There’s something uniquely comforting about a warm bowl of Marry Me Chicken Soup—it’s like receiving a heartfelt embrace on a chilly day. This delightful dish isn’t just a soup; it’s a love letter wrapped in rich flavors and creamy textures. What makes it truly special, and perhaps the reason why it’s often requested for family gatherings, is its ability to satisfy both the palate and the soul, making it perfect for weeknight dinners or cozy Sunday lunches.
Marry Me Chicken Soup
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: None specified
Description
A warm bowl of Marry Me Chicken Soup, a comforting dish with rich flavors and creamy textures, perfect for chilly days.
Ingredients
- ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
- 1 tbsp oil from the sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 32 oz 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)
Instructions
- Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add the onions and garlic, cooking for 3-4 minutes until softened and fragrant.
- Stir in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring continuously, until the tomato paste deepens in color.
- Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture 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 the 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, garnishing 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.
Notes
For an added depth of flavor, consider roasting your garlic before adding it to the soup. If you prefer a thinner soup, you can add an extra cup of chicken broth to reach your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Why Make This Recipe
Reasons to Try It
If you’re searching for a tantalizing yet uncomplicated meal, look no further. Marry Me Chicken Soup is a crowd-pleaser that’s both budget-friendly and incredibly versatile. With a harmonious blend of savory ingredients and a creamy finish, it’s bound to become a favorite in your household. This soup is perfect for those busy evenings when you need something hearty to warm you up or a comforting dish to impress guests at brunch.
“Every spoonful felt like a hug! This soup is a game changer for chilly nights!”
How to Make
The Cooking Process Explained
Making Marry Me Chicken Soup is a straightforward journey that welcomes you with open arms. This method involves sautéing aromatics, building a flavorful broth, cooking pasta to the perfect tenderness, and melding all the goodness into a creamy masterpiece.
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Ingredients
What You’ll Need
Gather these items for the magic to happen:
- ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
- 1 tbsp oil from the 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)
Feel free to replace sun-dried tomatoes with fresh ones, or swap heavy cream with coconut milk for a dairy-free version!
Directions
Step-by-Step Instructions
- Sauté the Aromatics
- Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add the onions and garlic, cooking for 3-4 minutes until softened and fragrant.
- Build the Base
- Stir in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring continuously, until the tomato paste deepens in color.
- Simmer the Broth
- Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Let it simmer for 12 minutes.
- Cook the Pasta
- Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
- Make It Creamy & Delicious
- Lower the heat to low, then stir in the spinach, shredded chicken, cream cheese, and Parmesan. Stir often for 5 minutes until the cheeses melt and the chicken is warmed through.
- Serve & Enjoy
- Ladle into bowls, garnishing 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
Best Ways to Enjoy It
For an extra special touch, serve Marry Me Chicken Soup in rustic bowls, garnished with a sprig of fresh basil and a light drizzle of olive oil. Pair it with homemade garlic bread or a fresh mixed green salad drizzled with balsamic vinaigrette for a well-rounded meal.
How to Store
Storage and Reheating Tips
To keep your soup fresh, store leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove while stirring to maintain the creamy texture. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Ensure that the soup has cooled completely before freezing to maintain safety.
Tips to Make
Helpful Cooking Tips
- For an added depth of flavor, consider roasting your garlic before adding it to the soup.
- If you prefer a thinner soup, you can add an extra cup of chicken broth to reach your desired consistency.
- To make the dish even quicker on busy nights, use pre-cooked rotisserie chicken.
Variations
Creative Twists
Explore different takes on this recipe! Add a splash of lemon juice for brightness or throw in some chopped kale for extra nutrients. You can switch up the pasta type for a different texture or substitute heavy cream with Greek yogurt for a lighter option.
FAQs
Common Questions
Q: Can I use different types of pasta?
Absolutely! Feel free to experiment with any pasta shape you prefer. Just keep an eye on cooking times, as they may vary.
Q: Is this soup freezer-friendly?
Yes, it freezes well! Just remember to store it in airtight containers and allow it to cool completely before freezing.
Q: What if I don’t have heavy cream?
You can substitute heavy cream with half-and-half or even a dairy-free alternative like coconut milk. Just be aware that it will alter the taste slightly.
With this delightful recipe, you’re not just making soup; you’re crafting a charming experience in every bite. Enjoy the warmth and comfort it brings!