairy50 g

per serving

Nutrition

679kcal

Carbs
63 g
Proteins
41 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Saucepan
  • Grater
  • Tongs

step by step

Method

  1. Season the chicken

    • Drizzle the sun-dried tomato oil over the chicken breasts.
    • Coat the chicken in the Italian seasoning, onion powder, garlic powder, salt and black pepper.
    • Set the chicken aside while you prep the vegetables.
    Step 1

  2. Prep the vegetables

    • Grate the carrots and celery so they melt into the soup.
    • Dice the yellow onion and mince the garlic.
    Step 2

  3. Sear the chicken

    • Heat a little more sun-dried tomato oil in a pot over the stove.
    • Sear the chicken on both sides until golden brown, then remove it from the pot.
    Step 3

  4. Soften the vegetables

    • Add the butter and all the vegetables to the pot.
    • Cook until translucent and tender.
    Step 4

  5. Add aromatics

    • Add the sun-dried tomatoes, the remaining seasonings and the minced garlic.
    • Cook until the garlic is fragrant.
    Step 5

  6. Build the soup base

    • Stir in the tomato paste and red pepper flakes.
    • Pour in the chicken broth and mix until combined.
    • Return the chicken to the pot, cover and simmer.
    Step 6

  7. Cook the noodles

    • Cook the egg noodles in a separate pot until al dente.
    • Drain and toss them with a little butter, keeping them separate so they don't get soggy.
    Step 7

  8. Shred the chicken and finish the soup

    • Remove the chicken from the pot and shred it into small pieces.
    • Stir in the heavy cream, the shredded chicken and the chopped spinach.
    Step 8

  9. Serve

    • Ladle the soup over a bed of noodles.
    • Top with freshly grated Parmesan and serve with crunchy buttered bread.
    Step 9
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