Marry Me Chicken Soup Recipe

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This Marry Me Chicken Soup Recipe is packed with flavor from a creamy Parmesan broth, tender pasta, savory chicken, and fresh kale in every spoonful.

Prep Time35

Cook Time20

Total Time55

Course: Dinner, Soup

Cuisine: American

Keyword: Marry Me Chicken Soup, Marry Me Chicken Soup Recipe

Servings: servings

Author: Chelsea Lords

Cost: $18.32

Equipment

Large pot

Ingredients

2 tablespoons olive oil
2 tablespoons butter
Salt and pepper
2 cups finely diced yellow onion 1 large onion
2 cups finely diced carrots 5 carrots
1 tablespoon minced garlic
2 tablespoons flour
8 cups chicken broth
2 cups medium pasta shells see note 1
1-1/2 cups heavy cream
2-1/2 packed cups finely chopped kale
1/2 cup sun-dried tomatoes chopped
1 teaspoon dried thyme
1/2 packed cup grated Parmesan cheese sandy texture, see note 2
2 cups cooked shredded chicken
Hearty buttered bread optional, for serving
Red pepper flakes optional, for serving

US - Metric

Instructions

In a large pot over medium heat, add olive oil and butter. Once the butter is melted, add onion, carrots, garlic, salt (1/2 tsp), and pepper (1/2 tsp). Sauté for 7–9 minutes, until tender. Sprinkle flour on top and cook for 1 more minute, stirring constantly.
Slowly whisk in 1 cup of broth to form a slurry. Gradually add the rest of the broth, whisking and scraping the bottom of the pot.
Bring to a boil, then add pasta. Cook according to package directions, minus 1 minute. Stir occasionally to prevent sticking.
Reduce heat to low. Stir in cream, kale, and sun-dried tomatoes. Gradually add Parmesan (a few tablespoons at a time) and stir until melted. Add chicken and stir well. Season with additional salt to taste. For a thinner soup, add more broth.
Ladle into bowls and serve hot with hearty buttered bread. Top with red pepper flakes for a little heat, if desired.

Notes

Note 1: Any small pasta shape will work, as long as it cooks in ~8 minutes. Avoid larger pasta shapes.

Note 2: Use refrigerated, sandy-textured Parmesan cheese for the best flavor and melt. Do not use the shelf-stable type! It’s very salty and has less flavor.

Storage: If storing leftovers, keep pasta separate from the soup to prevent the pasta from absorbing too much liquid and turning mushy. I use this spider strainer to remove pasta and store them separately from the broth and veggies. Reheat gently, adding a bit more broth or cream if it’s too thick.

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