Marry Me Chicken Soup

Instructions:

Cook the Chicken:

Warm the olive oil in a large soup pot or Dutch oven over medium-high heat.

Add the diced chicken, sprinkle with 1 teaspoon of Italian seasoning, and season with salt and pepper.

Stir occasionally, cooking for about 4-5 minutes until the chicken is golden and seared on all sides.

Sauté the Vegetables:

Toss in the diced onions, carrots, celery, sun-dried tomatoes, and minced garlic.

Cook for 3-4 minutes, stirring frequently, until the vegetables begin to soften and release their aroma.

Thicken with Flour and Tomato Paste:

Gradually add the flour, mixing thoroughly to form a roux-like consistency.

Stir in the tomato paste, if using, ensuring it’s fully incorporated into the mixture.

Pour in Chicken Broth:

Slowly add the chicken broth while stirring continuously to prevent clumping.

Use a spoon to scrape the bottom of the pot, releasing any flavorful browned bits.

Simmer the Pasta:

Bring the soup to a gentle boil. Add the pasta and the remaining teaspoon of Italian seasoning, then adjust the salt and pepper if needed.

Marry Me Chicken Soup
Ingredients:
1 teaspoon olive oil

1 to 1 1/2 pounds boneless skinless chicken breasts or thighs, diced into 1-inch pieces

2 teaspoons Italian seasoning, divided

Salt and pepper to taste

1/2 cup diced carrots

1/2 cup diced celery

1/2 cup diced onions

1/4 cup diced sundried tomatoes

3 cloves garlic, minced

1/4 cup flour

2 tablespoons tomato paste (optional)

6 to 8 cups chicken broth (start with 6 cups)

6 oz pasta (small Italian shells or similar)

1 cup heavy whipping cream

1/2 to 1 cup grated Parmesan Reggiano cheese

2 1/2 to 3 cups fresh spinach

Instructions:
Cook the Chicken: