Description
A creamy and flavorful twist on the viral Tuscan chicken dish, this Marry Me Chicken Soup is a one-pot, indulgent meal with a comforting blend of chicken, pasta, and a rich cream sauce.
Ingredients
- 1 tsp olive oil
- 1–1½ lb boneless, skinless chicken breasts or thighs, diced
- 2 tsp 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 tbsp tomato paste (optional)
- 6–8 cups chicken broth (start with 6, add more for desired consistency)
- 6 oz pasta (small shells, elbows, ditalini, etc.)
- 1 cup heavy whipping cream
- ½–1 cup grated Parmesan cheese
- 2½–3 cups fresh spinach
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken, 1 tsp Italian seasoning, salt, and pepper. Cook until the chicken is browned, about 4–5 minutes.
- Add onions, carrots, celery, sundried tomatoes, and garlic. Cook until vegetables are translucent, about 3–4 minutes.
- Sprinkle in the flour (and tomato paste, if using), stirring to combine and cook off the raw flour taste.
- Gradually whisk in chicken broth, deglazing the bottom of the pot, until smooth.
- Bring to a simmer. Add pasta, 1 tsp Italian seasoning, salt, and pepper. Cover and simmer 20 minutes, until chicken is cooked and pasta is al dente.
- Stir in heavy cream, spinach, and Parmesan. Simmer an additional 5 minutes. Taste and adjust seasoning as needed.
Notes
- Use rotisserie chicken to speed up the recipe.
- For a richer flavor, swap chicken thighs for breasts.
- If gluten-free, cook pasta separately and add it at the end to avoid mushiness.
- For a dairy-free version, use plant-based milk and vegan cheese alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
