Description
Marry Me Chicken Soup is a creamy, comforting bowl of warmth featuring tender shredded chicken, sun-dried tomatoes, fresh spinach, and a luscious blend of cream cheese and Parmesan. This flavorful soup combines aromatic sautéed onions and garlic, a rich tomato base, and hearty pasta, creating a perfect cozy dish that’s both satisfying and elegant.
Ingredients
Scale
Sun-Dried Tomato Base
- 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
Broth and Seasonings
- 32 oz (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)
Main Ingredients
- 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)
Instructions
- Sauté the Aromatics: Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped yellow onions and minced garlic. Cook for 3-4 minutes until the onions are softened and the mixture becomes fragrant.
- Build the Base: Stir in the tomato paste and julienne-cut sun-dried tomatoes. Continue cooking for 2 minutes, stirring constantly until the tomato paste darkens and deepens in color, enhancing the richness of the base.
- Simmer the Broth: Pour in the chicken broth and heavy whipping cream. Add fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a gentle boil over medium heat, stirring occasionally, then let it simmer for 12 minutes to meld the flavors.
- Cook the Pasta: Add the uncooked medium shell pasta to the pot. Reduce heat to medium-low and cook for about 12 minutes, stirring occasionally, until the pasta is tender yet firm to the bite.
- Make It Creamy & Delicious: Lower the heat to low. Stir in the chopped fresh baby spinach, shredded rotisserie chicken, cubed cream cheese, and finely shredded Parmesan cheese. Stir often for 5 minutes until the cheeses melt completely and the chicken is thoroughly warmed.
- Serve & Enjoy: Ladle the soup into bowls and garnish with extra Parmesan cheese, fresh basil, and a sprinkle of red pepper flakes if desired. Serve immediately alongside crusty bread or a fresh green salad for a complete meal.
Notes
- Use rotisserie chicken for convenience and flavor, but cooked shredded chicken breast works as well.
- Julienne-cut sun-dried tomatoes packed in oil add depth; if unavailable, rehydrate dry sun-dried tomatoes and add a bit of olive oil.
- For extra heat, increase crushed red pepper to taste.
- To make it gluten-free, substitute the pasta with gluten-free pasta.
- Leftovers store well in an airtight container refrigerated for up to 3 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
Keywords: Marry Me Chicken Soup, creamy chicken soup, sun-dried tomato soup, comfort food, easy chicken soup, creamy tomato chicken soup
