Description

This Marry Me Chicken Soup is a comforting and flavorful dish featuring tender chicken simmered in a rich broth with sun-dried tomatoes, aromatic herbs, and creamy heavy cream. Enhanced with fresh basil, Parmesan cheese, and hearty egg noodles, it blends creamy richness with herbal freshness and a touch of heat for a perfectly balanced meal suitable for family dinners or cozy nights in.

Ingredients

Scale

Chicken and Broth

2 pounds boneless, skinless chicken thighs (or chicken breasts)
6 cups chicken broth

Vegetables and Herbs

1 medium onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1/2 cup sun-dried tomatoes, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1 bay leaf
1/2 cup fresh basil, chopped

Dairy and Cheese

1 cup heavy cream
1/2 cup grated Parmesan cheese

Other Ingredients

2 tablespoons olive oil
8 oz egg noodles or pasta of choice
Salt and black pepper to taste

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Instructions

Prepare the Chicken Base: Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Season chicken pieces generously with salt and pepper, then sear them until golden brown on both sides, about 4-5 minutes per side. The chicken doesn’t need to be fully cooked at this stage—it builds flavor for your soup. Remove chicken and set aside.
Build the Aromatic Foundation: In the same pot, add diced onions to the browned bits left from the chicken. Cook for 3-4 minutes until onions become translucent and fragrant. Add minced garlic, oregano, thyme, and red pepper flakes, stirring constantly for about 30 seconds until aromatic.
Create the Soup Base: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Return the seared chicken to the pot along with sun-dried tomatoes, carrots, celery, and bay leaf. Bring to a gentle boil, then reduce heat to a steady simmer.
Simmer Until Tender: Cover and let everything simmer for 20-25 minutes until the chicken is cooked through and vegetables are tender. Remove the chicken pieces, shred them with two forks, and return to the pot. Discard the bay leaf.
Add the Finishing Touches: Stir in the heavy cream to create a velvety texture. Add the egg noodles and cook according to package directions, usually 6-8 minutes, until tender.
Final Seasoning and Serving: Remove from heat and stir in fresh basil and half of the Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with remaining Parmesan if desired.

Notes

Use chicken thighs for more tender, flavorful meat, or chicken breasts for a leaner option.
Sun-dried tomatoes add a tangy depth, but can be substituted with roasted red peppers if needed.
Be careful not to overcook the noodles to avoid mushiness; cook them just until al dente in the soup.
For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will lose some creaminess.
Leftovers keep well refrigerated for up to 3 days and reheat beautifully on the stovetop.
If gluten is a concern, use gluten-free pasta instead of egg noodles.