Description
This Rich, Creamy Marry Me Chicken Soup is a comforting and irresistibly delicious dish that’s sure to impress. With tender chicken, a velvety broth, and delicate pasta, it’s a perfect meal for a cozy night in.
Ingredients
2 tbsp olive oil
1 lb boneless, skinless chicken breasts, diced
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
8 cups chicken broth
1 cup half-and-half
½ cup grated Parmesan cheese
½ cup ditalini pasta
½ tsp dried thyme
½ tsp dried rosemary
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add diced chicken and cook until browned, about 5–7 minutes. Remove chicken and set aside.
3. Add onion, carrots, and celery to the pot. Sauté until softened, about 8–10 minutes.
4. Add minced garlic, thyme, and rosemary. Cook 1 minute more until fragrant.
5. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
6. Stir in the ditalini pasta and cook according to package directions, about 8–10 minutes, until al dente.
7. Return the cooked chicken to the pot. Stir in half-and-half and Parmesan cheese. Heat through, but do not boil.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh chopped parsley.
Notes
For extra richness, use heavy cream instead of half-and-half.
Add spinach or peas during the last few minutes of cooking, if you like.
To freeze, undercook the pasta slightly; cool completely before freezing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg