Creamy Marry Me Chicken Soup

 

Ingredients

The Base:

• 1 lb (450g) boneless, skinless chicken breasts or thighs

• 1 tbsp oil from the sun-dried tomato jar (adds incredible flavor, but olive oil works too)

• 1 tbsp unsalted butter

• 1 medium yellow onion, diced

• 4 cloves garlic, minced

The Flavor Builders:

• ½ cup sun-dried tomatoes (packed in oil), drained and chopped

• 3 tbsp tomato paste

• 1 tbsp Italian seasoning

• ½ tsp red pepper flakes (optional, for a little heat)

• Salt and freshly ground black pepper to taste

The Broth & Bulk:

• 6 cups low-sodium chicken broth

• 8 oz small dry pasta (like medium shells, ditalini, or rotini)

• 3 cups fresh baby spinach, roughly chopped

The Creamy Finish:

• ¾ cup heavy cream (room temperature prevents curdling)

• ½ cup freshly grated Parmesan cheese, plus more for serving

Instructions

1.Brown the Chicken:It doesn't need to be cooked all the way through yet..

Season the chicken generously with salt and pepper. Heat the sun-dried tomato oil and butter in a large Dutch oven or soup pot over medium-high heat. Add the chicken and sear for 3–5 minutes per side until golden brown. Remove the chicken to a plate and set aside.

2.Sauté the Aromatics:

Lower the heat to medium. Add the diced onion to the pot and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.

3.Bloom the Spices and Tomatoes:

Stir in the tomato paste, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 2 minutes, constantly stirring. This caramelizes the tomato paste and deepens the flavor.

4.Simmer and Cook the Pasta:

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Nestle the browned chicken back into the broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

5.Shred the Chicken:

Carefully remove the cooked chicken from the pot and use two forks to shred it into bite-sized pieces. Set it aside.

6.Cook the Pasta:Cook until just al dente so it doesn't get mushy..

Return the broth to a gentle boil and add the dry pasta. Cook for about 8–10 minutes, or according to the package directions for al dente.

7.Add the Finishing Touches:

Reduce the heat to low. Stir the shredded chicken back into the pot along with the fresh spinach, heavy cream, and Parmesan cheese. Simmer gently for 2–3 minutes until the spinach is wilted and the cheese is completely melted. Do not let it boil once the dairy is added, or the cream may curdle.