Description
Marry Me Chicken Soup is a creamy, comforting bowl filled with tender shredded chicken, sun-dried tomatoes, and fresh spinach simmered in a flavorful tomato and herb broth. Enhanced with cream cheese and Parmesan, this hearty soup combines bold flavors and creamy textures for a perfect soul-soothing meal ideal for cozy evenings.
Ingredients
Scale
Main Ingredients
- 1 cup Sun-Dried Tomatoes (Julienne-cut, packed in oil with herbs)
- 2 tbsp Oil from Sun-Dried Tomato Jar
- 1 large Chopped Yellow Onion
- 3 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 4 cups Chicken Broth
- 1 cup Heavy Whipping Cream
- 2 tbsp Fresh Basil
- 1 tsp Kosher Salt
- 1 tbsp Dried Italian Seasoning
- 1 tsp Garlic Powder
- 1/2 tsp Crushed Red Pepper
- 1 cup Medium Shell Pasta
- 2 cups Fresh Baby Spinach
- 2 cups Shredded Rotisserie Chicken
- 4 oz Cream Cheese, cubed
- 1/2 cup Parmesan Cheese, finely shredded + extra for garnish
Instructions
- Heat the base: Heat the oil from the sun-dried tomato jar in a large Dutch oven over medium heat. Add the chopped yellow onion and minced garlic; cook for 3-4 minutes until the onions become softened and fragrant, creating a flavorful aromatics base.
- Add tomato components: Stir in the tomato paste and sun-dried tomatoes. Cook for about 2 minutes, allowing the tomato paste to darken slightly to deepen the overall flavor of the soup.
- Add liquids and seasonings: 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, then reduce to a simmer and let it cook for 12 minutes to meld all flavors.
- Cook the pasta: Stir in the medium shell pasta and reduce heat to medium-low. Simmer for approximately 12 minutes until the pasta is tender but still has a slight bite, ensuring perfect texture.
- Finish with greens and cheese: Lower the heat to low and mix in the fresh baby spinach, shredded rotisserie chicken, cubed cream cheese, and Parmesan cheese. Stir frequently for about 5 minutes until the cheeses melt completely and the soup is hot throughout.
- Serve and garnish: Ladle the creamy soup into bowls and garnish with additional Parmesan cheese, fresh basil leaves, and a sprinkle of red pepper flakes for extra heat and visual appeal. Serve alongside crusty bread or a light salad for a satisfying meal.
Notes
- Use high-quality sun-dried tomatoes packed in oil for the best flavor.
- The cream cheese should be at room temperature for easier melting into the soup.
- Adjust the crushed red pepper to your preferred heat level for spiciness.
- You can substitute fresh basil with dried basil if necessary, but fresh herbs provide better aroma.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- If you prefer a thicker soup, reduce the chicken broth slightly or add more cream cheese.
