Print

Marry Me Chicken Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

This Marry Me Tuscan Chicken Soup is a comforting and rich creamy soup combining tender chicken, hearty vegetables, flavorful sundried tomatoes, and a luscious cream sauce. Perfect for cozy evenings or weeknight dinners, this soup delivers warmth and indulgent flavor in every spoonful.

Ingredients

Chicken and Seasoning

  • 1 teaspoon olive oil
  • 1 – 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1 inch pieces
  • 2 teaspoons Italian seasoning, divided
  • Salt and pepper to taste

Vegetables and Aromatics

  • ½ cup diced carrots
  • ½ cup diced celery
  • ½ cup diced onions
  • ¼ cup diced sundried tomatoes
  • 3 garlic cloves, minced

Thickening and Flavor Enhancers

  • ¼ cup flour
  • 2 tablespoons tomato paste (optional)

Broth and Pasta

  • 6-8 cups chicken broth (start with 6 cups)
  • 6 oz Italian small shell pasta

Final Ingredients

  • 1 cup heavy whipping cream
  • ½ – 1 cup grated Parmesan Reggiano cheese
  • 2 ½ – 3 cups fresh spinach

Instructions

  1. Brown the chicken: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add diced chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook until chicken is browned on all sides, about 4-5 minutes.
  2. Sauté the vegetables: In the same pot, add diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until vegetables are translucent and softened, about 3-4 minutes.
  3. Add flour and tomato paste: Sprinkle the flour evenly over the vegetables and stir well to combine, adding it in stages to prevent dryness. If using tomato paste, add it now and stir to incorporate evenly.
  4. Deglaze and add broth: Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Use your spoon to deglaze the bottom of the pot, loosening any browned bits.
  5. Simmer with pasta: Bring the soup to a rolling boil. Add pasta, the remaining 1 teaspoon Italian seasoning, salt, and pepper to taste. Cover the pot, reduce heat to low, and simmer for about 20 minutes until chicken is cooked through and pasta is al dente. Alternatively, cook pasta separately and add at the end.
  6. Finish with cream, spinach, and cheese: Remove the lid and stir in heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer gently for 5 more minutes until spinach wilts and cheese melts.
  7. Adjust seasoning and serve: Taste the soup and adjust salt, pepper, or Italian seasoning as needed before serving warm.

Notes

  • Starting with 6 cups of broth yields a thick, creamy soup; add more broth if a thinner consistency is preferred.
  • Tomato paste is optional and adds tomato flavor; omit it for a white, creamy soup—the sundried tomatoes provide some tomato notes either way.
  • Rotisserie chicken can be used for convenience; add it at the end and heat through carefully to avoid overcooking.
  • Seafood can replace chicken; add it with the cream, spinach, and cheese, and simmer only 10-15 minutes.
  • To prevent mushy pasta, consider cooking pasta separately according to package directions and adding it just before serving.
  • When reheating leftovers, add broth or water to restore soup consistency.
  • Flour is used to thicken the soup but can be omitted or substituted with cream cheese for different texture.
  • Milk, half and half, or coconut milk can replace heavy cream but will change soup thickness and texture.
  • For slow cooker adaptation: add all ingredients except pasta, cream, spinach, and cheese and cook on low for 8 hours or high for 4 hours; boil pasta separately and add with cream, spinach, and cheese before serving.

Find it online: https://cookedbysarah.com/marry-me-chicken-soup-recipe/