Marry Me Chicken Soup
This Marry Me Chicken Soup is a cozy and delicious comfort dish, perfect for any occasion.
Equipment
- Large soup pot or Dutch oven
- Whisk
- spoon
Ingredients
- 1 teaspoon olive oil
- 1-1½ pounds boneless, skinless chicken breasts or thighs, diced cut into 1-inch pieces
- 2 teaspoons Italian seasoning divided
- Salt and pepper to taste
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 cloves garlic, minced
- ¼ cup flour
- 2 tablespoons tomato paste optional
- 6-8 cups chicken broth start with 6 cups
- 6 oz pasta (e.g., Italian small shells)
- 1 cup heavy whipping cream
- ½-1 cup grated Parmesan cheese
- 2½-3 cups fresh spinach
Instructions
- Heat olive oil in a large pot over medium-high heat, then add chicken, Italian seasoning, salt, and pepper, cooking until browned for about 4-5 minutes.
- Add onions, carrots, celery, sundried tomatoes, and garlic, cooking until vegetables are translucent, about 3-4 minutes.
- Sprinkle flour into the pot and mix well; if using, add tomato paste and combine thoroughly.
- Gradually whisk in chicken broth, stirring continuously to avoid lumps and deglazing the pot.
- Bring to a boil, add pasta and remaining Italian seasoning, cover, and simmer for about 20 minutes until chicken is cooked and pasta is al dente.
- Stir in heavy cream, spinach, and Parmesan cheese, simmering for an additional 5 minutes.
- Taste and adjust seasoning as necessary.
Notes
To avoid mushy pasta, consider cooking it separately and adding it just before serving. Store leftovers in a tightly sealed container for 3-4 days, reheating with added broth or water. For freezing, omit heavy cream during cooking and add it when reheating to prevent curdling.