Creamy Marry Me Chicken Soup (Print Version)
# Ingredients:
→ Main Components
01 -
2 1/2 pounds bone-in, skin-on chicken breasts
02 -
1 package (20 oz) refrigerated cheese tortellini
03 -
1 package (5 oz) fresh baby spinach, roughly chopped
→ Aromatics and Tomatoes
04 -
1 1/2 cups chopped yellow onion (1 large)
05 -
2 teaspoons minced garlic (about 2 cloves)
06 -
2/3 cup oil-packed sun-dried tomatoes, chopped, plus 1 tablespoon oil
07 -
1 can (6 oz) tomato paste
→ Dairy and Cheese
08 -
1 cup heavy whipping cream
09 -
6 ounces Havarti cheese, shredded (1 1/2 cups)
10 -
4 1/2 ounces freshly shredded Parmesan cheese (1 1/2 cups)
→ Liquids and Seasonings
11 -
8 cups chicken broth
12 -
2 teaspoons Italian seasoning
13 -
2 teaspoons smoked paprika
14 -
2 teaspoons kosher salt, divided
15 -
1/2 teaspoon black pepper
16 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Heat sun-dried tomato oil in a large skillet over medium-high. Season chicken with 1/2 teaspoon salt and pepper, then brown for about 3 minutes per side. Transfer to slow cooker
02 -
In same skillet, cook onion until browned, about 5 minutes. Add garlic and cook 2 minutes. Stir in tomato paste and cook 2-3 minutes until fragrant
03 -
Add 1 cup broth to skillet, scraping up browned bits. Transfer to slow cooker with remaining broth, seasonings, and remaining salt
04 -
Cover and cook on LOW 5-6 hours or HIGH 3-4 hours until chicken is done. Remove chicken, cool slightly, then shred, discarding skin and bones
05 -
Add tortellini, spinach, and sun-dried tomatoes. Turn to HIGH if needed and cook 10 minutes until pasta is tender. Stir in lemon juice
06 -
Stir in cream and gradually add cheeses until melted. Add shredded chicken back in and adjust seasoning to taste
# Notes:
01 -
If chicken sticks when turning, cook 1-2 minutes longer until it releases easily
02 -
Wait until tortellini are tender before adding cream and cheese to prevent curdling