Marry Me Chicken Soup Recipe

Marry Me Chicken Soup Recipe

This Marry Me Chicken Soup lives up to its name! Rich and creamy with tender chicken, melty cheese, sun-dried tomatoes, in a creamy Parmesan broth. It's not like any chicken soup you've had before.

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: Jennifer Stewart

Ingredients

8 ounces pasta medium shells cooked al dente, drained
2 tablespoons butter unsalted
1 medium onion diced small
3 ounces sun-dried tomatoes sliced or chopped small
4 cloves garlic minced
1 teaspoon italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups chicken cooked, shredded or chopped
4 cups chicken broth
1 cup heavy cream
4 ounces cream cheese room temp, cubed
3 cups baby spinach fresh
½ cup parmesan cheese shredded or shaved, not the powdery stuff

Instructions

In a large pot or dutch oven, heat the butter over medium heat.
Add the onion and cook until onion starts to soften.
Stir in the sundried tomatoes and garlic. Cook 1-2 minutes or until fragrant.
Stir in the spices, cooked chicken, and broth.
Give a quick stir to incorporate. Bring to a boil and turn to low.
Cook for 15 minutes, uncovered.
Stir in heavy cream, cream cheese, and parmesan cheese. Continue cooking on low until cream cheese is melted and the soup is creamy.
Add the cooked pasta and cook for an additional 5 minutes.
Remove from the heat and stir in the fresh spinach. Stir to incorporate and the spinach wilts.
Serve and garnish with more parmesan cheese.

Notes

Avoid mush - Undercook the pasta slightly so it holds it's shape in the soup.

Add extra tomato flavor - Add 1-2 tablespoons tomato paste with the chicken. Be sure to pat oil off sun-dried tomatoes with paper towels.

Switch up the greens - Use fresh basil instead of spinach, or substitute kale (massage or sauté first before adding.)

Nutrition