Marry Me Chicken Soup
Equipment
Ingredients
Ingredients
boneless skinless chicken breast
450 g
butter
15 g
yellow onion (diced)
1 medium
garlic cloves (minced)
3 cloves
Italian seasoning
2 tsp
smoked paprika
0.5 tsp
dried thyme
0.5 tsp
tomato paste
45 g
dry white wine
120 ml
chopped calabrian chilis
15 g
chickpeas drained and rinsed
425 g
shell pasta
100 g
julienned sundried tomatoes oil drained
225 g
chicken broth
1200 ml
heavy cream
180 ml
cream cheese softened and cubed (cubed)
140 g
spinach
150 g
kosher salt
1 tsp
black pepper
1 tsp
Parmesan cheese
50 g
Instructions
Sear the chicken
Heat a drizzle of the sundried tomato oil in a large soup pot over medium-high heat. Season the chicken with salt and pepper, then sear until golden-brown, about 3-4 minutes on each side. Remove to a plate.
Sauté onions and aromatics
Add the butter to the pot to melt. Add the onions and sauté for 5-7 minutes, or until soft and translucent. Add the garlic, Italian seasoning, smoked paprika, and thyme, and sauté for another 30-60 seconds.
Cook tomato paste and deglaze
Add the tomato paste and cook for 1-2 minutes, stirring frequently, until it darkens to a brick red color. Pour in the wine to deglaze, scraping up the browned bits with a wooden spoon.
Simmer soup
Add the seared chicken back to the pot, along with the calabrian chilis (or pepper flakes), chickpeas, pasta, sundried tomatoes, and broth. Cover and bring to a boil over high heat, then reduce to medium-low. Simmer for 10 minutes, or until the pasta is tender and the chicken is cooked through.
Shred chicken
Once the chicken is cooked, remove it to a cutting board and shred into bite-sized pieces.
Finish the soup
Stir the heavy cream and cream cheese into the soup until combined, then add the spinach and shredded chicken. Stir until the spinach is wilted, then remove from heat.
Serve
Serve topped with a generous sprinkle of Parmesan.
Original recipe
Storage
Stir well before reheating to maintain creaminess
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