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Marry Me Chicken Soup
Emily

Marry Me Chicken Soup

This cozy, creamy Marry Me Chicken Soup brings all the irresistible flavors of the viral chicken dish into one comforting bowl — packed with tender chicken, sun-dried tomatoes, pasta, and a rich, herby cream broth.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
  • 1 tbsp oil from sun-dried tomato jar
  • 1 1/2 cups chopped yellow onion
  • 4 cloves garlic, minced
  • 3 tbsp tomato paste
  • 32 oz chicken broth (or 2 packages)
  • 1 cup heavy whipping cream
  • 4 tsp fresh basil (plus more for garnish)
  • 2 tsp kosher salt
  • 1 1/2 tsp dried Italian seasoning
  • 1 tsp garlic powder
  • 1/4 tsp crushed red pepper (or more to taste)
  • 8 oz uncooked medium shell pasta
  • 3 cups fresh baby spinach, roughly chopped
  • 2 cups shredded rotisserie chicken
  • 8 oz cream cheese, cubed (room temperature)
  • 1 1/2 oz Parmesan cheese, finely shredded (plus more for garnish)

Equipment

  • large Dutch oven
  • wooden spoon
  • Measuring cups and spoons
  • ladle
  • serving bowls

Method
 

  1. Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add onions and garlic, cooking for 3–4 minutes until softened and fragrant.
  2. Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
  3. Pour in chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat and simmer for 12 minutes.
  4. Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
  5. Lower the heat to low, then stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir often for 5 minutes until cheeses melt and chicken is warmed through.
  6. Ladle into bowls, garnish with extra Parmesan, fresh basil, and crushed red pepper flakes. Serve immediately.

Notes

For extra flavor, add a splash of white wine before simmering or top with crispy pancetta. To make it lighter, substitute half-and-half for heavy cream or skip the cream cheese. Store leftovers in the fridge for up to 3 days.