Marry Me Chicken Noodle Soup
Directions
- 1Heat up 1 tbsp olive oil in a dutch oven or pot over medium high heat. Once pan is hot, add your chicken breasts (seasoned with a little salt and pepper).
- 2Cook for about 3-4 minutes undisturbed before flipping. Cook the other side for about 3-4 minutes on medium/high heat, before turning heat down to medium/low to let the chicken cook through (maybe about 5 more minutes?) without burning the outside. Once chicken is cooked through (use a meat thermometer or cut into it to check), remove from heat and set aside. Once it cools, you will want to cut into small bite size pieces.
- 3Heat up 1 tbsp olive oil and 1 tbsp sun dried tomato oil in your pot you used to cook the chicken.
- 4Once your pan is hot, sauté the onions for a minute or so before adding in the celery, carrots, and parsnip. Sprinkle a little salt on the veggies to help the reduce moisture. Saute for about 5 minutes or until they start to soften.
- 5Create a space in the pan, add the butter and garlic directly into the butter. Cook for a few more minutes, stirring so garlic doesn’t burn.
- 6Add in tomato paste. Stir in and let cook for a few minutes or until the tomato paste starts to turn a slightly darker color.
- 7Stir in sun dried tomatoes.
- 8Stir in chicken bouillon.
- 9Add water and stir.
- 10Add seasonings (salt, pepper, Italian seasoning, dried parsley, dried basil, dried oregano, red pepper flakes).
- 11Bring to a boil, reduce to a simmer, cover, and let cook for about 10 min.
- 12Add heavy cream
- 13Make sure soup is back to a boil before adding in your pasta.
- 14Cook according to package (al dente).
- 15When pasta has a minute or so left, add in your cubed, cooked chicken.
- 16Add in fresh parsley, fresh basil, and parmesan cheese.
Ingredients
- 2 large carrots
- 3 celery stalks
- 1 yellow onion
- 1 small parsnip
- 8 garlic cloves
- 6 tsp chicken bouillon
- 6 cups water
- 0.5 lb noodle of choice
- 1 lb chicken
- 4 tbsp chopped sun dried tomatoes
- 4 tbsp tomato paste
- 1 tbsp oil from the sun dried tomato jar
- 2 tbsp olive oil
- 1 tbsp butter
- 0.5 tsp dried oregano
- 1 tsp Italian seasoning
- 1 tsp dried parsley
- 0.5 tsp dried basil
- 1 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 freshly grated parmesan cheese
Equipment
knifecutting boardbowldutch oven or pottongsspoonmeasuring cupgrater
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