Marry Me Chicken Soup – A Hug in a Bowl
Nothing warms the heart quite like a homemade bowl of soup, and Marry Me Chicken Soup fits the bill perfectly. With its rich blend of creamy textures, savory flavors, and a medley of delightful ingredients, this soup offers a comforting hug in a bowl that you just can’t resist. Whether you’re looking for a cozy weeknight meal or a dish to impress a special someone, this recipe is sure to win hearts and stomachs alike.
Why Make This Recipe
- Creamy and Comforting: This soup combines rich flavors and textures, making it the ultimate comfort food.
- Quick and Easy: With straightforward steps, it’s a breeze to whip up after a long day.
- Packed with Flavor: The combination of sun-dried tomatoes, fresh basil, and rotisserie chicken makes every spoonful a delightful experience.
Marry Me Chicken Soup is not just another soup; it is an experience. From the first aromatic whiff to the last bite, this bowl of goodness envelops you in warmth and satisfaction.
Step-by-Step Guide to Making Marry Me Chicken Soup
Ingredients
- ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
- 1 tbsp oil from sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 32 oz or 2 packages chicken broth
- 1 cup heavy whipping cream
- 4 tsp fresh basil (plus more for garnish)
- 2 tsp kosher salt
- 1 ½ tsp dried Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper (or more if you like heat)
- 8 oz uncooked medium shell pasta
- 3 cups fresh baby spinach, roughly chopped
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese, cubed (room temperature)
- 1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)
Directions
Sauté the Aromatics: Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped onions and minced garlic, cooking for 3-4 minutes until they soften and become fragrant.
Build the Base: Stir in the tomato paste and sun-dried tomatoes. Cook for an additional 2 minutes, stirring constantly, ensuring the tomato paste deepens in color.
Simmer the Broth: Pour in the chicken broth, heavy cream, freshly chopped basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a gentle boil over medium heat, stirring occasionally, and let it simmer for 12 minutes.
Cook the Pasta: Add the uncooked medium shell pasta, then reduce the heat to medium-low, cooking for an additional 12 minutes, stirring occasionally until the pasta is tender.
Make It Creamy & Delicious: Lower the heat to low, then stir in the roughly chopped spinach, shredded rotisserie chicken, cubed cream cheese, and finely shredded Parmesan cheese. Stir often for about 5 minutes until the cheeses melt and the chicken is warmed through.
Serve & Enjoy: Ladle the soup into bowls, garnishing with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes. Serve immediately with crusty bread or a fresh green salad on the side.
Storing Leftover Marry Me Chicken Soup
- Storage Temperature: Store in the refrigerator or freezer.
- Refrigerator: Up to 5 days in an airtight container.
- Freezer: Up to 3 months in a freezer-safe container.
To store Marry Me Chicken Soup, let the soup cool to room temperature before transferring it into airtight containers. This will prevent the soup from steaming inside, which can lead to unwanted moisture and spoilage. When reheating, be sure to bring it to a simmer for best results.
Best Ways to Serve Marry Me Chicken Soup
Marry Me Chicken Soup is best enjoyed fresh, but there are several ways you can elevate your dining experience:
- With Crusty Bread: Serve alongside a thick slice of crusty sourdough or a warm baguette to soak up every spoonful.
- Fresh Garden Salad: A light salad can balance the richness of the soup, adding a refreshing contrast.
- Garnishes: Enhance the presentation with a sprinkle of fresh basil and a dash of crushed red pepper, inviting guests to dig in.
Tips to Make Marry Me Chicken Soup
- Use Fresh Ingredients: Always opt for fresh spinach and high-quality chicken for the best flavor.
- Customize Your Heat: Adjust the amount of crushed red pepper to suit your heat preference—add more for a spicy kick!
- Stir Often: When melting in the cream cheese, stirring frequently ensures a smooth, creamy texture without any lumps.
Variations
While Marry Me Chicken Soup is divine as is, consider trying these variations:
- Vegetarian Version: Swap the shredded chicken with chickpeas or cannellini beans for a hearty vegetarian soup.
- Pasta Alternatives: Use orzo or gluten-free pasta if you’re looking to change up the texture or need a gluten-free option.
FAQs
Q: Can I freeze Marry Me Chicken Soup?
A: Yes! It freezes well for up to 3 months. Just remember to store it in a freezer-safe container.
Q: What if I don’t have sun-dried tomatoes?
A: You can substitute them with diced fresh tomatoes or omit them entirely if necessary, though the flavor might differ.
Q: Can I make this soup ahead of time?
A: Absolutely! The flavors will meld beautifully if made a day in advance. Just reheat on the stovetop before serving.
When you want something hearty, flavorful, and a perfect blend of creamy goodness, Marry Me Chicken Soup is your answer. Not only is it simple to prepare, but it also brings comfort and warmth to the table, making it the ideal dish for any occasion. Enjoy this culinary hug, whether you’re savoring it alone, sharing with family, or offering it up to someone special!
Print
Marry Me Chicken Soup
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A creamy and comforting chicken soup with a rich blend of flavors that feels like a hug in a bowl.
Ingredients
- ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
- 1 tbsp oil from sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 32 oz chicken broth
- 1 cup heavy whipping cream
- 4 tsp fresh basil (plus more for garnish)
- 2 tsp kosher salt
- 1 ½ tsp dried Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper (or more if you like heat)
- 8 oz uncooked medium shell pasta
- 3 cups fresh baby spinach, roughly chopped
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese, cubed (room temperature)
- 1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)
Instructions
- Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped onions and minced garlic, cooking for 3-4 minutes until they soften and become fragrant.
- Stir in the tomato paste and sun-dried tomatoes. Cook for an additional 2 minutes, stirring constantly.
- Pour in the chicken broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil and simmer for 12 minutes.
- Add the uncooked medium shell pasta and reduce heat to medium-low, cooking for another 12 minutes until the pasta is tender.
- Lower the heat and stir in the spinach, shredded chicken, cream cheese, and Parmesan cheese. Stir for about 5 minutes until the cheeses melt and chicken is warmed through.
- Ladle the soup into bowls and garnish with extra Parmesan, fresh basil, and red pepper flakes. Serve immediately with crusty bread or salad.
Notes
Store in the refrigerator for up to 5 days or freeze for up to 3 months. For the best texture, reheat on the stovetop.