Description
This creamy Marry Me Chicken Soup is a comforting and flavorful 30-minute dinner. Featuring tender chicken, sun-dried tomatoes, and a blend of herbs in a savory tomato-based broth, it is enhanced with pasta, baby spinach, and finishing touches of heavy cream and Parmesan cheese. Perfect for a quick yet satisfying meal.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 teaspoons salt, divided
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 1 6-oz can tomato paste (about 10 tablespoons)
- 1 quart chicken stock
- 2 cups filtered water
- 1 teaspoon sugar
- 1/3 cup sundried tomatoes in oil, chopped
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, or farfalle
To Add at the End
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Sauté Onions and Season: Heat a large heavy bottom pot or Dutch oven over medium-high heat. Add the olive oil, diced onion, ¼ teaspoon salt, and black pepper. Cook, stirring frequently, until the onions begin to soften, about 3-5 minutes.
- Add Herbs and Tomato Paste: Sprinkle the onions with garlic powder and dried thyme. Cook for about one minute, stirring constantly until fragrant. Add the tomato paste and cook for 30 seconds, stirring constantly to deepen the flavor.
- Add Liquids and Chicken: Pour in chicken stock and 2 cups of water, scraping any browned bits from the pot’s bottom. Stir in 2 teaspoons salt, sugar, chopped sun-dried tomatoes, and shredded cooked chicken. Cover and bring to a rolling boil.
- Cook the Pasta: Add the small-shaped pasta, stirring to prevent sticking. Cover again, reduce heat to a strong simmer, and cook until pasta is just tender, about 8-15 minutes depending on the pasta size. Uncover occasionally and stir to avoid sticking.
- Finish and Season: Turn off the heat and uncover the pot. Stir in heavy cream, grated Parmesan, red wine vinegar, and baby spinach. Combine thoroughly. Taste and adjust seasonings if needed before serving.
Notes
- Thyme is the herb in the original recipe, but you can substitute no-salt-added Italian seasoning or poultry seasoning if preferred.
- One can of tomato paste is approximately 10 tablespoons. If using concentrated tomato paste from a tube, adjust quantity according to concentration.
- Preferred pasta shapes are small—orecchiette, ditalini, or farfalle work well. Avoid large pastas like penne or rigatoni as they absorb too much liquid. Watch cook times based on pasta size to prevent clumping or overcooking.
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
