Marry Me Chicken Soup

Marry Me Chicken Soup combines chicken, onions, garlic, sundried tomatoes, pasta, and spinach in rich chicken-based broth thickened with tomato paste and Parmesan cheese.

Course dinner, main meal soup

Cuisine American Italian, American Tuscan

Keyword can you freeze marry me chicken soup, marry me chicken noodle soup, marry me chicken soup recipe, what is marry me chicken soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 532kcal

Author Beth Pierce

Ingredients

2 tablespoons olive oil
1½ lbs boneless, skinless chicken breasts cut into bite-sized pieces
1 small yellow onion chopped
3 cloves garlic minced
⅔ cup julienne cut sun-dried tomatoes drained
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
6 cups low-sodium chicken broth
3 tablespoons tomato paste
1½ cups uncooked medium shell pasta
1 cup heavy cream
⅔ cup grated Parmesan cheese plus more for garnish
3-4 cups baby spinach
salt to taste
freshly ground black pepper to taste

Instructions

Heat 1½ tablespoons olive oil in a large Dutch oven over medium heat. Brown the chicken on both sides until cooked through. Remove it to a plate, leaving the fat in the pot.
If needed, heat the remaining olive oil in the pot. Add the onion and cook until soft.
Reduce the heat to low and add the garlic, sundried tomatoes, Italian seasoning, and red pepper flakes.
Stir in the chicken broth and tomato paste. Bring the mixture to a boil and stir in the pasta. Reduce the heat to a simmer and cook until the pasta is al dente or still a little firm. Stir in the chicken and warm for 1-2 minutes.
Remove the pot from the heat and stir in the heavy cream, Parmesan cheese, and spinach until the Parmesan melts and the spinach wilts. Season with salt and freshly ground black pepper to taste.

Notes

Drain any oil or water off the sundried tomatoes. I prefer to use sundried tomatoes packed in oil versus rehydrating dry-packed ones. I find them more flavorful and richer for all my soup and pasta recipes.
Speed up this recipe by using shredded rotisserie chicken. Rotisserie chicken works great with this recipe, but any cooked, shredded, or diced chicken will work.
I love spinach so I always add at least 4 cups but this maybe a little much for your tastebuds.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
I do not recommend freezing this soup because of the heavy cream. It has a tendency to separate when frozen.

Nutrition