Description
This Marry Me Chicken Soup is a creamy, flavorful dish loaded with tender shredded chicken, sun-dried tomatoes, spinach, and a blend of cheeses, simmered to perfection. It combines rich tomato and herb flavors with a comforting, cheesy broth, making it an irresistible meal that feels like a warm embrace in a bowl.
Ingredients
Vegetables and Herbs
- 1 ½ cups chopped yellow onion
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 4 teaspoons chopped fresh basil, plus more for garnish (optional)
- 3 cups packed roughly chopped fresh baby spinach
- ¼ teaspoon crushed red pepper, plus more for garnish
- ½ cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
Broth and Dairy
- 1 tablespoon oil from sun-dried tomato jar
- 3 tablespoons tomato paste
- 2 (32-ounce) packages chicken broth
- 1 cup heavy whipping cream
- 8 ounces cream cheese, cubed, at room temperature
- 1 ½ ounces Parmesan cheese, finely shredded, plus more for garnish
Protein and Pasta
- 2 cups shredded rotisserie chicken
- 8 ounces uncooked medium shell pasta
Spices and Seasonings
- 2 teaspoons kosher salt
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
Instructions
- Prepare the base: Gather all ingredients to have everything ready for a smooth cooking process.
- Sauté aromatics: Heat 1 tablespoon of oil from the sun-dried tomato jar in a large Dutch oven over medium heat until shimmering. Add the chopped onion and minced garlic; cook, stirring often, until softened, about 3 to 4 minutes.
- Add tomato elements: Stir in the tomato paste and drained sun-dried tomatoes; cook while stirring constantly until the tomato paste deepens in red color, about 2 minutes, enhancing the soup’s depth of flavor.
- Build the broth: Pour in the chicken broth and heavy cream, then add chopped fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a boil over medium heat, stirring occasionally, for about 12 minutes to meld the flavors together.
- Cook the pasta: Add the uncooked medium shell pasta to the boiling soup and reduce heat to medium-low. Cook, stirring occasionally, until the pasta is al dente, about 12 minutes.
- Finish the soup: Lower the heat to low and stir in the baby spinach, shredded rotisserie chicken, cream cheese, and shredded Parmesan cheese. Cook, stirring often, until the cheeses melt and the chicken is heated through, about 5 minutes, resulting in a creamy, hearty soup.
- Serve and garnish: Ladle the soup into bowls and garnish with additional Parmesan cheese, fresh basil, and crushed red pepper to taste. Serve immediately for the best flavor and texture.
Notes
- For a spicier kick, increase the crushed red pepper garnish.
- Use low-sodium chicken broth to reduce sodium content if desired.
- Rotisserie chicken can be substituted with cooked shredded chicken breast for a leaner option.
- Fresh basil adds brightness but can be omitted if unavailable.
- Ensure cream cheese is at room temperature for easier melting and smoother texture.
