Marry Me Chicken Soup
Tender chicken and ditalini cook in a sun-dried tomato broth, then finish with cream, spinach, fresh basil, and Parmesan. This creamy one pot chicken soup makes a cozy dinner with minimal cleanup.
Ingredients
- 1¼ pounds boneless skinless chicken breasts, cut into ¾-inch pieces
- ½ teaspoon fine sea salt plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon oil from the sun-dried tomato jar or olive oil
- 1 tablespoon unsalted butter
- 1 small small yellow onion finely diced, about 1 cup
- 4 cloves garlic minced
- ½ cup drained chopped oil-packed sun-dried tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- 6 cups low-sodium chicken broth plus more as needed
- 6 ounces dry ditalini pasta
- ¾ cup heavy cream
- 3 cups baby spinach packed, roughly chopped, about 3 ounces
- ¾ cup finely grated Parmesan about 60 grams
- ¼ cup chopped fresh basil
- 1 teaspoon fresh lemon juice optional
- Extra Parmesan and basil for serving optional
Instructions
- Brown the chicken. Pat the chicken dry and season with the salt and pepper. Heat the oil in a 5- to 6-quart pot over medium heat. Brown the chicken in batches if needed, about 4 to 5 minutes total per batch. Transfer to a plate; it will finish cooking in the broth.
- Cook the onion. Add the butter and onion to the same pot. Cook for about 4 minutes, stirring, until softened. Lower the heat if the browned bits begin to scorch.
- Build the flavor. Add the garlic, sun-dried tomatoes, tomato paste, Italian seasoning, and optional red pepper flakes. Cook for 1 minute, stirring constantly.
- Add broth and pasta. Pour in the broth and scrape up the browned bits. Bring to a boil. Return the chicken and its juices to the pot, add the pasta, and reduce to a gentle simmer.
- Simmer. Cook uncovered for 8 to 12 minutes, or according to the pasta package timing, stirring often. The pasta should be just tender and the largest chicken pieces must reach 165°F.
- Add cream and spinach. Reduce the heat to low. Stir in the cream and spinach. Warm gently for 1 to 2 minutes, until the spinach wilts.
- Finish and serve. Remove from the heat. Stir in the Parmesan in small handfuls, then add the basil and optional lemon juice. Taste and adjust salt and pepper. Add warm broth if needed and serve promptly.
Notes
Recipe Notes
- Do not add extra dry pasta without allowing for more broth.
- Grate the Parmesan finely and add it off the heat.
- For rotisserie chicken, use about 3 cups cooked chicken, skip browning, and add it during the last 3 to 5 minutes of pasta cooking. Heat to 165°F.
- Refrigerate promptly and use within 3 to 4 days. Thin leftovers with broth and reheat to 165°F.
- Cooking time varies with the pasta shape, pot, and chicken size.
Estimated Nutrition Per Serving
- Calories: About 470
- Protein: About 34 g
- Carbohydrates: About 31 g
- Total fat: About 24 g
- Saturated fat: About 12 g
- Fiber: About 3 g
- Sugar: About 6 g