Description
Marry Me Chicken Soup is a creamy, comforting soup featuring a savory blend of chicken, sun-dried tomatoes, pasta, and spinach, all enriched with Parmesan cheese and a touch of red wine vinegar for brightness. This hearty soup is perfect for a cozy meal that combines rich flavors with satisfying textures.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 teaspoon 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
- 1/3 cup sun-dried tomatoes in oil, chopped
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, or farfalle
To Add at the End
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Sauté Onion: Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add olive oil, diced onion, ¼ teaspoon salt, and black pepper. Cook, stirring frequently, until the onion begins to soften, about 3-5 minutes.
- Add Spices and Tomato Paste: Sprinkle the softened onion with granulated garlic powder and dried thyme, cooking until fragrant for about one minute while stirring constantly. Then add the tomato paste and cook for 30 seconds, stirring continually.
- Add Liquids and Chicken: Pour in the chicken stock and 2 cups water, scraping up any browned bits from the bottom of the pan. Add 2 teaspoons salt, sugar, chopped sun-dried tomatoes, and cooked chicken. Stir to combine, cover, and bring to a rolling boil.
- Cook Pasta: Add the pasta to the pot, stirring to prevent sticking. Cover, reduce heat to a strong simmer, and cook until the pasta is just tender, about 8-15 minutes depending on the pasta shape. Uncover and stir occasionally to avoid pasta sticking to the pot or clumping together.
- Finish the Soup: Turn off the heat. Stir in heavy cream, grated Parmesan cheese, red wine vinegar, and baby spinach until combined. Taste and adjust seasonings as needed before serving.
Notes
- Use cooked chicken from leftovers or rotisserie chicken for convenience.
- You can substitute spinach with kale or Swiss chard if preferred.
- Ensure to stir the soup during pasta cooking to prevent sticking and ensure even cooking.
- Adjust cream and cheese quantities to taste for desired soup richness.
- For a gluten-free version, substitute pasta with gluten-free pasta.
