Description
Creamy Marry Me Chicken Soup is a rich and comforting dish featuring tender chicken, fresh vegetables, pasta, and a luscious blend of heavy cream and Parmesan cheese. This hearty soup combines Italian flavors like sundried tomatoes and Italian seasoning, creating a perfect homemade meal that warms you from the inside out.
Ingredients
Chicken and Seasoning
- 1 teaspoon olive oil
- 1 to 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces (used 1 1/2 pounds)
- 2 teaspoons Italian seasoning (divided)
- Salt and pepper to taste
Vegetables and Aromatics
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sundried tomatoes
- 3 garlic cloves, minced
Thickening and Liquid
- 1/4 cup flour
- 2 tablespoons tomato paste (optional)
- 6 to 8 cups chicken broth (recommend starting with 6 cups)
Pasta and Dairy
- 6 oz pasta (Italian small shells preferred)
- 1 cup heavy whipping cream
- 1/2 to 1 cup grated Parmesan Reggiano cheese
- 2 1/2 to 3 cups fresh spinach
Instructions
- Brown the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken along with 1 teaspoon of Italian seasoning, salt, and pepper. Cook until the chicken is browned on all sides, about 4 to 5 minutes, developing flavor and sealing in juices.
- Sauté the Vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables are translucent and softened, about 3 to 4 minutes, stirring occasionally to prevent burning.
- Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir thoroughly to combine, adding it in stages to avoid excess dryness. If using, add the tomato paste now and stir well to integrate, which will deepen the soup’s flavor and aid thickening.
- Incorporate Broth and Deglaze: Gradually whisk in the chicken broth to avoid lumps, stirring constantly. Scrape the bottom of the pot to deglaze, lifting all the flavorful browned bits into the liquid.
- Simmer with Pasta and Seasoning: Bring the mixture to a rolling boil. Add the pasta, remaining 1 teaspoon Italian seasoning, and adjust salt and pepper to taste. Cover the pot, reduce heat to low, and simmer for about 20 minutes, or until the chicken is cooked through, tender, and the pasta is al dente. Alternatively, you may boil the pasta separately and add it just before the final steps.
- Finish with Cream, Spinach, and Cheese: Uncover the pot, stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer gently for an additional 5 minutes, allowing the spinach to wilt and the cheese to melt into a creamy texture.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with extra salt or spices as desired. Serve hot and enjoy the comforting, creamy flavors.
Notes
- Tomato paste is optional but adds rich depth to the soup’s flavor.
- Start with 6 cups of chicken broth; add more if you prefer a thinner consistency.
- Pasta can be cooked separately if desired to control doneness better.
- Use fresh Parmesan Reggiano for the best flavor and melt quality.
- Fresh spinach should be added at the end to retain vibrant color and nutrients.
