Marry Me Chicken Soup
This soup is the perfect comfort food for chilly days.
Marry Me Chicken Soup is the ultimate comfort food for chilly days. The creamy broth is flavored with sweet, tangy sun-dried tomatoes, garlic, dried herbs, and salty parmesan cheese and the shredded chicken and pasta make it hearty enough to serve as a main dish.
Using ingredients you likely have on hand, this soup allows you to have a hearty dinner on the table in 35 minutes! It also reheats beautifully, perfect for meal prep or next-day lunches.
Swapping half of the heavy cream for Greek yogurt adds extra protein to every bite. Be sure to use whole milk Greek yogurt at room temperature, or you’ll risk of it curdling in the soup. Pro tip: Stir in the yogurt last with the heat off.
Serve it with homemade biscuits or Homemade Bread with Honey for a cozy dinner your family will love.
Looking for more cozy soup recipes? Try Slow Cooker Chicken Pot Pie Soup, Slow Cooker Creamy Green Chile Chicken Enchilada Soup, or Creamy Red Lentil Butternut Squash Soup.
Marry Me Chicken Soup
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion diced
- 3 cloves of garlic grated or minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes optional
- Salt and freshly ground black pepper to taste I suggest starting with 1 1/2 teaspoons kosher salt and adding from there.
- 2 tablespoons tomato paste
- ½ cup sun-dried tomatoes drained and chopped
- 1 parmesan cheese rind optional
- 7 cups chicken broth low sodium
- 8 ounces shell pasta
- 3 cups shredded cooked chicken
- 3 cups baby spinach
- ½ cup shredded parmesan cheese
- ½ cup heavy cream
- ½ cup plain whole milk Greek yogurt at room temperature
Instructions
- Heat the olive oil in a Dutch oven or pot over medium-high heat. Add in the onion and sauté for 2-3 minutes. Stir in the garlic, Italian seasoning, oregano, red pepper flakes, salt and pepper and cook another minute.
- Stir in the tomato paste, cooking it for a minute. Add in the sun-dried tomatoes and parmesan cheese rind, then pour in the broth. Season with additional salt and stir everything together, scraping up any brown bits from the bottom of the pot.
- Bring to a boil, then pour in the uncooked pasta. Lower the heat to medium and cook until the pasta is al dente. You’ll want the pasta to still be semi-hard, as it will continue to cook in the hot broth.
- Add in the chicken, spinach and parmesan cheese. Stir everything together and cook until the spinach is wilted, 1-2 minutes.
- Remove the soup from the heat and stir in the heavy cream. Add in the Greek yogurt and stir until it is thoroughly incorporated. Taste for seasoning and add additional salt if needed. Serve immediately.
Notes
- The leftover chicken soup will keep for 3-4 days in an airtight container in the fridge. The pasta will continue to soften the longer it sits.
- Reheat the leftovers in the microwave or on the stove over medium-low heat. Don’t boil or you may cause the dairy to curdle.
- Because of the pasta and dairy in the soup, freezing is not recommended.
- If needed, use gluten-free pasta.
