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Marry Me Chicken Soup


  • Author: Munil

Description

This Creamy Chicken and Spinach Soup is a rich and hearty dish, loaded with tender chicken, fresh vegetables, and a savory broth. The addition of sun-dried tomatoes and Parmesan cheese adds a depth of flavor, while the heavy cream creates a silky, comforting texture. It’s a perfect one-pot meal for a cozy dinner night.


Ingredients

Scale
  • 1 teaspoon olive oil
  • 11 ½ 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)
  • 68 cups chicken broth (start with 6 cups, adjust as needed)
  • 6 oz pasta (such as small Italian shells)
  • 1 cup heavy whipping cream
  • 1/21 cup grated Parmesan Reggiano cheese
  • 2 1/23 cups fresh spinach

Instructions

1️⃣ Cook the Chicken:
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 the chicken is browned on all sides, about 4-5 minutes.

2️⃣ Sauté the Vegetables:
In the same pot, add the diced onions, carrots, celery, sun-dried tomatoes, and minced garlic. Cook until the vegetables become translucent and fragrant, about 3-4 minutes.

3️⃣ Add the Flour:
Sprinkle the flour over the vegetables and stir well to combine, adding the flour in stages to avoid lumps. If using tomato paste, add it at this stage and stir to incorporate.

4️⃣ Add the Broth:
Gradually whisk in the chicken broth while stirring continuously to prevent lumps. Scrape up any browned bits from the bottom of the pot as you stir. This step ensures a rich, flavorful base for the soup.

5️⃣ Cook the Pasta:
Bring the mixture to a rolling boil, then add the pasta and the remaining 1 teaspoon of Italian seasoning. Season with additional salt and pepper if needed. Cover the pot and reduce the heat to low, allowing the soup to simmer for about 20 minutes, or until the pasta is al dente and the chicken is fully cooked. Alternatively, you can boil the pasta separately and add it at the end.

6️⃣ Add Cream, Spinach, and Parmesan:
Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes until the spinach is wilted and the soup is creamy and well-blended.

7️⃣ Adjust and Serve:
Taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with extra Parmesan cheese if desired. Enjoy with a slice of warm, crusty bread!

Notes

  • Broth Consistency: Start with 6 cups of broth, and add more if you prefer a thinner soup.
  • Tomato Paste: Adding tomato paste is optional, but it can give the soup a deeper, richer flavor.
  • Make-Ahead Tip: This soup can be made ahead and stored in the fridge for up to 3 days. When reheating, add a little extra broth or cream if it has thickened.