Marry Me Chicken Soup: Creamy, Comforting, and Irresistible
Marry Me Chicken Soup is a creamy, flavorful soup that will win hearts with its rich taste and soul-warming goodness. Perfect for a cozy night in!
When I first made this Marry Me Chicken Soup, I knew I had a winner on my hands. It’s the kind of dish that wraps you in a warm hug with every spoonful. The creamy broth, tender chicken, and savory herbs come together in a way that’s nothing short of magical.
My Marry Me Chicken Soup captures all the delicious flavors of my Marry Me Chicken recipe in a rich, savory broth that’s perfect for dipping with crusty bread or some sourdough bread.
Ingredients for Marry Me Chicken Soup
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1/2 cup sundried tomatoes, chopped
- 8 oz tomato sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper (optional, for a bit of heat)
- 8 oz shell pasta
- 3 cups baby spinach
- 3 cups shredded rotisserie chicken
- 1/2 cup shredded parmesan cheese
- Fresh basil leaves, for garnish (optional)
Marry Me Chicken Soup Recipe
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sundried tomatoes and tomato sauce to the pot, stirring well to combine. Cook for 2-3 minutes, allowing the flavors to meld.
- Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
- Stir in the heavy cream, dried basil, salt, black pepper, and crushed red pepper. Allow the soup to simmer gently for about 10 minutes.
- Add the shell pasta to the soup and allow it to cook for 6-8 minutes, stirring frequently.
- Stir in the baby spinach and shredded rotisserie chicken, allowing the spinach to wilt and the chicken to heat through about 3-4 minutes.
- Ladle the soup into bowls and top each serving with a generous sprinkle of shredded parmesan cheese. Garnish with fresh basil leaves if desired. Enjoy!
Tips & Tricks
- For added flavor and texture, consider adding sliced mushrooms or bell peppers when sautéing the onions. Fresh herbs like thyme or oregano can also enhance the taste.
- If you prefer a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free cream alternative. For a vegetarian option, use vegetable broth and replace the chicken with chickpeas or white beans.
- While Parmesan adds a classic touch, you can experiment with other cheeses like Asiago or Pecorino Romano for a different flavor profile.
- If shell pasta isn’t available, feel free to use any small pasta like ditalini, elbow macaroni, or orecchiette. Adjust the cooking time as needed for different pasta shapes.
FAQs about Marry Me Chicken Soup
Marry Me Chicken Soup
Yield:
6
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Marry Me Chicken Soup is a creamy, flavorful soup that will win hearts with its rich taste and soul-warming goodness. Perfect for a cozy night in!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1/2 cup sundried tomatoes, chopped
- 8 oz tomato sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper (optional, for a bit of heat)
- 8 oz shell pasta
- 3 cups baby spinach
- 3 cups shredded rotisserie chicken
- 1/2 cup shredded parmesan cheese
- Fresh basil leaves, for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sundried tomatoes and tomato sauce to the pot, stirring well to combine. Cook for 2-3 minutes, allowing the flavors to meld.
- Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
- Stir in the heavy cream, dried basil, salt, black pepper, and crushed red pepper. Allow the soup to simmer gently for about 10 minutes.
- Add the shell pasta to the soup and allow it to cook for 6-8 minutes, stirring frequently.
- Stir in the baby spinach and shredded rotisserie chicken, allowing the spinach to wilt and the chicken to heat through, about 3-4 minutes.
- Ladle the soup into bowls and top each serving with a generous sprinkle of shredded parmesan cheese. Garnish with fresh basil leaves if desired. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 551Total Fat: 35gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 192mgSodium: 1745mgCarbohydrates: 22gFiber: 3gSugar: 6gProtein: 38g
