If the viral Marry Me Chicken recipe ever said “I Do” to its own Plus One, it would be this soup by Crumble Co. Creamy, steamy, and loaded with all the flavour we hearted in the original (sun-dried tomatoes, garlic, juicy chicken, cheesy ravioli), this recipe is basically comfort food with stage-five-clinger issues… because you’ll want to eat it every night.
It’s easy enough for a weeknight, fancy enough for date night, and just romantic enough to earn a “marry me” on the spot. Grab a spoon, this one’s a keeper, that’s guaranteed to get your swooning … or err.. spooning?
INGREDIENTS
- 1 chicken breast
- 1 onion, diced
- 5 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 6 cups chicken stock
- 1 can diced tomatoes
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp red pepper flakes + more to taste
- ½ tsp paprika
- Salt + pepper to taste
- 1 bag ravioli (we used spinach and ricotta)
- 2 heaping cups chopped kale
- ½ cup shredded parmesan cheese
- 1 cup heavy cream
INSTRUCTIONS
- In a Crumble Ceramic Casserole, heat oil over low to medium heat. Add chicken breasts, season with oregano, thyme, paprika and chilli flakes. Remove and set aside.
- Add onions and garlic. Cook until soft and fragrant.
- Add the sun-dried tomatoes, oregano and thyme, and cook for another 2-3 minutes.
- Add stock. Simmer on low for 15 minutes with the lid on. Season with salt + pepper to taste.
- Remove the lid and add the thickened cream and tortellini. Cook time will depend on tortellini package. Cook for 1 min less than instructed.
- Add kale and shredded chicken. Simmer until the kale begins to wilt.
- Finish the soup with fresh basil. Serve with additional Parmesan cheese grated on top and enjoy!
