Description
This creamy Marry Me Chicken Soup is a comforting, flavorful 30-minute dinner perfect for busy weeknights. Featuring tender shredded chicken, sundried tomatoes, pasta, and baby spinach in a rich, savory broth enriched with heavy cream and Parmesan cheese, this soup is sure to become a family favorite.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- ¼ teaspoon freshly ground black pepper
- 2 ½ teaspoons salt, divided
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 1 6-oz can tomato paste
- 1 quart chicken stock
- 2 cups filtered water
- 1 teaspoon sugar
Main Ingredients
- ⅓ cup sundried tomatoes in oil, chopped
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, or farfalle
Finishing Ingredients
- ½ cup heavy cream
- ⅓ cup grated Parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Sauté Onion and Season: Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add olive oil, diced onion, ¼ teaspoon salt, and black pepper. Cook while stirring frequently until the onion begins to soften, about 3-5 minutes.
- Add Aromatics and Tomato Paste: Sprinkle garlic powder and dried thyme over the softened onions and cook for about one minute until fragrant, stirring constantly. Then add tomato paste and cook for 30 seconds, stirring constantly to deepen the flavor.
- Add Liquids and Main Ingredients: Pour in chicken stock and 2 cups of filtered water, scraping the bottom of the pot to loosen any browned bits. Stir in remaining 2 teaspoons salt, sugar, chopped sundried tomatoes, and shredded cooked chicken. Cover the pot and bring the mixture to a rolling boil.
- Cook the Pasta: Add the uncooked pasta and stir well to prevent sticking. Cover the pot again, reduce heat to a strong simmer, and cook the pasta until just tender, about 8-15 minutes depending on pasta type. Uncover occasionally and stir to prevent the pasta from sticking to the bottom or clumping together.
- Finish the Soup: Turn off the heat and uncover the pot. Stir in heavy cream, grated Parmesan cheese, red wine vinegar, and baby spinach. Mix until the spinach wilts and the soup is creamy and well combined. Taste and adjust seasoning as needed before serving.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- If you prefer a thicker soup, reduce the amount of water or cook pasta a bit longer.
- Feel free to substitute spinach with kale or Swiss chard for a different flavor.
- Use gluten-free pasta to make this soup gluten-free if needed.
- Adjust salt levels according to your dietary needs or stock saltiness.
