Description
A comforting and creamy chicken soup featuring tender chicken breasts simmered in flavorful chicken stock, combined with a blend of aromatic vegetables, herbs, and pasta. This Marry Me Chicken Soup is enriched with double cream, parmesan, and fresh spinach, creating a hearty and satisfying meal perfect for any occasion.
Ingredients
Scale
Soup Base
- 1.5 litres Chicken stock
- 2 Chicken breasts
Sauté
- 1 tbsp Olive oil (Or use the oil from the sun dried tomatoes)
- 1 Onion (Diced)
- 3 Garlic cloves (Peeled and crushed)
- Sun dried tomatoes (quantity implied from oil use, approximately 50g chopped)
Seasonings & Spices
- 1 tbsp Tomato puree
- 1 tsp Dried oregano
- 1 tbsp Paprika
- Sea salt and freshly ground black pepper
Main Components
- 200 g Dried pasta (Macaroni)
- 100 ml Double cream
- 50 g Parmesan (Grated)
- 120 g Baby leaf spinach (Chopped)
- 15 g Basil (Chopped)
- A little extra Parmesan (for garnish)
Instructions
- Cook the chicken: Bring the chicken stock to a simmer in a large pan. Add the chicken breasts and cover with a lid. Cook for 10-15 minutes until the chicken is fully cooked through.
- Prepare the chicken: Remove the chicken breasts from the stock and cut them into small cubes. Set aside the cubed chicken. Keep the chicken stock in the pan for further use.
- Sauté vegetables and tomatoes: In a separate pan, heat olive oil over medium-high heat. Add the diced onion, crushed garlic, and chopped sun dried tomatoes. Cook for a few minutes until they start to soften.
- Add seasonings: Stir in the tomato puree, dried oregano, and paprika. Continue cooking for a few more minutes to develop the flavors.
- Cook pasta in stock: Pour the reserved chicken stock into the pan with the sautéed mixture. Add the dried pasta and bring it to a boil. Reduce heat and simmer for 8-10 minutes until the pasta is al dente, meaning it is tender but still has a slight bite.
- Adjust consistency: If the soup is too thick, add a splash more chicken stock to loosen it up.
- Finish the soup: Reduce heat to low and stir in the double cream, grated parmesan, and chopped baby spinach. Then, fold in the cubed cooked chicken. Season the soup with sea salt and freshly ground black pepper to taste.
- Garnish and serve: Scatter the chopped fresh basil on top along with a little extra grated parmesan. Serve warm and enjoy your comforting Marry Me Chicken Soup.
Notes
- You can substitute macaroni with other small pasta shapes like penne or fusilli if preferred.
- Using the oil from sun dried tomatoes adds extra flavor to the sauté; otherwise, use good-quality olive oil.
- Adjust the amount of paprika depending on your spice preference; smoked paprika can add a lovely smoky depth.
- Add more double cream for an even creamier texture or reduce it for a lighter soup.
- This soup freezes well without the spinach; add fresh spinach when reheating for best results.
