Marry Me Chicken Soup
January 23, 2025
We had our friends from Pacific Palisades who have tragically lost their home over for lunch this week. They have been in a hotel and in need of a home cooked meal. Cooking for others has always brought me a sense of calm and purpose. The act of cooking allows me to escape from the stresses of daily life and connect with something meaningful. I hope they felt the depth of our love for them.
I made this Marry Me Chicken Soup, which is a comforting blend of creamy, tangy chicken simmered with sun-dried tomatoes, onions, garlic, and a generous touch of cheese.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 - 6 Servings
Ingredients
1½ pounds boneless, skinless chicken breasts or thighs, bite-sized pieces
2 teaspoons kosher salt, divided, plus more as needed
1 medium yellow onion, diced (about 1½ cups)
¼ teaspoon freshly ground black pepper, plus more as needed
½ cup julienne or thinly sliced sun-dried tomatoes, drained if oil-packed
6 cups low-sodium chicken broth
1 pinch red pepper flakes, optional
½ ounce grated Parmesan cheese (about ¼ cup), plus more for serving
Directions
1Season chicken with 1 teaspoon of the kosher salt.
2Melt 2 tablespoons unsalted butter in a Dutch oven or large pot over medium-high heat. Working in 2 batches, add the chicken in a single layer and cook until browned on both sides and cooked through, 4 to 6 minutes per batch. Transfer the chicken to a plate with a slotted spoon.
3Add the onion, garlic, black pepper, and the remaining 1 teaspoon of the kosher salt to the pot. Reduce the heat to medium and cook, stirring occasionally and scraping the bottom of the pot, until the onion is softened and translucent, 3 to 4 minutes.
4Stir in the sun-dried tomatoes and tomato paste. Cook, stirring often, until the tomato paste is slightly darkened in color, 2 to 3 minutes.
5Stir in 6 cups the chicken broth, thyme, and 1 pinch red pepper flakes if using. Bring to a boil.
6Stir in the pasta. Reduce the heat to maintain a simmer. Cook, stirring occasionally, until the pasta is al dente, 10 to 12 minutes.
7Return the chicken and any accumulated juices to the pot. Add the spinach, heavy cream, and Parmesan cheese. Cook, stirring often, until the spinach is wilted and the chicken is warmed through, about 2 minutes. Taste and season with more kosher salt and black pepper as needed. Serve with more grated Parmesan cheese if desired.
Recipe adapted from the kitchen.
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