Marry Me Chicken Soup
A rich and creamy soup that will have you falling in love.
you're making mealtime meaningful.
There are some recipes that are just begging to be made on a chilly fall day, and Marry Me Chicken Soup is exactly one of those. Inspired by the beloved creamy, sun-dried tomato chicken dish that earned its name for being “so good it might lead to a proposal.” This soup takes those same flavors and turns them into something even cozier. We’ve got tender shredded chicken, sun-dried tomatoes, and Italian herbs simmered together in a rich, velvety broth — it’s everything you love about the original dish, but in a form that’s perfect for chilly nights or comforting dinners at home.
The base of this soup starts by using the infused oil from the sun-dried tomatoes themselves, adding an extra layer of richness right from the start. Onions and garlic sauté until fragrant, then sun-dried tomatoes and tomato paste get stirred in, deepening the flavor.Two full cartons of chicken broth bulk it up, along with a handful of classic Italian spices, for a fragrant broth that is sure to get everyone hungry.
Next comes the bowtie pasta simmering until just tender, soaking up all that delicious flavor along the way. Heavy cream and cream cheese swirl in to give the soup an extra creamy luxurious texture, while baby spinach adds a fresh pop of green. A final sprinkle of parmesan brings everything together with a salty finish that makes each spoonful irresistible.
The results are a soup that’s hearty enough to satisfy, yet filled with flavors that feel a little fancy. Pair it with a hunk of crusty bread or a simple green salad, and you’ve got a dinner that will win hearts (and maybe a few marriage proposals) in no time. Happy cooking!
Marry Me Chicken Soup
Yield(s): Serves 6-8
35m prep time
you're making mealtime meaningful.
Ingredients
- 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
- 1 cup heavy cream
- 2 teaspoons kosher salt
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
- 8 oz uncooked bowtie pasta
- 3 cups packed baby spinach
- 2 cups cooked, shredded chicken
- 1 (8 oz) package cream cheese, room temperature
- 1/2 cup grated parmesan cheese
Preparation
- Drain oil from the sun dried tomato jar into a large dutch oven or heavy-bottom pot over medium heat. Once oil is hot, add onion. After 2 minutes add garlic and cook for 3 more minutes, stirring often.
- Roughly chop the drained sun-dried tomatoes and add them to the dutch oven along with the tomato paste. Continuously stir and cook for 1-2 minutes until paste darkens in color.
- Slowly pour in chicken broth while stirring, then season with salt, Italian seasoning, basil, onion powder, and red pepper flakes. Bring soup to a boil, then simmer for about 10 minutes.
- Add pasta and continue simmering for 10-12 minutes or until pasta is al dente.
- Bring heat down to low and add heavy cream, spinach, chicken, and cream cheese. Mix to combine and cook for 5 additional minutes.
- Sprinkle with parmesan and serve hot.
Recipe adapted from Allrecipes.com