Marry Me Chicken Noodle Soup www.tiktok.com 25 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Heat 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). 2. Cook 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. You can also cube before cooking if you want it to cook faster. 3. Heat up 1 tbsp olive oil and 1 tbsp sun dried tomato oil in your pot you used to cook the chicken. 4. Once 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. 5. Create 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. 6. Add in tomato paste. Stir in and let cook for a few minutes or until the tomato paste starts to turn a slightly darker color. 7. Stir in sun dried tomatoes. 8. Stir in chicken bouillon. 9. Add water and stir. 10. Add seasonings (salt, pepper, Italian seasoning, dried parsley, dried basil, dried oregano, red pepper flakes). 11. Bring to a boil, reduce to a simmer, cover, and let cook for about 10 min. 12. Add heavy cream 13. Make sure soup is back to a boil before adding in your pasta. 14. Cook according to package (al dente). 15. When pasta has a minute or so left, add in your cubed, cooked chicken. 16. Add in fresh parsley, fresh basil, and parmesan cheese. 1. Heat 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). 2. Cook 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. You can also cube before cooking if you want it to cook faster. 3. Heat up 1 tbsp olive oil and 1 tbsp sun dried tomato oil in your pot you used to cook the chicken. 4. Once 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. 5. Create 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. 6. Add in tomato paste. Stir in and let cook for a few minutes or until the tomato paste starts to turn a slightly darker color. 7. Stir in sun dried tomatoes. 8. Stir in chicken bouillon. 9. Add water and stir. 10. Add seasonings (salt, pepper, Italian seasoning, dried parsley, dried basil, dried oregano, red pepper flakes). 11. Bring to a boil, reduce to a simmer, cover, and let cook for about 10 min. 12. Add heavy cream 13. Make sure soup is back to a boil before adding in your pasta. 14. Cook according to package (al dente). 15. When pasta has a minute or so left, add in your cubed, cooked chicken. 16. Add in fresh parsley, fresh basil, and parmesan cheese. Add Direction 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 1 lb chicken breasts 4 tbsp 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 0.8 cup cream 1 handful fresh parsley 1 handful fresh basil 1 freshly grated parmesan cheese - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment dutch oven or pot knife cutting board vegetable peeler metal spatula tongs spoon measuring cup Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
