What is Marry Me Chicken Soup?
Marry Me Chicken Soup (Tuscan Style) is a creamy, soul-warming dish inspired by the flavors of Tuscany. This indulgent recipe brings together tender chicken, a medley of fresh vegetables, rich Parmesan cheese, and a flavorful broth that feels like a warm hug in a bowl. Whether for a cozy family dinner, a romantic evening, or meal prepping for the week, this soup is a versatile and delicious choice.
Why You’ll Love This Recipe
- Irresistibly creamy: The Parmesan and cream create a luscious texture.
- Packed with flavor: Tuscan-inspired ingredients like sundried tomatoes, garlic, and Italian herbs add depth.
- Hearty and satisfying: Chicken and pasta make this a full, balanced meal.
- Customizable: Easy to adapt for gluten-free, dairy-free, or other dietary needs.
Preparation Phase & Tools to Use
Essential Tools and Equipment
- Large soup pot or Dutch oven: Ensures even cooking and provides enough depth for stirring without spilling.
- Whisk: Helps create a smooth, lump-free broth when incorporating flour.
- Wooden spoon: Perfect for deglazing and stirring ingredients as they cook.
- Cutting board and sharp knife: For prepping chicken and vegetables with ease and precision.
Preparation Tips
- Dice the chicken into uniform 1-inch pieces for consistent cooking.
- Pre-measure all ingredients to make the process smooth and efficient.
- Use fresh Parmesan for maximum flavor, as pre-grated cheese may lack the same depth.
- For a thinner soup, prepare extra chicken broth to adjust consistency as needed.
Ingredients
For the Soup
- 1 teaspoon olive oil
- 1–1 1/2 pounds boneless, skinless chicken breasts or thighs, diced
- 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 sundried tomatoes
- 3 garlic cloves, minced
- 1/4 cup flour
- 2 tablespoons tomato paste (optional, for added tomato flavor)
- 6–8 cups chicken broth (start with 6 cups; adjust for desired thickness)
- 6 oz pasta (small Italian shells work best)
- 1 cup heavy whipping cream
- 1/2–1 cup grated Parmesan Reggiano cheese
- 2 1/2–3 cups fresh spinach
Step-by-Step Directions
- Brown the Chicken:
- Heat olive oil in a large soup pot over medium-high heat.
- Add diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper.
- Cook for 4–5 minutes, stirring occasionally, until the chicken is browned on all sides. Remove the chicken and set it aside.
- Sauté the Vegetables:
- In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic.
- Cook for about 3–4 minutes, or until the vegetables become translucent and fragrant.
- Incorporate Flour and Tomato Paste:
- Sprinkle the flour over the vegetable mixture in small stages, stirring well to combine.
- If using tomato paste, add it at this step and stir until fully mixed.
- Add the Chicken Broth Gradually:
- Slowly whisk in the chicken broth to avoid lumps forming.
- Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot for added flavor.
- Cook the Pasta and Simmer:
- Bring the soup to a rolling boil.
- Add the pasta, remaining 1 teaspoon of Italian seasoning, and additional salt and pepper to taste.
- Cover the pot, reduce the heat to a gentle simmer, and cook for about 20 minutes, until the pasta is al dente and the chicken is fully cooked.
- Optional: Boil the pasta separately and add it at the end to prevent it from becoming mushy in leftovers.
- Finish with Cream and Spinach:
- Stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese.
- Simmer for an additional 5 minutes to allow the flavors to meld together.
- Adjust and Serve:
- Taste the soup and adjust seasoning with more salt, pepper, or Italian seasoning if needed.
- Serve hot, garnished with extra Parmesan or a drizzle of olive oil for a beautiful finish.
Notes for the Perfect Soup
- Start with 6 cups of chicken broth if you prefer a thicker soup; thin it out as needed by adding more broth.
- If you’re not a fan of tomato paste, skip it for a fully creamy white soup base.
- For gluten-free options, use gluten-free pasta and substitute flour with a gluten-free thickener, such as cornstarch or rice flour.
- To save time, you can use shredded rotisserie chicken. Add it at the end, just long enough to warm through.
- Storing leftovers? Cook pasta separately or add extra broth during reheating to prevent it from soaking up too much liquid.
Serving Suggestions
Elevate your dining experience with these simple yet flavorful serving ideas:
- Garnish generously: Top with freshly grated Parmesan, a sprinkle of chopped fresh parsley, or a drizzle of high-quality olive oil for added richness.
- Serve in large bowls: Highlight the hearty nature of the soup by using deep bowls that emphasize its creamy texture.
- Pair with crusty bread: A warm slice of garlic bread or a crusty baguette is perfect for soaking up the flavorful broth.
- Add a side salad: A light Caesar salad or a mixed greens salad with balsamic vinaigrette balances the richness of the soup.
- Wine pairing: Complement the Tuscan flavors with a crisp white wine like Pinot Grigio or a light red like Chianti.
Common Mistakes to Avoid
- Overcooking Pasta:
- Cooking the pasta directly in the soup is convenient, but it can become mushy when storing leftovers. To avoid this, cook the pasta separately and add it when reheating.
- Using Low-Quality Parmesan:
- Pre-grated Parmesan often lacks flavor and contains anti-caking agents that affect the texture of the soup. Always opt for freshly grated Parmesan Reggiano for the best results.
- Skipping the Deglazing Step:
- Scraping the browned bits from the bottom of the pot when adding broth is crucial for a richer, more complex flavor.
- Not Adjusting the Consistency:
- The soup can thicken as it cooks or when reheated. Always have extra broth on hand to thin it out to your desired consistency.
- Adding Spinach Too Early:
- Spinach wilts quickly. Adding it in the final few minutes ensures it retains its bright color and tender texture.
Side Dish Recommendations
Pair your Marry Me Chicken Soup with these complementary sides for a complete meal:
- Garlic Breadsticks:
- Soft, buttery breadsticks brushed with garlic butter and sprinkled with herbs. Perfect for dipping into the creamy broth.
- Caesar Salad:
- Crisp romaine lettuce, crunchy croutons, and a tangy Caesar dressing provide a refreshing contrast to the soup.
- Roasted Vegetables:
- Serve roasted asparagus, zucchini, or broccoli seasoned with olive oil and Italian herbs for a healthy side.
- Caprese Salad:
- Slices of fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze add a fresh and tangy complement to the soup.
- Bruschetta:
- Toasted bread topped with a mixture of diced tomatoes, garlic, basil, and olive oil for a light, flavorful side.
- Olive Tapenade Crostini:
- Crunchy crostini topped with a briny, savory olive tapenade to pair with the soup’s Tuscan flavors.
- Creamy Polenta:
- Soft, buttery polenta provides a creamy, comforting base to balance the soup.
- Balsamic-Glazed Brussels Sprouts:
- Roasted Brussels sprouts with a sweet balsamic glaze add a slightly caramelized flavor that pairs beautifully with the richness of the soup.
By combining this hearty soup with any of these sides, you’ll create a complete and satisfying meal that highlights the warm, Tuscan-inspired flavors of Marry Me Chicken Soup.
Recipe Tips
- Customize the creaminess:
Swap heavy whipping cream with half-and-half for a lighter version, or use full-fat coconut milk for a dairy-free option. - Boost the flavor:
Add a pinch of red chili flakes or a dash of smoked paprika for a subtle kick. - Experiment with greens:
If spinach isn’t your favorite, substitute it with kale, Swiss chard, or arugula for a slightly different texture and flavor. - Make it gluten-free:
Use gluten-free pasta and substitute flour with cornstarch or a gluten-free flour blend. - For extra protein:
Add a can of rinsed and drained white beans (e.g., cannellini or great northern beans) to make the soup heartier.
Storage and Reheating Instructions
Storage:
- Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: For freezing, omit the cream and pasta. Freeze the broth, chicken, and vegetable base in an airtight container for up to 3 months. When ready to serve, thaw, reheat, and stir in cream and cooked pasta.
Reheating:
- Stovetop: Warm the soup over medium heat, stirring occasionally. If the soup has thickened, add extra chicken broth or water to reach the desired consistency.
- Microwave: Heat individual servings in a microwave-safe bowl, stirring every 30 seconds to ensure even reheating.
Frequently Asked Questions (FAQs)
1. Can I use pre-cooked chicken?
Yes! Rotisserie chicken works well. Simply shred or dice it and add it toward the end of cooking, just long enough to warm through.
2. Can I make this dairy-free?
Absolutely. Substitute heavy cream with full-fat coconut milk, and use a dairy-free Parmesan alternative or nutritional yeast for added flavor.
3. How can I prevent mushy pasta in leftovers?
Cook the pasta separately and add it to individual servings. This way, the pasta won’t absorb too much liquid when stored.
4. Can I make this in a slow cooker?
Yes! Add all ingredients except the pasta, cream, spinach, and Parmesan to the slow cooker. Cook on Low for 8 hours or High for 4 hours. Boil the pasta separately, then stir it in along with the cream, spinach, and Parmesan before serving.
5. What’s the best way to thicken the soup?
The flour creates a creamy base, but you can also stir in a bit of cream cheese or an extra tablespoon of flour (dissolved in water) for more thickness.
6. What can I use instead of spinach?
Kale, Swiss chard, or even frozen spinach are excellent substitutes. Just adjust cooking time as needed to prevent overcooking.
7. Can I make this vegetarian?
Yes, you can replace the chicken with white beans or chickpeas for protein and use vegetable broth instead of chicken broth.
8. Does this soup work as a meal prep option?
Absolutely. Store the base separately from the pasta to maintain texture when reheating. Add the cream and spinach during reheating for the freshest taste.
Conclusion
Creamy, comforting, and packed with Tuscan-inspired flavors, Marry Me Chicken Soup is the perfect dish to warm your heart and satisfy your appetite. Whether you’re serving it for a romantic evening, a cozy family dinner, or as part of your weekly meal prep, this soup is guaranteed to impress.
With its versatile nature, this recipe allows you to experiment with add-ins, pair it with your favorite sides, and customize it to suit your dietary preferences. Try this recipe today and experience why it’s called Marry Me Chicken Soup – it’s love at first bite!
Marry Me Chicken Soup (Tuscan Style)
Ingredients
- 1 teaspoon olive oil
- 1 –1 1/2 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 sundried tomatoes
- 3 garlic cloves minced
- 1/4 cup flour
- 2 tablespoons tomato paste optional, see notes
- 6 –8 cups chicken broth start with 6 cups, see notes
- 6 oz pasta e.g., Italian small shells
- 1 cup heavy whipping cream
- 1/2 –1 cup grated Parmesan Reggiano cheese
- 2 1/2 –3 cups fresh spinach
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper. Cook until browned on all sides, about 4–5 minutes.
- In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook until the vegetables are translucent, about 3–4 minutes.
- Sprinkle the flour over the mixture and stir well to combine. Add the flour in stages to avoid excess drying. If using tomato paste, add it here and stir.
- Gradually whisk in the chicken broth while stirring to ensure no lumps form. Deglaze the bottom of the pot with your spoon.
- Bring the mixture to a rolling boil. Add the pasta, remaining 1 teaspoon of Italian seasoning, salt, and pepper. Cover the pot, lower the heat to simmer, and cook for about 20 minutes, or until the chicken is cooked through and the pasta is al dente. (Alternatively, you can boil the pasta separately and add it at the end.)
- Stir in the heavy cream, spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes.
- Taste and adjust seasoning with additional salt and spices, if needed.
Notes
The tomato paste is optional. Use it for a slight tomato flavor, or omit it for a creamy, white-based soup.
For convenience, you can use rotisserie chicken. If using pre-cooked chicken, add it at the end and cook just long enough to warm it through.
To prevent mushy pasta, you can cook it separately and add it to the soup before serving. This is especially helpful when storing leftovers, as some pasta may become mushy when refrigerated and reheated.
When reheating, add extra broth or water to thin the soup if needed.
Flour thickens the soup. You can omit it, but it will affect the texture. Cream cheese can be used as an alternative.
Swap heavy cream for half-and-half, milk, or full-fat coconut milk. Note that these alternatives are less thick and will change the texture of the soup.
For a slow cooker: Add all ingredients except the pasta, cream, spinach, and Parmesan to the slow cooker. Cook on Low for 8 hours or High for 4 hours. Boil the pasta separately, then add it to the slow cooker along with the cream, spinach, and cheese. Stir and serve.
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