Marry Me Chicken Soup
This creamy Marry Me Chicken Soup takes the internet-famous dish and transforms it into a cozy, one-pot bowl of comfort. With tender chicken, sun-dried tomatoes, garlic, spinach, and Parmesan simmered in a velvety broth, it’s the kind of recipe that wins hearts and fills homes with warmth.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- sharp chef's knife
- Ladle
- Cutting board
- Grater (for Parmesan)
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or thighs (diced)
- 2 tablespoons olive oil
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning divided
- ½ cup diced onion
- ½ cup diced celery
- ½ cup diced carrots
- ¼ cup chopped sun-dried tomatoes packed in oil, drained
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- 6 ounces small shell pasta or similar short-cut pasta
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 3 cups baby spinach loosely packed
Optional:
- red pepper flakes for a light kick
- extra Parmesan and olive oil for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken, season with salt, pepper, and 1 teaspoon Italian seasoning. Cook until browned, about 4-5 minutes.
- Add onion, carrots, celery, garlic, and sun-dried tomatoes. Sauté for 3-4 minutes until vegetables soften and become fragrant.
- Sprinkle in flour and stir constantly for 1 minute to coat ingredients and form a light roux.
- Gradually pour in chicken broth while stirring to avoid lumps. Scrape the bottom of the pot to lift any browned bits.
- Bring to a gentle boil, then add pasta and remaining Italian seasoning. Lower the heat and simmer uncovered for 15-20 minutes until the chicken is tender and pasta is al dente.
- Reduce heat to low, then stir in heavy cream, Parmesan cheese, and spinach. Simmer for 3-5 minutes until the soup thickens slightly and the spinach wilts.
- Taste and adjust seasoning. Add a pinch of red pepper flakes for mild heat if desired.
- Let rest for 5 minutes before serving. Ladle into bowls, top with extra Parmesan, and drizzle with olive oil for a final touch of richness.
Notes
Nutritional Information (Per Serving)
- Calories 440 kcal
- Protein 32 g
- Carbohydrates 25 g
- Fat 22 g
- Fiber 2 g
- Sugar 4 g
- Sodium 870 mg
