Description
Marry Me Chicken Soup is a creamy, comforting 30-minute dinner that combines tender chicken, sundried tomatoes, pasta, and baby spinach in a flavorful tomato-based broth enriched with cream and Parmesan cheese. This hearty soup is perfect for busy weeknights or any time you crave a deliciously satisfying meal in under half an hour.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- ¼ teaspoon freshly ground black pepper
- ⅓ teaspoon salt (for sautéing, from the total 2 ½ teaspoons)
Seasonings & Flavorings
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 1 6-oz can tomato paste
- 1 teaspoon sugar
- ⅓ cup sundried tomatoes in oil, chopped
- 1 teaspoon red vinegar
- 2 teaspoons salt (remaining from total 2 ½ teaspoons)
Liquids & Broth
- 1 quart chicken stock
- 2 cups filtered water
- ½ cup heavy cream
Main Ingredients
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta such as orecchiette, ditalini, or farfalle (uncooked)
- ⅓ cup grated Parmesan cheese
- 2 cups baby spinach
Instructions
- Sauté Aromatics: Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add olive oil, diced onion, ¼ teaspoon salt, and freshly ground black pepper. Cook, stirring frequently, until the onion begins to soften, about 3-5 minutes.
- Add Herbs and Tomato Paste: Sprinkle the onion with garlic powder and dried thyme. Cook for about one minute, stirring constantly, until fragrant. Stir in the tomato paste and cook for 30 seconds, continuing to stir to incorporate evenly.
- Combine Broth and Seasonings: Pour in the chicken stock and filtered water. Scrape up any browned bits from the bottom of the pan to enhance flavor. Add 2 teaspoons salt, sugar, chopped sundried tomatoes, and cooked chicken. Stir to combine, then cover and bring to a rolling boil.
- Cook Pasta: Add the uncooked pasta to the boiling soup, stirring immediately to prevent sticking. Cover the pot and reduce heat to maintain a strong simmer. Cook until the pasta is just tender, about 8-15 minutes depending on pasta shape. Uncover occasionally to stir and prevent sticking to the bottom.
- Finish Soup: Turn off the heat and uncover the pot. Stir in the heavy cream, grated Parmesan cheese, red vinegar, and baby spinach until combined. Taste and adjust seasonings if needed before serving.
Notes
- You can substitute chicken breast or rotisserie chicken for a quicker option.
- Use gluten-free pasta for a gluten-free version.
- Adjust the amount of cream or cheese to suit your preference for creaminess.
- For a thicker soup, cook the pasta a little longer uncovered to reduce the liquid.
- The red vinegar adds a nice tang but can be omitted or replaced with lemon juice.
