Marry Me Chicken Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 ½ lbs boneless (skinless chicken breasts or thighs (diced)

2 tablespoons olive oil

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

2 teaspoons Italian seasoning (divided)

½ cup diced onion

½ cup diced celery

½ cup diced carrots

¼ cup chopped sun-dried tomatoes (packed in oil, drained)

3 cloves garlic (minced)

2 tablespoons all-purpose flour

6 cups chicken broth

6 ounces small shell pasta (or similar short-cut pasta)

1 cup heavy cream

½ cup freshly grated Parmesan cheese

3 cups baby spinach (loosely packed)

red pepper flakes for a light kick

extra Parmesan and olive oil for serving

Directions

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken, season with salt, pepper, and 1 teaspoon Italian seasoning. Cook until browned, about 4-5 minutes.

Add onion, carrots, celery, garlic, and sun-dried tomatoes. Sauté for 3-4 minutes until vegetables soften and become fragrant.

Sprinkle in flour and stir constantly for 1 minute to coat ingredients and form a light roux.

Gradually pour in chicken broth while stirring to avoid lumps. Scrape the bottom of the pot to lift any browned bits.

Bring to a gentle boil, then add pasta and remaining Italian seasoning. Lower the heat and simmer uncovered for 15-20 minutes until the chicken is tender and pasta is al dente.

Reduce heat to low, then stir in heavy cream, Parmesan cheese, and spinach. Simmer for 3-5 minutes until the soup thickens slightly and the spinach wilts.

Taste and adjust seasoning. Add a pinch of red pepper flakes for mild heat if desired.

Let rest for 5 minutes before serving. Ladle into bowls, top with extra Parmesan, and drizzle with olive oil for a final touch of richness.

Nutrition

• Calories: 440 kcal