Description
Discover the best Marry Me Chicken Soup recipe! Creamy, flavorful, and perfect for any occasion. Ready in just 30 minutes.
Ingredients
For this Marry Me Chicken Soup, you’ll need the following ingredients:
- 1/2 cup sun-dried tomatoes (drained and julienne-cut, packed in oil with herbs)
- 1 tablespoon oil (from the sun-dried tomato jar, divided)
- 1 1/2 cups yellow onion (chopped, about 1 medium onion)
- 4 medium garlic cloves (minced, about 4 teaspoons)
- 3 tablespoons tomato paste
- 8 cups chicken broth (from two 32-ounce packages)
- 1 cup heavy whipping cream
- 4 teaspoons fresh basil (chopped, plus more for garnish)
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper (plus more for garnish)
- 8 ounces medium shell pasta (uncooked, about 3 cups)
- 3 cups fresh baby spinach (roughly chopped)
- 2 cups rotisserie chicken (shredded)
- 8 ounces cream cheese (cubed, at room temperature, about 1 cup)
- 1 1/2 ounces Parmesan cheese (finely shredded, about 1/2 cup, plus more for garnish)
Each ingredient in this soup plays a crucial role in building its complex flavors and rich texture. The sun-dried tomatoes add a tangy depth, while the cream cheese and heavy cream contribute to the soup’s luxurious creaminess. The Italian seasoning, garlic, and fresh basil bring a fragrant, herby note that balances the richness.
Instructions
Step 1: Sauté the Aromatics
Begin by heating 1 tablespoon of oil from the sun-dried tomatoes in a large Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and minced garlic. Sauté them, stirring frequently, until the onions are soft and translucent, about 3 to 4 minutes.
Step 2: Incorporate the Tomatoes and Paste
Next, add the tomato paste and julienne-cut sun-dried tomatoes to the pot. Cook the mixture, stirring constantly, until the tomato paste darkens slightly, taking on a deeper red color, which should take about 2 minutes. This step enhances the tomato’s natural sweetness and intensifies the flavor.
Step 3: Build the Soup Base
Pour in the chicken broth, heavy whipping cream, chopped fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Stir everything together to combine, and bring the soup to a boil over medium heat. This process should take about 12 minutes, during which the flavors meld together beautifully.
Step 4: Cook the Pasta
Once the soup is boiling, add the uncooked medium shell pasta. Reduce the heat to medium-low, allowing the pasta to cook until it’s al dente, which should take approximately 12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Step 5: Add the Final Ingredients
After the pasta is cooked, reduce the heat to low. Stir in the chopped spinach, shredded rotisserie chicken, cubed cream cheese, and finely shredded Parmesan cheese. Continue stirring until the cream cheese and Parmesan have completely melted and the chicken is heated through, about 5 minutes.
Step 6: Garnish and Serve
Your Marry Me Chicken Soup is now ready to serve! Garnish each bowl with additional Parmesan, fresh basil, and a sprinkle of crushed red pepper for an extra touch of flavor and color.
Notes
- Adding the Cream Too Early: Adding the cream at the beginning can cause it to curdle. Always add it towards the end of the cooking process to ensure a smooth, creamy texture.
- Overseasoning: Since the soup contains both Parmesan cheese and salt, be cautious with additional salt to avoid making the soup too salty.
- Not Melting the Cheese Properly: Ensure the cream cheese is fully melted and incorporated into the soup to avoid lumps.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner