Marry Me Chicken Soup Recipe

Craving a soul-warming meal that’s packed with flavor and creaminess? This Marry Me Chicken Soup is the ultimate comfort in a bowl—loaded with tender chicken, savory sun-dried tomatoes, and a rich, creamy broth.

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Course: Soup

Cuisine: American

Keyword: Marry Me Chicken Soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 486kcal

Ingredients

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
8 oz small pasta shells (about 2 cups)
1 package (5 oz) baby spinach, coarsely chopped
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
¼ cup fresh basil, chopped (optional, for garnish)

Instructions

Prepare the Tomato Base

Heat the oil from the jar of sun-dried tomatoes in a large Dutch oven over medium heat for about 3 minutes, until shimmering.
Add the minced garlic and cook, stirring frequently, for 1 minute or until fragrant.

Incorporate Sun-Dried Tomatoes and Tomato Paste

Stir in the chopped sun-dried tomatoes and tomato paste.
Continue to cook, stirring constantly, until the tomato paste deepens in color, about 2 minutes.

Flavor the Broth

Add the chicken broth and kosher salt, stirring to combine.
Bring the mixture to a boil over medium-high heat.
Allow it to cook for 8 minutes, stirring occasionally, so the flavors meld.

Cook the Pasta

Once the broth has boiled, add the pasta.
Reduce the heat to medium-low and cook for 6 minutes, stirring occasionally, until the pasta is just al dente.

Finish the Soup

Remove the pot from heat and stir in the chopped spinach, shredded chicken, cubed cream cheese, Parmesan cheese, and fresh basil (if using)
Let the soup sit for about 5 minutes, stirring occasionally, until the cream cheese and Parmesan melt and the chicken is heated through.

Serve

Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh basil, if desired.
Serve hot.

Notes

Storage:

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Note that the pasta will absorb more broth as it sits, but the soup will still be delicious.

Nutrition

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