Marry Me Chicken Soup is a delightful dish that combines warm flavors and creamy texture, making it perfect for any season. This recipe takes the comforting elements of chicken soup and adds a twist that might just win your heart. With ingredients that blend harmoniously, this soup is a crowd-pleaser for family dinners or cozy nights in. Made with chicken, hearty vegetables, and pasta, it’s both filling and tasty. The sun-dried tomatoes give it a burst of flavor, while the cream makes it rich and satisfying.
Whether you are serving it on a chilly evening or just in need of some comfort food, Marry Me Chicken Soup will be a hit. It’s easy to make and with each spoonful, you’ll find yourself asking for more. Serve it with some crusty bread for a complete meal that warms your soul.
Why You’ll Love This Marry Me Chicken Soup
Marry Me Chicken Soup is not just any soup; it’s a special dish! It’s creamy, flavorful, and full of good things like chicken, pasta, and fresh spinach. The combination of sun-dried tomatoes and herbs makes it unique and tasty. Plus, it is simple to make and requires only one pot, so cleanup is easy. Your family will ask for it again and again, making it a comforting choice for every table.
How to Make Marry Me Chicken Soup
Ingredients You’ll Need
- 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)
Step-by-Step Directions
- 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.
- Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
- 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.
- Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
- 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.
- 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 served hot in a bowl. Garnish each bowl with extra Parmesan cheese, fresh basil, and red pepper flakes for an extra kick. Pair it with crusty bread or a fresh salad to complete the meal. This soup is filling enough to be a stand-alone dish but can also be served as a starter if you prefer a multi-course dinner.
How to Store Marry Me Chicken Soup
To store leftover Marry Me Chicken Soup, let it cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. If you want to store it longer, consider freezing it. Place the soup in a freezer-safe container and it will last for about 2 to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove.
Tips for the Best Marry Me Chicken Soup
- Use fresh ingredients for the best flavor.
- Don’t overcook the pasta; it should be al dente as it will continue to cook in the soup.
- Feel free to add more vegetables of your choice for extra nutrition and flavor.
- Adjust the crushed red pepper to suit your spice preference.
Recipe Variations
You can change the type of meat by using cooked turkey or even vegetarian options like chickpeas for a meatless version. Switch out the pasta for a gluten-free option if needed.
Frequently Asked Questions (FAQs)
Can I use leftover chicken?
Yes, leftover cooked chicken works perfectly in this recipe and saves you cooking time.
Can I make this soup ahead of time?
Yes, you can make it a day in advance. Just heat it up before serving and add extra fresh spinach to keep it vibrant.
What can I use instead of heavy cream?
You can use half-and-half or milk for a lighter soup, but it will change the creaminess slightly.
Marry Me Chicken Soup
Ingredients
Method
- 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.
- Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
- 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.
- Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
- 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.
- 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.
