Why Make This Recipe
Marry Me Chicken Soup brings together comforting flavors that make it perfect for any occasion. This delicious soup combines tender chicken, fresh vegetables, and creamy goodness, creating a dish that is both satisfying and heartwarming. It’s an excellent choice for family dinners, gatherings with friends, or even a cozy night in. Not to mention, the name itself suggests a romantic touch, making it a special meal to share with a loved one.
How to Make Marry Me Chicken Soup
Ingredients:
- 1 teaspoon olive oil
- 1 to 1½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons 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 tablespoons tomato paste (optional)
- 6-8 cups chicken broth
- 6 oz pasta (small shells, ditalini, or your choice)
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
- 2½ to 3 cups fresh spinach
Directions:
- Heat the olive oil in a 6-quart Dutch oven or large soup pot over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cook until browned on all sides, about 4-5 minutes.
- In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook until translucent, about 3-4 minutes.
- Sprinkle the flour throughout the pot, adding about 1 tablespoon at a time while stirring constantly. If you plan to add tomato paste, do it here and stir until well combined, about 1 minute.
- Gradually whisk in the chicken broth one cup at a time, stirring constantly to prevent lumps. Use your spoon to deglaze the bottom of the pan.
- Bring the mixture to a vigorous, rolling boil and add in the pasta and 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cover the pot with the lid and lower the heat to low to let the soup simmer for about 20 minutes, or until the chicken reaches an internal temperature of 165°F and the pasta is al dente. Stir occasionally.
- Remove the lid and stir in the heavy cream, spinach, and grated Parmesan cheese. Let the soup simmer uncovered for an additional 5 minutes.
- Taste and adjust the seasoning with salt and spices if needed.
How to Serve Marry Me Chicken Soup
Serve Marry Me Chicken Soup hot in bowls. You can top it with extra grated Parmesan cheese or a sprinkle of fresh herbs for added flavor. This soup pairs wonderfully with crusty bread or a side salad, making for a complete meal.
How to Store Marry Me Chicken Soup
If you have leftovers, let the soup cool completely and transfer it to airtight containers. Store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. If freezing, it’s best to leave out the pasta and add it fresh when you reheat the soup.
Tips to Make Marry Me Chicken Soup
- Use fresh ingredients for the best flavor. Fresh herbs and vegetables can enhance the taste significantly.
- You can adjust the thickness of the soup by adding more or less chicken broth depending on your preference.
- If you want a richer flavor, you can use homemade chicken broth instead of store-bought.
Variation
For a lighter version, you can substitute the heavy cream with half-and-half or use a plant-based cream alternative. You can also experiment with different types of protein, like shrimp or turkey, for a unique twist on this classic recipe.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to cook it thoroughly until it reaches the right internal temperature.
What type of pasta should I use?
Small pasta like shells or ditalini works best, but feel free to use any pasta you prefer.
How can I make this soup spicier?
You can add red pepper flakes or your choice of hot sauce during cooking to give the soup some heat.
Marry Me Chicken Soup
Ingredients
Chicken and Seasoning
- 1 teaspoon olive oil For sautéing chicken.
- 1 to 1.5 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces Use your preferred cut of chicken.
- 2 teaspoons Italian Seasoning Divided into two portions.
- to taste Salt and pepper For seasoning.
Vegetables and Pasta
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 cloves garlic, minced
- 6 ounces pasta (small shells, ditalini, or your choice) Choose preferred small pasta.
Broth and Cream
- ¼ cup flour For thickening the soup.
- 2 tablespoons tomato paste (optional) Add for extra richness.
- 6-8 cups chicken broth
- 1 cup heavy whipping cream For a creamy texture.
- ½ to 1 cup grated Parmesan Reggiano cheese Adjust based on preference.
- 2.5 to 3 cups fresh spinach Quickly wilts into the soup.
Instructions
Cooking the Chicken
- Heat the olive oil in a 6-quart Dutch oven or large soup pot over medium-high heat.
- Add the diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cook until browned on all sides, about 4-5 minutes.
Adding Vegetables
- In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook until translucent, about 3-4 minutes.
Thickening the Soup
- Sprinkle the flour throughout the pot, adding about 1 tablespoon at a time while stirring constantly.
- If you plan to add tomato paste, do it here and stir until well combined, about 1 minute.
Adding Broth and Pasta
- Gradually whisk in the chicken broth one cup at a time, stirring constantly to prevent lumps.
- Bring the mixture to a vigorous, rolling boil and add in the pasta and remaining seasoning. Cover the pot with the lid and lower the heat to low to let the soup simmer for about 20 minutes.
Final Touches
- Remove the lid and stir in the heavy cream, spinach, and grated Parmesan cheese. Let the soup simmer uncovered for an additional 5 minutes.
- Taste and adjust the seasoning with salt and spices if needed.