Marry Me Chicken Noodle Soup

Ingredients

• 3 carrots (large, chopped)
• 3 celery stalks (chopped)
• 1 yellow onion (chopped)
• 1 parsnip (small, chopped)
• 0.25 cup white wine (dry white wine recommended)
• 1 tbsp butter
• 8 garlic cloves (minced)
• 6 tbsp tomato paste
• 6 tsp chicken bouillon
• 6 cup water
• 0.5 lb noodle of choice (cooked; tubetti rigati suggested)
• 1 lb chicken breasts (about 2 breasts; can substitute rotisserie chicken)
• 1 tbsp avocado oil (for cooking chicken)
• 4.5 tbsp sun dried tomatoes (chopped, from a jar)
• 1 tbsp oil from sun dried tomato jar
• 1 tsp Italian seasoning
• 0.5 tsp dried parsley
• 0.5 tsp dried oregano
• 0.5 tsp dried basil
• 0.5 tsp salt (plus more for veggies)
• 0.5 tsp black pepper
• 0.5 tsp red pepper flakes
• 0.75 cup heavy cream
• fresh parsley (handful, chopped)
• fresh basil (handful, chopped)
• parmesan cheese (freshly grated, to top)
• garlic powder (for seasoning chicken)
• onion powder (for seasoning chicken)

Steps

1. 1

   Slice the chicken breasts in half horizontally to create thinner cutlets. Season both sides with salt, pepper, garlic powder, and onion powder.

2. 2

   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.

3. 3

   In a separate pot, boil water and cook your pasta according to the package directions until al dente. Strain and set aside.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   Stir in the chopped sun-dried tomatoes and 6 teaspoons of chicken bouillon.

10. 10

    Add 6 cups of water and the seasonings: salt, pepper, Italian seasoning, dried parsley, dried basil, dried oregano, and red pepper flakes.

11. 11

    Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 10 minutes.

12. 12

    Stir in 3/4 cup of heavy cream, the cooked pasta, and the chopped cooked chicken.

13. 13

    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 per serving

• soup
• main course
• chicken noodle soup
• dinner
• comfort food
• marry me chicken
• stovetop