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–+ servings

Marry Me Chicken Soup

A comforting and creamy chicken soup that blends wholesome ingredients to warm the heart and satisfy the soul, perfect for weeknight dinners or impressing guests.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 6 servings

Ingredients

For the Soup Base

  • 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 chicken broth or 2 packages
  • 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

For the Soup Ingredients

  • 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

Instructions

Prepare the Aromatics

  • Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add onions and garlic, and cook for 3-4 minutes until softened and fragrant.

Build the Base

  • Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.

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.

Cook the Pasta

  • Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.

Make It Creamy

  • 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.

Serve and 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.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of chicken broth or cream when reheating. For a deeper flavor, consider sautéing the onions and garlic until caramelized. Substitute half-and-half for a lighter option and adjust spiciness with crushed red pepper.