Marry Me Chicken Noodle Soup
Directions
- 1Slice chicken breasts in half and season with salt, pepper, garlic powder, and onion powder.
- 2In a large pot, cook chicken in avocado oil over medium-high heat until cooked through (about 3-4 min each side). Set aside and chop into bite-size pieces.
- 3Boil water and cook pasta until al dente. Strain and set aside.
- 4In the same pot, heat 1 tbsp sun-dried tomato oil over medium heat. Add onions and sauté for a minute, then add white wine and deglaze the pan.
- 5Add celery, carrots, and parsnip. Sprinkle with salt and sauté for 5 min until softened.
- 6Add butter and garlic, cook for another minute. Stir in tomato paste and cook until slightly darker.
- 7Stir in sun-dried tomatoes and chicken bouillon.
- 8Add water and seasonings (salt, pepper, Italian seasoning, dried parsley, dried oregano, red pepper flakes). Bring to a boil, reduce to a simmer, cover and let cook for 10 min.
- 9Add heavy cream, cooked pasta, cooked chicken, fresh parsley, fresh basil, and parmesan cheese.
Ingredients
- 3 large carrots
- 3 celery stalks
- 1 yellow onion
- 1 small parsnip
- 0.25 cup white wine
- 1 tbsp butter
- 8 garlic cloves
- 6 tbsp tomato paste
- 6 tsp chicken bouillon
- 6 cups water
- 0.5 lb noodle
- 2 chicken breasts
- 1 tbsp avocado oil
- 4 tbsp sun dried tomatoes
- 1 tbsp oil from the sun dried tomato jar
- 1 tsp Italian seasoning
- 0.5 tsp dried parsley
- 0.5 tsp dried oregano
- 0.5 tsp dried basil
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp red pepper flakes
- 0.75 cup cream
- 1 handful fresh parsley
- 1 handful fresh basil
- 1 handful parmesan cheese
Equipment
knifecutting boardbowllarge potwooden spoon
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