Description
Marry Me Chicken Soup is a rich and comforting Italian-inspired soup featuring sun-dried tomatoes, creamy broth, tender shredded chicken, and pasta, all enriched with cream cheese and parmesan. This hearty soup combines a medley of dried herbs, garlic, and baby spinach for a flavorful, satisfying meal perfect for cozy days.
Ingredients
Scale
Main Ingredients
- 1 (8 oz) jar sun-dried tomatoes in oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 (6 oz) jar tomato paste
- 2 (32 oz) cartons chicken broth
- 1 cup heavy cream
- 2 teaspoons kosher salt
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
- 8 oz uncooked bowtie pasta
- 3 cups packed baby spinach
- 2 cups cooked, shredded chicken
- 1 (8 oz) package cream cheese, room temperature
- ½ cup grated parmesan cheese
Instructions
- Heat Oil and Sauté Aromatics: Drain the oil from the sun-dried tomatoes jar into a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is hot, add the diced onion and cook for 2 minutes. Then add the minced garlic and cook for an additional 3 minutes, stirring often to prevent burning.
- Add Tomatoes and Tomato Paste: Roughly chop the drained sun-dried tomatoes and add them to the pot along with the tomato paste. Stir continuously and cook for 1-2 minutes until the tomato paste darkens in color, deepening the flavor.
- Add Chicken Broth and Seasonings: Slowly pour in the chicken broth while stirring to combine. Season with kosher salt, dried Italian seasoning, dried basil, onion powder, and red pepper flakes. Bring the soup to a boil, then reduce heat and simmer for about 10 minutes to allow flavors to meld.
- Cook Pasta: Add the uncooked bowtie pasta to the simmering soup. Continue simmering for 10-12 minutes, or until the pasta is cooked al dente, stirring occasionally to prevent sticking.
- Add Cream and Greens: Reduce the heat to low, then add the heavy cream, baby spinach, cooked shredded chicken, and softened cream cheese. Stir gently to combine and cook for an additional 5 minutes, allowing the cream cheese to melt and the spinach to wilt.
- Finish and Serve: Sprinkle grated parmesan cheese over the soup before serving. Serve hot and enjoy this creamy, flavorful soup.
Notes
- For a spicier version, increase the red pepper flakes to taste.
- You can substitute bowtie pasta with any small pasta shape like rotini or penne.
- Use leftover rotisserie chicken to save prep time.
- Make sure the cream cheese is softened to ensure it melts smoothly into the soup.
- This soup reheats well and can be stored for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 790 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
