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 minutes per side).
- 3Set aside and chop into bite-sized pieces.
- 4Boil water and cook pasta al dente; strain and set aside.
- 5In the same pot, heat 1 tbsp sun-dried tomato oil over medium heat.
- 6Add onions and sauté for about a minute before adding white wine. Deglaze the pan.
- 7Add celery, carrots, and parsnip. Sprinkle with salt and sauté for about 5 minutes, or until softened.
- 8Make space in the pan, add butter and garlic; cook for one minute, stirring to prevent burning.
- 9Add tomato paste, stir, and cook until slightly darker in color.
- 10Stir in sun-dried tomatoes and chicken bouillon.
- 11Add water and seasonings (salt, pepper, Italian seasoning, dried parsley, oregano, basil, and red pepper flakes).
- 12Bring to a boil, reduce to a simmer, cover, and cook for about 10 minutes.
- 13Add heavy cream, cooked pasta, cooked chicken, fresh parsley, basil, and parmesan cheese.
Ingredients
- 3 pieces large carrots
- 3 pieces celery stalks
- 1 piece yellow onion
- 1 piece small parsnip
- 0.25 cup white wine
- 1 tbsp butter
- 8 cloves garlic cloves
- 6 tbsp tomato paste
- 6 tsp chicken bouillon
- 6 cups water
- 0.5 lb noodle
- 2 pieces 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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