Why You’ll Love This Recipe
- One-Pot Wonder: Minimal cleanup with everything cooked in a single pot.
- Time-Saving: Utilizes rotisserie chicken and cooks in about an hour.
- Flavorful: A harmonious blend of savory, tangy, and creamy elements.
- Hearty and Satisfying: Packed with protein, vegetables, and pasta for a complete meal.
Ingredients
- ½ cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
- 1 tablespoon oil from sun-dried tomato jar
- 1½ cups chopped yellow onion
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 3 tablespoons tomato paste
- 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
- 1½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper, plus more for garnish
- 8 ounces uncooked medium shell pasta
- 3 cups packed roughly chopped fresh baby spinach
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese, cubed, at room temperature
- 1½ ounces Parmesan cheese, finely shredded, plus more for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: Heat the reserved sun-dried tomato oil in a large Dutch oven over medium heat until shimmering. Add the chopped onion and minced garlic; cook, stirring often, until softened, about 3 to 4 minutes.
- Add Tomatoes and Paste: Incorporate the sun-dried tomatoes and tomato paste into the pot. Cook, stirring constantly, until the tomato paste deepens in color, approximately 2 minutes.
- Build the Broth: Pour in the chicken broth and heavy cream. Stir in the chopped basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a boil over medium-high heat.
- Cook the Pasta: Add the uncooked medium shell pasta to the boiling mixture. Reduce the heat to medium and cook, stirring occasionally, until the pasta is al dente, about 10 minutes.
- Incorporate Final Ingredients: Stir in the chopped baby spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan. Continue cooking, stirring occasionally, until the cheeses have melted and the spinach has wilted, roughly 5 minutes.
- Serve: Ladle the soup into bowls and garnish with additional Parmesan, basil, and a sprinkle of crushed red pepper, if desired. Serve immediately.
Servings and Timing
- Servings: This recipe yields approximately 6 servings, with each serving being about 2 cups.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Variations
- Protein Alternatives: Substitute rotisserie chicken with cooked turkey or Italian sausage for a different flavor profile.
- Vegetarian Option: Omit the meat and use vegetable broth instead of chicken broth. Add more vegetables like mushrooms or zucchini to enhance the heartiness.
- Pasta Choices: Feel free to use other small pasta shapes like orecchiette or ditalini.
- Spice Level: Adjust the crushed red pepper to your preferred heat level, or omit it entirely for a milder soup.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave or warm the soup gently on the stovetop over medium heat until heated through. If the soup has thickened, add a splash of chicken broth or water to reach the desired consistency.
FAQs
What is Marry Me Chicken Soup?
Marry Me Chicken Soup is a comforting, creamy soup that features flavors reminiscent of the classic Marry Me Chicken dish. It includes ingredients like sun-dried tomatoes, rotisserie chicken, spinach, and pasta, all simmered in a rich, seasoned broth.
Can I make this soup ahead of time?
Yes, you can prepare Marry Me Chicken Soup in advance. Store it in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a bit of broth or water if it has thickened.
Is this soup freezer-friendly?
Due to the dairy content (cream and cream cheese), the soup may have a slightly grainy texture upon thawing. If you plan to freeze it, consider omitting the dairy during the initial preparation and adding it fresh when reheating.
What can I serve with Marry Me Chicken Soup?
This hearty soup pairs well with crusty garlic bread or a fresh green salad. The bread is perfect for dipping, and the salad adds a refreshing contrast to the rich soup.
Conclusion
Marry Me Chicken Soup is the ultimate comfort food, combining rich, creamy flavors with hearty ingredients like rotisserie chicken, sun-dried tomatoes, and pasta. It’s an easy, one-pot meal that’s perfect for busy weeknights or cozy weekends. Whether you stick to the classic recipe or try one of the variations, this soup is sure to become a family favorite. Serve it with crusty bread or a fresh salad for a complete and satisfying meal. Give it a try, and you just might find yourself falling in love with every bite!
Marry Me Chicken Soup
This Marry Me Chicken Soup is a comforting and creamy twist on the classic Marry Me Chicken dish. Packed with tender rotisserie chicken, sun-dried tomatoes, fresh spinach, and pasta, all simmered in a rich, seasoned broth, this one-pot meal is hearty, flavorful, and perfect for a cozy night in. Whether for a busy weeknight or a special occasion, this soup is sure to impress!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
- ½ cup drained julienne-cut sun-dried tomatoes (packed in oil with herbs)
- 1 tbsp oil from sun-dried tomato jar
- 1½ cups chopped yellow onion
- 4 cloves garlic, minced (about 4 tsp)
- 3 tbsp tomato paste
- 2 (32-ounce) packages chicken broth
- 1 cup heavy whipping cream
- 4 tsp chopped fresh basil (plus more for garnish, optional)
- 2 tsp kosher salt
- 1½ tsp dried Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper (plus more for garnish)
- 8 oz uncooked medium shell pasta
- 3 cups packed roughly chopped fresh baby spinach
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese, cubed, at room temperature
- 1½ oz Parmesan cheese, finely shredded (plus more for garnish)
Instructions
- Sauté Aromatics: Heat the reserved sun-dried tomato oil in a large Dutch oven over medium heat. Add the onion and garlic; cook, stirring often, until softened (about 3-4 minutes).
- Add Tomatoes and Paste: Stir in sun-dried tomatoes and tomato paste, cooking until the paste deepens in color (about 2 minutes).
- Build the Broth: Pour in the chicken broth and heavy cream. Stir in basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a boil over medium-high heat.
- Cook the Pasta: Add uncooked pasta and cook, stirring occasionally, until al dente (about 10 minutes).
- Incorporate Final Ingredients: Stir in spinach, rotisserie chicken, cream cheese, and Parmesan. Cook until the cheeses melt and spinach wilts (about 5 minutes).
- Serve: Ladle into bowls and garnish with extra Parmesan, basil, and crushed red pepper if desired.
Notes
- Protein Swap: Use turkey or Italian sausage for a different flavor.
- Vegetarian Option: Omit the chicken and use vegetable broth; add mushrooms or zucchini.
- Pasta Choices: Try orecchiette or ditalini for a different texture.
- Spice Level: Adjust crushed red pepper to your liking.
- Storage: Refrigerate for up to 4 days; reheat with added broth if needed.
