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marry me chicken soup 858856736

Creamy Marry Me Chicken Soup

This rich and creamy Marry Me Chicken Soup blends sun-dried tomatoes, basil, and tender chicken for a cozy one-pot meal perfect for weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 1
Course: Main Course, Soups
Cuisine: American
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1/2 cup sun-dried tomato strips packed in herbed oil, julienne-cut drained and roughly chopped if needed
  • 1 tablespoon reserved oil from the sun-dried tomato jar
  • 1 1/2 cups yellow onion, chopped about 1 large onion (225 g)
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 32 fluid ounces low-sodium chicken broth 4 cups (960 ml)
  • 1 cup heavy whipping cream (240 ml)
  • 4 teaspoons fresh basil, chopped
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes optional, for heat
Pasta and Protein
  • 8 ounces medium shell pasta, uncooked about 2 cups (225 g)
  • 3 cups baby spinach, roughly chopped about 3 oz (85 g)
  • 2 cups shredded rotisserie chicken skin and bones removed
  • 8 ounces cream cheese, cubed and softened room temperature
  • 1 1/2 ounces Parmesan cheese, finely grated about 1/2 cup (45 g)

Method
 

Preparation
  1. In a large Dutch oven or heavy pot, warm the reserved oil from the sun-dried tomato jar over medium heat. Add the chopped onion and minced garlic, cooking for 3 to 4 minutes until soft and fragrant.
  2. Stir in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and the mixture smells rich.
  3. Pour in the chicken broth, heavy cream, chopped basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil, then reduce heat and simmer for 12 minutes.
  4. Add the uncooked pasta, turn the heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is al dente.
  5. Lower the heat to low, then add the spinach, shredded chicken, cream cheese cubes, and Parmesan. Stir frequently for about 5 minutes, until the cream cheese melts into the broth and the chicken is heated through.
  6. Ladle the soup into bowls and finish with extra Parmesan, fresh basil, and a pinch of red pepper flakes if you like. Serve right away.

Nutrition

Calories: 620kcalCarbohydrates: 38gProtein: 25gFat: 40gSaturated Fat: 20gCholesterol: 108mgSodium: 900mgFiber: 2gSugar: 3g

Notes

Heavy cream can be swapped with half-and-half for a lighter soup, but the texture will be less velvety.
To make ahead, prep the onions, garlic, and sun-dried tomatoes a day in advance and refrigerate.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheating gently over low heat prevents the dairy from splitting.
This soup freezes well for up to 2 months, though the pasta softens after thawing; cook fresh pasta and add it when reheating if desired.
If the soup thickens too much overnight, thin it with a splash of chicken broth or water when reheating.
Use leftover rotisserie chicken to save time, or sub in 2 cups of cooked, shredded chicken breast.
Serving suggestion: Pair with crusty sourdough bread and a simple green salad for a full meal.

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