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Marry Me Chicken Soup

This creamy, comforting Marry Me Chicken Soup combines tender chicken, sun-dried tomatoes, Parmesan, cream, and spinach for a rich, satisfying meal, perfect for chilly nights or date nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 teaspoon olive oil (or neutral oil)
  • 1–1½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces (thighs give more flavor; breasts are leaner)
  • 2 teaspoons Italian seasoning, divided
  • to taste Salt and pepper
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onions
  • 1/4 cup diced sun-dried tomatoes (oil-packed or rehydrated dry-packed)
  • 3 cloves garlic, minced
  • 1/4 cup flour (use gluten-free flour or cornstarch slurry to make GF)
  • 2 tablespoons tomato paste (optional, for color and umami)
  • 6–8 cups chicken broth (start with 6 cups; add more if you prefer a thinner soup)
  • 6 oz pasta (small shells, or orzo; use GF pasta as needed)
  • 1 cup heavy whipping cream (substitute full-fat coconut milk for dairy-free)
  • 1/2–1 cup grated Parmesan Reggiano cheese (or Pecorino Romano)
  • 2 1/2–3 cups fresh spinach

Method
 

Preparation
  1. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
  2. Add the diced chicken, 1 teaspoon Italian seasoning, salt and pepper. Brown the chicken for 4–5 minutes until lightly golden.
  3. Remove briefly if it’s sticking badly, or keep in pot and push to one side.
  4. Add the onion, carrots, celery, sun-dried tomatoes, and garlic. Sauté for 3–4 minutes until vegetables are translucent and fragrant.
  5. Sprinkle the flour evenly over the vegetables and stir for 1 minute to cook the raw taste out. Add the tomato paste now if using and combine. Add a splash of broth to loosen any paste.
Cooking
  1. Gradually whisk in 6 cups chicken broth, scraping up browned bits from the bottom of the pot.
  2. Bring to a boil. Stir in the pasta and the remaining 1 teaspoon Italian seasoning.
  3. Taste and add salt and pepper as needed. Cover, reduce heat to low, and simmer for about 20 minutes, until pasta is al dente and chicken is cooked through.
  4. Stir in the heavy cream, fresh spinach, and grated Parmesan. Simmer for 3–5 minutes until the spinach wilts and cheese melts into the broth.
  5. Adjust thickness by adding broth if too thick.
Serving
  1. Taste and adjust seasoning. Serve hot with extra Parmesan and crusty bread.

Notes

Rotisserie chicken can replace raw chicken to speed things up—add shredded at the end. Use low-sodium broth and adjust salt later.