Marry Me Chicken Soup
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Marry Me Chicken Soup
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This creamy chicken soup is pure comfort in a bowl, with tender chicken, a rich tomato broth, and just the right amount of spice. Loaded with sun-dried tomatoes, Parmesan cheese, and baby spinach, it’s a flavor-packed twist on the viral Marry Me Chicken recipe that’s perfect for any cozy night or special occasion.
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Ingredients
- ½ cup sun-dried tomatoes drained, julienne-cut
- 1 Tablespoon oil reserved from the jar of sun-dried tomatoes
- 1 yellow onion chopped (about 1 1/2 cups, large
- 6 garlic minced, cloves
- 3 Tablespoons tomato paste
- 8 cups chicken broth (32 ounces)
- 1 pound chicken breast boneless skinless
- 2 teaspoons basil dried
- 2 teaspoons kosher salt
- 1 ½ teaspoons Italian seasoning dried
- ¼ teaspoon crushed red pepper
- 8 ounces shell pasta uncooked, medium
- 3 cups baby spinach roughly chopped, packed
- 8 ounces cream cheese cubed, at room temperature
- 1 cup heavy cream
- ½ cup Parmesan Cheese freshly grated
- basil for garnish, fresh leaves
Instructions
- Heat a large dutch oven over medium-high heat. Add 1 tablespoons of reserved oil from the jar of sun-dried tomatoes or 1 tablespoon of olive oil. Add the chopped onion and saute for 3-5 minutes until softened. Add garlic and saute for another 30 seconds.
- Add the tomato paste and sun-dried tomatoes. Stir for 1-2 minutes to caramelize the flavors.
- Add the chicken broth, chicken breasts, salt, basil, Italian seasoning, and crushed red pepper. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred with two forks.
- Return the shredded chicken to the pot along with the pasta, baby spinach, and cream cheese. Reduce the heat to medium-low and cook, stirring occasionally, until pasta is cooked through to al dente, about 10-12 minutes.
- Stir in the heavy cream and parmesan cheese. Taste and adjust seasoning as needed with more red pepper flakes or salt. Garnish with additional Parmesan, basil, and crushed red pepper.
Notes
- Store: Let the soup cool completely before transferring it to an airtight container. It stays fresh in the refrigerator for three to four days.
- Freeze: Pour the cooled soup into a freezer-safe container, leaving room for expansion. Freeze for up to three months, then thaw overnight in the fridge before reheating.
- Reheat: Warm gently over medium-low heat on the stovetop, stirring occasionally. If it thickens too much, add a splash of chicken broth or heavy cream to restore the silky consistency.
- Make Ahead: Prepare the soup up to a day in advance and refrigerate it. The flavors meld beautifully, making it even better the next day! Just reheat and serve.
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