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Marry Me Chicken Soup Recipe

Marry Me Chicken Soup Recipe

A rich, creamy, and comforting one-pot soup featuring tender chicken, hearty vegetables, and a flavorful parmesan cream sauce that is sure to win hearts.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 cups
Course: Dinner, Lunch
Cuisine: American, Tuscan
Calories: 300
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 tsp olive oil
  • 1.5 lbs boneless, skinless chicken breasts or thighs diced into 1-inch pieces
  • 2 tsp Italian seasoning divided
  • salt and pepper to taste
  • 0.5 cup diced carrots
  • 0.5 cup diced celery
  • 0.5 cup diced onions
  • 0.25 cup diced sundried tomatoes
  • 3 cloves garlic minced
  • 0.25 cup flour
  • 2 tbsp tomato paste optional
  • 6 cups chicken broth up to 8 cups for thinner consistency
  • 6 oz pasta small shells or elbows recommended
  • 1 cup heavy whipping cream
  • 0.5 cup grated parmesan reggiano cheese up to 1 cup
  • 2.5 cups fresh spinach

Method
 

Instructions
  1. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken, 1 teaspoon of Italian seasoning, salt, and pepper, and cook until browned on all sides, about 4-5 minutes.
  2. Add the onions, carrots, celery, sundried tomatoes, and garlic to the pot and cook until the vegetables are translucent, about 3-4 minutes.
  3. Sprinkle the flour over the mixture and stir well to combine. If using tomato paste, add it now and stir to incorporate.
  4. Gradually whisk in the chicken broth, ensuring there are no lumps and deglazing the bottom of the pot with your spoon.
  5. Bring the mixture to a boil, then add the pasta and the remaining 1 teaspoon of Italian seasoning. Cover, reduce heat to low, and simmer for 20 minutes or until the chicken is cooked through and pasta is al dente.
  6. Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes before serving.

Notes

Start with 6 cups of broth for a thicker, creamier soup. If you prefer a thinner consistency, add more broth. If you are worried about mushy pasta, you can cook the pasta separately and add it to the bowls before ladling the soup over it.