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–+ servings
Marry Me Chicken Soup

Creamy Marry Me Chicken Soup for Heartwarming Family Nights

This creamy Marry Me Chicken Soup is a comforting dish that brings family together around the table.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1.5 pounds Boneless, skinless chicken breasts or thighs or cooked shredded chicken to save time.
  • 2 teaspoons Kosher salt Adjust to taste.
  • 2 tablespoons Unsalted butter Can substitute with olive oil.
  • 1.5 cups Medium yellow onion, diced Shallots can be used for a milder flavor.
  • 3 cloves Garlic, minced Garlic powder can substitute in a pinch.
  • Freshly ground black pepper Adjust to preference.
For the Soup Flavors
  • 2.5 ounces Sun-dried tomatoes, julienned Use fresh tomatoes for a fresher flavor.
  • 3 tablespoons Tomato paste Can omit for a milder soup.
  • 6 cups Low-sodium chicken broth Vegetable broth can be used for a vegetarian option.
  • 1 teaspoon Dried thyme Other dried herbs like oregano or basil can work.
  • Red pepper flakes Optional for heat; omit for non-spicy version.
For the Soup Heaviness
  • 8 ounces Dried medium pasta shells Substitute with any small pasta.
  • 5 ounces Baby spinach Kale or other greens can be used.
  • 0.75 cups Heavy cream Coconut cream or a fat-free alternative can be used.
  • 0.5 ounces Grated Parmesan cheese More for serving.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Cut the boneless, skinless chicken into bite-sized pieces and season generously with kosher salt. Set aside.
  2. Brown the Chicken: Melt 2 tablespoons of unsalted butter over medium-high heat. Add the seasoned chicken in batches; brown for 5-7 minutes until golden. Remove and set aside.
  3. Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for 3-5 minutes until translucent and fragrant.
  4. Stir in the Flavor Boosters: Add the sun-dried tomatoes and tomato paste. Cook for 2-3 minutes until the tomato paste darkens slightly.
  5. Combine with Broth: Add 6 cups of chicken broth, 1 teaspoon of dried thyme, and a pinch of red pepper flakes. Bring to a gentle boil for about 5 minutes.
  6. Cook the Pasta: Stir in 8 ounces of pasta shells, reduce heat, and simmer uncovered for 10-12 minutes until al dente.
  7. Bring Everything Together: Return the browned chicken and add spinach, heavy cream, and Parmesan. Stir until spinach wilts and soup becomes creamy.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

Adjust seasoning towards the end of cooking for better flavor control. Store leftovers in an airtight container for up to 4 days, or freeze without pasta for up to 3 months.

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