Marry Me Chicken Soup
Looking for a cozy, feel-good meal that’s as creamy as it is comforting?
This Marry Me Chicken Soup is a game-changer. With a rich blend of sun-dried tomatoes, tender chicken, and creamy Parmesan, this soup is the perfect dish to warm you up on a chilly night.
It’s simple to make, incredibly flavorful, and guaranteed to leave you craving more!
Grab your ingredients and let’s dive into this irresistible bowl of comfort.
For Marry Me Chicken Soup
- Chicken – Use shredded cooked chicken for ease. This will add protein and flavor to the soup.
- Sun-Dried Tomato Oil – Adds a rich, savory flavor to the soup base, creating depth with minimal effort.
- Garlic – Minced garlic provides a fragrant and aromatic base for the soup.
- Sun-Dried Tomatoes – Chopped sun-dried tomatoes bring a tangy, sweet flavor that pairs perfectly with the creamy broth.
- Tomato Paste – Used to thicken the broth and enhance the tomato flavor.
- Chicken Broth – The main liquid for the soup, providing a savory and rich foundation.
- Kosher Salt – For seasoning the broth and bringing out all the flavors.
- Small Pasta Shells – These absorb the soup’s flavor, making each bite satisfying and hearty.
- Baby Spinach – Adds freshness, color, and nutrients to the soup.
- Cream Cheese – Creates a creamy, velvety texture and balances out the tanginess of the sun-dried tomatoes.
- Parmesan Cheese – Adds saltiness and a rich, cheesy flavor to the soup.
- Fresh Basil – A fresh, aromatic herb that gives a burst of flavor and can be used as a garnish.
Marry Me Chicken Soup Recipe
Ingredients
- 2 tbsp oil from a jar of oil-packed sun-dried tomatoes
- 6 cloves garlic, minced
- ¾ cup sun-dried tomatoes, drained and chopped with herbs
- 3 tbsp tomato paste
- 8 cups chicken broth
- 2 tsp kosher salt
- 8 oz small pasta shells (about 2 cups)
- 1 package (5 oz) baby spinach, coarsely chopped
- 2 cups shredded cooked chicken (approximately 8 oz)
- 1 package (8 oz) cream cheese, cubed and softened
- ½ cup finely shredded Parmesan cheese, plus extra for garnish
- ¼ cup fresh basil, chopped (optional, for garnish)
Instructions
Prepare the Tomato Base
- Heat the oil from the jar of sun-dried tomatoes in a large Dutch oven over medium heat for about 3 minutes, until shimmering.
- Add the minced garlic and cook, stirring frequently, for 1 minute or until fragrant.
Incorporate Sun-Dried Tomatoes and Tomato Paste
- Stir in the chopped sun-dried tomatoes and tomato paste.
- Continue to cook, stirring constantly, until the tomato paste deepens in color, about 2 minutes.
Flavor the Broth
- Add the chicken broth and kosher salt, stirring to combine.
- Bring the mixture to a boil over medium-high heat.
- Allow it to cook for 8 minutes, stirring occasionally, so the flavors meld.
Cook the Pasta
- Once the broth has boiled, add the pasta.
- Reduce the heat to medium-low and cook for 6 minutes, stirring occasionally, until the pasta is just al dente.
Finish the Soup
- Remove the pot from heat and stir in the chopped spinach, shredded chicken, cubed cream cheese, Parmesan cheese, and fresh basil (if using)
- Let the soup sit for about 5 minutes, stirring occasionally, until the cream cheese and Parmesan melt and the chicken is heated through.
Serve
- Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh basil, if desired.
- Serve hot.
Notes
- Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Note that the pasta will absorb more broth as it sits, but the soup will still be delicious.
- Can I make this soup ahead of time?
Absolutely! You can prepare the soup up to the point of adding pasta and cream. When you’re ready to serve, simply reheat, bring it to a simmer, and then stir in the pasta and cream. This way, the pasta won’t soak up all the broth ahead of time. Easy!
- How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat, just pop it on the stove over low heat. If it’s too thick, add a splash of broth or water to get it back to the perfect consistency!
- Can I freeze this soup?
Yes, but keep in mind that the texture may change after freezing. The pasta might absorb the broth, but it will still taste great! Store in a freezer-safe container for up to 3 months. When reheating, thaw overnight in the fridge and reheat slowly on the stove.
- What if I don’t have small pasta shells?
No problem! You can use any small pasta shape you have on hand, like ditalini, elbow macaroni, or orecchiette. Just adjust the cooking time as needed based on the pasta you choose.
- Can I make this soup spicier?
Of course! If you love a little heat, toss in some crushed red pepper flakes or a diced fresh chili. Start with a pinch, taste, and adjust until it’s just the right level of spice for you.
