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This Marry Me Chicken Noodle Soup transforms a humble classic into something irresistible creamy and full of rich flavor. Juicy chicken thighs mingle with wide egg noodles sun-dried tomatoes and a swirl of cream for a bowl everyone will want to cozy up with. When I serve this for dinner there is never a single spoonful left and I love how it turns an everyday soup into something special.
The first time I tried this twist on classic chicken noodle soup my family raved about the bold flavors and silky broth. Now I make it whenever I want something both nostalgic and a little indulgent.
Ingredients
- Boneless skinless chicken thighs: provide rich juicy flavor and turn tender quickly look for even sized pieces for even cooking
- Kosher salt: brings out all the flavors use flaky sea salt if you prefer a cleaner finish
- Julienne-cut sun-dried tomatoes in oil: add sweet tangy depth choose ones packed with herbs for maximum flavor
- Oil from sun-dried tomato jar: gives the soup an extra punch
- Yellow onion: adds sweetness and a mellow base pick firm heavy onions with shiny skins
- Celery ribs: bring earthiness and crunch look for crisp stalks with leafy tops
- Carrots: lend color and natural sweetness choose medium carrots that feel firm
- Tomato paste: provides umami richness and deep color find a tube for easy storage and use
- Garlic cloves: amplify savoriness use fresh garlic for the best result
- Crushed red pepper: lifts the flavor with mild heat adjust to taste
- Chicken stock: delivers savory body use a high quality or homemade stock if possible
- Parmesan rind: infuses more umami optional but worth it if you have one on hand
- Grated Parmesan: finishes the soup with extra savory notes freshly grated tastes best
- Baby spinach: melts into the soup for color and nutrients choose bright green leaves with no wilting
- Heavy cream: gives the soup a creamy luscious finish
- Wide egg noodles: hold up beautifully in the broth go for sturdy ones that keep their shape
- Cream cheese: melts in for body and richness let it come to room temperature for easy blending
- Basil leaves: brighten up each bowl add just before serving for the freshest aroma
Step-by-Step Instructions
- Sear the Chicken:
- Pat the chicken thighs dry and sprinkle them evenly with salt. Heat sun-dried tomato oil in a large Dutch oven over medium until it starts to shimmer. Place the chicken thighs top side down and cook without stirring until a dark golden crust forms about four minutes. Flip and brown the other side about three minutes more. Transfer the chicken to a plate but keep all those browned bits in the pot for extra flavor.
- Build the Flavor Base:
- Add onion celery and carrots directly into the pot with the remaining oil and browned bits. Stir frequently and let the vegetables cook down over medium heat about eight minutes until they are softened and the onions look translucent. Stir in tomato paste and chopped sun-dried tomatoes and keep stirring for three minutes until the tomato paste darkens in color and smells toasty. Add garlic and crushed red pepper stirring constantly for another minute until fragrant.
- Simmer with Chicken and Broth:
- Nestle the browned chicken back into the pot then pour in chicken stock and toss in the Parmesan rind if using. Bring everything to a boil over high heat. Once boiling lower the heat a bit and let it simmer until the chicken’s temperature at the thickest point reaches one hundred sixty five degrees about eight minutes. Carefully take out the chicken and set it aside on a cutting board for shredding.
- Cook Noodles and Add Greens:
- Turn the heat up and bring the soup to a boil. Add wide egg noodles and stir to prevent sticking. Cook according to noodle directions about nine minutes until just al dente. In the last minute add the remaining salt the shredded chicken and all the spinach so it wilts. Discard the Parmesan rind now.
- Finish with Creamy Elements:
- Turn off the heat. Immediately stir in heavy cream half a cup of the grated Parmesan cheese and cream cheese cubes. Give it a good stir until the cheeses melt completely and the soup looks creamy and rich.
- Serve and Garnish:
- Ladle the soup into bowls. Sprinkle with the remaining Parmesan and top with fresh basil leaves for a burst of brightness. Serve hot and savor.
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The tang of sun-dried tomatoes is my favorite ingredient add them early so their flavor infuses the whole pot. Last time we made this my kids insisted on extra cheese and it made the whole pot even creamier. This is one of those soups that keeps everyone happy even picky eaters.
Storage Tips
Leftovers keep well in the fridge for up to three days. Reheat slowly on the stovetop adding a splash of water or broth if needed to loosen the texture. For longer storage freeze in individual portions without noodles since the noodles can get mushy.
Ingredient Substitutions
You can use boneless skinless chicken breasts if you prefer but they may cook a bit faster. If you are out of egg noodles try rotini or fusilli just watch the cooking time. Swap baby spinach for kale or arugula for a peppery bite.
Serving Suggestions
Serve this soup with warm crusty bread or garlic toast for dipping. A crisp green salad with lemon vinaigrette balances the richness. I love to top each bowl with extra black pepper and a squeeze of lemon for brightness.
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Cultural Context
This soup takes inspiration from both classic chicken noodle soup and the creamy flavors of modern marry me chicken recipes. The Parmesan and sun-dried tomatoes add a Mediterranean note while the creamy broth is pure indulgent comfort. It is the kind of recipe meant for sharing with friends and family on a chilly night.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, but thighs provide more flavor and tenderness. Adjust cook time to avoid drying out the leaner meat.
- → What if I don't have sun-dried tomatoes?
Roasted red peppers make a good substitute, or simply omit for a more classic taste.
- → Do I need a Parmesan rind?
It adds depth to the stock, but the soup is still delicious without it. Use extra grated Parmesan if desired.
- → Can I make it ahead of time?
Certainly! Prepare up to the point of adding noodles and cream, then finish when ready to serve for best texture.
- → How should leftovers be stored?
Refrigerate in an airtight container for up to three days. Warm gently to preserve creamy texture.