Marry Me Chicken Soup
This creamy Marry Me Chicken Soup is the ultimate 30-minute comfort meal — rich, savory, and loaded with Tuscan-inspired flavor from sun-dried tomatoes, garlic, parmesan, and tender chicken. It's cozy, satisfying, and perfect for any chilly night.
Ingredients
Base
- 1 tablespoon Butter
- 1 tablespoon Oil (from sun-dried tomato jar)
- 1 medium Yellow Onion, diced
- 1.5 tablespoon Garlic, minced
- 2.5 tablespoon Tomato Paste
- 1 teaspoon Italian Seasoning
- 0.5 teaspoon Red Pepper Flakes (optional)
- 7 cups Low-Sodium Chicken Broth
- 0.5 cup Heavy Cream
- 4 ounces Cream Cheese, softened and cubed
- 0.5 cup Sun-Dried Tomatoes, julienned (drained)
- 8 ounces Uncooked Medium Pasta Shells (or rotini, orecchiette)
- 3 cups Shredded Cooked Chicken (rotisserie)
- 3 cups Fresh Baby Spinach, packed
- 1 cup Grated Parmesan Cheese
- Salt and Black Pepper, to taste
- Fresh Basil, for garnish (optional)
Instructions
- Heat butter and sun-dried tomato oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Add tomato paste, Italian seasoning, and red pepper flakes. Cook for 1–2 minutes, stirring constantly, until tomato paste darkens slightly.
- Pour in chicken broth and stir in heavy cream and sun-dried tomatoes. Bring to a gentle boil.
- Add uncooked pasta and reduce heat to simmer. Cook for 10–12 minutes, stirring occasionally, until pasta is just al dente.
- Lower the heat and add cream cheese and parmesan. Stir until melted and soup is smooth and creamy.
- Stir in shredded chicken and spinach. Simmer for 2–3 minutes until spinach wilts and chicken is heated through.
- Season with salt and pepper to taste. Adjust thickness with extra broth if desired. Serve hot, garnished with extra parmesan and fresh basil.
Notes
For a gluten-free version, substitute the pasta with gnocchi or gluten-free pasta. For a keto option, replace pasta with riced cauliflower. To make it dairy-free, use coconut milk and nutritional yeast instead of cream and parmesan.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding broth as needed to thin.