Marry Me Chicken Soup
This Marry Me Chicken Soup is creamy, comforting, and packed with tender chicken, pasta shells, sun-dried tomatoes, spinach, and Parmesan. Perfect for cozy nights and guaranteed to impress your family and guests!
Equipment
- Dutch oven or large pot
- Slotted Spoon
Ingredients
For the Flavor Base
- 1 1/2 pounds chicken breasts or thighs boneless, skinless (thighs add more flavor)
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 tbsp unsalted butter
- 2 tsp kosher salt divided
- black pepper freshly ground, to taste
- 1/2 cup sun-dried tomatoes julienne, oil-packed
- 3 tbsp tomato paste
- 1 pinch red pepper flakes optional, for heat
For the Rich, Creamy Texture
- 6 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 ounce Parmesan cheese freshly grated
- 5 oz baby spinach
For the Pasta
- 8 oz medium pasta shells or ditalini, orzo
Instructions
- Prep the Chicken: Cut chicken into bite-sized pieces and season with 1 teaspoon kosher salt.
- Sear for Flavor: Melt butter in a Dutch oven over medium-high heat. Brown chicken in batches, 4–6 minutes per side. Transfer to a plate.
- Build the Base: Add onion, garlic, remaining salt, and pepper. Cook 3–4 minutes until softened.
- Toast the Tomato Paste: Stir in sun-dried tomatoes and tomato paste. Cook 2–3 minutes until paste darkens.
- Simmer & Combine: Add chicken broth, thyme, and red pepper flakes. Bring to boil, stir in pasta, and simmer 10–12 minutes until al dente.
- Add Finishing Touches: Return chicken, then stir in spinach, cream, and Parmesan. Cook until spinach wilts.
- Serve & Season: Taste and adjust seasoning. Serve hot with extra Parmesan on top.
Notes
Rotisserie Chicken Option: Use 2 1/2 cups diced cooked chicken and skip the searing step.
Make-Ahead Tip: Cook pasta separately (1 minute less than al dente) and add before serving to prevent mushiness.