Description
Marry Me Chicken Soup is a rich and creamy tomato-based soup featuring tender shredded chicken, sun-dried tomatoes, and bowtie pasta. Infused with Italian herbs and a blend of cream cheese and heavy cream, this hearty soup offers comforting flavors balanced with a hint of spice from red pepper flakes. Perfect for a cozy meal that feels indulgent yet wholesome.
Ingredients
Scale
Soup Base
- 1 (8 oz) jar sun-dried tomatoes in oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 (6 oz) jar tomato paste
- 2 (32 oz) cartons chicken broth
- 2 teaspoons kosher salt
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
Soup Additions
- 8 oz uncooked bowtie pasta
- 3 cups packed baby spinach
- 2 cups cooked, shredded chicken
- 1 cup heavy cream
- 1 (8 oz) package cream cheese, room temperature
- ½ cup grated parmesan cheese
Instructions
- Heat Oil and Sauté Aromatics: Drain the oil from the sun-dried tomato jar into a large dutch oven or heavy-bottom pot and heat over medium heat until hot. Add the diced onion and cook for 2 minutes until softened. Then add minced garlic and cook for an additional 3 minutes, stirring frequently to prevent burning and to release aromas.
- Add Tomato Ingredients: Roughly chop the drained sun-dried tomatoes and add them to the pot along with the tomato paste. Stir continuously and cook for 1-2 minutes, allowing the tomato paste to darken slightly which enhances the depth of flavor.
- Create Broth Base and Season: Slowly pour in the chicken broth while stirring to combine everything evenly. Season with kosher salt, dried Italian seasoning, dried basil, onion powder, and red pepper flakes. Bring the mixture to a boil, then reduce heat to a simmer for about 10 minutes to marry the flavors.
- Cook Pasta: Add the uncooked bowtie pasta to the simmering soup. Continue to simmer for 10-12 minutes or until the pasta is cooked al dente, stirring occasionally to prevent sticking.
- Add Cream and Other Ingredients: Lower the heat to low. Stir in the heavy cream, packed baby spinach, cooked shredded chicken, and room temperature cream cheese. Mix thoroughly until the cream cheese melts and integrates smoothly. Cook for an additional 5 minutes to heat through and allow spinach to wilt.
- Finish and Serve: Sprinkle the grated parmesan cheese on top of the soup. Serve hot immediately for best flavor and texture.
Notes
- This soup is rich and creamy, making it perfect for a comforting meal that feels indulgent.
- You can use rotisserie chicken or leftover cooked chicken to save time.
- If you prefer less spice, reduce or omit the red pepper flakes.
- For a thicker soup, add more cream cheese or reduce some broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: Twenty-nineg
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
