Marry Me Chicken Soup
Creamy, dreamy Marry Me Chicken Soup! A delicious warm and hearty bowl of creamy broth loaded with tender chicken, al dente pasta, and veggies. It's one cozy bowl of goodness!
Calories: 477kcal
Ingredients
- 1 pound boneless skinless chicken breasts (or thighs)
- 2 tablespoons butter
- 1 tablespoon oil
- 1 medium onion diced
- 2 stalks celery diced
- 2 medium carrots diced
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- ⅓ cup tomato pesto
- ⅓ cup sun-dried tomatoes in oil +1 tbsp oil
- ½ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
- 6 cups low sodium chicken broth
- 5 ounces fusilli pasta or rotini
- 1 cup heavy cream
- ¼ cup grated parmesan cheese
- 2 tablespoons chopped basil
Instructions
- SEASON: Sprinkle the chicken with 1 teaspoon of kosher salt and a few cracks of black pepper. Heat a tablespoon of olive oil and a tbsp of butter in a large dutch oven or soup pot over medium-high heat.
- SEAR: When the oil is hot, add the chicken breasts and cook them for roughly 3-5 minutes per side or until they’re cooked through to a minimum of 160ºF. Remove the chicken to a plate allow the chicken to cool and then dice or shred into bite-sized pieces.
- SAUTÉ: Heat the remaining butter and the tablespoon of sun-dried tomato oil over medium-high heat. Add the onions and sauté for 3 minutes. Add celery and carrots and continue to cook for 3-4 minutes. Add the garlic and let cook 30 seconds before adding the tomato paste, tomato pesto, and sun-dried tomatoes. Cook for another 60 seconds so that the tomato flavor blooms in the oil. Season with red pepper flakes and Italian seasoning. Pour in the chicken broth.
- SIMMER: When the soup reaches a simmer, lower the heat to medium and add the pasta. Cook noodles 2 minutes less than package directions. Pasta should be al-dente. Stir in chicken and heat it through, about 1-2 minutes. Then stir in the heavy cream and parmesan cheese.
- TASTE AND ADJUST: Taste the soup to see if there are enough seasonings. If desired you can add more salt, cream, or parmesan to your taste. Top with chopped basil and serve warm in your favorite bowls!
Notes
- Variations: feel free to omit the carrots or the celery if you prefer the soup to have less veggies. You can also add in 1-2 handful of baby spinach when you add the chicken at the end to give it a little more bulk!
- Pasta: I would suggest cooking the pasta separately if you anticipate leftovers as the pasta tends to soak in the liquid as it sits!
- Gluten-free: You can use gluten-free pasta, but I do suggest cooking the pasta separately and then adding it to bowls before lading over the soup.
- Dairy-free: I haven't tried this myself, but I feel confident in saying that you could swap the heavy cream for canned coconut milk.
Nutrition
Serving: 1g | Calories: 477kcal | Carbohydrates: 25g | Protein: 34g | Fat: 27g | Fiber: 2g
