Description
A creamy and comforting twist on the viral “Marry Me Chicken,” this Marry Me Chicken Soup combines tender shredded chicken, sun-dried tomatoes, spinach, and Parmesan in a velvety broth. It’s a one-pot meal full of cozy, savory flavor, perfect for weeknight dinners or special occasions.
Ingredients
-
2 tablespoons olive oil
-
1 medium onion, diced
-
4 cloves garlic, minced
-
½ cup sun-dried tomatoes (oil-packed, drained and chopped)
-
6 cups chicken broth
-
2 cups cooked shredded chicken (rotisserie works well)
-
1 teaspoon dried basil
-
1 teaspoon dried oregano
-
½ teaspoon red pepper flakes (optional)
-
1½ cups short pasta (penne, shells, or rotini)
-
1 cup heavy cream
-
1 cup grated Parmesan cheese
-
2 cups fresh spinach leaves
-
Salt and black pepper to taste
-
Optional: mushrooms, zucchini
Instructions
-
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
-
Stir in minced garlic and chopped sun-dried tomatoes; cook until fragrant and softened.
-
Pour in chicken broth and bring to a gentle boil. Add shredded chicken, basil, oregano, and red pepper flakes. Simmer for 10 minutes.
-
Add pasta and cook until tender, about 8–10 minutes.
-
Lower heat and stir in heavy cream and Parmesan cheese until smooth and creamy.
-
Fold in spinach until wilted.
-
Season with salt and black pepper to taste, then serve warm with extra Parmesan and fresh herbs if desired.
Notes
-
Store leftovers in the refrigerator for up to 4 days.
-
For freezing, omit cream and pasta until reheating.
-
To lighten the dish, substitute heavy cream with evaporated milk or Greek yogurt.
-
Gluten-free pasta or rice can be used as a substitute.