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Marry Me Chicken Soup Recipe

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Marry Me Chicken Soup is a comforting and creamy tomato-based soup combining sun-dried tomatoes, tender shredded chicken, baby spinach, and pasta shells. Enriched with cream cheese and Parmesan, this flavorful recipe offers a hearty one-pot meal that's perfect for cozy dinners.

Ingredients

Base Ingredients

  • 2 tablespoons oil from a jar of oil-packed sun-dried tomatoes
  • 6 cloves garlic, minced
  • 3/4 cup drained and chopped sun-dried tomatoes with herbs
  • 3 tablespoons tomato paste
  • 8 cups low-sodium chicken broth

Pasta and Greens

  • 8 ounces small pasta shells (about 2 cups)
  • 1 (5-ounce) package baby spinach, coarsely chopped

Protein and Cheese

  • 2 cups shredded cooked chicken (about 8 ounces)
  • 1 (8-ounce) package cream cheese, cubed and softened
  • 1/2 cup finely shredded Parmesan cheese, plus more for garnish

Herbs and Seasoning

  • 1/4 cup chopped fresh basil, plus more for garnish, optional
  • Kosher salt, if needed, to taste

Instructions

  1. Make the tomato base: In a large Dutch oven, heat the sun-dried tomato oil over medium heat until shimmering, about 3 minutes. Add the minced garlic and cook while stirring frequently until fragrant, about 1 minute. Add the chopped sun-dried tomatoes and tomato paste, stirring constantly until the tomato paste deepens slightly in color, about 2 minutes.
  2. Flavor the broth: Pour in the low-sodium chicken broth and bring the mixture to a boil over medium-high heat. Let it cook, stirring occasionally, until the flavors combine and meld together, approximately 8 minutes.
  3. Cook the pasta: Add the small pasta shells to the boiling broth and reduce the heat to medium-low. Stir occasionally and cook until the pasta reaches just al dente, which takes about 6 minutes.
  4. Finish and serve: Remove the pot from heat. Stir in the coarsely chopped baby spinach, shredded cooked chicken, cubed softened cream cheese, shredded Parmesan cheese, and chopped fresh basil if using. Stir frequently and let the soup sit for about 5 minutes until the cream cheese and Parmesan melt smoothly and the chicken is heated through. Taste the soup and season with kosher salt if necessary. Ladle into bowls and garnish with additional Parmesan and fresh basil, if desired, then serve warm.

Notes

  • Leftovers can be refrigerated in an airtight container for up to 4 days.
  • The pasta will absorb more broth over time, but the soup will remain flavorful and delicious.
  • Using low-sodium chicken broth allows you to control the saltiness of the soup.
  • For a vegetarian version, substitute the chicken and chicken broth with plant-based alternatives.
  • Ensure the cream cheese is softened before adding for easier melting and creamier texture.

Find it online: https://miracooking.com/marry-me-chicken-soup-recipe/