Marry Me Chicken Soup – A Hug in a Bowl
Why Make This Recipe
Marry Me Chicken Soup – A Hug in a Bowl is perfect for cozy nights or whenever you need a bit of comfort. It combines tender chicken, creamy broth, and flavorful seasonings for a dish that warms both the body and soul. This soup is not only delicious but also easy to make. Whether you’re cooking for family or just for yourself, this recipe promises a hearty meal that satisfices your cravings. Plus, it’s a great way to use rotisserie chicken, making it even easier to whip up!
How to Make Marry Me Chicken Soup
Ingredients:
- ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
- 1 tbsp oil from sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 32 oz or 2 packages chicken broth
- 1 cup heavy whipping cream
- 4 tsp fresh basil (plus more for garnish)
- 2 tsp kosher salt
- 1 ½ tsp dried Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper (or more if you like heat)
- 8 oz uncooked medium shell pasta
- 3 cups fresh baby spinach, roughly chopped
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese, cubed (room temperature)
- 1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)
Directions:
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Sauté the Aromatics: Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add onions and garlic, cooking for 3-4 minutes until softened and fragrant.
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Build the Base: Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
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Simmer the Broth: Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer for 12 minutes.
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Cook the Pasta: Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
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Make It Creamy & Delicious: Lower the heat to low, then stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir often for 5 minutes until the cheeses melt and the chicken is warmed through.
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Serve & Enjoy: Ladle into bowls, garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes. Serve immediately with crusty bread or a fresh green salad on the side.
How to Serve Marry Me Chicken Soup
Serve Marry Me Chicken Soup in deep bowls. Garnish with extra Parmesan cheese and fresh basil on top for added flavor. Add a sprinkle of red pepper flakes if you like it spicy. This soup goes wonderfully with crusty bread or a light salad for a complete meal.
How to Store Marry Me Chicken Soup
If you have leftovers, let the soup cool completely, then transfer it into an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, freeze the soup in freezer-safe containers for up to 2 months. Just remember to thaw it in the fridge before reheating.
Tips to Make Marry Me Chicken Soup
- For a richer flavor, try using homemade chicken broth if you have it on hand.
- Add more vegetables, like carrots or celery, for extra nutrition and texture.
- Stir in some lemon juice right before serving for a bright touch that elevates the flavor.
Variation
You can make this soup vegetarian by replacing the chicken broth with vegetable broth and skipping the chicken. Instead, add more vegetables like zucchini or bell peppers for added body and flavor.
FAQs
Q: Can I use a different type of pasta?
A: Yes! You can substitute medium shells with any small pasta like elbow macaroni or fusilli, just adjust the cooking time based on the pasta you choose.
Q: Is it possible to make this soup dairy-free?
A: Certainly! Use coconut cream instead of heavy whipping cream and leave out the cream cheese and Parmesan. You can also use a dairy-free cheese substitute.
Q: How can I make this soup spicier?
A: To add more heat, increase the amount of crushed red pepper, or you could add a dash of hot sauce or some diced jalapeños while cooking. Adjust it to your taste!
Marry Me Chicken Soup
Ingredients
Method
- Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat.
- Add onions and garlic, cooking for 3-4 minutes until softened and fragrant.
- Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
- Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper.
- Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer for 12 minutes.
- Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
- Lower the heat to low, then stir in spinach, shredded chicken, cream cheese, and Parmesan.
- Stir often for 5 minutes until the cheeses melt and the chicken is warmed through.
- Ladle into bowls, garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes.
- Serve immediately with crusty bread or a fresh green salad on the side.