Marry Me Chicken Soup
Marry Me Chicken Soup is a creamy, one-pot meal packed with protein and bursting with the flavors of sun-dried tomatoes, Parmesan, and herbs. Inspired by the viral classic, this gluten-free soup is hearty, flavorful, and perfect for a cozy dinner.
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
- 1 tablespoon oil for frying
- 3 tablespoons tomato paste
- 1/3 cup sun-dried tomatoes in oil drained and thinly sliced
- 10 cups low-sodium chicken broth
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 1 cup ditalini pasta or any small-shaped pasta
- 1/3 cup heavy cream or half and half
- 1/2 cup Parmesan cheese freshly grated
- 2 handfuls baby spinach
- 2 tablespoons parsley or basil finely chopped (for garnish)
Instructions
- Preheat a large pot over medium-high heat and add the oil. Sauté the carrots, onion, and garlic for 3 minutes, stirring occasionally.
- Add the chicken and cook for another 3 minutes until lightly browned.
- Stir in the tomato paste, sun-dried tomatoes, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Add the pasta, stir well, cover, and simmer for another 10 minutes, stirring occasionally to prevent sticking.
- Stir in the heavy cream, Parmesan cheese, and spinach. Cover, turn off the heat, and let the soup rest for 5 minutes to allow the flavors to meld.
- 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.