Description
Marry Me Chicken Soup is a creamy, flavorful soup combining tender cooked chicken, savory tomato paste, sundried tomatoes, pasta, and fresh baby spinach in a rich chicken broth enhanced with parmesan and a touch of red wine vinegar. This comforting soup comes together quickly on the stovetop, making it an ideal hearty meal for chilly days.
Ingredients
Scale
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
- â…“ cup sundried tomatoes in oil, chopped
Protein and Pasta
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta (such as orecchiette, ditalini, or farfalle), uncooked
Finishing Ingredients
- ½ cup heavy cream
- â…“ cup grated parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Sauté Aromatics: Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add olive oil, diced onion, ¼ teaspoon salt, and freshly ground black pepper. Cook, stirring frequently, for 3-5 minutes until onions are softened and translucent, taking care not to burn.
- Add Spices and Tomato Paste: Sprinkle garlic powder and dried thyme over the softened onions; cook for about 1 minute until fragrant, stirring constantly to coat the onions evenly. Add tomato paste and stir continuously for 30 seconds to enhance its flavor and remove any raw taste.
- Add Liquids and Seasonings: Pour in chicken stock and filtered water, scraping the bottom of the pot to incorporate browned bits. Stir in remaining 2 teaspoons salt, sugar, chopped sundried tomatoes, and shredded cooked chicken. Mix well to combine. Cover and bring the mixture to a rolling boil.
- Cook Pasta: Add uncooked small-shape pasta to the boiling soup. Stir immediately to prevent sticking. Cover the pot again, reduce heat to a strong simmer, and cook until pasta is tender, about 8-15 minutes depending on the pasta shape. Uncover and stir occasionally to maintain even cooking and prevent sticking.
- Finish Soup: Turn off the heat and uncover the pot. Stir in heavy cream, grated parmesan, red wine vinegar, and baby spinach. Gently combine until the spinach wilts and the soup becomes creamy. Taste and adjust seasoning if necessary before serving.
Notes
- Use cooked chicken to save time; rotisserie chicken works well.
- Sundried tomatoes packed in oil add rich flavor; drain slightly before chopping.
- Choose small pasta shapes that cook evenly and fit nicely in a bowl.
- Stir regularly when cooking pasta to avoid clumping.
- Adjust salt and pepper to taste depending on the saltiness of your chicken stock.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
- Leftovers can be stored in the refrigerator for up to 3 days; add extra spinach fresh when reheating if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
