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Marry Me Chicken Soup
Donna

Creamy Marry Me Chicken Soup

Get ready to fall in love with this Marry Me Tuscan Chicken Soup recipe! This comforting dish brings together tender chicken, hearty vegetables, and a creamy, flavorful cream sauce that's sure to win hearts at the dinner table. Perfect for cozy nights or weeknight dinners, this is a rich and satisfying meal that that promises warmth and deliciousness in every spoonful.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 cups
Course: Dinner, Lunch
Cuisine: American, Tuscan
Calories: 300
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 teaspoon olive oil
  • 1- 1 1/2 pounds boneless, skinless chicken breasts or thighs (Diced into 1 inch pieces) I used 1 1/2 pounds.
  • 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 Optional See notes
  • 6-8 cups chicken broth I recommend start with 6 cups. See notes.
  • 6 oz pasta I used Italian small shells.
  • 1 cup heavy whipping cream
  • 1/2-1 cup grated parmesan reggiano cheese
  • 2 1/2-3 cups fresh spinach

Equipment

  • soup pot or Dutch oven

Method
 

Instructions
  1. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken and 1 teaspoon of Italian Seasoning, salt and pepper to taste, and cook until browned on all sides, about 4-5 minutes.
  2. In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic and cook until translucent, about 3-4 minutes.
  3. Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying. If you plan to add tomato paste, add it here and stir.
  4. Gradually whisk in the chicken broth and stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pan using your spoon.
  5. Bring the mixture to a 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 is cooked through and tender and the pasta is al dente. Alternatively, you can boil the pasta separately, and add it at the end.
  6. Open the pot and stir in the heavy cream, spinach, and grated Parmesan cheese, and let the soup simmer for an additional 5 minutes.
  7. Taste and adjust the seasoning with salt and spices if needed.