Description
Marry Me Chicken Soup is a comforting and hearty Italian-inspired dish featuring tender chicken breasts simmered in flavorful chicken stock, combined with sautéed onions, garlic, and sun-dried tomatoes. Enhanced with tomato puree, oregano, and paprika, and enriched with creamy double cream and parmesan cheese, this soup is finished with fresh spinach and basil for a vibrant, delicious meal perfect for any occasion.
Ingredients
Scale
Soup Base
- 1.5 litres Chicken stock
- 2 Chicken breasts
- 1 tbsp Olive oil (Or use the oil from the sun dried tomatoes)
- 1 Onion (Diced)
- 3 Garlic cloves (Peeled and crushed)
- 1 tbsp Tomato puree
- 1 tsp Dried oregano
- 1 tbsp Paprika
- 200 g Dried pasta (e.g., macaroni)
Finishing Ingredients
- 100 ml Double cream
- 50 g Parmesan (Grated)
- 120 g Baby leaf spinach (Chopped)
- Sea salt and freshly ground black pepper (to taste)
- 15 g Basil (Chopped)
- A little extra parmesan (for garnish)
Instructions
- Simmer the chicken: Bring the chicken stock to a gentle simmer in a large pan. Add the chicken breasts, cover with a lid, and cook for 10-15 minutes until the chicken is thoroughly cooked through.
- Shred the chicken: Remove the chicken breasts from the stock and cut into small cubes or shred them. Set the chicken aside. Keep the stock in the pan for later use.
- Sauté aromatics: In a separate pan, heat the olive oil over medium-high heat. Add diced onion, crushed garlic cloves, and sun-dried tomatoes. Cook for a few minutes until the onion softens and becomes translucent.
- Add spices and tomato puree: Stir in the tomato puree, dried oregano, and paprika into the sautéed mixture. Cook for several more minutes to develop the flavors.
- Cook pasta in stock: Pour the reserved chicken stock into the pan with the sautéed mixture. Bring to a boil, then add the dried pasta. Reduce to a simmer and cook for 8-10 minutes until the pasta is al dente—still firm to the bite but cooked through.
- Adjust consistency: If necessary, add a splash more chicken stock to ensure the soup has your desired consistency.
- Finish the soup: Lower the heat and stir in the double cream, grated parmesan, and chopped baby spinach. Add the shredded chicken back into the soup. Season with sea salt and freshly ground black pepper to taste. Stir gently until everything is warmed through.
- Garnish and serve: Ladle the soup into bowls, and scatter over freshly chopped basil and a little extra grated parmesan for garnish. Serve immediately.
Notes
- You can substitute macaroni with any short pasta like penne or fusilli.
- For a richer flavor, use oil from the sun-dried tomatoes instead of olive oil.
- Ensure the pasta is cooked al dente for the best texture.
- Double cream adds creaminess but can be replaced with half-and-half for a lighter option.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
