One-Pot Marry Me Chicken Noodle Soup

joymakersandco

Soup season is upon us, and there's nothing quite like the comforting aroma of a simmering pot of One-Pot Marry Me Chicken Noodle Soup filling your kitchen. But what if we told you that you don't have to wait for the leaves to change or the snow to fall to enjoy a big bowl of heartwarming comfort? This is the kind of dish that's so yummy, it's guaranteed to become a year-round favorite!

Need a smaller batch? Cut the recipe in half.

5 from 3 votes

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Prep Time 15

Cook Time 50

Total Time 1 5

Course Dinner

Cuisine American

Servings

Calories 559 kcal

Equipment

1 Large Stockpot with lid

Ingredients

2 pounds boneless chicken thighs, cut into bite sized pieces
1 teaspoon salt, for seasoning the chicken before cooking.
2 tablespoons olive oil
1/4 cup unsalted butter
1 onion, diced
1/2 cup all-purpose flour
4 garlic cloves, minced
8 cups chicken broth
2 cups heavy whipping cream, or half & half
1 tablespoon Italian seasoning
2 teaspoons red pepper flakes, or to taste, optional
2 cups medium egg noodles, or dumpling noodles
4 cups, kale, de-stemmed & cut into bite sized pieces. About 1/2 bunch.
1-3 ounce package of julienne sun-dried tomatoes
1/2 cup parmesan cheese, freshly grated, more for garnish if you like.
salt & pepper, to taste

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Instructions

Prepare your chicken, flour, onion, garlic, broth, cream, kale, shredded parmesan, and other ingredients. Set aside.
Season chicken with 1 teaspoon of salt and black pepper.
In a large pot over medium heat, heat olive oil. Add the chicken and stir to coat in the oil right away, this will help prevent sticking.
Cook for about 10 minutes, until browned and cooked through. Transfer cooked chicken to a separate dish and set aside.
Add the 1/4 cup of butter to the same pot over medium-low heat. Add the onion, and sauté for 2-3 minutes until fragrant and softened.
Stir in the garlic and sprinkle in the flour.
Stir, and cook for about 2 minutes more. Lower the heat as needed. There will be some browning, not too much. Be sure to watch & stir.
Pour in a little broth and loosen up the flour paste a bit.
Add in the rest of the chicken broth, then the heavy cream, and the cooked chicken in with Italian seasoning, red pepper flakes, and bay leaf.
Bring to a boil over medium-high heat. Then reduce heat to low, add the noodles.
Simmer for 15-20 minutes, stirring occasionally.
Remove the bay leaf and stir in the parmesan.
Toss in the kale and sun-dried tomatoes. Continue to heat on low for another 5-10 minutes and serve with croutons, toast, extra cheese, parsley, dinner rolls or a side salad.

Notes

Nutritional Values and Servings are estimates only.

Nutrition

Calories: 559kcalCarbohydrates: 21gProtein: 24gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 169mgSodium: 1163mgPotassium: 762mgFiber: 5gSugar: 5gVitamin A: 10570IUVitamin C: 91mgCalcium: 353mgIron: 3mg

Keyword chicken noodle soup, one pot soup

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