Marry Me Chicken Noodle Soup (Print Version)
Juicy chicken, creamy noodles, and sun-dried tomato mingle for a warm bowl filled with flavor and comfort.
# Ingredients:
01 -
1 pound boneless skinless chicken thighs
02 -
1 1/2 teaspoons kosher salt, divided
03 -
1/2 cup drained julienne-cut sun-dried tomatoes in oil with herbs, chopped, plus 1 tablespoon oil from jar, divided
04 -
1 yellow onion, chopped (about 1 1/4 cups)
05 -
2 celery ribs, sliced (about 1 cup)
06 -
2 carrots, peeled and cut into 1/2-inch pieces (about 3/4 cup)
07 -
2 tablespoons tomato paste
08 -
4 garlic cloves, finely chopped
09 -
1/2 teaspoon crushed red pepper
10 -
8 cups chicken stock
11 -
1 Parmesan rind (optional)
12 -
3/4 cup grated Parmesan, divided
13 -
8 cups baby spinach (about 5 ounces)
14 -
3/4 cup heavy cream
15 -
8 ounces wide egg noodles
16 -
4 ounces cream cheese, cubed and at room temperature
17 -
Basil leaves, for garnish
# Steps:
01 -
Pat chicken dry and season evenly with 1 teaspoon of the salt. Heat oil from sun-dried tomatoes in a large Dutch oven over medium until shimmering. Add chicken, top-side down; cook, undisturbed until browned, about 4 minutes. Turn and continue to cook until browned on second side, about 3 more minutes. Transfer chicken to a plate and set aside (chicken will not be cooked through).
02 -
Add onion, celery, and carrots to oil in Dutch oven and cook over medium, stirring occasionally, until softened, about 8 minutes. Add tomato paste and sundried tomatoes and cook, stirring constantly, until deeper in color, about 3 minutes. Add garlic and red pepper flakes; cook stirring constantly, until fragrant, about 1 minute.
03 -
Add reserved chicken, stock, and Parmesan rind, if using, and bring to a boil over high. Once boiling, reduce heat to medium; simmer until an instant read thermometer registers 165°F when inserted into chicken thighs, about 8 minutes. Remove chicken to a cutting board and shred into bite-sized pieces.
04 -
Return mixture to a boil, add noodles and cook over high, stirring occasionally, until al-dente, about 9 minutes, stirring in remaining 1/2 teaspoon salt, spinach and shredded chicken during last minute of cooking. Remove and discard Parmesan rind. Remove from heat and stir in cream, 1/2 cup of the Parmesan, and cream cheese until melted. Divide among bowls and top evenly with remaining 1/4 cup Parmesan and basil.