Description
Marry Me Chicken Soup is a creamy, flavorful, and comforting dish featuring tender pieces of chicken, vibrant vegetables, and pasta simmered in a rich broth with a touch of Parmesan cheese and fresh spinach. This hearty soup combines Italian seasonings with sundried tomatoes and a luscious cream base, delivering a perfect meal for any season.
Ingredients
Protein 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 Flavor Enhancers
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Liquids
- 6-8 cups chicken broth (start with 6 cups)
- 1 cup heavy whipping cream
Other Ingredients
- 6 oz Italian small shell pasta
- ½ to 1 cup grated Parmesan Reggiano cheese
- 2 ½ to 3 cups fresh spinach
Instructions
- Brown the Chicken: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add 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, ensuring it’s sealed and flavorful.
- Sauté Vegetables: Add diced onions, carrots, celery, sundried tomatoes, and minced garlic to the pot with the chicken. Cook this mixture until the vegetables become translucent and soften, approximately 3 to 4 minutes.
- Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and chicken, stirring well to combine. Add the tomato paste if using, and stir thoroughly to integrate it into the mixture. This step builds the base for a creamy soup.
- Incorporate Broth: Gradually whisk in the chicken broth, stirring constantly to prevent lumps and deglaze the pot’s bottom to lift all the browned bits into the soup, enriching its flavor and depth.
- Simmer with Pasta: Bring the soup to a rolling boil, then add the pasta along with the remaining teaspoon of Italian seasoning, salt, and pepper to taste. Cover the pot, reduce heat to low, and simmer for approximately 20 minutes. This allows the chicken to cook through, the pasta to become al dente, and the flavors to meld together. Alternatively, boil pasta separately to control texture better.
- Finish Soup: Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer gently for an additional 5 minutes to wilt the spinach and blend all flavors into a creamy consistency.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and Italian seasoning as needed. Serve warm, enjoying the rich, comforting flavors.
Notes
- Starting with 6 cups of broth results in a thick, creamy soup; add more broth later to thin if desired.
- Tomato paste is optional; use it for a tomato-flavored soup or omit for a creamier, white base.
- Rotisserie chicken can be used for convenience but add at the end to warm without overcooking.
- For seafood variations, reduce simmer time to 10-15 minutes and add seafood with cream, spinach, and cheese.
- To avoid mushy pasta, cook pasta separately and add just before serving.
- Reheat with extra broth or water to maintain desired soup consistency.
- Flour thickens the soup but can be replaced with cream cheese for a different texture.
- Heavy cream can be substituted with half and half, milk, or full-fat coconut milk, though consistency will vary.
- Slow cooker method: Cook all ingredients except pasta, cream, spinach, and cheese on Low for 8 hours or High for 4. Boil pasta separately and add with cream, spinach, and cheese before serving.
