Marry Me Chicken Soup

A delicious and high-protein, low-carb chicken soup that's perfect for a cozy meal during soup season. Easy to make in one pot with seasoned chicken thighs, creamy broth, and low-carb pasta.

By @shredhappens

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 1 large yellow onion finely diced
• 2 tablespoons olive oil
• 0 pinches salt to taste
• 0 pinches black pepper fresh cracked
• 1.5 tablespoons oregano
• 1 pound chicken thighs diced, seasoned with salt, pepper, paprika, oregano, garlic powder
• 4 cloves garlic minced
• 0.5 cup sun-dried tomatoes diced, marinated in olive oil
• 3 tablespoons tomato paste
• 1 tablespoon paprika
• 1 cup cream
• 36 ounces bone broth 32-40 ounces depending on desired consistency
• 0 low-carb pasta such as Kaizen Radiatori, prepared to package instructions
• 4 ounces spinach
• 0.5 cup basil fresh, torn
• 0 to taste parmesan cheese shredded
• 0 to taste chili flakes

Instructions

1. Finely dice a large yellow onion.
2. Heat 2 tablespoons of olive oil in a large pot over low-medium heat. Add the diced onion and sauté until translucent, about 2-3 minutes. Add salt, fresh cracked pepper, and oregano.
3. Increase the pot heat to medium and add the diced, seasoned chicken thighs. Cook, stirring regularly until browned, about 8 minutes.
4. Add minced garlic cloves, stir well, and continue cooking with the chicken for about 2 more minutes.
5. Add diced sun-dried tomatoes, tomato paste, and paprika. Stir well to combine the ingredients and let cook for 1-2 minutes.
6. Pour in cream and bone broth, cover, and bring mixture to a simmer. Let simmer for 6-10 minutes to blend flavors.
7. Add low-carb pasta of choice and cook following the package instructions. For Kaizen radiatori pasta, cook for 5 minutes.
8. Two minutes before the pasta is done, add spinach and fresh basil to the pot. Stir to combine.
9. Serve the soup in bowls. Optionally top with shredded parmesan cheese, more fresh basil, and chili flakes.