Description
A rich and creamy chicken soup inspired by the popular ‘Marry Me Chicken’ dish, featuring sundried tomatoes, spinach, and parmesan cheese in a savory broth with pasta.
Ingredients
Scale
1 teaspoon olive oil
1– 1 1/2 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 sundried tomatoes
3 garlic cloves, minced
1/4 cup flour
2 tablespoons tomato paste
6–8 cups chicken broth
6 oz pasta
1 cup heavy whipping cream
1/2–1 cup grated parmesan reggiano cheese
2 1/2–3 cups fresh spinach
Instructions
- Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken, 1 teaspoon of Italian Seasoning, salt, and pepper. Cook until browned on all sides, about 4-5 minutes.
- Step 2: In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook until translucent, about 3-4 minutes.
- Step 3: Sprinkle the flour throughout and stir well to combine. Add the tomato paste and stir again.
- Step 4: Gradually whisk in the chicken broth, stirring repeatedly to ensure there are no lumps. Deglaze the bottom of the pan by scraping it with your spoon.
- Step 5: Bring the mixture to a rolling boil. Add the pasta, the remaining 1 teaspoon of Italian seasoning, salt, and pepper. Cover the pot, lower the heat to low, and simmer for about 20 minutes, or until the chicken is cooked through and the pasta is al dente.
- Step 6: Stir in the heavy cream, spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes for the spinach to wilt and flavors to combine.
- Step 7: Taste and adjust the seasoning with salt and spices if needed before serving.
Notes
Add the flour in stages to avoid excess drying.
Alternatively, you can boil the pasta separately and add it at the end.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Soup
- Method: One-Pot
- Cuisine: Italian-American