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Creamy Marry Me Chicken Soup Recipe

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4.1 from 20 reviews

Creamy Marry Me Chicken Soup is a rich and comforting dish made with tender chicken, fresh vegetables, pasta, and a luscious blend of heavy cream and Parmesan cheese. This hearty soup is perfect for a cozy meal, combining Italian seasonings, sundried tomatoes, and fresh spinach to create a flavorful and satisfying experience that serves 10.

  • Total Time: 50 minutes
  • Yield: 10 servings

Ingredients

Protein

  • 1-1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1 inch pieces

Vegetables

  • 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
  • 2 1/2-3 cups fresh spinach

Seasonings & Oils

  • 1 teaspoon olive oil
  • 2 teaspoons Italian Seasoning (divided)
  • Salt and pepper to taste

Dry & Canned Goods

  • 1/4 cup flour
  • 2 tablespoons tomato paste (optional)
  • 6-8 cups chicken broth (start with 6 cups recommended)

Grains & Dairy

  • 6 oz Italian small shell pasta
  • 1 cup heavy whipping cream
  • 1/2-1 cup grated Parmesan Reggiano cheese

Instructions

  1. Brown the Chicken: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add diced chicken along with 1 teaspoon Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 4-5 minutes.
  2. Sauté Vegetables: Without removing the chicken, add onions, carrots, celery, sundried tomatoes, and minced garlic to the pot. Cook for 3-4 minutes until the vegetables become translucent and fragrant.
  3. Add Flour and Tomato Paste: Sprinkle flour evenly over the mixture and stir well to combine. Add the flour gradually to prevent clumping or drying out. If using tomato paste, add it now and stir thoroughly.
  4. Incorporate Broth: Slowly whisk in chicken broth to avoid lumps, scraping the bottom of the pot to deglaze and capture any browned bits. Use between 6 to 8 cups depending on desired soup thickness.
  5. Cook Pasta and Simmer: Bring the soup to a rolling boil. Add the pasta along with the remaining 1 teaspoon Italian seasoning, salt, and pepper to taste. Cover with a lid, reduce heat to low, and simmer for about 20 minutes until the chicken is cooked through and the pasta is al dente. Alternatively, cook pasta separately and add later.
  6. Finish Soup: Remove the lid and stir in heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes to blend flavors and wilt the spinach.
  7. Adjust Seasoning and Serve: Taste the soup and adjust salt, pepper, or Italian seasoning as needed before serving hot.

Notes

  • Tomato paste is optional but adds a deeper flavor and richness to the soup.
  • Start with 6 cups of chicken broth and add up to 8 cups if you prefer a thinner soup consistency.
  • Cooking pasta separately is an option to prevent it from absorbing too much broth if planning leftovers.
  • Use fresh spinach for the best texture; baby spinach works well as an alternative.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, noting the soup will be less creamy.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://ellarecipe.com/creamy-marry-me-chicken-soup-recipe/