Description
Warm up with Marry Me Chicken Soup! Creamy, flavorful, and comforting, this easy recipe will have everyone asking for seconds.
Ingredients
Scale
- 1 tablespoon oil from sun-dried tomato jar, divided
- 1½ cups chopped yellow onion
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 3 tablespoons tomato paste
- 2 (32-ounce) packages chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons chopped fresh basil, plus extra for garnish (optional)
- 2 teaspoons kosher salt
- 1½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper, plus more for garnish
- 8 ounces uncooked medium shell pasta
- 3 cups packed, roughly chopped fresh baby spinach
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese, cubed and at room temperature
- 1½ ounces Parmesan cheese, finely shredded, plus more for garnish
Instructions
- Heat the oil
Start by heating up that golden sun-dried tomato oil in your Dutch oven over medium heat. Once it’s shimmering, add the chopped onion and minced garlic. Stir occasionally until the onion is soft and translucent, about 3-4 minutes. This base will make your whole kitchen smell amazing! - Add the tomato paste and sun-dried tomatoes
Stir in the tomato paste and chopped sun-dried tomatoes. Keep stirring for about 2 minutes, or until the paste deepens in color. This quick cooking step intensifies the tomato flavor, giving the soup that rich, almost smoky undertone. - Pour in the broth and cream
Add the chicken broth, heavy cream, fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Give it a good stir, then increase the heat to bring everything to a boil. This will take about 12 minutes, and it’s a good time to catch up on dishes or set the table. - Cook the pasta
Once the soup is boiling, add the pasta shells. Reduce the heat to medium-low, and let the pasta cook for about 12 minutes, stirring occasionally so they don’t stick to the bottom. You’ll know they’re ready when they’re al dente—soft but with a little bite. - Add the final ingredients
Reduce the heat to low and add the chopped spinach, shredded rotisserie chicken, cubed cream cheese, and Parmesan. Stir gently until the cheeses are fully melted and everything is well combined. The soup should be creamy and thick, with just the right amount of chew from the pasta. - Garnish and serve
Ladle the soup into bowls and sprinkle with extra Parmesan, basil, and a pinch of crushed red pepper for garnish. Serve immediately and watch as everyone’s eyes light up!
Notes
This soup keeps well in the fridge for up to 3 days. Let it cool completely before storing it in an airtight container. When reheating, use a low heat on the stovetop to prevent the cream from separating. If it thickens up in the fridge, just add a splash of chicken broth to loosen it up. Freezing isn’t recommended because the dairy and pasta don’t hold up well.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner