Recipe: Marry Me Chicken Soup

Ingredients

1 teaspoon olive oil
1-1½ pounds boneless, skinless chicken breasts or thighs, diced into 1 inch pieces
2 teaspoons Italian seasoning
to taste salt
to taste pepper
½ cup diced carrots
½ cup diced celery
½ cup diced onions
¼ cup diced sundried tomatoes
3 cloves garlic, minced
¼ cup flour
2 tablespoons tomato paste (optional)
6-8 cups chicken broth
6 oz pasta (e.g., small shells)
1 cup heavy whipping cream
½-1 cup grated parmesan reggiano cheese
2½-3 cups fresh spinach

Heat olive oil in a large pot over medium-high heat, add chicken and 1 teaspoon of Italian seasoning, and cook until browned.
Add onions, carrots, celery, sundried tomatoes, and garlic to the pot and cook until translucent.
Sprinkle flour throughout and stir to combine. If using, add tomato paste and stir.
Gradually whisk in chicken broth, stirring to ensure there are no lumps.
Bring to a boil, then add pasta and remaining Italian seasoning, salt, and pepper. Cover and simmer for about 20 minutes.
Stir in heavy cream, spinach, and grated Parmesan cheese, and let simmer for an additional 5 minutes.
Taste and adjust seasoning as needed.

Servings

10 cups

Calories

300

Total fat

19g

Total carbohydrates

Total protein

24g

Sodium

0mg

Cholesterol

0mg