Marry Me Chicken Noodle Soup

Ingredients

• 2 lb chicken breasts
• 2 tbsp sun-dried tomato oil (More is used to sear the chicken; amount not specified.)
• 4 tsp Italian seasoning
• 2 tbsp onion powder
• 2 tsp garlic powder
• 1.5 tsp salt
• 2 tsp black pepper
• 6 tbsp butter (The transcript also mentions butter for coating the cooked noodles and buttered bread, but gives no additional amount.)
• 1 yellow onion (Diced)
• 1 cup carrots (Grated finely)
• 0.5 cup celery (Grated finely)
• 6 cloves garlic (Minced)
• 0.5 cup sun-dried tomatoes
• 1.5 tbsp tomato paste
• 1.5 tsp chicken bouillon (Form not specified)
• 1 tsp red pepper flakes
• 6 cups chicken broth
• 1 cup heavy cream
• 2 cups fresh spinach (Chopped)
• 1 lb super wide egg noodles (Cook separately until al dente; serve the soup over the noodles.)
• 0.5 cup Parmesan (Freshly grated; for topping)
• bread (Crunchy bread, served buttered; amount not specified)

Steps

1. 1

   Drizzle the measured sun-dried tomato oil over the chicken breasts. Coat the chicken with the Italian seasoning, onion powder, garlic powder, salt, and black pepper. Set aside to chill while you prepare the vegetables.

2. 2

   Finely grate the carrots and celery so they blend into the soup. Dice the onion and mince the garlic.

3. 3

   Heat more sun-dried tomato oil in a pot over the stove; the transcript does not specify an additional amount. Sear the chicken breasts on both sides until they have a golden-brown crust, then remove them from the pot. They will finish cooking in the soup.

4. 4

   Add the butter to the pot, followed by the diced onion, grated carrots, and grated celery. Cook until the vegetables are translucent and tender.

5. 5

   Add the sun-dried tomatoes, chicken bouillon, and minced garlic. Cook for 30 seconds, until the garlic is fragrant.

6. 6

   Add the tomato paste and red pepper flakes, then pour in the chicken broth. Mix well to combine.

7. 7

   Return the chicken to the pot, cover, and simmer for 15–20 minutes, allowing it to finish cooking in the soup.

8. 8

   Meanwhile, cook the egg noodles separately until al dente. Drain them, return them to their pot, and toss with some butter; the transcript gives no additional butter amount. Keep the noodles separate from the soup so they do not get soggy.

9. 9

   Remove the chicken from the soup and shred it into small pieces.

10. 10

    Add the heavy cream, shredded chicken, and chopped spinach to the soup base.

11. 11

    Serve the soup over a bed of noodles. Top with freshly grated Parmesan. Serve with crunchy buttered bread.

Notes

The description provides ingredient quantities, but not full written instructions. The transcript does not specify quantities for the extra oil used to sear the chicken or butter used with the noodles and bread. It also does not state how long to cook the soup after adding the cream, chicken, and spinach.

Nutrition per serving

• soup
• main
• comfort food
• creamy
• chicken
• stovetop
• American
• contains gluten