Why make this recipe
Marry Me Chicken Soup is not just a delightful dish; it’s a bowl of warmth you can enjoy any day of the week. This creamy soup brings together delightful flavors that will make anyone fall in love with it. It’s quick to prepare, taking only 30 minutes, which means you can enjoy a comforting meal even on the busiest days.
How to make Marry Me Chicken Soup
Ingredients:
- 2 tablespoons Olive Oil (Substitute with another oil if desired.)
- 1 medium Yellow Onion (Finely diced.)
- 1 teaspoon Freshly Ground Pepper (Use black pepper for authenticity.)
- 1 teaspoon Salt (Adjust quantity to taste.)
- 1 teaspoon Granulated Garlic Powder (Fresh minced garlic can be a substitute.)
- 1 teaspoon Dried Thyme (Italian seasoning can work as a substitute.)
- 2 tablespoons Tomato Paste (Adjust if using alternate sources.)
- 4 cups Chicken Stock (Can be replaced with vegetable stock.)
- 1 cup Filtered Water
- 1 teaspoon Sugar (Can be omitted.)
- 1 cup Sun-dried Tomatoes (Opt for chopped ones packed in oil.)
- 2 cups Diced or Shredded Cooked Chicken (Use store-bought rotisserie chicken.)
- 1 cup Small Shape Pasta (Uncooked) (Options include ditalini, orecchiette, or farfalle.)
- 1 cup Heavy Cream (Substitute with a dairy-free creamer if needed.)
- 1/2 cup Grated Parmesan Cheese (Nutritional yeast may work for a dairy-free option.)
- 2 cups Baby Spinach (Can substitute with kale or similar green.)
- 1 tablespoon Red Wine Vinegar (Lemon juice can be used as an alternative.)
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the freshly ground pepper, salt, granulated garlic powder, and dried thyme. Cook for another minute.
- Mix in the tomato paste, chicken stock, filtered water, and sugar. Bring this to a simmer.
- Add the sun-dried tomatoes, cooked chicken, and uncooked pasta. Stir well and let cook for another 10 minutes or until the pasta is tender.
- Remove from heat and stir in heavy cream, grated Parmesan cheese, and baby spinach until combined.
- Finally, add the red wine vinegar and stir one last time.
How to serve Marry Me Chicken Soup
Serve this creamy soup warm, garnished with a sprinkle of extra Parmesan cheese or fresh herbs if you like. Pair it with crusty bread or a side salad for a complete meal.
How to store Marry Me Chicken Soup
To store, let the soup cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. If you want to keep it longer, freeze it for up to 3 months. Just make sure to leave some space in the container for expansion.
Tips to make Marry Me Chicken Soup
- Adjust the seasoning based on your tastes; add more spices if you prefer it spicier.
- If you want to add more texture, include diced carrots or celery at the beginning along with the onion.
- For a lighter version, use half and half instead of heavy cream.
Variation (if any)
You can easily make this soup vegetarian by using vegetable stock and omitting the chicken. Experiment with other vegetables, like mushrooms or zucchini, to add more flavor.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare it ahead of time. Reheat it on the stove over medium heat, adding a splash of water or stock to thin it out if necessary.
Can I use fresh chicken instead of cooked chicken?
Yes, you can. Just cook the chicken in the pot before adding the other ingredients, then shred it as you go.
What if I don’t have sun-dried tomatoes?
If you don’t have sun-dried tomatoes, you can skip them or use diced fresh tomatoes for a different flavor profile.
Marry Me Chicken Soup
Ingredients
For the soup base
- 2 tablespoons Olive Oil Substitute with another oil if desired.
- 1 medium Yellow Onion Finely diced.
- 1 teaspoon Freshly Ground Pepper Use black pepper for authenticity.
- 1 teaspoon Salt Adjust quantity to taste.
- 1 teaspoon Granulated Garlic Powder Fresh minced garlic can be a substitute.
- 1 teaspoon Dried Thyme Italian seasoning can work as a substitute.
- 2 tablespoons Tomato Paste Adjust if using alternate sources.
- 4 cups Chicken Stock Can be replaced with vegetable stock.
- 1 cup Filtered Water
- 1 teaspoon Sugar Can be omitted.
For the additional ingredients
- 1 cup Sun-dried Tomatoes Opt for chopped ones packed in oil.
- 2 cups Diced or Shredded Cooked Chicken Use store-bought rotisserie chicken.
- 1 cup Small Shape Pasta (Uncooked) Options include ditalini, orecchiette, or farfalle.
- 1 cup Heavy Cream Substitute with a dairy-free creamer if needed.
- 1/2 cup Grated Parmesan Cheese Nutritional yeast may work for a dairy-free option.
- 2 cups Baby Spinach Can substitute with kale or similar green.
- 1 tablespoon Red Wine Vinegar Lemon juice can be used as an alternative.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the freshly ground pepper, salt, granulated garlic powder, and dried thyme. Cook for another minute.
Cooking
- Mix in the tomato paste, chicken stock, filtered water, and sugar. Bring this to a simmer.
- Add the sun-dried tomatoes, cooked chicken, and uncooked pasta. Stir well and let cook for another 10 minutes or until the pasta is tender.
- Remove from heat and stir in heavy cream, grated Parmesan cheese, and baby spinach until combined.
- Finally, add the red wine vinegar and stir one last time.