Marry Me Chicken Soup
This creamy Marry Me Chicken Soup combines tender chicken, pasta, and spinach for a heartfelt dish that's simple to make and perfect for warming evenings.
Ingredients
For the Soup Base
- 1 tablespoon oil from the sun-dried tomato jar
- 1.5 cups chopped yellow onion
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 0.5 cups julienne-cut sun-dried tomatoes packed in oil with herbs
- 32 ounces chicken broth or two packages
- 1 cup heavy whipping cream
- 4 teaspoons fresh basil plus more for garnish
- 2 teaspoons kosher salt
- 1.5 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 0.25 teaspoon crushed red pepper flakes or more if you like heat
For the Pasta and Greens
- 8 ounces uncooked medium shell pasta
- 3 cups fresh baby spinach roughly chopped
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese cubed, at room temperature
- 1.5 ounces Parmesan cheese finely shredded, plus more for garnish
Instructions
Preparation
- Heat one tablespoon of the oil from sun-dried tomatoes in a large Dutch oven over medium heat.
- Add the chopped yellow onion and minced garlic, stirring for 3 to 4 minutes until softened.
- Stir in the tomato paste and sun-dried tomatoes; cook for 2 minutes, stirring constantly.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Add fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper flakes.
- Bring to a gentle boil then reduce heat and let simmer for 12 minutes.
Cooking
- Stir in the uncooked pasta and reduce the heat to medium-low.
- Cook for 12 minutes until the pasta is tender but still holds its shape.
- Add in the baby spinach, shredded chicken, cream cheese, and Parmesan cheese.
- Stir gently for about 5 minutes until cheese melts and the soup reaches a creamy consistency.
- Ladle into bowls, garnishing with additional Parmesan and fresh basil.
Notes
If soup is thicker than desired, add more broth or cream to adjust consistency.