Ingredients:

  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup chopped fresh basil, for garnish
  • 1 pound egg noodles or ditalini pasta

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper. Cook until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from pot and set aside.
  2. Add onion and garlic to the pot and cook until softened, about 5 minutes.
  3. Stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
  4. Pour in chicken broth and bring to a simmer.
  5. Add egg noodles to the simmering broth and cook according to package directions until tender.
  6. Stir in heavy cream and Parmesan cheese. Heat through, but don't boil.
  7. Return the cooked chicken to the pot.
  8. Ladle soup into bowls. Garnish with fresh basil and extra Parmesan cheese. Enjoy your Marry Me Chicken Soup!