Description
This Marry Me Chicken Soup is a creamy, comforting dish packed with tender shredded chicken, hearty pasta shells, fresh kale, and flavorful sun-dried tomatoes, all brought together in a savory broth enriched with cream and Parmesan cheese. Perfect for a cozy family meal, this soup combines classic ingredients with a rich, velvety texture and a hint of red pepper flakes for optional heat.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper, to taste (start with 1/2 tsp each)
- 2 cups finely diced yellow onion (about 1 large onion)
- 2 cups finely diced carrots (about 5 carrots)
- 1 tablespoon minced garlic
- 2 tablespoons flour
- 8 cups chicken broth
Pasta and Vegetables
- 2 cups medium pasta shells
- 1 1/2 cups heavy cream
- 2 1/2 packed cups finely chopped kale
- 1/2 cup sun-dried tomatoes, chopped
Cheese and Protein
- 1/2 packed cup grated Parmesan cheese
- 2 cups cooked shredded chicken
For Serving (Optional)
- Hearty buttered bread
- Red pepper flakes
Instructions
- Cook Veggies: In a large pot over medium heat, heat olive oil and butter until butter is melted. Add diced onion, carrots, minced garlic, and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sauté the mixture for 7 to 9 minutes until the vegetables are tender. Sprinkle the flour over the vegetables and cook for one more minute, stirring constantly to combine and cook out the raw flour taste.
- Add Broth: Slowly whisk in 1 cup of chicken broth to create a smooth slurry with the flour and veggies, preventing lumps. Gradually pour in the remaining broth while continuously whisking and scraping the bottom of the pot to lift any browned bits, ensuring a smooth base for the soup.
- Cook Pasta: Bring the soup to a boil. Add the pasta shells and cook according to the package instructions but reduce the time by one minute to keep them slightly al dente. Stir occasionally during cooking to prevent the pasta from sticking together or to the pot.
- Finish Soup: Reduce the heat to low to maintain a gentle simmer. Stir in the heavy cream, chopped kale, and sun-dried tomatoes. Gradually add the grated Parmesan cheese in small increments, stirring until fully melted and incorporated. Add the cooked shredded chicken and mix well. Taste and adjust seasoning with additional salt if needed. If you prefer a thinner consistency, add more chicken broth accordingly.
- Serve: Ladle the hot soup into bowls and serve immediately. Accompany with hearty buttered bread if desired. For an extra kick, sprinkle red pepper flakes on top to add a touch of heat.
Notes
- Use medium pasta shells as they hold the soup nicely and provide great texture. Other small pasta shapes can be substituted if needed.
- Grated Parmesan with a sandy texture melts smoothly into the soup to create richness. Avoid pre-shredded cheese with anti-caking agents for best results.
- Leftover soup can be refrigerated for up to 3 days. Reheat gently on the stovetop and add more broth if it thickens too much.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
