Description
Marry Me Chicken Soup is a rich, creamy, and comforting soup packed with tender shredded chicken, sun-dried tomatoes, and fresh spinach. Enhanced with Parmesan cheese and a blend of Italian herbs, this one-pot meal combines robust flavors and satisfying texture, perfect for a cozy dinner that feels like a warm hug.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup tomato paste
- 1/2 cup sun-dried tomatoes, chopped
Main Ingredients
- 4 cups cooked shredded chicken
- 6 cups chicken broth
- 8 ounces small pasta such as ditalini or orzo
Finishing Touches
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Instructions
- Prepare the base: Heat the olive oil and butter in a large Dutch oven over medium heat. Add the finely diced onion and sauté for 4 to 5 minutes until the onion becomes soft and translucent.
- Add aromatics: Stir in the minced garlic, dried oregano, dried thyme, and crushed red pepper flakes. Cook for about 30 seconds until fragrant, taking care not to burn the garlic.
- Develop flavor: Add the tomato paste to the pot and cook for 1 to 2 minutes, stirring constantly to deepen and concentrate its flavor.
- Add main ingredients: Stir in the chopped sun-dried tomatoes, shredded cooked chicken, and chicken broth. Bring the mixture to a gentle boil.
- Cook the pasta: Add the small pasta (ditalini or orzo) to the boiling soup and cook according to package directions until al dente, usually about 7 to 10 minutes.
- Finish the soup: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese melts completely and the soup is smooth and creamy.
- Add greens and season: Stir in the roughly chopped fresh spinach and cook for 2 to 3 minutes until wilted. Season the soup with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and serve hot. Offer extra grated Parmesan cheese on the side for garnish if desired.
Notes
- Use rotisserie chicken for quick preparation and added flavor.
- For a lighter version, substitute half-and-half for heavy cream.
- If preparing soup ahead of time, cook the pasta separately and add just before serving to avoid overcooked, mushy pasta.
