- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Juicy chicken thighs, egg noodles, and sun-dried tomatoes bulk up this modern riff on a classic chicken noodle soup.
Ingredient:
- 1 pound boneless skinless chicken thighs
- 1 1/2 teaspoons kosher salt, divided
- 1/2 cup drained julienne-cut sun-dried tomatoes in oil with herbs, chopped, plus 1 tablespoon oil from jar, divided
- 1 yellow onion, chopped (about 1 1/4 cups)
- 2 celery ribs, sliced (about 1 cup)
- 2 carrots, peeled and cut into 1/2-inch pieces (about 3/4 cup)
- 2 tablespoons tomato paste
- 4 garlic cloves, finely chopped
- 1/2 teaspoon crushed red pepper
- 8 cups chicken stock
- 1 Parmesan rind (optional)
- 3/4 cup grated Parmesan, divided
- 8 cups baby spinach (about 5 ounces)
- 3/4 cup heavy cream
- 8 ounces wide egg noodles
- 4 ounces cream cheese, cubed and at room temperature
- Basil leaves, for garnish
