Description
Possibly the most luxurious soup you’ll ever make, this Marry Me Chicken Soup is a one-pot dinner your whole family will adore! With tender chicken, pasta, and vegetables in a creamy Parmesan broth, it’s pure comfort in a bowl – and it’s ready in just 30 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 large carrots, sliced
- 1 large bell pepper, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14 oz) diced tomatoes
- ¾ cup small pasta (ditalini, filini, or small shells)
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, drained and chopped
- 1 teaspoon dried thyme leaves
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ½ cup Parmesan cheese
- 1 cup baby spinach
- ¼ cup fresh basil, chopped (optional)
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and carrots, sautéing until softened, about 4-5 minutes.
2. Add bell pepper and garlic, cooking for another 3 minutes until fragrant.
3. Add the chicken broth and diced tomatoes. Use a wooden spoon to scrape the bottom of the pot to deglaze it. Bring to a boil, then reduce the heat to maintain a low boil.
4. Add the pasta and cook according to package directions until al dente, usually 8-10 minutes.
5. Stir in shredded chicken, heavy cream, sun-dried tomatoes, thyme, Italian seasoning, oregano, salt, pepper, and red pepper flakes. Simmer gently for 3-5 minutes.
6. Add Parmesan cheese and spinach, stirring until the spinach wilts and the cheese melts, about 2 minutes.
7. Remove from heat, taste for seasoning, and stir in fresh basil. Serve hot topped with extra Parmesan and fresh basil if desired.
Notes
Use low-sodium broth — you can always add more salt later.
Keep the heat low after adding cream to prevent curdling.
The soup will thicken as it stands due to the pasta and cheese.
Use fresh-grated Parmesan for the smoothest texture.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
You can substitute half-and-half for the heavy cream, but the soup won’t be quite as rich.
Nutrition
- Serving Size: 1 serving
- Calories: 319
- Sugar: 9g
- Sodium: 981mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 69mg