Marry Me Chicken Soup
You'll love this cozy Marry Me Chicken Soup! It's full of tender chicken and tangy sun-dried tomatoes in a super creamy broth. It's a truly comforting meal that everyone will ask you to make again and again.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast cut into cubes
- kosher salt and pepper to taste
- 1 medium yellow onion small diced
- 2 medium carrots finely chopped
- 1/3 cup sun-dried tomatoes chopped
- 4 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 can (6 oz) tomato paste
- 4 cups low-sodium chicken stock
- 1 can (14.5 oz) coconut milk
- 2 cups small-shape pasta
- 2 cups baby spinach coarsely chopped
- 1/2 cup grated parmesan cheese
Instructions
- Sear the chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven. Add 1 pound of chicken breast cubes and cook for 4-5 minutes until they are no longer pink.
- Sauté aromatics: Season your chicken with salt and pepper, then stir in 1 diced onion, 2 chopped carrots, 1/3 cup sun-dried tomatoes, 4 minced garlic cloves, your herbs, and 6 oz of tomato paste. Let it all cook together for 5 minutes.
- Simmer the base: Pour in 4 cups of chicken stock and 14.5 oz coconut milk. Bring it to a boil, then turn down the heat and let it simmer for 10 minutes.
- Cook the pasta: Now, stir in 2 cups of small-shape pasta. Let it keep simmering for another 10-12 minutes, or until your pasta is perfectly tender.
- Finish and serve: Take the pot off the heat. Stir in 2 cups of baby spinach and 1/2 cup of Parmesan cheese until the spinach has wilted. Serve it up nice and hot!
Notes
- I really suggest using freshly grated Parmesan cheese for the best melty goodness.
- Remember, the pasta will keep softening in the hot soup, so don’t overcook it.
- If you have leftovers, they taste even more amazing the next day!
- A good serving size is about one and a half cups for each person.
- You can keep any leftovers in the fridge for up to four days in a sealed container.