Marry Me Chicken Soup – A Hug in a Bowl
Why Make This Recipe
Marry Me Chicken Soup is a perfect comfort dish that warms your soul with every spoonful. It’s a delightful combination of creamy flavors and tender chicken, making it a go-to choice when you want something tasty and filling. Whether you’re feeling under the weather or just want to enjoy a cozy meal, this soup is sure to bring a smile to your face and maybe even make someone propose!
How to Make Marry Me Chicken Soup
Ingredients
- 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
- 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)
Directions
Sauté the Aromatics: Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add onions and garlic, cooking for 3-4 minutes until softened and fragrant.
Build the Base: Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, 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 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 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, garnish 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 Marry Me Chicken Soup
This soup is best enjoyed hot. You can serve it in a bowl topped with extra Parmesan cheese, fresh basil, and a few red pepper flakes for a kick. Pair it with some crusty bread or a light salad to round out your meal. It’s perfect for family dinners or when entertaining guests.
How to Store Marry Me Chicken Soup
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, until heated through. If it thickens too much, feel free to add a splash of chicken broth or water to reach your desired consistency.
Tips to Make Marry Me Chicken Soup
- For added flavor, you can use homemade chicken broth instead of store-bought.
- To save time, you can prepare the ingredients in advance and store them until you’re ready to cook.
- If you prefer a spicy kick, increase the amount of crushed red pepper.
- Feel free to add other vegetables like carrots or celery for more texture and nutrition.
Variation
You can easily modify this recipe by switching out the pasta for rice or quinoa. If you want a vegetarian version, omit the chicken and use vegetable broth, adding more veggies like zucchini or bell peppers.
FAQs
1. Can I use frozen chicken instead of rotisserie chicken?
Yes, you can! Just cook and shred the frozen chicken separately, then add it back to the soup.
2. Is it possible to make this soup ahead of time?
Absolutely! You can prepare the soup a day in advance. Just store it in the fridge and reheat before serving.
3. Can I freeze Marry Me Chicken Soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers. You can store it in the freezer for up to three months. Reheat it on the stove when you’re ready to enjoy it again.
Marry Me Chicken Soup
Ingredients
Method
- Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat.
- Add onions and garlic, cooking for 3-4 minutes until softened and fragrant.
- Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
- Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper.
- Bring 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 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, garnish 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.