Cozy Marry Me Chicken Soup (Print Version)

# Ingredients:

→ Main Components

01 - About 2 and a half pounds of chicken breasts with the skin and bones still on
02 - One 20-ounce pack of refrigerated cheese tortellini
03 - Five ounces of fresh spinach leaves, coarsely chopped

→ Aromatics and Tomatoes

04 - 1 1/2 cups yellow onion, diced (that’s roughly one large onion)
05 - Two teaspoons of minced garlic, roughly two cloves
06 - 2/3 cup of sun-dried tomatoes packed in oil, chopped, plus 1 tablespoon of the oil
07 - A 6-ounce can of tomato paste

→ Dairy and Cheese

08 - Heavy cream, one cup
09 - About 6 ounces of shredded Havarti cheese (1 1/2 cups)
10 - Fresh Parmesan, shredded, 4 1/2 ounces (equals 1 1/2 cups)

→ Liquids and Seasonings

11 - Eight cups of chicken stock
12 - Two teaspoons of Italian seasoning
13 - Smoked paprika, 2 teaspoons
14 - A total of 2 teaspoons of kosher salt, split up
15 - Half a teaspoon of black pepper
16 - A tablespoon of freshly squeezed lemon juice

# Instructions:

01 - Warm up the oil from your sun-dried tomatoes in a big skillet over medium-high heat. Sprinkle the chicken with half a teaspoon of salt and some pepper. Then, cook it for about 3 minutes on each side to get some color on it. Move the chicken over to your slow cooker.
02 - Using the same skillet, brown your chopped onion for roughly 5 minutes. Toss in the garlic and let it do its thing for about 2 more minutes. Mix in tomato paste and let it cook for 2-3 minutes until it smells incredible.
03 - Pour in a cup of your chicken broth to the skillet, stirring as you scrape any stuck bits off the bottom of the pan. Once done, pour this into the slow cooker along with the rest of the chicken broth, spices, and the leftover salt.
04 - Put a lid on your slow cooker and let it go. Use the LOW setting for about 5-6 hours or set on HIGH for 3-4 hours until the chicken’s perfectly cooked. Take the chicken out of the cooker, let it cool slightly, shred it, and discard its skin and bones.
05 - Throw in the tortellini, spinach, and the sun-dried tomatoes. If needed, crank up the cooker to HIGH and cook for about 10 minutes until the tortellini softens up. Stir in your fresh lemon juice.
06 - Mix the cream into the pot and slowly add the cheeses, patiently stirring until everything melts. Toss the shredded chicken back in and taste—adjust the seasoning if needed.

# Notes:

01 - If the chicken won’t flip easily, just give it another minute or two—it’ll release when ready.
02 - Wait for the tortellini to be tender before you mix in the cream and cheese, to avoid curdling.

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