Description
This Marry Me Chicken Soup is a creamy, comforting dish featuring sun-dried tomatoes, garlic, and tender chicken simmered in a flavorful tomato broth with pasta and spinach. Finished with cream cheese and Parmesan, it's a rich yet balanced recipe perfect for cozy meals.
Ingredients
Soup Base
- 2 tbsp oil from a jar of oil-packed sun-dried tomatoes
- 6 cloves garlic, minced
- ¾ cup sun-dried tomatoes, drained and chopped with herbs
- 3 tbsp tomato paste
- 8 cups chicken broth
- 2 tsp kosher salt
Pasta and Greens
- 8 oz small pasta shells (about 2 cups)
- 1 package (5 oz) baby spinach, coarsely chopped
Protein and Cheese
- 2 cups shredded cooked chicken (approximately 8 oz)
- 1 package (8 oz) cream cheese, cubed and softened
- ½ cup finely shredded Parmesan cheese, plus extra for garnish
Garnish (Optional)
- ¼ cup fresh basil, chopped
Instructions
- Prepare the Tomato Base: Heat the oil from the sun-dried tomatoes in a large Dutch oven over medium heat for about 3 minutes until shimmering, creating a flavorful foundation.
- Sauté Garlic: Add the minced garlic and cook, stirring frequently, for 1 minute or until fragrant, avoiding any burning.
- Add Tomatoes and Tomato Paste: Stir in the chopped sun-dried tomatoes and tomato paste, cooking and stirring constantly until the paste deepens in color, about 2 minutes, enhancing the soup’s depth.
- Incorporate Broth and Seasoning: Pour in the chicken broth and add kosher salt, stirring well to combine all flavors.
- Simmer the Broth: Bring the mixture to a boil over medium-high heat, then allow it to cook for 8 minutes, stirring occasionally to meld flavors.
- Cook the Pasta: Once boiling, add the small pasta shells, reduce heat to medium-low, and cook for 6 minutes, stirring occasionally until pasta is just al dente.
- Finish the Soup: Remove the pot from heat and mix in the chopped spinach, shredded cooked chicken, cubed cream cheese, Parmesan cheese, and fresh basil if using.
- Melt and Heat Through: Let the soup sit for about 5 minutes, stirring occasionally, until the cheeses melt and the chicken is warmed through, creating a creamy consistency.
- Serve: Ladle the soup into bowls, garnish with extra Parmesan cheese and fresh basil if desired, and serve hot for a comforting meal.
Notes
- Use freshly shredded chicken from rotisserie or leftover cooked chicken for best flavor.
- Adjust pasta cooking time to avoid overcooking since the soup will sit while cheese melts.
- Fresh basil is optional but adds a bright herbal note.
- For a lower sodium option, reduce kosher salt or use low-sodium chicken broth.
- Leftovers can be refrigerated and gently reheated on stovetop or microwave, adding a little broth if too thick.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
