Description
Marry Me Chicken Soup is a creamy, hearty one-pot recipe that blends tender chicken, sun-dried tomatoes, fresh spinach, and Parmesan into a velvety, flavorful broth. With pasta cooked right in the pot, this comforting soup is perfect for weeknight dinners, romantic date nights, or cozy family meals.
Ingredients
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1 tsp olive oil
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1–1½ lbs boneless, skinless chicken breasts or thighs, diced
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2 tsp Italian seasoning, divided
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Salt & pepper, to taste
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½ cup diced carrots
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½ cup diced celery
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½ cup diced onions
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¼ cup diced sun-dried tomatoes
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3 garlic cloves, minced
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¼ cup flour
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2 tbsp tomato paste (optional)
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6–8 cups chicken broth
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6 oz pasta (small shells or similar)
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1 cup heavy whipping cream
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½–1 cup grated Parmesan Reggiano
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2½–3 cups fresh spinach
Instructions
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Heat olive oil in a large pot over medium-high heat. Add chicken, 1 tsp Italian seasoning, salt, and pepper. Cook 4–5 minutes until lightly browned.
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Add onions, carrots, celery, sun-dried tomatoes, and garlic. Sauté 3–4 minutes until fragrant.
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Sprinkle flour over vegetables, stirring well. Add tomato paste if using.
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Gradually pour in chicken broth, scraping the pot to release browned bits.
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Bring to a boil, then add pasta and remaining Italian seasoning. Season with salt and pepper. Cover, reduce heat to low, and simmer 20 minutes until pasta is al dente.
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Stir in heavy cream, Parmesan, and spinach. Simmer 5 minutes until spinach wilts and soup is creamy.
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Taste and adjust seasoning. Serve hot with extra Parmesan.
Notes
Use freshly grated Parmesan for the smoothest melt.
Cook pasta separately if planning to store leftovers to prevent it from absorbing all the broth.
For a lighter version, swap half the cream for whole milk.
Kale can be used in place of spinach—just cook longer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American