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–+ servings
Marry Me Chicken Soup Recipe

Warm Up with This Marry Me Chicken Soup Recipe You'll Love

Indulge in a comforting bowl of Marry Me Chicken Soup that's creamy and packed with tender chicken and vibrant veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive oil Substitute with avocado oil for a different flavor.
  • 1 pound Boneless, skinless chicken breasts or thighs Thighs provide more flavor; use cooked rotisserie chicken for convenience.
  • 1 tablespoon Italian seasoning Mix your own using dried herbs like oregano, basil, and thyme.
  • 1 cup Diced carrots Can be replaced with frozen mixed vegetables.
  • 1 cup Diced celery Substitute with bell peppers if preferred.
  • 1 cup Diced onions Shallots can be used for a milder taste.
  • ½ cup Diced sundried tomatoes Fresh tomatoes can be substituted.
  • 3 cloves Garlic Adjust quantity based on garlic preference.
  • ¼ cup Flour Substitute with cornstarch for gluten-free version.
  • 2 tablespoons Tomato paste Optional but adds richness.
  • 4 cups Chicken broth Adjust the quantity for desired thickness.
  • 1 cup Pasta (e.g., small shells) Use gluten-free pasta or zucchini noodles for low-carb alternative.
  • 1 cup Heavy whipping cream Substitute with half-and-half or full-fat coconut milk.
  • ½ cup Grated parmesan reggiano cheese Omit for a lighter version.
  • 2 cups Fresh spinach Kale or Swiss chard can replace it.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 pound of diced boneless, skinless chicken and sauté for 4-5 minutes until browned.
  2. Add 1 diced onion, 1 diced carrot, 1 diced celery stalk, ½ cup of diced sundried tomatoes, and 3 minced garlic cloves. Cook for 3-4 minutes until vegetables soften.
  3. Sprinkle in ¼ cup of flour, stirring to combine. If using, add 2 tablespoons of tomato paste and mix well.
  4. Slowly whisk in 4 cups of chicken broth until combined. Bring to a boil, then add 1 cup of small pasta. Cover and simmer for 20 minutes.
  5. Stir in 1 cup of heavy whipping cream and 2 cups of fresh spinach. Simmer for another 5 minutes until heated through.
  6. Ladle into bowls, sprinkle with grated parmesan cheese, and serve with crusty bread or salad.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 25gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 120IUVitamin C: 30mgCalcium: 20mgIron: 10mg

Notes

For best results, cook pasta separately and add it to the soup just before serving. Adjust seasoning and enjoy with fresh crusty bread.

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