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Bowl of creamy Marry Me Chicken Noodle Soup with sun-dried tomatoes and pasta.

Creamy Marry Me Chicken Noodle Soup

A cozy and creamy chicken noodle soup that combines the flavors of Marry Me Chicken with the warmth of a comforting bowl of soup, perfect for busy days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 pound 1 to 1.5 pounds chicken thighs or breasts Boneless and skinless preferred.
  • 1 small 1 small onion, chopped
  • 3 to 5 cloves 3 to 5 cloves garlic, minced
  • 4 cups 4 cups chicken broth
  • 1 cup 1 cup half and half or heavy cream (add near the end)
  • 1 cup 1 cup chopped sun-dried tomatoes Sun-dried tomatoes packed in oil preferred.
  • 1 teaspoon 1 teaspoon Italian seasoning
  • 2 big handfuls 2 big handfuls spinach (optional) Add if desired.
  • 1 cup 1 cup noodles or small pasta Cook separately or add at the end.
  • 1 cup 1 cup grated parmesan Grate yourself for best texture.
  • Salt, pepper, pinch of chili flakes To taste.

Method
 

Preparation
  1. Put onion, garlic, chicken broth, Italian seasoning, and sun-dried tomatoes in the slow cooker. Nestle the chicken in.
  2. Cook on low for 4 to 6 hours or high for 2 to 3 hours, until the chicken shreds easily.
  3. Shred the chicken directly in the pot.
  4. Stir in half and half or heavy cream and grated parmesan.
  5. Add spinach and let it wilt.
  6. For the noodles or pasta, cook them separately and add to each bowl to prevent them from getting mushy.

Notes

For best texture when freezing, separate the soup base from the noodles or pasta. If desired, add dairy after thawing to maintain the creamy texture. Adjust spices and flavors according to personal preference.