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Marry Me Chicken Soup Recipe

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4 from 1 review

A creamy and comforting Marry Me Chicken Soup featuring tender shredded chicken, sun-dried tomatoes, baby spinach, and tender pasta shells in a flavorful tomato-infused broth enriched with cream cheese and Parmesan. This hearty soup combines aromatic garlic and fresh basil for a delicious, satisfying meal perfect for cozy dinners.

Ingredients

Base Ingredients

  • 2 tablespoons oil from a jar of oil-packed sun-dried tomatoes
  • 6 cloves garlic, minced
  • 3/4 cup drained and chopped sun-dried tomatoes with herbs
  • 3 tablespoons tomato paste

Soup Components

  • 8 cups low-sodium chicken broth
  • 8 ounces small pasta shells (about 2 cups)
  • 1 (5-ounce) package baby spinach, coarsely chopped
  • 2 cups shredded cooked chicken (about 8 ounces)

Cheese and Herbs

  • 1 (8-ounce) package cream cheese, cubed and softened
  • 1/2 cup finely shredded Parmesan cheese, plus more for garnish
  • 1/4 cup chopped fresh basil, plus more for garnish, optional

Seasoning

  • Kosher salt, if needed, to taste

Instructions

  1. Make the tomato base: In a large Dutch oven, heat the sun-dried tomato oil over medium heat until it shimmers, about 3 minutes. Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute. Then stir in the chopped sun-dried tomatoes and tomato paste, cooking constantly until the tomato paste deepens slightly in color, about 2 minutes.
  2. Flavor the broth: Pour in the low-sodium chicken broth and bring the mixture to a boil over medium-high heat. Let it simmer, stirring occasionally, to allow the flavors to meld, approximately 8 minutes.
  3. Cook the pasta: Add the pasta shells to the pot and reduce heat to medium-low. Cook the pasta, stirring occasionally to prevent sticking, until it is just al dente, about 6 minutes.
  4. Finish and serve: Remove the pot from heat. Stir in the coarsely chopped spinach, shredded cooked chicken, cubed cream cheese, grated Parmesan, and chopped fresh basil if using. Let the soup sit, stirring often, until the cream cheese and Parmesan melt fully and the chicken is warmed through, about 5 minutes. Taste and add kosher salt if needed. Ladle into bowls and garnish with more Parmesan and fresh basil if desired before serving.

Notes

  • Use low-sodium chicken broth to better control the saltiness of the soup.
  • The cream cheese should be softened for easier melting and creamier texture.
  • To keep the soup fresh, refrigerate leftovers in an airtight container for up to 4 days; note that pasta will continue to absorb broth over time.
  • Fresh basil is optional but adds a bright, herbal note to the soup.
  • Small pasta shells are preferred to hold the broth well and create a heartier bite.

Find it online: https://simpleplatter.com/marry-me-chicken-soup-recipe/