Description
Succulent marry me chicken soup whisks home cooks on a romantic culinary journey through Tuscany’s rustic kitchens. Creamy parmesan, tender chicken, and herbaceous notes guarantee love at first spoonful for passionate dinner companions.
Ingredients
Scale
Main Protein:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
Vegetables and Aromatics:
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sundried tomatoes
- 3 garlic cloves, minced
- 2 1/3 cups fresh spinach
Liquid, Thickeners, and Cheese:
- 1 teaspoon olive oil
- 1/4 cup flour
- 2 tablespoons tomato paste (optional)
- 6–8 cups chicken broth
- 6 ounces small pasta shells or preferred pasta
- 1 cup heavy whipping cream
- 1 1/2 cup grated Parmesan Reggiano cheese
Instructions
- Heat olive oil in a large soup pot over medium-high flame, searing chicken pieces with Italian seasoning, salt, and pepper until golden and caramelized on all exterior surfaces.
- Introduce aromatic vegetables including onions, carrots, celery, sundried tomatoes, and minced garlic, sautéing until they become tender and release their fragrant essence.
- Dust vegetables with flour, creating a light coating that will help thicken the soup’s base, then incorporate tomato paste for deeper flavor complexity.
- Gradually stream chicken broth into the pot, whisking continuously to ensure a smooth, lump-free liquid foundation, allowing the mixture to reach a robust boil.
- Reduce heat to a gentle simmer, adding pasta and remaining Italian seasoning, then cover and let the soup quietly cook until pasta reaches perfect al dente texture.
- Enrich the soup by stirring in velvety heavy cream, vibrant spinach leaves, and nutty Parmesan cheese, allowing the ingredients to meld and create a luxurious, creamy consistency.
- Perform a final seasoning adjustment, tasting and adding salt or pepper as needed, then ladle the aromatic Tuscan-inspired soup into warm bowls ready to be savored.
Notes
- Swap chicken with plant-based alternatives like tofu or tempeh for a vegetarian version that maintains the rich, creamy texture.
- Use gluten-free pasta and replace flour with cornstarch to make this soup celiac-friendly without compromising flavor.
- Choose low-sodium chicken broth to control salt intake, and add fresh herbs like basil or thyme for an extra flavor boost.
- Prep vegetables and ingredients beforehand to streamline cooking process and reduce overall kitchen time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 435
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 100 mg