Why Make This Recipe
If you’re looking for a comforting and delicious meal that feels special but is easy to prepare, Marry Me Chicken Soup is a perfect choice. This soup combines the rich flavors of sun-dried tomatoes, cream cheese, and tender chicken, creating a dish that’s sure to impress family and friends. Whether you’re cooking for a cozy night in or a special gathering, this recipe will warm your heart and perhaps even spark a little romance!
How to Make Marry Me Chicken Soup
Ingredients:
- 2 tbsp oil from a jar of oil-packed sun-dried tomatoes
- 6 cloves garlic, minced
- ¾ cup sun-dried tomatoes, drained and chopped with herbs
- 3 tbsp tomato paste
- 8 cups chicken broth
- 2 tsp kosher salt
- 8 oz small pasta shells (about 2 cups)
- 1 package (5 oz) baby spinach, coarsely chopped
- 2 cups shredded cooked chicken (approximately 8 oz)
- 1 package (8 oz) cream cheese, cubed and softened
- ½ cup finely shredded Parmesan cheese, plus extra for garnish
- ¼ cup fresh basil, chopped (optional, for garnish)
Directions:
- Prepare the Tomato Base: In a large pot, heat the oil from the sun-dried tomatoes over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Incorporate Sun-Dried Tomatoes and Tomato Paste: Stir in the sun-dried tomatoes and tomato paste, mixing well to combine with the garlic.
- Flavor the Broth: Pour in the chicken broth and add the kosher salt. Bring the mixture to a simmer.
- Cook the Pasta: Add the small pasta shells to the pot and cook according to the package directions until al dente.
- Finish the Soup: Stir in the chopped spinach and shredded cooked chicken. Add the cream cheese and allow it to melt, stirring until smooth. Mix in the Parmesan cheese for extra creaminess.
- Serve: Ladle the Marry Me Chicken Soup into bowls and garnish with fresh basil and additional Parmesan cheese if desired.
How to Serve Marry Me Chicken Soup
This soup is perfect on its own or served with a crusty loaf of bread. You can also pair it with a light salad for a more complete meal. If you’re feeling fancy, add a sprinkle of extra Parmesan and a touch of freshly chopped basil on top before serving.
How to Store Marry Me Chicken Soup
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. When reheating, add a splash of broth if it thickens too much.
Tips to Make Marry Me Chicken Soup
- For extra flavor, sauté the garlic until it’s just golden but not burnt.
- Feel free to add your favorite vegetables, such as carrots or celery, for added nutrition and flavor.
- If you prefer a vegetarian version, substitute the chicken with beans or lentils.
Variation
You can easily customize this soup by adding different types of pasta or using a mix of fresh herbs instead of basil. If you like it spicy, add red pepper flakes for a little kick!
FAQs
1. Can I use fresh chicken instead of shredded cooked chicken?
Yes, you can cook fresh chicken in the soup. Just add it earlier in the cooking process and ensure it reaches 165°F before serving.
2. Is this soup gluten-free?
To make it gluten-free, use gluten-free pasta and check that your chicken broth and other ingredients are gluten-free.
3. Can I make this soup ahead of time?
Yes, you can prepare the soup in advance. Just store it in the refrigerator or freezer, and reheat before serving.
Marry Me Chicken Soup
Ingredients
Soup Base
- 2 tbsp oil from a jar of oil-packed sun-dried tomatoes
- 6 cloves garlic, minced
- ¾ cup sun-dried tomatoes, drained and chopped with herbs
- 3 tbsp tomato paste
- 8 cups chicken broth
- 2 tsp kosher salt
Pasta and Greens
- 8 oz small pasta shells (about 2 cups)
- 1 package (5 oz) baby spinach, coarsely chopped
Protein and Dairy
- 2 cups shredded cooked chicken (approximately 8 oz)
- 1 package (8 oz) cream cheese, cubed and softened
- ½ cup finely shredded Parmesan cheese, plus extra for garnish
Garnish
- ¼ cup fresh basil, chopped (optional, for garnish)
Instructions
Preparation
- In a large pot, heat the oil from the sun-dried tomatoes over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
Cooking the Soup
- Stir in the sun-dried tomatoes and tomato paste, mixing well to combine with the garlic.
- Pour in the chicken broth and add the kosher salt. Bring the mixture to a simmer.
- Add the small pasta shells to the pot and cook according to the package directions until al dente.
Finishing Touches
- Stir in the chopped spinach and shredded cooked chicken.
- Add the cream cheese and allow it to melt, stirring until smooth.
- Mix in the Parmesan cheese for extra creaminess.
Serving
- Ladle the Marry Me Chicken Soup into bowls and garnish with fresh basil and additional Parmesan cheese if desired.