Description
Marry Me Chicken Soup is a rich, creamy, and comforting dish that combines sun-dried tomatoes, tender shredded chicken, hearty bowtie pasta, and a blend of Italian seasonings in a luscious tomato broth finished with cream and parmesan cheese. Perfect for a cozy meal that will warm you up and satisfy your cravings.
Ingredients
Scale
Veggies and Aromatics
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 3 cups packed baby spinach
- 1 (8 oz) jar sun-dried tomatoes in oil
Soup Base
- 1 (6 oz) jar tomato paste
- 2 (32 oz) cartons chicken broth
- 1 cup heavy cream
- 2 teaspoons kosher salt
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
Pasta and Protein
- 8 oz uncooked bowtie pasta
- 2 cups cooked, shredded chicken
Dairy and Cheese
- 1 (8 oz) package cream cheese, room temperature
- 1/2 cup grated parmesan cheese
Instructions
- Heat Oil and Sauté Onion: Drain the oil from the sun-dried tomatoes jar into a large dutch oven or heavy-bottom pot and warm over medium heat. Once the oil is hot, add the diced onion and cook for 2 minutes, allowing them to soften.
- Add Garlic and Cook: Add minced garlic to the pot and continue cooking for 3 more minutes, stirring often to prevent burning and to release the garlic’s aroma.
- Add Sun-Dried Tomatoes and Tomato Paste: Roughly chop the sun-dried tomatoes and add them to the pot along with the tomato paste. Stir continuously and cook for 1-2 minutes until the paste darkens in color, intensifying the flavor.
- Add Chicken Broth and Seasonings: Slowly pour in the chicken broth while stirring to combine. Add kosher salt, dried Italian seasoning, dried basil, onion powder, and red pepper flakes. Bring the soup to a boil.
- Simmer the Soup: Reduce heat to a simmer and let it cook gently for about 10 minutes, allowing the flavors to meld together.
- Add Pasta and Cook: Add the uncooked bowtie pasta to the pot. Continue simmering the soup for 10-12 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
- Incorporate Cream, Spinach, Chicken, and Cream Cheese: Lower the heat to low and add the heavy cream, baby spinach, shredded cooked chicken, and softened cream cheese. Stir well to combine all ingredients and cook for an additional 5 minutes, allowing the cream cheese to fully melt and the spinach to wilt.
- Finish with Parmesan and Serve: Sprinkle grated parmesan cheese on top of the soup, stir gently if desired, and serve hot for the best comforting experience.
Notes
- This rich and creamy soup is perfect for chilly days and is sure to become a family favorite.
- Using cooked shredded chicken saves prep time and blends well with the creamy texture.
- Adjust red pepper flakes to your preferred spice level.
- You can substitute bowtie pasta with any pasta shape you prefer.
- For a dairy-free option, replace cream and cream cheese with coconut milk and omit parmesan cheese.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
