Description
Marry Me Chicken Soup is a comforting, creamy bowlful of love featuring sun-dried tomatoes, tender shredded rotisserie chicken, fresh spinach, pasta shells, and a cheesy tomato broth enriched with cream and Parmesan. This hearty soup combines vibrant flavors and creamy textures for a satisfying meal perfect for family dinners or cozy nights.
Ingredients
Units
Scale
Main Ingredients
- 1/2 cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
- 1 tablespoon oil from sun-dried tomato jar, divided
- 1 1/2 cups chopped yellow onion
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 3 tablespoons tomato paste
- 2 (32-ounce) packages chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons chopped fresh basil, plus more for garnish (optional)
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper, plus more for garnish
- 8 ounces uncooked medium shell pasta
- 3 cups packed roughly chopped fresh baby spinach
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese, cubed, at room temperature
- 1 1/2 ounces Parmesan cheese, finely shredded, plus more for garnish
Instructions
- Gather ingredients: Assemble all ingredients measured and prepped to have everything ready for cooking, ensuring an organized process.
- Sauté aromatics: Heat 1 tablespoon of the oil from the sun-dried tomatoes in a large Dutch oven over medium heat until shimmering. Add the chopped onion and minced garlic, cooking while stirring often until softened and fragrant, about 3 to 4 minutes.
- Add tomato paste and sun-dried tomatoes: Stir in the tomato paste and the sun-dried tomatoes, cooking while stirring constantly. Let the tomato paste deepen in color slightly, approximately 2 minutes. This step enhances the tomato flavor of the broth.
- Add liquids and seasonings: Pour in the chicken broth and heavy cream. Add the chopped fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Stir to combine, then bring the mixture to a boil over medium heat, stirring occasionally, which should take about 12 minutes.
- Cook pasta: Add the uncooked medium shell pasta to the boiling soup mixture. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the pasta is al dente, roughly 12 minutes. This ensures the pasta cooks properly without becoming mushy.
- Finish soup with spinach, chicken, and cheeses: Lower the heat to low. Stir in the chopped fresh spinach, shredded rotisserie chicken, cream cheese cubes, and shredded Parmesan cheese. Cook while stirring often, until the cream cheese and Parmesan are fully melted and the chicken is heated through, about 5 minutes. This creates a rich, creamy texture and melds the flavors.
- Garnish and serve: Ladle the soup into bowls and garnish with additional Parmesan cheese, fresh basil, and a sprinkle of crushed red pepper if desired. Serve immediately to enjoy the soup at its best.
Notes
- Use rotisserie chicken for convenience and added flavor; you may also use cooked chicken breast or thigh meat.
- Fresh basil brightens the soup; if unavailable, substitute with dried basil but reduce quantity to 1 teaspoon.
- Adjust crushed red pepper to taste for your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
- Make sure cream cheese is at room temperature for easier melting and incorporation.
- To make ahead, prepare the soup up to the pasta step, then add pasta and finish cooking just before serving for best texture.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 90mg
