If you loved Marry Me Chicken, you’ll love my healthier take on MARRY ME CHICKEN SOUP too. It’s robustly flavoured, and strikes a great balance of macronutrients (protein, carbs and fats) to leave you feeling incredibly satisfied and warmed from the inside out. Check out the recipe below.
MARRY ME CHICKEN SOUP
Serves 4-6
Gluten free (opt)
2 tbsp extra virgin olive oil
1 medium brown onion, peeled and finely diced
3 cloves garlic, peeled and finely sliced
1 tsp dried oregano
2 tbsp tomato paste
1x 400g tin cherry tomatoes
1L chicken stock
2 medium (600g) chicken breasts, trimmed
1 cup good quality pasta, such as shells or trottole (gluten free pasta optional)
200g greek yoghurt, unsweetened
100g baby spinach
⅔ cup finely sliced fresh basil leaves
¼ cup parmesan cheese, finely grated
Sea salt and black pepper
Heat a large saucepan on medium heat and add extra virgin olive oil, onion, garlic, oregano and tomato paste and cook for 5-6 minutes. Add tinned cherry tomatoes, chicken stock, 2 cups water and chicken breasts. Stir, cover and bring to a simmer, then reduce to low and keep covered, cooking for 15 minutes. Transfer the chicken to a bowl and once cooled enough to handle, shred into pieces, then set aside. Increase the saucepan heat so it comes to the boil, then add the pasta, and a good pinch of salt, and cook until pasta is al dente. Reduce the heat to low and stir through the greek yoghurt and baby spinach for 3-4 minutes. Add the chicken back into the pan with the finely sliced basil leaves and give the soup a good hit of black pepper. Spoon into bowl and top with parmesan cheese.
