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Marry Me Chicken Soup Recipe

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Creamy, dreamy Marry Me Chicken Soup with sun-dried tomatoes, spinach, and Parmesan. Perfect for chilly nights and cozy meals!

  • Total Time: 40 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 tablespoon oil from sun-dried tomato jar, divided
  • 1½ cups chopped yellow onion
  • 4 medium garlic cloves, minced (about 4 teaspoons)
  • 3 tablespoons tomato paste
  • 2 (32-ounce) packages chicken broth
  • 1 cup heavy whipping cream
  • 4 teaspoons chopped fresh basil, plus extra for garnish (optional)
  • 2 teaspoons kosher salt
  • 1½ teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • ¼ teaspoon crushed red pepper, plus more for garnish
  • 8 ounces uncooked medium shell pasta
  • 3 cups packed, roughly chopped fresh baby spinach
  • 2 cups shredded rotisserie chicken
  • 8 ounces cream cheese, cubed and at room temperature
  • 1½ ounces Parmesan cheese, finely shredded, plus more for garnish

Instructions

  1. Sauté the aromatics: Heat a tablespoon of sun-dried tomato oil in your Dutch oven over medium heat. When it’s shimmering, add your chopped onion and garlic. Stir frequently, cooking until they’re soft and fragrant—about 3 to 4 minutes. (Be careful not to let the garlic burn; it can turn bitter quickly!)
  2. Add tomato paste and sun-dried tomatoes: Now, add your tomato paste and chopped sun-dried tomatoes. Stir constantly for about 2 minutes. You’ll notice the paste darken to a slightly deeper red—this step intensifies the tomato flavor and adds a lovely richness.
  3. Pour in the liquids and seasonings: Next, add the chicken broth, heavy cream, chopped basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Give everything a good stir, and bring it to a boil over medium heat. This should take around 12 minutes, with occasional stirring.
  4. Add the pasta: Once your soup is boiling, add the uncooked pasta. Reduce the heat to medium-low and let it cook until al dente, about 12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom. (Tip: check the pasta a couple of minutes early; it’ll continue to soften as the soup sits.)
  5. Finish with spinach, chicken, and cheese: Turn the heat down to low and add your chopped spinach, shredded chicken, cubed cream cheese, and Parmesan. Stir until the cheese melts completely and the chicken is heated through—about 5 minutes. The soup will be thick and creamy at this point, with flecks of spinach and sun-dried tomato throughout.
  6. Serve and garnish: Ladle the soup into bowls and garnish with a sprinkle of Parmesan, fresh basil, and a pinch of crushed red pepper if you like a little extra heat.

Notes

If you have leftovers, lucky you! This soup keeps well in the fridge for up to 3 days. Store it in an airtight container, and when reheating, warm it over low heat on the stove, stirring occasionally. You may need to add a splash of broth or water, as the pasta will soak up some of the liquid.

Freezing isn’t ideal due to the cream and pasta, which can turn grainy, but if you must, freeze without the pasta and add fresh pasta when reheating.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner