Marry Me Chicken Noodle Soup
What You’ll Need
1 lb carrots, chopped
1 stalk celery, chopped
1 yellow onion, diced
8 garlic cloves, mined
3 tbsp tomato paste
3 tsp chicken bouillon
1 tbsp dijon mustard
6 cups chicken broth
1 lb mini farfalle pasta
1 lb chicken- I used a package of pre-cooked rotisserie chicken
8.5 oz. sun dried tomatoes in oil- I prefer to run these through a food processor and chop to tiny pieces
1 tbsp of oil from sun dried tomato jar
1 tsp Italian seasoning
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes
3/4 cup heavy cream
handful of fresh parsley, chopped
handful of fresh basil, chopped
parmesan cheese, to top
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Note: This is for ALL the ingredients listed and you may already have some of these items- double check before checking out.
Instructions
Chop all of your veggies- Celery, Onion & Carrots. Set aside.
If you’re not using rotisserie chicken- cook your chicken, cut into bite size pieces & set aside.
In a separate pot, cook noodles following the instructions on the box. Strain & set aside.
In a large dutch oven, heat 1 tbsp of the oil from the sun dried tomato jar over medium heat.
Add the chopped onion and sauté for a minute or two .
Add the chopped carrots and chopped celery and sauté for 5 minutes.
Add the minced garlic, dijon mustard, sun dried tomatoes, tomato paste & chicken bouillon. Mix well and sauté for another 3 minutes.
Add the chicken broth, Italian seasoning, dried parsley, dried oregano, dried basil, salt, pepper & red pepper flakes & bring to a boil.
Reduce to a simmer, cover & simmer for 10 minutes.
Add cooked pasta, cooked chicken, fresh chopped parsley & basil & the heavy cream and stir well.
Take off heat and let rest for a few minutes.
Serve topped with parmesan cheese.