Ingredients
2 cups shredded rotisserie chicken
1 tablespoon olive oil
1 tablespoon butter
4 cloves garlic, minced
1 small onion, diced
4 cups low-sodium chicken broth
1 cup heavy cream
½ cup grated parmesan
½ cup chopped sun-dried tomatoes
1½ teaspoons Italian seasoning
8 oz egg noodles
Salt and pepper to taste
Optional: spinach or basil for garnish
Instructions
1. Heat olive oil and butter in a large pot over medium heat. Add garlic and onion, sauté for 3–4 minutes until soft.
2. Stir in sun-dried tomatoes and Italian seasoning. Cook for 1 minute.
3. Pour in chicken broth and bring to a gentle simmer.
4. Add noodles and cook uncovered until tender (8–10 minutes).
5. Lower heat. Stir in cream, chicken, and parmesan. Simmer 3–4 minutes more.
6. Season with salt and pepper to taste.
7. Garnish with basil or spinach if using. Serve hot.
Notes
For dairy-free, use coconut milk and nutritional yeast instead of cream and parmesan.
Freeze the soup without noodles, then add cooked noodles when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg
Keywords: Skinless chicken thighs, cream cheese, sun dried tomatoes, egg free pasta, country crock