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Marry Me Chicken Soup

This Marry Me Chicken Soup offers a rich flavor with sun-dried tomatoes, fresh basil, and creamy broth, making it a comforting dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1/2 cup sun-dried tomatoes (julienne-cut, packed in oil with herbs) Adds a robust, tangy flavor.
  • 1 tablespoon oil from sun-dried tomato jar
  • 1 1/2 cups yellow onion (chopped) Essential for building a flavor base.
  • 4 cloves garlic (minced) Always choose fresh for the best aroma and taste.
  • 3 tablespoons tomato paste Contributes to the soup's richness.
  • 32 oz chicken broth (preferably low-sodium) Allows you to control the saltiness.
  • 1 cup heavy whipping cream Brings a luscious creaminess.
  • 4 teaspoons fresh basil Plus more for garnish.
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper Adjust for spice preference.
Pasta and Protein
  • 8 oz medium shell pasta (uncooked)
  • 3 cups fresh baby spinach (roughly chopped)
  • 2 cups rotisserie chicken (shredded)
  • 8 oz cream cheese (cubed, room temperature) Helps in creating a creamy texture.
  • 1 1/2 oz Parmesan cheese (finely shredded) For garnishing and flavor.

Method
 

Preparation
  1. In a large Dutch oven, heat 1 tablespoon of sun-dried tomato oil over medium heat. Add in the chopped onions and minced garlic, cooking for about 3-4 minutes until they become softened and fragrant.
  2. Stir in the tomato paste along with the sun-dried tomatoes, cooking for 2 more minutes while stirring constantly to let the flavors meld and deepen the color.
  3. Pour in the chicken broth, heavy cream, fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring everything to a gentle boil, then let it simmer for 12 minutes.
  4. Add the uncooked pasta, reduce the heat to medium-low, and cook for another 12 minutes until the pasta is tender.
  5. Lower the heat to low and mix in the chopped spinach, shredded chicken, cream cheese, and Parmesan. Stir often for about 5 minutes, allowing the cheeses to melt and the chicken to warm through.
  6. Ladle the soup into bowls and garnish with extra Parmesan, fresh basil, and optional red pepper flakes. Serve immediately.

Notes

For meal prep, you can chop veggies in advance. Store leftovers in an airtight container in the fridge for up to 3 days. Soup freezes well for up to 3 months.