Description
Marry Me Chicken Soup is a creamy, comforting dish featuring tender chicken, small pasta shapes, sundried tomatoes, and fresh spinach all cooked in a flavorful tomato-infused broth. This hearty soup combines savory spices, parmesan cheese, and a touch of red wine vinegar to create a rich, balanced taste that’s perfect for a satisfying meal.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- ¼ teaspoon freshly ground black pepper
- 2 ½ teaspoons salt, divided
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 1 6-oz can tomato paste
- 1 quart chicken stock
- 2 cups filtered water
- 1 teaspoon sugar
Add-ins
- ⅓ cup sundried tomatoes in oil, chopped
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, farfalle
Finishing Ingredients
- ½ cup heavy cream
- ⅓ cup grated parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Sauté Onions: Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add the olive oil, diced onion, ¼ teaspoon salt, and freshly ground black pepper. Cook for about 3-5 minutes until the onion begins to soften, stirring frequently to prevent burning and ensure even cooking.
- Add Aromatics and Tomato Paste: Sprinkle the sautéed onions with garlic powder and dried thyme. Cook for about one minute until fragrant, stirring constantly to coat the onions evenly. Then add the tomato paste and cook for 30 seconds to deepen its flavor and remove any raw taste.
- Add Liquids and Main Components: Pour in the chicken stock and 2 cups of filtered water, scraping up any browned bits from the bottom of the pot to incorporate all flavors. Stir in the remaining 2 teaspoons salt, sugar, chopped sundried tomatoes, and shredded cooked chicken. Mix well. Cover the pot and bring the mixture to a rolling boil.
- Cook Pasta: Add the uncooked small-shape pasta to the boiling soup, stirring immediately to prevent sticking. Cover again, reduce the heat to a strong simmer, and cook until the pasta is just tender, about 8-15 minutes depending on pasta shape. Uncover and stir occasionally for even cooking.
- Finish Soup: Turn off the heat and uncover the pot. Stir in the heavy cream, grated parmesan cheese, red wine vinegar, and baby spinach leaves. Gently combine until the spinach wilts and the soup becomes creamy. Taste and adjust seasoning if necessary before serving.
Notes
- You can substitute chicken stock with vegetable stock for a lighter flavor.
- Choose small-shaped pasta to ensure even cooking and easy spooning.
- The soup can be refrigerated for up to 3 days and reheated gently.
- For a dairy-free version, substitute heavy cream with coconut cream and omit parmesan cheese or use a plant-based alternative.
- Adjust salt to your preference depending on the saltiness of your stock and sundried tomatoes.
