Description
Succulent marry me chicken soup promises a flavor-packed journey through creamy Italian-inspired comfort. Parmesan, sun-dried tomatoes, and tender chicken create an irresistible melody you’ll crave again and again.
Ingredients
Scale
Protein:
- 3 large boneless skinless chicken breasts (cut into 1-inch pieces)
- 1/2 cup Parmesan cheese (freshly grated)
Vegetables and Seasonings:
- 1 cup carrot matchsticks or 1 large carrot (finely chopped)
- 1 medium onion (finely chopped)
- 3 large garlic cloves (minced)
- 2 handfuls baby spinach
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 2 tablespoons parsley or basil (finely chopped (for garnish))
Liquids and Extras:
- 10 cups low-sodium chicken broth
- 1/3 cup heavy cream or half and half
- 3 tablespoons tomato paste
- 1/3 cup sun-dried tomatoes in oil (drained and thinly sliced)
- 1 cup ditalini pasta (or any small-shaped pasta)
- 1 tablespoon oil (for frying)
Instructions
- Heat a large pot over medium-high temperature, drizzle oil, and sauté diced carrots, onions, and minced garlic for 3 minutes, stirring periodically until vegetables become fragrant and slightly softened.
- Introduce chicken pieces to the pot, cooking for 3 minutes to achieve a light golden-brown exterior, ensuring even cooking and developing rich flavor profiles.
- Incorporate tomato paste, chopped sun-dried tomatoes, chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes, bringing the mixture to a vigorous boil before reducing heat to low and simmering for 10 minutes.
- Gently fold pasta into the simmering liquid, cover the pot, and continue cooking for 10 minutes, occasionally stirring to prevent pasta from sticking and ensure uniform cooking.
- Remove from heat, blend in heavy cream, grated Parmesan cheese, and fresh baby spinach, allowing the residual warmth to wilt the spinach and marry the flavors for 5 minutes.
- Finish the soup with a sprinkle of freshly chopped parsley or basil, serving immediately while hot and aromatic.
Notes
- Customize heat levels by adjusting red pepper flakes for mild or spicy preferences.
- Choose whole wheat or gluten-free pasta to accommodate dietary restrictions.
- Swap heavy cream with coconut milk or Greek yogurt for lighter, dairy-free alternatives.
- Let soup rest briefly after cooking to enhance flavor depth and allow ingredients to marry perfectly.
- Prep Time: 6 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg