Can I make Marry Me Chicken Soup in a slow cooker?

Yes! To make Marry Me Chicken Soup in a slow cooker, simply add all the ingredients (except for the pasta, cream, spinach, and Parmesan) into the pot. Cook on low for 8 hours or on high for 4 hours. Once done, cook the pasta separately, then stir in the cream, spinach, and Parmesan before serving.

Can I use a different type of pasta for this soup?

Absolutely! While traditional chicken noodle soup calls for egg noodles, Marry Me Chicken Soup is much more versatile. You can use any small pasta you prefer, such as ditalini, fusilli, or mini penne. For a low-carb version, you can even use cauliflower rice instead of pasta.

How do I avoid mushy pasta in the soup?

To prevent mushy pasta, it's best to cook the pasta separately according to package instructions. This allows you to control the pasta's texture and avoid overcooking it in the soup. If you choose to cook the pasta directly in the soup, be mindful of cooking time and check for doneness regularly.

Marry Me Chicken Soup: A Heartwarming Comfort Food

Description

Marry Me Chicken Soup is a rich and creamy dish that combines tender chicken, hearty vegetables, and a flavorful broth, making it the perfect comfort food. This easy-to-make soup is a crowd-pleaser, ideal for cozy nights or dinner with loved ones.

Ingredients

Scale

1 teaspoon olive oil
1–1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
2 teaspoons Italian seasoning
Salt and pepper to taste
½ cup diced carrots
½ cup diced celery
½ cup diced onions
¼ cup diced sundried tomatoes
3 garlic cloves, minced
¼ cup flour
2 tablespoons tomato paste (optional)
6–8 cups chicken broth
6 oz pasta (small shells or preferred type)
1 cup heavy whipping cream
½–1 cup grated Parmesan Reggiano cheese
2 ½–3 cups fresh spinach

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Instructions

Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken and season with Italian seasoning, salt, and pepper. Brown the chicken for 4-5 minutes on all sides.
Add the chopped onions, carrots, celery, sundried tomatoes, and garlic to the pot. Sauté for 3-4 minutes until the vegetables soften.
Sprinkle the flour over the vegetables and stir to combine. If adding tomato paste, stir it in now.
Gradually pour in the chicken broth, whisking constantly to avoid lumps. Bring the soup to a simmer.
Add the pasta to the soup, along with another teaspoon of Italian seasoning, salt, and pepper. Cover and simmer for 20 minutes or until the pasta is cooked al dente.
Stir in the heavy cream, spinach, and grated Parmesan cheese. Let the soup simmer for another 5 minutes, then taste and adjust the seasoning as needed.

Notes

To avoid mushy pasta, cook it separately and add it to the soup just before serving.
If you prefer a lighter version, swap heavy cream for half-and-half or milk.
For a dairy-free option, use full-fat coconut milk or omit the cream entirely.
Store leftovers in the fridge for 3-4 days or freeze for future meals. If freezing, leave out the cream and add it when reheating.
To add more flavor, try adding cooked bacon, Cajun seasoning, or a splash of white wine.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American, Tuscan

Nutrition

Serving Size: 1 cup
Calories: 300 kcal
Sugar: 8g
Sodium: 700mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 24g
Cholesterol: 70mg