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Marry Me Chicken Soup Recipe

Marry Me Chicken Soup Recipe
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★★★★★

5.1 from 29 reviews

A creamy, comforting Marry Me Chicken Soup featuring tender chicken, fresh vegetables, pasta, and a luscious parmesan cream base. This hearty soup blends Italian seasonings with spinach and sundried tomatoes for a deliciously satisfying meal perfect for any day.

Ingredients

Scale

Chicken and Seasonings

  • 1 teaspoon olive oil
  • 1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
  • 2 teaspoons Italian seasoning, divided
  • Salt and pepper to taste

Vegetables

  • ½ cup diced carrots
  • ½ cup diced celery
  • ½ cup diced onions
  • ¼ cup diced sundried tomatoes
  • 3 garlic cloves, minced

Thickening and Flavoring Agents

  • ¼ cup flour
  • 2 tablespoons tomato paste (optional)

Soup Base

  • 6 to 8 cups chicken broth (start with 6 cups)
  • 6 oz Italian small shell pasta

Finishing Ingredients

  • 1 cup heavy whipping cream
  • ½ to 1 cup grated Parmesan Reggiano cheese
  • 2 ½ to 3 cups fresh spinach

Instructions

  1. Brown the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken along with 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cook the chicken until browned on all sides, about 4 to 5 minutes.
  2. Sauté the Vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook, stirring occasionally, until the vegetables become translucent and fragrant, about 3 to 4 minutes.
  3. Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine, adding the flour gradually to avoid drying. If using, add the tomato paste now and incorporate it thoroughly into the mixture.
  4. Incorporate Broth: Gradually whisk in the chicken broth, ensuring no lumps form. Use your spoon to deglaze the bottom of the pot by scraping any browned bits. This adds flavor to the soup base.
  5. Cook Pasta and Simmer: Bring the mixture to a rolling boil. Add the pasta along with the remaining 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cover the pot, lower the heat to a simmer, and cook for about 20 minutes until the chicken is cooked through, tender, and the pasta is al dente. Alternatively, boil the pasta separately and add at the end.
  6. Finish the Soup: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Continue to simmer the soup for an additional 5 minutes until the spinach wilts and the soup is warmed through.
  7. Adjust Seasoning and Serve: Taste the soup and adjust salt, pepper, or Italian seasoning as needed. Serve hot for a comforting and flavorful meal.

Notes

  • You can adjust the amount of chicken broth depending on your preferred soup consistency; starting with 6 cups allows a creamy texture.
  • Tomato paste is optional but adds a deeper richness and balance to the flavor.
  • Boiling the pasta separately helps prevent it from absorbing too much broth and becoming mushy if the soup is stored.
  • Use freshly grated Parmesan Reggiano for the best flavor impact.
  • This soup can be stored in the fridge for up to 3 days and reheated gently to preserve creaminess.

Nutrition

Keywords: Marry Me Chicken Soup, creamy chicken soup, Italian chicken soup, pasta chicken soup, parmesan cream soup

Find it online: https://tastybynova.com/marry-me-chicken-soup-recipe/