Description
Marry Me Chicken Soup is an easy and quick dinner packed with tender chicken and sun dried tomatoes and spinach in a creamy broth. It is a simple one pot recipe with the best cozy flavor while still feeling balanced and healthy. Serve it for a weeknight dinner or make it for meal prep and a holiday potluck or brunch or party. Every spoonful brings soft vegetables and savory herbs and rich Parmesan flavor without making the process complicated at all.
Ingredients
- 2 medium or about 1 pound Boneless skinless chicken breasts
- 1 tablespoon Olive oil
- 1 small diced Yellow onion
- 3 cloves minced Garlic
- 1 half cup drained and chopped Sun dried tomatoes
- 1 teaspoon Italian seasoning
- 1 quarter teaspoon Crushed red pepper flakes
- 5 cups Chicken broth
- 1 cup dry ditalini or small shells Short pasta
- 1 cup Heavy cream
- 1 cup Finely grated Parmesan cheese
- 3 packed cups Baby spinach
- 1 teaspoon divided Kosher salt
- 1 half teaspoon divided Black pepper
- 2 tablespoons torn Fresh basil
Instructions
- Cut exactly 2 chicken breasts into uneven bite size pieces so the pieces remain natural rather than identical. Scatter half of the salt and black pepper over the chicken and turn the pieces until the seasoning clings unevenly across the surfaces.
- Spread the seasoned chicken pieces in the pot and cook until several sides turn lightly golden while some edges remain pale. Stir and flip the pieces so browned undersides become visible and the chicken shifts into a loose uneven cluster.
- Move the browned chicken toward the edges and add diced onion and minced garlic and chopped sun dried tomatoes to the open center. Cook until the onion turns translucent and the tomatoes soften before folding everything together with the herbs and red pepper flakes.
- Pour in the chicken broth and stir so the chicken and softened vegetables spread through the liquid. Add the dry pasta and simmer until the pieces swell and soften while the broth becomes slightly cloudy and reduced.
- Lower the heat and pour in the heavy cream so pale ribbons spread through the broth before being stirred in. Fold in the Parmesan until it melts unevenly and the soup changes from clear broth to a creamy pale orange texture.
- Fold in exactly 3 packed cups of baby spinach until the leaves soften and darken while some curled edges remain visible. Scoop one portion into a serving bowl and scatter torn basil across the surface so the finished soup looks casual and homemade.
Notes
Pro Tips:
- Cut the chicken into similar bite size pieces so it cooks evenly while keeping the shapes naturally irregular.
- Use finely grated Parmesan because it melts faster and creates a smoother broth with fewer visible cheese clumps.
- Stir the pasta during simmering so it stays separate and does not settle into a thick layer on the bottom.
- Add the spinach only after the creamy broth is finished so the leaves stay green and softly wilted.
Storage: Let the soup cool until it is no longer steaming and then transfer it into shallow airtight containers. Refrigerate it within two hours and keep it chilled for up to three days. The pasta continues absorbing broth as the soup rests so the texture will become thicker. Add a splash of chicken broth or water while reheating and stir gently until the creamy consistency returns. Reheat individual portions over low heat until fully hot and avoid rapid boiling because strong heat may separate the cream. Stir often so the chicken and pasta warm evenly. For freezing prepare the soup through the broth and pasta stage without adding cream and spinach. Freeze for up to two months and then thaw overnight before reheating and finishing with the dairy and greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian American