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Crack Chicken Noodle Soup

A creamy and flavorful chicken noodle soup that is quick to make and perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Comfort Food, Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil For sautéing
  • 3 cups cooked, shredded chicken Leftover or rotisserie chicken works great
  • 1 medium onion, diced For flavor
  • 2 cloves garlic, minced For flavor
  • 4 cups chicken broth Low-sodium recommended
  • 2 cups egg noodles Or any pasta of choice
  • 1 cup heavy cream For creaminess
  • 1 cup sun-dried tomatoes, chopped Add flavor and sweetness
  • 1 teaspoon Italian seasoning For additional flavor
  • Salt and pepper to taste To season
  • 1/4 cup fresh parsley, chopped For garnish

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until translucent (about 3-4 minutes).
  2. Stir in the shredded chicken and chicken broth, bring the mixture to a boil.
  3. Stir in the egg noodles and let them cook in the boiling broth for about 8-10 minutes, or until they’re al dente.
  4. Once the noodles are ready, lower the heat and pour in the heavy cream along with the sun-dried tomatoes and Italian seasoning. Stir well to combine and simmer for another 5 minutes.
  5. Add salt and pepper to taste. If you think it needs a little more zing, feel free to sprinkle in some additional seasoning!
  6. Ladle the soup into bowls, garnish with freshly chopped parsley, and prepare to enjoy!

Notes

Feel free to switch out ingredients! Add vegetables like carrots or celery, or use a different type of noodle. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for 2-3 months. Always reheat gently.