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Marry Me Chicken Soup

Marry Me Chicken Soup
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A rich and creamy one-pot Tuscan chicken soup with sundried tomatoes, spinach, parmesan cheese, and pasta. This cozy soup features a game-changing cream sauce that’s simple to make but tastes like you spent hours in the kitchen.

Ingredients

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  • 1 teaspoon olive oil
  • 1 to 1½ pounds boneless, skinless chicken breasts or thighs, diced 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 garlic cloves, minced
  • ¼ cup flour
  • 2 tablespoons tomato paste (optional)
  • 6–8 cups chicken broth
  • 6 oz pasta (small shells, ditalini, or your choice)
  • 1 cup heavy whipping cream
  • ½ to 1 cup grated parmesan reggiano cheese
  • 2½ to 3 cups fresh spinach

Instructions

  1. Heat the olive oil in a 6-quart Dutch oven or large soup pot over medium-high heat. Add the diced chicken, 1 teaspoon of Italian Seasoning, salt and pepper to taste, and cook until browned on all sides, about 4-5 minutes.
  2. In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic and cook until translucent, about 3-4 minutes.
  3. Sprinkle the flour throughout the pot, adding about 1 tablespoon at a time while stirring constantly. If you plan to add tomato paste, add it here and stir until well incorporated, about 1 minute.
  4. Gradually whisk in the chicken broth one cup at a time, stirring constantly to prevent lumps. Deglaze the bottom of the pan using your spoon.
  5. Bring the mixture to a vigorous, rolling boil and add in the pasta and 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cover the pot with the lid and lower the heat to low to let the soup simmer for about 20 minutes, or until the chicken reaches 165°F internal temperature and the pasta is al dente. Stir occasionally.
  6. Remove the lid and stir in the heavy cream, spinach, and grated Parmesan cheese, and let the soup simmer uncovered for an additional 5 minutes.
  7. Taste and adjust the seasoning with salt and spices if needed.

Notes

  • Start with 6 cups of broth and add more if needed for desired consistency.
  • Tomato paste is optional but adds extra depth of flavor.
  • You can cook pasta separately to prevent it from getting mushy.
  • The soup will thicken as it sits. Add broth or water when reheating for a soupier consistency.
  • For extra flavor, add cooked crumbled bacon and Cajun seasoning.
  • Use pre-chopped veggies to save time.
  • Rotisserie chicken works great but add it during the last 5 minutes to avoid overcooking.
  • Equipment needed: 6-quart Dutch oven or large soup pot.

Nutrition

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