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. You can also cube before cooking if you want it to cook faster.
- 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
- 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
- 0.75 cup cream
- 1 handful fresh parsley
- 1 handful fresh basil
- 1 freshly grated parmesan cheese
Equipment
dutch oven or potknifecutting boardvegetable peelermetal spatulatongsspoonmeasuring cup