Marry Me Chicken Soup
This creamy, comforting Marry Me Chicken Soup takes a classic dish and turns it into soup form for those days when a hearty, satisfying broth is needed to warm us up.
Servings: 4
Ingredients
For the soup:
- 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 I use macaroni
- 100 ml Double cream
- 50 g Parmesan Grated
- 120 g Baby leaf spinach Chopped
- Sea salt and freshly ground black pepper
To garnish:
- 15 g Basil Chopped
- A little extra parmesan
Instructions
- Bring the chicken stock to a simmer in a large pan, then add the chicken breasts and cook for 10-15 minutes, with a lid on, until the chicken is cooked through.
- Remove the chicken from the stock, cut into small cubes then set to one side. Keep the stock in the pan.
- In a separate pan, heat the olive oil over a medium high heat and cook the onion, garlic and sun dried tomatoes for a few minutes until starting to soften.
- Add in the tomato puree, oregano and paprika and cook for a few minutes more.
- Add the stock you used to cook the chicken breasts and the dried pasta. Bring to a boil then simmer for 8-10 minutes until the pasta is al dente. (Nearly cooked but still with a bit of bite.)
- Add a splash more stock here if it’s needed.
- Over a low heat, stir in the double cream, parmesan and spinach. Stir in the shredded chicken, season to taste with salt and pepper, then serve.
- Scatter over some chopped basil and a little extra grated parmesan.
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Notes
Chicken: I found this recipe worked best when poaching chicken breasts in the stock first, before removing them and cutting them up into bite-sized chunks. It makes a delicious base broth for the soup, however you could use leftover cooked chicken for this recipe instead.
Pasta: I use a smaller shape like macaroni for soup as it’s more bite-sized and easier to eat, as well as staying firmer. If you use a different type, just be aware it may break up if you’re reheating etc.
Double cream: This is known as heavy cream outside the UK.
Adding the cream: After you have added the cream, don’t let the soup come back to a boil as it may cause the liquid to split. If it does though, don’t panic. It will still taste delicious!
Storing: This can be kept in an airtight container for up to 3 days in the fridge. You may need a splash of water when reheating if it becomes thick when cool. Make sure it’s warm all the way through before serving. You can also freeze the soup in a well sealed container for up to 3 months.
Nutrition
Calories: 647kcal | Carbohydrates: 58g | Protein: 47g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 913mg | Potassium: 1256mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4415IU | Vitamin C: 15mg | Calcium: 252mg | Iron: 4mg