Marry Me Chicken Soup Recipe
This creamy Marry Me Chicken Soup is rich, cozy, and packed with bold Tuscan flavor. A one-pot comfort dish that’s perfect for any night of the week.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken breasts or thighs, diced
- 2 teaspoons Italian seasoning divided
- Salt and pepper to taste
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup sun-dried tomatoes chopped
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 6 –8 cups chicken broth
- 6 oz pasta elbows, rotini, or small shells
- 1 cup heavy cream
- ½ –1 cup grated Parmesan cheese
- 3 cups fresh spinach
Instructions
- 1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken, season with 1 teaspoon of Italian seasoning, salt, and pepper. Cook until browned, about 4–5 minutes.
- 2. Add onions, carrots, celery, garlic, and sun-dried tomatoes. Sauté until soft and fragrant, around 3–4 minutes.
- 3. Sprinkle in the flour and stir well to coat the vegetables and chicken evenly.
- 4. Gradually whisk in chicken broth. Stir to remove lumps and deglaze the bottom of the pot.
- 5. Bring to a gentle boil. Add pasta and remaining Italian seasoning. Reduce heat to low and simmer covered for 15–20 minutes until pasta is tender.
- 6. Stir in heavy cream, Parmesan, and spinach. Simmer uncovered until the soup is creamy and spinach has wilted.
- 7. Taste and adjust seasoning as needed. Serve hot with crusty bread or salad.
Notes
You can substitute heavy cream with full-fat coconut milk or softened cream cheese for a dairy-free option
Add crispy bacon or red pepper flakes for extra flavor
To prevent soggy pasta in leftovers, cook and store it separately
Soup thickens as it sits—add broth when reheating if needed