Marry Me Chicken Soup is a rich and creamy dish that’s perfect for cozy nights when you’re craving comfort food with a touch of elegance. Inspired by the beloved Marry Me Chicken recipe, which is known for its savory flavors that supposedly could lead to a proposal, this soup takes all those elements and transforms them into a one-pot meal. With a creamy broth, tender chicken, sun-dried tomatoes, spinach, and pasta, this soup has all the flavors of a home-cooked feast with less effort than making the original dish.
Why You’ll Love This Recipe:
- Rich and Comforting: The combination of cream cheese, heavy cream, and Parmesan makes this soup incredibly creamy and indulgent.
- Quick and Convenient: With rotisserie chicken and minimal prep time, you can have this meal ready in under an hour.
- One-Pot Wonder: Everything cooks in one pot, making cleanup a breeze.
- Perfect for Leftovers: Like many soups, the flavors get even better the next day, making it ideal for meal prepping or enjoying over multiple days.
Ingredients You’ll Need:
- Chicken broth: Forms the foundation of the soup, adding depth and flavor.
- Sun-dried tomatoes: Packed with sweet and tangy notes, they give the soup a rich umami flavor.
- Cream cheese and heavy cream: These ingredients make the broth extra smooth and velvety.
- Rotisserie chicken: A great shortcut, providing tender and flavorful protein.
- Garlic and onion: Essential aromatics that build a flavorful base.
- Pasta: Medium shells are ideal for this recipe, but you can substitute with other small pasta like farfalle or orecchiette.
- Spinach: Adds a pop of color and a healthy dose of vitamins.
- Parmesan cheese: Adds a salty, nutty flavor that ties everything together.
- Fresh basil and Italian seasoning: These herbs balance the richness of the soup with fresh, earthy notes.
- Red pepper flakes: Adds a hint of spice to liven up the creamy broth.
How to Make Marry Me Chicken Soup:
Step-by-Step Instructions:
- Sauté the Aromatics: In a large pot, heat the oil from the sun-dried tomatoes. Sauté chopped onions and minced garlic over medium heat until softened and fragrant, about 3-4 minutes.
- Cook the Tomatoes: Add the sun-dried tomatoes and tomato paste, stirring constantly. Let the tomato paste cook until it deepens in color, about 2 minutes, which enhances its sweetness and richness.
- Simmer the Broth: Pour in the chicken broth and heavy cream. Add fresh basil, Italian seasoning, garlic powder, salt, and red pepper flakes. Stir everything together and bring to a gentle boil over medium heat.
- Cook the Pasta: Once the soup reaches a boil, add the pasta directly into the pot. Reduce the heat to medium-low and let the pasta cook for about 12 minutes, or until it is al dente.
- Finish with Spinach and Chicken: Reduce the heat to low and add in the chopped spinach and shredded rotisserie chicken. Stir in the cubed cream cheese, allowing it to melt into the broth. Continue to simmer until the spinach wilts and the soup is creamy and well-blended.
- Garnish and Serve: Stir in grated Parmesan cheese and adjust the seasoning with salt, pepper, or additional red pepper flakes. Ladle the soup into bowls and garnish with fresh basil and extra Parmesan for a finishing touch.
Cooking Tips:
- Room Temperature Cream Cheese: Let your cream cheese come to room temperature before adding it to the soup. This will help it melt smoothly without leaving lumps in the broth.
- Pasta Alternatives: While medium shells are perfect for this soup, feel free to use other small pasta shapes like ditalini or mini farfalle. Make sure to adjust the cooking time based on the pasta you choose.
- Adjusting the Spice Level: If you’re sensitive to heat, start with a small amount of red pepper flakes and gradually increase to taste.
Helpful Tips:
- Use Leftover Chicken: If you don’t have rotisserie chicken, feel free to use leftover cooked chicken breasts or thighs. Simply shred the meat and add it during the final steps of cooking.
- Make it Vegetarian: Omit the chicken and use vegetable broth for a hearty vegetarian version. You can also add extra vegetables like mushrooms or zucchini for more texture and flavor.
- Make it Gluten-Free: To make this dish gluten-free, substitute the pasta with your favorite gluten-free variety, and ensure all other ingredients are certified gluten-free.
Details:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings (about 2 cups per serving)
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food, chicken-based
Notes:
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over medium heat, adding a splash of broth or water if the soup has thickened.
- Freezing: This soup freezes well! Let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutritional Information (per serving):
- Calories: 450
- Protein: 28g
- Carbohydrates: 24g
- Fat: 28g
- Fiber: 2g
- Sugar: 6g
Frequently Asked Questions:
- Can I substitute chicken breasts for rotisserie chicken?
Absolutely! You can cook and shred chicken breasts or thighs, then add them to the soup. For convenience, rotisserie chicken is a great option, but cooked chicken from scratch works just as well. - What other vegetables can I add to this soup?
Mushrooms, zucchini, or bell peppers would make great additions to this soup. Simply sauté them with the onions and garlic at the beginning of the recipe. - How can I make this soup thicker?
If you prefer a thicker soup, you can reduce the amount of broth or let the soup simmer uncovered for a few more minutes to reduce. You can also add an extra tablespoon of tomato paste to thicken the base.
Related Recipes:
If you loved this Marry Me Chicken Soup, you might also enjoy these other comforting recipes:
Conclusion
Marry Me Chicken Soup is a flavorful and hearty meal that combines the best elements of a rich chicken dish into a soul-warming soup. Perfect for both special occasions and simple weeknight dinners, this soup will quickly become a favorite in your household. Enjoy it with a side of crusty bread for a truly satisfying experience!
PrintMarry Me Chicken Soup
Description
Marry Me Chicken Soup is a rich and creamy dish that’s perfect for cozy nights when you’re craving comfort food with a touch of elegance. Inspired by the beloved Marry Me Chicken recipe, which is known for its savory flavors that supposedly could lead to a proposal, this soup takes all those elements and transforms them into a one-pot meal. With a creamy broth, tender chicken, sun-dried tomatoes, spinach, and pasta, this soup has all the flavors of a home-cooked feast with less effort than making the original dish.
Ingredients
- Chicken broth: Forms the foundation of the soup, adding depth and flavor.
- Sun-dried tomatoes: Packed with sweet and tangy notes, they give the soup a rich umami flavor.
- Cream cheese and heavy cream: These ingredients make the broth extra smooth and velvety.
- Rotisserie chicken: A great shortcut, providing tender and flavorful protein.
- Garlic and onion: Essential aromatics that build a flavorful base.
- Pasta: Medium shells are ideal for this recipe, but you can substitute with other small pasta like farfalle or orecchiette.
- Spinach: Adds a pop of color and a healthy dose of vitamins.
- Parmesan cheese: Adds a salty, nutty flavor that ties everything together.
- Fresh basil and Italian seasoning: These herbs balance the richness of the soup with fresh, earthy notes.
- Red pepper flakes: Adds a hint of spice to liven up the creamy broth.
Instructions
- Sauté the Aromatics: In a large pot, heat the oil from the sun-dried tomatoes. Sauté chopped onions and minced garlic over medium heat until softened and fragrant, about 3-4 minutes.
- Cook the Tomatoes: Add the sun-dried tomatoes and tomato paste, stirring constantly. Let the tomato paste cook until it deepens in color, about 2 minutes, which enhances its sweetness and richness.
- Simmer the Broth: Pour in the chicken broth and heavy cream. Add fresh basil, Italian seasoning, garlic powder, salt, and red pepper flakes. Stir everything together and bring to a gentle boil over medium heat.
- Cook the Pasta: Once the soup reaches a boil, add the pasta directly into the pot. Reduce the heat to medium-low and let the pasta cook for about 12 minutes, or until it is al dente.
- Finish with Spinach and Chicken: Reduce the heat to low and add in the chopped spinach and shredded rotisserie chicken. Stir in the cubed cream cheese, allowing it to melt into the broth. Continue to simmer until the spinach wilts and the soup is creamy and well-blended.
- Garnish and Serve: Stir in grated Parmesan cheese and adjust the seasoning with salt, pepper, or additional red pepper flakes. Ladle the soup into bowls and garnish with fresh basil and extra Parmesan for a finishing touch.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over medium heat, adding a splash of broth or water if the soup has thickened.
- Freezing: This soup freezes well! Let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.