Name: Creamy Tuscan Chicken Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Soup
Ingredients: 2 boneless skinless chicken breasts (chopped into bite size pieces); 4 boneless skinless chicken thighs (chopped into bite size pieces); 1 box chicken stock; 1 can diced tomatoes with italian herbs; 1 jar sun-dried tomatoes in oil; 2 jars Alfredo pasta sauce; 1 yellow onion (chopped); 5 garlic cloves (chopped); 1/2 bag fresh baby spinach; 1 tablespoon Tuscan/Italian dried herbs; 1 1/2 teaspoons red pepper flakes; 2 tablespoons fresh basil leaves (chopped); grated parmesan cheese; salt and pepper to taste; 1/2 bag egg noodles

Creamy tuscan chicken noodle soup is the perfect cold weather meal! Serve it up with lots of toasted crusty bread to dip and you’ll be in tastebud heaven! 🙂

Creamy Tuscan chicken noodle soup is the perfect cold weather meal! Loaded with chicken, noodles, sun dried tomatoes and spinach in a creamy garlic tomato broth! via firsthomelovelife.com

You guys know I love a great soup recipe, and one of my favorite soups is classic chicken noodle!

It’s so easy to make and always hits the spot. 🙂

I also like to come up with different ways to make it a little more interesting. Classic is great on its own, but it also can make a great base recipe to experiment with different flavors.

After making my Italian style chicken noodle soup a few times, I decided to mix it up even more and make it creamy with a little tuscan flair.

It’s creamy, garlicky, slightly spicy and sweet with the sun-dried tomatoes and fresh basil. Its super delicious and hits all the right notes.

This just might be my new favorite way to have chicken noodle soup!

It’s already heating up here again after that chilly blast we had last week, so I don’t know how much longer I’ll be able to enjoy a hot bowl of soup, but I know you guys up north are still fighting the cold, so hopefully a big bowl of this will warm your bones. 🙂

Here’s how to make it…

Creamy Tuscan Chicken Noodle Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x

Print Recipe

Ingredients

Scale

2 boneless skinless chicken breasts (chopped into bite size pieces)
4 boneless skinless chicken thighs (chopped into bite size pieces)
1 box chicken stock
1 can diced tomatoes with italian herbs
1 jar sun-dried tomatoes in oil
2 jars Alfredo pasta sauce
1 yellow onion (chopped)
5 garlic cloves (chopped)
1/2 bag fresh baby spinach
1 tablespoon Tuscan/Italian dried herbs
1 1/2 teaspoons red pepper flakes
2 tablespoons fresh basil leaves (chopped)
grated parmesan cheese
salt and pepper to taste
1/2 bag egg noodles

Instructions

Heat up a large pot on medium/high and drizzle in about 3 tablespoons of the oil from the sun-dried tomatoes into the pot. Drain the rest of the jar and set aside.
Chop the onion and chicken and add into the pot. Season well with salt and pepper.
After the chicken is almost cooked through, chop your garlic and add it in, along with the dried seasonings, the sun dried tomatoes and can of diced tomatoes. Stir well.
Add 1 box of chicken stock, 2 jars of Alfredo sauce and lower the heat to low and cover the pot to cook for about 20 minutes.
Remove the lid and add in 1/2 bag of egg noodles to the soup.
(Note- you can cook them separate as well and just add them in to the bowls before serving. I recommend this if you’re not going to eat the whole pot in one sitting. They won’t turn mushy)

Once the egg noodles are cooked, turn off the heat and add in the baby spinach and basil. Stir well so they wilt.
Serve up the soup with some crusty toasted bread and top with parmesan cheese. Enjoy 🙂

Category: Main Dish
Cuisine: Soup