Description
Marry Me Chicken Soup is a rich and creamy tomato-based soup loaded with tender shredded chicken, sun-dried tomatoes, and bowtie pasta. Enhanced with flavorful Italian herbs, garlic, and cream cheese, this comforting soup is perfect for a cozy meal that serves 6 to 8 people.
Ingredients
Scale
Main Ingredients
- 1 (8 oz) jar sun-dried tomatoes in oil, drained
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 (6 oz) jar tomato paste
- 2 (32 oz) cartons chicken broth
- 1 cup heavy cream
- 2 teaspoons kosher salt
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
- 8 oz uncooked bowtie pasta
- 3 cups packed baby spinach
- 2 cups cooked, shredded chicken
- 1 (8 oz) package cream cheese, room temperature
- ½ cup grated parmesan cheese
Instructions
- Heat Oil and Sauté Aromatics: Drain oil from the sun-dried tomatoes jar into a large dutch oven or heavy-bottomed pot and heat over medium heat. Once the oil is hot, add the diced onion and sauté for 2 minutes. Add the minced garlic and continue cooking for another 3 minutes, stirring often to ensure the garlic doesn’t burn.
- Add Tomatoes and Tomato Paste: Roughly chop the drained sun-dried tomatoes and add them to the pot along with the tomato paste. Stir constantly and cook for 1-2 minutes until the tomato paste darkens slightly in color, which deepens the flavor.
- Incorporate Broth and Seasonings: Slowly pour in the chicken broth while stirring to combine. Add kosher salt, dried Italian seasoning, dried basil, onion powder, and red pepper flakes. Bring the soup to a boil, then reduce heat and simmer for about 10 minutes to let the flavors meld.
- Cook the Pasta: Add the uncooked bowtie pasta to the simmering soup. Continue simmering for 10-12 minutes or until the pasta is cooked al dente, stirring occasionally to prevent sticking.
- Finish the Soup: Lower the heat to low and stir in the heavy cream, baby spinach, shredded chicken, and cream cheese. Mix thoroughly until the cream cheese is fully melted and incorporated. Cook for an additional 5 minutes to heat through and allow the spinach to wilt.
- Serve: Sprinkle grated parmesan cheese over the soup and serve hot for a creamy and flavorful meal.
Notes
- Please use cooked shredded chicken to speed up prep time; rotisserie chicken works well.
- Adjust red pepper flakes to taste for desired spice level.
- To make the soup gluten-free, substitute bowtie pasta with gluten-free pasta.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on stovetop to prevent curdling of cream.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
