Chicken Noodle Soup for a Blissful Union

Hearty Chicken Noodle Delight: A Cozy Recipe for All Occasions

Experience the delightful flavors of this creamy chicken noodle soup that brings warmth and comfort to your table. Perfect for cold nights or just a cozy dinner, this dish is a crowd-pleaser that mixes juicy chicken, vibrant veggies, and rich flavors!

Preparation Time

Get ready to dive into this delicious meal in approximately 30 minutes, with an additional time for cooking!

Ingredient List

• 1 pound boneless skinless chicken thighs
• 1 teaspoons kosher salt, divided
• 1/2 cup sun-dried tomatoes in oil, drained and finely chopped, plus 1 tablespoon oil from the jar, divided
• 1 yellow onion, chopped
• 2 ribs of celery, sliced (about 1 cup)
• 2 carrots, peeled and diced into 1/2-inch pieces (about 3/4 cup)
• 2 tablespoons tomato paste
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 8 cups chicken broth
• 1 Parmesan rind (optional)
• 3/4 cup grated Parmesan cheese, divided
• 8 cups fresh baby spinach (approximately 5 ounces)
• 3/4 cup heavy cream
• 8 ounces wide egg noodles
• 4 ounces cream cheese, cubed and softened
• Fresh basil leaves for garnish

Cooking Instructions

Begin by patting the chicken dry and seasoning it with 1 teaspoon of kosher salt. In a large Dutch oven, heat the oil from the sun-dried tomatoes over medium heat until it shimmers. Place the chicken in the pot, skin-side down, and cook undisturbed for 4 minutes until it's beautifully browned. Flip the chicken and allow it to brown for another 3 minutes. Once done, transfer the chicken to a plate and set aside, noting that it won’t be fully cooked at this point.

Next, add the chopped onion, sliced celery, and diced carrots to the same pot. Stir occasionally, cooking over medium heat until they soften — about 8 minutes. Mix in the tomato paste and chopped sun-dried tomatoes, stirring constantly until they reach a richer color for approximately 3 minutes. After that, add the minced garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute more.

Return the chicken to the pot along with the chicken broth and the Parmesan rind, if desired. Bring this flavorful mixture to a boil over high heat. After it boils, reduce the heat to medium and simmer until the internal temperature of the chicken thighs reaches 165°F, about 8 minutes. Remove the chicken and place it on a cutting board to shred it into bite-sized pieces.

Now, bring the mixture back to a boil and stir in the egg noodles, cooking over high heat while occasionally stirring until they’re al dente — around 9 minutes. In the last minute of cooking, add the remaining salt, baby spinach, and shredded chicken. Discard the Parmesan rind before removing the pot from the heat. Finally, stir in the heavy cream, half a cup of Parmesan, and the cream cheese until everything is perfectly melted and blended.

Serve this hearty soup in bowls, sprinkling the remaining Parmesan and garnishing with fresh basil leaves for a touch of flair. Enjoy this delightful warm hug in a bowl!