Chicken Soup

Why You’ll Love This Recipe

This soup combines ease and indulgence: it’s a one-pot wonder that takes under an hour to make yet feels luxurious. The velvety sauce, studded with sun-dried tomatoes and cheese, delivers deep flavor, while versatile ingredient options let you customize based on what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Boneless skinless chicken (breasts, thighs, or rotisserie)

• Italian seasoning, salt, pepper

• Diced carrots, celery, onions

• Garlic cloves, minced

• Sun-dried tomatoes, diced

• Flour (for thickening)

• Tomato paste (optional)

• Chicken broth

• Small pasta (e.g., shells)

• Heavy whipping cream

• Grated Parmesan cheese

• Fresh spinach

Directions

1. Heat oil in a pot or Dutch oven over medium-high. Add chicken with seasoning, salt, and pepper; brown on all sides.

2. Add carrots, celery, onions, sun-dried tomatoes, and garlic; cook until translucent (~3–4 min).

3. Stir in flour (and tomato paste if using), then whisk in chicken broth, deglazing the pot.

4. Bring to a simmer, then add pasta, remaining seasoning, salt, and pepper. Cover and cook for ~20 min until pasta is al dente and chicken is done.

5. Stir in heavy cream, Parmesan, and spinach; simmer an additional ~5 min. Adjust seasoning to taste.

Servings and timing

• Makes about 10 cups (roughly 10 one-cup servings)

• Prep time: ~20 minutes

• Cook time: ~30 minutes

• Total time: ~50 minutes

Variations

• Add kielbasa or use it instead of chicken for a smoky twist.

• Swap or supplement with zucchini, mushrooms, broccoli, corn, kale, or bell peppers.

• For extra richness, add mozzarella or a sprinkle of red pepper flakes.

• Replace heavy cream with half-and-half, milk, coconut milk, or softened cream cheese (adjust thickness accordingly).

Storage/Reheating

• Store in airtight containers in the fridge for 3–4 days.

• Reheat gently on the stove or in the microwave, adding broth or water as needed to loosen thickened soup.

• To freeze, omit heavy cream initially and stir it in when reheating. Cooking pasta separately and adding it just before serving helps avoid mushiness.

FAQs

1. How can I make the soup gluten-free?

Use gluten-free pasta and substitute flour with a gluten-free thickener like cornstarch slurry.

2. Can I use pre-cooked rotisserie chicken?

Yes—add it near the end just to heat through to avoid overcooking.

3. What’s the best way to prevent mushy pasta?

Cook pasta separately and stir in last, or follow the package time carefully.

4. Is tomato paste necessary?

No—it’s optional. Skipping it keeps the soup purely creamy, while including it adds tomato depth.

5. What if the soup is too thick after resting?

Thin it with extra broth or water when reheating to restore a soupy texture.

6. Can I substitute other proteins or cheeses?

Yes—kielbasa is a popular swap, and you can experiment with mozzarella or different cheeses for variation.

7. What’s the ideal pot to use?

A 6-quart Dutch oven is great for even cooking and good heat retention, but a large stockpot works fine too.

8. Can I convert this for a slow cooker?

Yes—slow cook all but the pasta, cream, spinach, and cheese on low for 8 h or high for 4 h; add the remaining ingredients later.

9. Is this freezer-friendly?

Yes, if you omit the cream initially and add it when reheating; store pasta separately for best texture.

10. How can I lighten it up?

Use chicken breasts, reduce the amount of cream, or use lighter dairy alternatives like half-and-half or milk.

Conclusion

This Marry Me Chicken Soup delivers comfort and satisfaction in one hearty bowl. Its creamy texture, rich flavors, and adaptable ingredients make it perfect for cozy dinners, meal prep, or feeding a crowd. It requires minimal fuss yet tastes like a labor of love—truly worthy of the name.

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