Marry Me Chicken Soup
"Marry Me Chicken," a dish famed for its creamy, sun-dried tomato and parmesan sauce, has now inspired a cozier, soul-warming sibling: Marry Me Chicken Soup.
This isn't your average weeknight bowl; it takes the irresistible flavors of the original—richly seasoned chicken, a velvety broth, and that signature blend of Italian herbs—and transforms them into a truly engaging soup experience. Imagine slow-simmered chicken, tender carrots and celery, all swimming in a creamy, decadent base infused with garlic, basil, and the sweet, tangy punch of sun-dried tomatoes. It's the kind of soup that wraps you in a warm hug and, much like the dish it's named after, is so profoundly comforting and delicious that it just might elicit a certain romantic question.
What elevates this soup beyond simple comfort food is its unapologetically luxurious texture and flavor profile. The addition of a touch of cream or half-and-half, alongside a generous shower of grated Parmesan cheese and a sprinkle of fresh spinach, provides a depth and richness that typical chicken noodle can't touch. It strikes the perfect balance between familiar, homey ingredients and a restaurant-quality, gourmet taste. Whether you're fighting a cold, seeking a simple yet elegant meal, or genuinely trying to impress someone special, Marry Me Chicken Soup is a fantastic culinary choice. It’s proof that sometimes, the best recipes are those that take beloved classics and give them a swoon-worthy, irresistible twist.
Marry Me Chicken Soup
Serves 6
Ingredients
1 1/2-2 pounds boneless chicken thighs, cut to bite sized pieces
½ cup drained sun-dried tomatoes, chopped
1 tablespoon oil from sun-dried tomato jar
1 yellow onion, small diced
4 garlic cloves, minced
3-4 tablespoons tomato paste
48 ounces chicken broth
3/4 cup heavy whipping cream
2 teaspoons kosher salt
1/8 teaspoon black pepper
1 ½ teaspoons dried Italian seasoning
1 teaspoon garlic powder
¼ teaspoon crushed red pepper
12 ounces uncooked medium shell pasta
3 cups fresh baby spinach
1 ½ ounces Parmesan cheese, shredded, plus more for garnish
Method
Cut boneless, skinless chicken into bite-sized pieces, then season all over with 1 teaspoon of the kosher salt.
Melt the butter in a Dutch oven or large pot over medium-high heat. Cook chicken thighs until cooked through. Remove chicken from pot and set the chicken aside.
Add in some oil from the sun dried tomato jar. Add in the onions, garlic, black pepper, and salt to the pot. Cook until onions are translucent.
Add in sun-dried tomatoes and tomato paste. Cook until the tomato paste is slightly darkened in color, 2 to 3 minutes.
Stir in the chicken broth, dried italian seasonings, and red pepper flakes. Bring to a boil.
Stir in the pasta shells. Reduce the heat to maintain a simmer. Cook, stirring occasionally, until the pasta is al dente.
Return the chicken to the pot. Add in the baby spinach, heavy cream, and grated Parmesan cheese. Stir and cook until the spinach is wilted.
Season with more kosher salt and black pepper as needed. Enjoy!
