Description

This Marry Me Chicken Soup is a rich, creamy, and comforting bowl of pure love. Featuring shredded rotisserie chicken, sun-dried tomatoes, fresh spinach, and a luscious blend of cream cheese and Parmesan, it’s a savory soup perfect for cozy dinners. The recipe comes together quickly on the stovetop, combining fresh and pantry ingredients for a hearty and satisfying meal.

Ingredients

Units Scale

Sun-Dried Tomato Base

1/2 cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
1 tablespoon oil from sun-dried tomato jar, divided
1 1/2 cups chopped yellow onion
4 medium garlic cloves, minced (about 4 teaspoons)
3 tablespoons tomato paste

Soup Liquid and Seasonings

2 (32-ounce) packages chicken broth
1 cup heavy whipping cream
4 teaspoons chopped fresh basil, plus more for garnish (optional)
2 teaspoons kosher salt
1 1/2 teaspoons dried Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper, plus more for garnish

Pasta and Greens

8 ounces uncooked medium shell pasta
3 cups packed roughly chopped fresh baby spinach

Cheeses and Protein

2 cups shredded rotisserie chicken
8 ounces cream cheese, cubed, at room temperature
1 1/2 ounces Parmesan cheese, finely shredded, plus more for garnish

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Instructions

Prepare Ingredients: Gather all the ingredients needed for the soup and have them ready for cooking.
Sauté Aromatics: Heat the tablespoon of oil from the sun-dried tomato jar in a large Dutch oven over medium heat until shimmering. Add the chopped onion and minced garlic; cook while stirring often until they are softened and fragrant, about 3 to 4 minutes.
Add Tomato Elements: Stir in the tomato paste and the drained sun-dried tomatoes. Cook, stirring constantly, until the tomato paste darkens slightly to a deeper red color, which should take about 2 minutes. This deepens the flavor.
Add Broth and Seasonings: Pour in the chicken broth and heavy whipping cream. Stir in the chopped fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Increase the heat to bring the soup to a boil over medium heat, stirring occasionally, about 12 minutes.
Cook Pasta: Add the uncooked medium shell pasta to the boiling soup. Reduce the heat to medium-low and cook, stirring occasionally, until the pasta is al dente, about 12 minutes. This integrates the pasta flavors into the broth while softening it properly.
Finish Soup: Lower the heat to low. Stir in the chopped fresh baby spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan cheese. Continue to cook and stir often until the cheeses have melted completely and the chicken is heated through, about 5 minutes.
Serve: Garnish the soup with additional Parmesan cheese, fresh basil, and extra crushed red pepper if desired. Serve immediately for the best creamy, comforting experience.

Notes

Use rotisserie chicken for convenience and added flavor, but leftover cooked chicken works great too.
If you prefer a spicier soup, increase the amount of crushed red pepper.
For a thicker soup, reduce the amount of chicken broth or let it simmer longer before adding pasta.
You can substitute gluten-free pasta to make this recipe gluten free.
Fresh basil adds a beautiful herbaceous flavor; if unavailable, dried basil can be used with less intensity.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 350
Sugar: 4g
Sodium: 900mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 22g
Cholesterol: 85mg