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Marry Me Chicken Soup

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A comforting and rich chicken soup with tender chicken, vibrant vegetables, and a creamy broth.

Ingredients

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  • 1 teaspoon olive oil
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
  • 2 teaspoons Italian seasoning, divided
  • Salt and pepper to taste
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onions
  • 1/4 cup diced sun-dried tomatoes
  • 3 garlic cloves, minced
  • 1/4 cup flour
  • 2 tablespoons tomato paste (optional)
  • 6–8 cups chicken broth
  • 6 oz pasta (small Italian shells work well)
  • 1 cup heavy whipping cream
  • 1/2–1 cup grated Parmesan Reggiano cheese
  • 2 1/2–3 cups fresh spinach

Instructions

  1. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Cook until browned, about 4-5 minutes.
  2. Add the diced onions, carrots, celery, sun-dried tomatoes, and minced garlic. Cook until vegetables are translucent, about 3-4 minutes.
  3. Sprinkle the flour over the vegetables and stir to combine; add tomato paste if using.
  4. Gradually whisk in the chicken broth, stirring continuously.
  5. Bring to a boil, then add the pasta and remaining Italian seasoning. Season with more salt and pepper as needed. Cover and simmer for about 20 minutes.
  6. Stir in heavy cream, fresh spinach, and grated Parmesan cheese. Simmer for an additional 5 minutes until spinach is wilted.
  7. Taste and adjust seasoning if necessary. Serve hot, garnished with extra Parmesan cheese if desired.

Notes

For added flavor, consider incorporating fresh herbs like basil or thyme at the end of cooking. Adjust the cream and Parmesan cheese based on personal preference.

Nutrition

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