Marry Me Chicken Noodle Soup
Taylor Chace cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
Watch the original videoImported by Niki Su on SeeMeCook
A cozy and flavorful twist on the classic chicken noodle soup, featuring sun-dried tomatoes, cream, and a hint of white wine for a rich, 'marry me' style broth.
- Time
- 50 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Slice the chicken breasts in half horizontally to create thinner cutlets. Season both sides with salt, pepper, garlic powder, and onion powder.
In a large pot, heat 1 tablespoon of avocado oil over medium-high heat. Add the chicken and cook until cooked all the way through, about 3-4 minutes per side. Set the chicken aside and chop into bite-sized pieces.
In a separate pot, boil water and cook your pasta according to the package directions until al dente. Strain and set aside.
In the same large pot used for the chicken, heat 1 tablespoon of oil from the sun-dried tomato jar over medium heat. Add the chopped yellow onion and sauté for about a minute.
Pour in 1/4 cup of white wine to deglaze the pan. Use a spoon to scrape up the browned bits from the bottom and let the wine cook off slightly.
Add the chopped celery, carrots, and parsnip to the pot. Sprinkle a little salt over the vegetables and sauté for about 5 minutes, or until they start to soften.
Create a space in the center of the pan. Add 1 tablespoon of butter and the minced garlic directly into the butter. Cook for 1 minute, stirring constantly to prevent burning.
Add 6 tablespoons of tomato paste. Stir it into the vegetables and let it cook for a few minutes until the paste turns a slightly darker color.
Stir in the chopped sun-dried tomatoes and 6 teaspoons of chicken bouillon.
Add 6 cups of water and the seasonings: salt, pepper, Italian seasoning, dried parsley, dried basil, dried oregano, and red pepper flakes.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 10 minutes.
Stir in 3/4 cup of heavy cream, the cooked pasta, and the chopped cooked chicken.
Add a handful each of fresh chopped parsley and basil, and top with freshly grated parmesan cheese before serving.
Notes
You can use rotisserie chicken to save time; simply skip the chicken cooking step and add the shredded rotisserie chicken at the end. The author recommends using a small, thick noodle like tubetti rigati for this recipe.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 530
- Protein
- 33 g
- Carbs
- 46 g
- Fat
- 23 g
- Fiber
- 5 g
Where the calories come from
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