Description
This creamy Marry Me Chicken Soup is a comforting and flavorful 30-minute dinner option, combining tender chicken, sundried tomatoes, and baby spinach in a rich, savory broth enriched with heavy cream and parmesan cheese. Perfect for an easy weeknight meal that feels special.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- ¼ teaspoon freshly ground pepper
- 2 ½ teaspoons salt, divided
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 1 6-oz can tomato paste
- 1 quart chicken stock
- 2 cups filtered water
- 1 teaspoon sugar
- ⅓ cup sundried tomatoes in oil, chopped
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, farfalle
- ½ cup heavy cream
- ⅓ cup grated parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Heat and soften onion: Heat a large heavy bottom pot or Dutch oven over medium-high heat. Add the olive oil, diced onion, ¼ teaspoon salt, and freshly ground black pepper. Cook while stirring frequently until the onion begins to soften, about 3 to 5 minutes.
- Add aromatics and tomato paste: Sprinkle the garlic powder and dried thyme over the softened onion. Cook, stirring constantly, until fragrant, about one minute. Add the tomato paste and continue cooking for 30 seconds, stirring constantly to develop flavor.
- Add liquids and chicken: Pour in the chicken stock and 2 cups water, scraping up any browned bits from the bottom of the pot to add depth of flavor. Stir in the remaining 2 teaspoons salt, sugar, sundried tomatoes, and cooked chicken. Cover the pot and bring the mixture to a rolling boil.
- Cook pasta in broth: Stir in the small-shape pasta, ensuring it doesn’t stick together or to the pot. Cover again and reduce heat to a strong simmer. Cook the pasta until just tender, about 8 to 15 minutes depending on the shape, stirring occasionally to prevent sticking.
- Finish with cream, cheese, and spinach: Turn off the heat and uncover the pot. Stir in the heavy cream, grated parmesan cheese, red wine vinegar, and baby spinach until well combined. Taste and adjust seasonings if needed, serving warm.
Notes
- Use cooked leftover or rotisserie chicken for convenience.
- Pasta cooking time will vary by shape; keep an eye to avoid overcooking.
- For a richer flavor, use homemade chicken stock if available.
- Sundried tomatoes in oil add extra depth; drain and chop before adding.
- Adjust salt cautiously as parmesan cheese adds saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
