Description
This Marry Me Chicken Soup Recipe combines tender shredded chicken, sun-dried tomatoes, fresh spinach, and pasta shells in a rich, creamy Parmesan broth. Ready in just 35 minutes, this easy one-pot soup is perfect for cozy family dinners, busy weeknights, and anyone who loves comforting Italian-inspired flavors.
Ingredients
2 tablespoons oil from a jar of oil-packed sun-dried tomatoes
6 cloves garlic, minced
3/4 cup sun-dried tomatoes, drained and chopped
3 tablespoons tomato paste
8 cups low-sodium chicken broth
8 ounces small pasta shells (about 2 cups)
1 (5-ounce) package fresh baby spinach, coarsely chopped
2 cups cooked shredded chicken (about 8 ounces)
1 (8-ounce) package cream cheese, softened and cubed
1/2 cup freshly grated Parmesan cheese, plus extra for garnish
1/4 cup chopped fresh basil (optional, for garnish)
Kosher salt, to taste
Instructions
1. Heat the Oil: Heat 2 tablespoons of sun-dried tomato oil in a large Dutch oven or soup pot over medium heat.
2. Sauté the Garlic: Add minced garlic and sauté for approximately 1 minute, stirring frequently until fragrant.
3. Add the Tomatoes: Stir in the chopped sun-dried tomatoes and tomato paste. Cook for 2 minutes, stirring continuously to develop a rich tomato flavor.
4. Pour in the Broth: Add 8 cups of low-sodium chicken broth. Stir well, scraping the bottom of the pot to release any flavorful bits.
5. Simmer the Soup: Bring the broth to a gentle boil over medium-high heat. Reduce to a simmer and cook for approximately 8 minutes.
6. Cook the Pasta: Reduce heat to medium-low. Add the pasta shells and cook for approximately 6 minutes, stirring occasionally, until just al dente. Adjust cooking time according to the pasta package.
7. Add Chicken and Spinach: Turn off the heat. Stir in the shredded cooked chicken and chopped baby spinach.
8. Make It Creamy: Add the softened cream cheese and grated Parmesan. Stir until the cheeses melt completely and the soup becomes smooth and creamy. Warm gently over low heat if needed, without boiling.
9. Season: Taste the soup and add kosher salt as needed. If the broth becomes too thick, stir in a little additional warm chicken broth.
10. Garnish and Serve: Ladle the soup into bowls. Garnish with chopped fresh basil and extra Parmesan cheese. Serve warm.
Notes
Use Rotisserie Chicken: Store-bought rotisserie chicken saves time and adds delicious flavor.
Soften the Cream Cheese: Allow cream cheese to reach room temperature before adding it to prevent lumps.
Choose Oil-Packed Tomatoes: Sun-dried tomatoes packed in oil provide the best flavor and texture.
Avoid Overcooking Pasta: Cook pasta just until al dente because it continues absorbing broth.
Use Fresh Parmesan: Freshly grated Parmesan melts more smoothly than packaged shredded cheese.
Adjust Consistency: Add extra chicken broth if the soup becomes too thick.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating: Reheat gently over medium-low heat, adding broth as needed, until thoroughly heated.
Freezing: For best results, freeze the soup base without pasta and dairy, then add those ingredients when preparing to serve.
Serving Suggestion: Serve with crusty bread, garlic bread, or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Soup
- Method: Stovetop, One-Pot
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 440 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 95 mg