Why Make This Recipe
Marry Me Chicken Soup is more than just a meal; it’s a comforting embrace in a bowl. Perfect for chilly days or when you’re feeling under the weather, this soup combines rich flavors and creamy textures that make each spoonful feel like a warm hug. With its blend of tender chicken, bright spinach, and savory sun-dried tomatoes, it’s a dish that’s sure to impress and satisfy.
How to Make Marry Me Chicken Soup
Ingredients:
- ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
- 1 tbsp oil from sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 32 oz or 2 packages chicken broth
- 1 cup heavy whipping cream
- 4 tsp fresh basil (plus more for garnish)
- 2 tsp kosher salt
- 1 ½ tsp dried Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper (or more if you like heat)
- 8 oz uncooked medium shell pasta
- 3 cups fresh baby spinach, roughly chopped
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese, cubed (room temperature)
- 1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)
Directions:
Sauté the Aromatics
Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add onions and garlic, cooking for 3-4 minutes until softened and fragrant.Build the Base
Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.Simmer the Broth
Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer for 12 minutes.Cook the Pasta
Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.Make It Creamy & Delicious
Lower the heat to low, then stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir often for 5 minutes until the cheeses melt and the chicken is warmed through.Serve & Enjoy
Ladle into bowls, garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes. Serve immediately with crusty bread or a fresh green salad on the side.
How to Serve Marry Me Chicken Soup
Marry Me Chicken Soup is best enjoyed hot. Ladle it into deep bowls and sprinkle with fresh basil and extra Parmesan cheese on top. Add a side of crusty bread or a fresh green salad for a complete meal. This soup is comforting on its own but pairs beautifully with light sides.
How to Store Marry Me Chicken Soup
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it. Place the soup in freezer-safe containers leaving some space for expansion, and it can last for up to 3 months. Thaw and reheat before serving.
Tips to Make Marry Me Chicken Soup
- Use high-quality chicken broth for a richer flavor.
- Feel free to substitute fresh herbs if you have them on hand.
- Adjust the level of crushed red pepper to suit your taste for heat.
- For a lower-carb option, skip the pasta or use a vegetable alternative like zucchini noodles.
Variation
For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken. You can add more vegetables like carrots and bell peppers for added flavor and nutrition.
FAQs
Can I use any other type of pasta?
Yes, you can use any pasta shape you prefer, but be sure to adjust the cooking time accordingly.How can I make this soup spicier?
Simply add more crushed red pepper or toss in a dash of hot sauce while cooking for extra heat.Can I prepare this soup ahead of time?
Yes, you can make this soup a day in advance. It may taste even better as the flavors continue to meld! Just reheat gently on the stove before serving.
Marry Me Chicken Soup
Ingredients
Aromatics and Base
- 1 tbsp oil from sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
Broth and Seasoning
- 32 oz chicken broth or 2 packages
- 1 cup heavy whipping cream
- 4 tsp fresh basil plus more for garnish
- 2 tsp kosher salt
- 1 ½ tsp dried Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper or more if you like heat
Pasta and Vegetables
- 8 oz uncooked medium shell pasta
- 3 cups fresh baby spinach, roughly chopped
Chicken and Cheese
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese, cubed (room temperature)
- 1 ½ oz Parmesan cheese, finely shredded plus more for garnish
Instructions
Sauté the Aromatics
- Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add onions and garlic, cooking for 3-4 minutes until softened and fragrant.
Build the Base
- Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
Simmer the Broth
- Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer for 12 minutes.
Cook the Pasta
- Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
Make It Creamy & Delicious
- Lower the heat to low, then stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir often for 5 minutes until the cheeses melt and the chicken is warmed through.
Serve & Enjoy
- Ladle into bowls, garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes. Serve immediately with crusty bread or a fresh green salad on the side.