One-Pot Marry Me Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 teaspoon olive oil
02 -
1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
03 -
2 teaspoons Italian seasoning, divided
04 -
Salt and pepper to taste
→ Vegetables
05 -
½ cup diced carrots
06 -
½ cup diced celery
07 -
½ cup diced onions
08 -
¼ cup diced sundried tomatoes
09 -
3 garlic cloves, minced
→ Soup Base
10 -
¼ cup flour
11 -
2 tablespoons tomato paste (optional)
12 -
6-8 cups chicken broth
→ Noodles and Final Ingredients
13 -
6 oz pasta (e.g., small shell pasta)
14 -
1 cup heavy whipping cream
15 -
½-1 cup grated Parmesan Reggiano cheese
16 -
2 ½-3 cups fresh spinach
# Instructions:
01 -
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken, 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cook until browned on all sides, about 4-5 minutes.
02 -
In the same pot, add onions, carrots, celery, sundried tomatoes, and garlic. Cook until vegetables are translucent, about 3-4 minutes.
03 -
Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying. If using, add tomato paste and stir to incorporate.
04 -
Gradually whisk in the chicken broth, stirring repeatedly to ensure there are no lumps. Use a spoon to deglaze the bottom of the pot.
05 -
Bring the mixture to a boil and add pasta, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Cover the pot, lower the heat, and simmer for about 20 minutes or until the chicken is cooked through and the pasta is al dente. Alternatively, boil pasta separately and add it at the end.
06 -
Open the pot and stir in heavy cream, spinach, and grated Parmesan cheese. Simmer for an additional 5 minutes.
07 -
Taste the soup and adjust the seasoning with additional salt or spices if necessary.
# Notes:
01 -
If you prefer a thinner soup, use 8 cups of broth. Gradually add cream and grated cheese to achieve your desired consistency.