Marry Me Chicken Soup
Marry Me Chicken Soup is a creamy, one-pot meal packed with 41 grams of protein and all the flavors of sun-dried tomato, Parmesan, and herbs from the viral classic! Perfect for a cozy dinner, this gluten-free soup is hearty, flavorful, and satisfying.
Servings: 6
Calories: 442kcal
Ingredients
- 3 large boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup carrot matchsticks or 1 large carrot finely chopped
- 1 medium onion finely chopped
- 3 large garlic cloves minced
- 3 tablespoons tomato paste
- ⅓ cup sun-dried tomatoes in oil drained and thinly sliced
- 10 cups low-sodium chicken broth
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes
- 1 cup ditalini pasta or any small-shaped pasta
- ⅓ cup heavy cream or half and half
- ½ cup Parmesan cheese freshly grated
- 2 handfuls baby spinach
- 1 tablespoon oil for frying
- 2 tablespoons parsley or basil finely chopped (for garnish)
Instructions
Sauté the Vegetables
- Preheat a large pot over medium-high heat and add oil.
- Add the carrots, onion, and garlic, and sauté for 3 minutes, stirring occasionally.
Brown the Chicken
- Add the chicken pieces and sauté for another 3 minutes, until lightly browned.
Simmer the Soup
- Stir in the tomato paste, sun-dried tomatoes, chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
Cook the Pasta
- Add the pasta, stir, cover, and simmer for another 10 minutes, stirring occasionally to prevent sticking.
Add Cream & Cheese
- Stir in the heavy cream, Parmesan cheese, and spinach.
- Cover, turn off the heat, and let the soup sit for 5 minutes to allow the flavors to meld.
Serve
- Garnish with parsley or basil, and serve hot.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days. Reheat by simmering on low heat while covered.
Freezing: Freeze in an airtight container with some room for expansion for up to 3 months. Thaw and reheat gently on the stove.