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–+ servings
Marry Me Chicken Soup

Marry Me Chicken Soup: A Cozy Creamy Bowl of Love

Marry Me Chicken Soup is a heartwarming dish that blends creamy broth with tender chicken and sun-dried tomatoes, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil canola or vegetable oil makes a good substitute
  • 1 tablespoon Butter replace with more olive oil for dairy-free
  • 1 medium Onion, chopped yellow or white onions work best
  • 4 cloves Garlic, minced fresh is preferred, use garlic powder in a pinch
  • 2 tablespoons Tomato Paste double concentrated for richer flavor
  • ½ cup Sun-Dried Tomatoes, chopped fresh tomatoes can be a substitute
  • ½ teaspoon Italian Seasoning opt for dried basil, oregano, and thyme if needed
  • ½ teaspoon Dried Oregano no substitutes necessary
  • ½ teaspoon Crushed Red Pepper Flakes optional, omit for milder flavor
  • ½ cup Dry White Wine replace with chicken broth for non-alcoholic
  • 4 cups Chicken Broth low-sodium preferred for healthier options
  • 2 cups Rotisserie Chicken, cooked any shredded cooked chicken is a substitute
  • 1.5 cups Uncooked Rotini or Fusilli Pasta gluten-free options work too
  • 1 cup Heavy/Whipping Cream use half-and-half for a lighter option
  • ½ cup Parmesan Cheese, freshly grated plus more for serving
  • 2-3 cups Fresh Baby Spinach, packed kale or Swiss chard can be substitutes
  • ½ cup Fresh Basil, torn/sliced substitute parsley if desired
  • Salt & Pepper to taste adjust according to broth and cheese

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Marry Me Chicken Soup
  1. In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter melts, add 1 medium chopped onion. Sauté for 5 minutes until softened.
  2. Stir in 4 minced garlic cloves, 2 tablespoons of tomato paste, and ½ cup of sun-dried tomatoes. Add ½ teaspoon of Italian seasoning, ½ teaspoon of dried oregano, and red pepper flakes. Cook for 1 minute.
  3. Pour in ½ cup of dry white wine, stirring to deglaze the pot. Allow the wine to evaporate for 1-2 minutes to deepen flavor.
  4. Carefully pour in 4 cups of chicken broth and bring to a boil. Have 1.5 cups of uncooked pasta ready.
  5. Add the uncooked pasta to the boiling broth, reduce heat to simmer, and cook for about 10 minutes until al dente.
  6. Stir in 1 cup of heavy cream and 2 cups of shredded rotisserie chicken, cooking for an additional 4-5 minutes.
  7. Remove from heat and mix in ½ cup of grated parmesan cheese, 2-3 cups of spinach, and ½ cup of torn basil. Season with salt and pepper to taste.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 32gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 850mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1200IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat with extra broth to restore consistency.

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