Creamy Marry Me Chicken Soup
This creamy marry me chicken soup is rich, comforting, and packed with tender chicken, pasta, sundried tomatoes, parmesan cheese, and fresh spinach in a velvety Italian-inspired broth.
Equipment
- large soup pot
- wooden spoon
- whisk
- cutting board
- chef knife
Ingredients
- 1 tsp olive oil
- 1.5 lb boneless skinless chicken breasts or thighs, diced
- 2 tsp Italian seasoning, divided
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup diced carrots
- 0.5 cup diced celery
- 0.5 cup diced onions
- 0.25 cup diced sundried tomatoes
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 2 tbsp tomato paste
- 6 cups chicken broth
- 6 oz small pasta shells
- 1 cup heavy whipping cream
- 1 cup grated Parmesan Reggiano cheese
- 3 cups fresh spinach
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add diced chicken with Italian seasoning, salt, and pepper. Cook until browned.
- Stir in onions, carrots, celery, sundried tomatoes, and garlic. Sauté until vegetables become translucent.
- Sprinkle flour into the mixture and stir well. Add tomato paste if using.
- Gradually whisk in chicken broth while stirring continuously to prevent lumps.
- Bring the soup to a boil and add pasta along with remaining seasoning. Reduce heat and simmer until chicken is fully cooked and pasta is al dente.
- Stir in heavy cream, fresh spinach, and Parmesan cheese. Simmer for an additional 5 minutes.
- Taste the soup and adjust seasoning as needed before serving hot.
Notes
Start with 6 cups of broth and add more as needed depending on your preferred soup consistency. Freshly grated Parmesan Reggiano melts best and gives the soup the creamiest texture.