Description
Warm, creamy, and comforting Marry Me Chicken Soup with tender chicken, pasta, sun-dried tomatoes, and spinach.
Ingredients
- 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
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sun-dried tomatoes
- 3 garlic cloves, minced
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6 to 8 cups chicken broth
- 6 oz pasta (Italian small shells recommended)
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
- 2 ½ to 3 cups fresh spinach
Instructions
1. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken, 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cook until browned on all sides, about 4 to 5 minutes.
2. Add the onions, carrots, celery, sun-dried tomatoes, and garlic to the same pot and cook until translucent, about 3 to 4 minutes.
3. Sprinkle the flour evenly over the mixture and stir well to combine. Add in stages to prevent drying out. If using tomato paste, add it now and stir to incorporate.
4. Gradually whisk in the chicken broth, stirring consistently to avoid lumps, scraping browned bits from the bottom of the pot.
5. Bring to a rolling boil, then add the pasta, remaining Italian seasoning, salt, and pepper. Cover, reduce heat to low, and simmer for 20 minutes or until chicken is tender and pasta is al dente.
6. Remove the lid and stir in the heavy cream, spinach, and Parmesan. Simmer for an additional 5 minutes.
7. Taste and adjust seasoning before serving.
Notes
This soup is best served fresh as reheating may change texture.
Avoid overcooking chicken to keep it tender.
Use low-sodium broth to control saltiness.
Simmer gently to blend flavors well.
Add fresh herbs at the end for brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 480