Description
Marry Me Chicken Soup is a comforting hug in a bowl with creamy broth, savory rotisserie chicken, sun-dried tomatoes, and a blend of herbs and spices. The richness of cream, the burst of flavors from sun-dried tomatoes, and the melty cheeses create a symphony of flavor that’s sure to impress.
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)
Instructions
- Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped onions and minced garlic, and cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
- Stir in the tomato paste and sun-dried tomatoes, cooking for 2 minutes while stirring constantly, until the tomato paste deepens in color and becomes fragrant.
- Pour in the chicken broth, heavy cream, fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the soup to a gentle boil over medium heat. Stir occasionally and let it simmer for about 12 minutes, allowing the flavors to meld together.
- Add the uncooked pasta to the simmering soup. Reduce the 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 chopped spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan. Stir constantly for about 5 minutes until the cheeses melt and the chicken is warmed through.
- Ladle the soup into bowls, garnish with extra Parmesan cheese, fresh basil, and a sprinkle of red pepper flakes. Serve immediately with crusty bread or a fresh green salad on the side.
Notes
- Control the Heat: Start with less crushed red pepper and adjust to taste, or omit it for a mild flavor.
- Cream Cheese Hack: Ensure the cream cheese is at room temperature for smoother melting. Press against the side of the pot if it clumps.
- Switch Up the Pasta: Orecchiette, ditalini, or orzo also work well—adjust cooking time as needed.
- Prep Time: 10-15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 1000 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
