Description
Creamy, flavorful, and packed with tender chicken, sun-dried tomatoes, and savory herbs, Marry Me Chicken Soup is the ultimate comfort dish. It’s perfect for weeknight dinners, cozy evenings, or impressing loved ones with a bowl of heartwarming deliciousness.
Ingredients
- ½ cup sun-dried tomatoes (julienne-cut, drained)
- 1 tablespoon oil from the sun-dried tomato jar
- 1 ½ cups yellow onion, chopped
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 8 cups (2 packages) chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons fresh basil, chopped
- 2 teaspoons kosher salt
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper (adjust to taste)
- 8 ounces medium shell pasta (uncooked)
- 3 cups baby spinach, roughly chopped
- 2 cups rotisserie chicken, shredded
- 8 ounces cream cheese, cubed, at room temperature
- 1 ½ ounces Parmesan cheese, finely shredded
Instructions
- Prepare Ingredients: Gather and prep all your ingredients. Chop the onion, mince the garlic, shred the chicken, and cube the cream cheese.
- Sauté Aromatics: Heat 1 tablespoon of oil from the sun-dried tomato jar in a large Dutch oven over medium heat. Add onion and garlic; sauté for 3–4 minutes, until softened and fragrant.
- Add Tomato Base: Stir in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring until the tomato paste darkens and becomes aromatic.
- Build the Broth: Add chicken broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Stir to combine and bring to a gentle boil.
- Cook the Pasta: Reduce heat to medium-low. Stir in the uncooked pasta and simmer for 12 minutes, stirring occasionally, until the pasta is al dente.
- Add Spinach and Chicken: Lower the heat to low. Stir in spinach and shredded chicken. Cook for 3–4 minutes, until the spinach wilts and the chicken is heated through.
- Incorporate Cheese: Add cubed cream cheese and shredded Parmesan. Stir until fully melted and the soup is creamy, about 5 minutes.
- Serve: Ladle the soup into bowls and garnish with additional Parmesan, fresh basil, and a sprinkle of crushed red pepper for extra heat. Serve immediately with crusty bread or a side salad.
Notes
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth if needed.
- Freezing: Freeze without pasta to prevent mushiness. Add fresh-cooked pasta when reheating.
- Spice Level: Adjust the crushed red pepper to your spice preference.
- Dairy-Free: Use coconut cream and dairy-free cheese alternatives for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American