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Marry Me Chicken Soup

A warm, soul-soothing chicken soup that marries the classic flavors of Marry Me Chicken into a creamy delight, perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 500
Ingredients Method Notes

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 Add-ins
  • 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

Method
 

Preparation
  1. Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat.
  2. Add onions and garlic, cooking for 3-4 minutes until softened and fragrant.
Building the Flavor
  1. Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
Making the Soup
  1. Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper.
  2. Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer for 12 minutes.
Cooking the Pasta
  1. Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
Final Touches
  1. Lower the heat to low, then stir in spinach, shredded chicken, cream cheese, and Parmesan.
  2. Stir often for 5 minutes until the cheeses melt and the chicken is warmed through.
Serving
  1. Ladle into bowls, garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes.
  2. Serve immediately with crusty bread or a fresh green salad on the side.

Notes

This comforting soup stays fresh in the fridge for about 3-4 days. You can freeze it for up to 3 months—just thaw and reheat on the stove. Reheat gently to keep the cream from separating.