Marry Me Chicken Soup
Marry Me Chicken Soup is cozy and creamy with a flavorful sun dried tomato and parmesan cream sauce that you'll fall head over heels for! It's a satisfying one pot dinner that's ready in 30 minutes!
Servings: 6 servings
Calories: 482kcal
Equipment
Ingredients
- 1.5 tablespoons sun dried tomato oil from the jar of sun dried tomatoes
- 1 onion chopped
- 3 cloves garlic minced
- 1/2 cup sun dried tomatoes in oil coarsely chopped; no need to rinse the tomatoes
- 3 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes add up to 1 teaspoon if you like heat
- 1 sprig thyme sub with 1 teaspoon dried thyme or Italian seasoning
- 6 cups chicken stock
- 1 cup ditalini pasta or your favorite short cut pasta
- 4 cups cooked shredded chicken
- 1 tablespoon fresh lemon juice
- 3/4 cup heavy cream add up to 1/4 cup more as desired
- 3 cups baby spinach add more as desired
- 1/2 cup freshly grated parmesan plus more for serving; optional
- salt and pepper, to taste
Instructions
- Heat the sun dried tomato oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, sun dried tomatoes, tomato paste and red pepper flakes and cook 1 minute longer.1.5 tablespoons sun dried tomato oil, 1 onion, 3 cloves garlic, 1/2 cup sun dried tomatoes in oil, 3 tablespoons tomato paste, 1/2 teaspoon red pepper flakes
- Add the chicken stock to the pan and scrape up any brown bits on the bottom and sides of the pan. Bring to a boil, then add the thyme, shredded chicken and pasta. Cook for 10-12 minutes or until the pasta is tender, stirring occasionally. Remove from heat.1 sprig thyme, 6 cups chicken stock, 1 cup ditalini pasta, 4 cups cooked shredded chicken
- Add the lemon juice, cream, baby spinach and parmesan cheese to the soup and stir until well incorporated and the spinach has wilted. Taste and add the desired amount of salt and pepper. Serve warm with additional parmesan cheese and enjoy!1 tablespoon fresh lemon juice, 3/4 cup heavy cream, 3 cups baby spinach, 1/2 cup freshly grated parmesan, salt and pepper, to taste
Notes
- Pro tip: Using rotisserie chicken breast or leftover chicken makes this a simple 30 minute meal!
- If you prefer to use uncooked chicken, cut 1 1/2 lbs. of chicken breast into 1" cubes and cook it in oil prior to cooking the onion. Cook for about 5 minutes, then remove from the pot and proceed cooking the onion. Add it back the pan with the pasta in Step 2.
- Store marry me chicken soup in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 482kcal | Carbohydrates: 33g | Protein: 37g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 111mg | Sodium: 409mg | Potassium: 928mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2300IU | Vitamin C: 22mg | Calcium: 152mg | Iron: 3mg