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Marry Me Chicken Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Marry Me Chicken Soup

This cozy and creamy Marry Me Chicken Soup combines juicy shredded chicken, tangy sun-dried tomatoes, baby spinach and pasta shells in a rich herb cream broth for a comfort meal you’ll want to make again and again.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 420 kcal

Equipment

  • 1 Pressure cooker for sealed high-heat cooking

Ingredients
  

Main ingredients

  • 1 ½ pounds boneless, skinless chicken breasts or thighs or mix ‘em
  • 2 teaspoons kosher salt divided, plus more if you wanna tweak flavors
  • 2 tablespoons unsalted butter to give it that golden start
  • 1 medium yellow onion diced nicely for that mellow sweetness
  • 3 cloves garlic minced for that punch
  • ¼ teaspoon freshly ground black pepper plus extra for taste
  • ½ cup julienne sun-dried tomatoes drained if packed in oil
  • 3 tablespoons tomato paste for that rich, deep red base
  • 6 cups low-sodium chicken broth to bring it all together
  • 1 teaspoon dried thyme to add herby warmth
  • 1 pinch red pepper flakes if you're feelin’ a lil’ spicy
  • 8 ounces medium dried pasta shells so they don’t mush up too much
  • 5 ounces baby spinach for some fresh green
  • ¾ cup heavy cream to finish silky smooth
  • ½ ounce grated Parmesan with extras for serving

Instructions
 

Instructions

  • Season chicken with 1 teaspoon kosher salt.
  • Melt the butter in the pressure cooker over medium heat until foamy.
  • Add chicken and brown 5-6 minutes per side, then remove and set aside.
  • Add diced onion and cook until soft, about 5 minutes.
  • Add garlic, remaining salt, pepper, and sun-dried tomatoes. Stir and cook for 2 minutes.
  • Stir in tomato paste and cook 1-2 minutes until deep red and fragrant.
  • Pour in chicken broth and thyme. Stir and return chicken to pot.
  • Seal lid and pressure cook on high for 15-20 minutes. Let natural release, then slowly release remaining steam.
  • Remove chicken, shred, return to pot. Add pasta and spinach. Sauté 6-8 minutes until pasta is tender.
  • Stir in heavy cream and Parmesan. Simmer 2 more minutes then serve.

Notes

Store soup up to 4 days in the fridge or freeze for longer. Reheat gently to keep cream from breaking.