There’s something undeniably comforting about a warm bowl of soup on a chilly evening. It’s the kind of meal that wraps you up like a cozy blanket, soothing not just your appetite but your spirit too. This Marry Me Chicken Soup takes that comfort to a whole new level with its creamy, flavorful broth and hearty ingredients. The name itself carries a playful legend—it’s said to be so irresistibly good that it might just inspire a marriage proposal! While we can’t guarantee a trip to the altar, we can promise a recipe that will leave your loved ones clamoring for seconds.
This soup blends the rustic flavors of Tuscany with the timeless appeal of classic chicken soup. The combination of tender chicken, aromatic vegetables, and sun-dried tomatoes makes every spoonful a delight. Whether you’re serving it as the centerpiece of a dinner party or whipping it up for a quiet night at home, this recipe is bound to become a family favorite.
Why You’ll Love This Recipe
- Unforgettable Flavor: The creamy broth, infused with Parmesan cheese and Italian seasoning, creates a rich depth of flavor that will linger on your taste buds.
- Perfect for Any Occasion: From a hearty weeknight dinner to a special meal with loved ones, this soup is versatile enough to shine in any setting.
- Nutritious and Satisfying: Packed with protein-rich chicken, vitamin-loaded spinach, and nutrient-dense vegetables, this dish is as healthy as it is delicious.
- Simple yet Sophisticated: Despite its gourmet appeal, this soup is surprisingly easy to make, making it perfect for both novice and experienced cooks.
Ingredients You’ll Need
For the Soup:
- 1 teaspoon olive oil
- 1 to 1.5 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian seasoning, divided
- Salt and pepper, to taste
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sun-dried tomatoes
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 to 8 cups chicken broth
- 6 ounces pasta (small shells or ditalini work best)
- 1 cup heavy whipping cream
- 1/2 to 1 cup grated Parmesan Reggiano cheese
- 2.5 to 3 cups fresh spinach
How to Make Marry Me Chicken Soup
Step 1: Sauté the Chicken
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken and season with 1 teaspoon of Italian seasoning, salt, and pepper. Cook until the chicken is browned on all sides, about 4-5 minutes. Remove the chicken from the pot and set it aside.
Step 2: Build the Base with Vegetables
In the same pot, add the onions, carrots, celery, and sun-dried tomatoes. Sauté for 3-4 minutes, or until the vegetables become fragrant and translucent. Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Step 3: Thicken with Flour
Sprinkle the flour over the vegetables and stir well, ensuring everything is evenly coated. The flour will act as a thickening agent for the soup.
Step 4: Add Broth and Cook Pasta
Gradually pour in 6 cups of chicken broth, stirring to combine and dissolve the flour. Bring the mixture to a boil. Add the pasta and cook until al dente, according to the package instructions. Stir occasionally to prevent the pasta from sticking to the pot.
Step 5: Create the Creamy Base
Lower the heat and slowly stir in the heavy whipping cream and Parmesan cheese. Mix well until the cheese has melted and the soup takes on a luscious, creamy consistency. If the soup is too thick, add the remaining chicken broth until you reach your desired consistency.
Step 6: Add Spinach and Chicken
Return the cooked chicken to the pot and stir in the fresh spinach. Let the spinach wilt for 1-2 minutes. Taste the soup and adjust the seasoning with additional salt, pepper, or the remaining teaspoon of Italian seasoning.
Step 7: Serve and Enjoy
Ladle the soup into bowls, garnish with extra Parmesan cheese if desired, and serve it piping hot. Pair it with crusty bread or a simple side salad for a complete meal.
Helpful Tips
- Use High-Quality Parmesan: For the best flavor, opt for freshly grated Parmesan Reggiano rather than pre-shredded cheese.
- Customize the Veggies: Don’t love spinach? Swap it out for kale or Swiss chard. You can also add mushrooms or zucchini for extra texture.
- Save Time with Pre-Chopped Ingredients: Many grocery stores offer pre-chopped mirepoix (a mix of onions, celery, and carrots), which can make prep work a breeze.
- Make it Gluten-Free: Use gluten-free pasta and a gluten-free flour alternative to make this dish suitable for those with gluten sensitivities.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 cups (about 6 servings)
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American, Tuscan
Notes
- Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of broth or water to restore the soup’s original consistency.
- Freezing Tips: Freeze the soup without the pasta and cream for best results. When reheating, cook fresh pasta and stir in cream to ensure a smooth texture.
Nutritional Information (Per Serving)
- Calories: ~300
- Protein: ~25g
- Carbohydrates: ~15g
- Fat: ~15g
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just be sure to store the pasta separately to avoid it becoming overly soft.
What pasta works best for this recipe?
Small shapes like ditalini, small shells, or elbow macaroni are ideal, as they integrate well with the other ingredients without overpowering the soup.
Can I use pre-cooked chicken?
Yes, rotisserie chicken or leftover cooked chicken can be added during Step 6 when the spinach is incorporated.
Related Recipes
If you loved this recipe, you’ll also enjoy these hearty and creamy options:
Conclusion
This Marry Me Chicken Soup is the ultimate comfort food with a twist of sophistication. Whether you’re sharing it with family, friends, or that special someone, it’s a recipe that’s sure to make memories. Warm, hearty, and irresistibly delicious—don’t be surprised if it becomes your most-requested dish!
Print
Marry Me Chicken Soup: A Dish to Warm the Heart and Soul
Description
There’s something undeniably comforting about a warm bowl of soup on a chilly evening. It’s the kind of meal that wraps you up like a cozy blanket, soothing not just your appetite but your spirit too. This Marry Me Chicken Soup takes that comfort to a whole new level with its creamy, flavorful broth and hearty ingredients. The name itself carries a playful legend—it’s said to be so irresistibly good that it might just inspire a marriage proposal! While we can’t guarantee a trip to the altar, we can promise a recipe that will leave your loved ones clamoring for seconds.
This soup blends the rustic flavors of Tuscany with the timeless appeal of classic chicken soup. The combination of tender chicken, aromatic vegetables, and sun-dried tomatoes makes every spoonful a delight. Whether you’re serving it as the centerpiece of a dinner party or whipping it up for a quiet night at home, this recipe is bound to become a family favorite.
Ingredients
For the Soup:
- 1 teaspoon olive oil
- 1 to 1.5 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian seasoning, divided
- Salt and pepper, to taste
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sun-dried tomatoes
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 to 8 cups chicken broth
- 6 ounces pasta (small shells or ditalini work best)
- 1 cup heavy whipping cream
- 1/2 to 1 cup grated Parmesan Reggiano cheese
- 2.5 to 3 cups fresh spinach
Instructions
Step 1: Sauté the Chicken
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken and season with 1 teaspoon of Italian seasoning, salt, and pepper. Cook until the chicken is browned on all sides, about 4-5 minutes. Remove the chicken from the pot and set it aside.
Step 2: Build the Base with Vegetables
In the same pot, add the onions, carrots, celery, and sun-dried tomatoes. Sauté for 3-4 minutes, or until the vegetables become fragrant and translucent. Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Step 3: Thicken with Flour
Sprinkle the flour over the vegetables and stir well, ensuring everything is evenly coated. The flour will act as a thickening agent for the soup.
Step 4: Add Broth and Cook Pasta
Gradually pour in 6 cups of chicken broth, stirring to combine and dissolve the flour. Bring the mixture to a boil. Add the pasta and cook until al dente, according to the package instructions. Stir occasionally to prevent the pasta from sticking to the pot.
Step 5: Create the Creamy Base
Lower the heat and slowly stir in the heavy whipping cream and Parmesan cheese. Mix well until the cheese has melted and the soup takes on a luscious, creamy consistency. If the soup is too thick, add the remaining chicken broth until you reach your desired consistency.
Step 6: Add Spinach and Chicken
Return the cooked chicken to the pot and stir in the fresh spinach. Let the spinach wilt for 1-2 minutes. Taste the soup and adjust the seasoning with additional salt, pepper, or the remaining teaspoon of Italian seasoning.
Step 7: Serve and Enjoy
Ladle the soup into bowls, garnish with extra Parmesan cheese if desired, and serve it piping hot. Pair it with crusty bread or a simple side salad for a complete meal.
Notes
- Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of broth or water to restore the soup’s original consistency.
- Freezing Tips: Freeze the soup without the pasta and cream for best results. When reheating, cook fresh pasta and stir in cream to ensure a smooth texture.