Marry Me Chicken Soup

I know, I know, there are so many recipes called “Marry Me…”, but seriously, this soup is phenomenal. It’s hearty, wholesome, and when you make it with local goods it just tastes better. Even your pickiest eater will ask for a second bowl of this soup, or at least mine did!

Ingredients

• 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 sun dried tomatoes

• 3 garlic cloves; minced

• ¼ cup flour

• 2 tablespoons tomato paste; optional

• 6-8 cups chicken broth I recommend start with 6 cups and see if you like the consistency

• 6 oz pasta – I used macaroni noodles, but you could use whatever you like

• 1 cup Dan and Debbie’s Creamery heavy whipping cream

• ½-1 cup grated parmesan cheese

• 2 ½-3 cups fresh spinach

Instructions

1. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken and 1 teaspoon of Italian Seasoning, salt and pepper to taste, and cook until browned on all sides, about 4-5 minutes.

2. In the same pot, add the onions, carrots, celery, sun dried tomatoes, and garlic and cook until translucent, about 3-4 minutes.

3. Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying. If you plan to add tomato paste, add it here and stir.

4. Gradually whisk in the chicken broth and stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pan using your spoon.

5. Bring the mixture to a rolling boil and add in the pasta and 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cover the pot with the lid and lower the heat to low to let the soup simmer for about 20 minutes, or until the chicken is cooked through and tender and the pasta is al dente. Alternatively, you can boil the pasta separately, and add it at the end.

6. Open the pot and stir in the heavy cream, spinach, and grated Parmesan cheese, and let the soup simmer for an additional 5 minutes.

7. Taste and adjust the seasoning with salt and spices if needed.