Marry Me Chicken Soup

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Marry me chicken soup turns the viral pasta dish into a cozy, flavor-packed, rich, creamy soup. It’s an easy comfort food recipe that’s perfect for for warming up the chilly days.

Prep Time20

Cook Time45

Total Time1 5

Course: Chicken, Dinner, Lunch, Soup

Cuisine: American, Italian, Mediterranean

Servings:

Calories: 833kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Chicken

1 1/2 lbs boneless, skinless chicken thighs trimmed of fat
2 tbsp extra virgin olive oil
salt and pepper to taste

For The Soup

2 1/2 tbsp sun dried tomato oil
1 large yellow onion peeled & diced
salt to taste
1 10 oz jar sun dried tomatoes in oil roughly chopped
6 cloves garlic minced or pressed
6 cups chicken broth
1 tbsp Italian seasoning
2 cups short pasta
1/2 - 1 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese
2 cups fresh baby spinach leaves

US Customary - Metric

Instructions

To Make The Chicken

Rub the olive oil evenly out all over the chicken, then transfer it to a parchment paper lined rimmed baking sheet. Liberally season the chicken with salt & pepper.
1 1/2 lbs boneless, skinless chicken thighs, 2 tbsp extra virgin olive oil, salt and pepper
Bake the chicken at 400° for 25-30 minutes. Remove from the oven and let it rest for 5 full minutes, or until cooled enough to safely handle.
Roughly chop the chicken and set it aside.

To Make The Soup

While the chicken's cooking heat the sundried tomato oil in a large Dutch oven, or other heavy bottomed soup pot, set over medium heat.
2 1/2 tbsp sun dried tomato oil
Add the onions, season with salt, and saute until they're soft and translucent. Add the tomatoes and garlic and saute for 60 seconds.
1 large yellow onion, salt, 1 10 oz jar sun dried tomatoes in oil, 6 cloves garlic
Turn the heat up to medium high and add 1 cup of broth to the pot and simmer for 2 minutes. Stir with a sturdy wooden spoon to dislodge any browned bits stuck to the bottom of the pan.
6 cups chicken broth
Add the rest of the broth and the Italian seasoning to the pot, stirring to combine, and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes.
1 tbsp Italian seasoning
Add the pasta, stirring in to evenly incorporate, and cook until al dente (about 15 minutes).
2 cups short pasta
Remove the pot from heat and add the chicken, cream, cheeses, and spinach. Stir gently to evenly combine and then let the soup rest just until the spinach has wilted.
1/2 - 1 cup heavy cream, 1/4 cup grated Parmesan cheese, 1/4 cup grated Pecorino Romano cheese, 2 cups fresh baby spinach leaves
Ladle into bowls and serve warm with crusty bread for dipping.

Notes

Want to make this even heartier? Use tortellini instead of pasta.
If you have leftover soup, keep in mind that the longer it sits in the fridge, the more liquid the pasta will aborb and the thicker it will get. Thin it back out to your desired consistency by stirring in extra broth as you reheat it.
If you don't feel like cooking chicken thighs, use shredded rotisserie chicken. Just discard the skin and make sure the chicken you add doesn't have any bones. It won't change the flavor but will cut down on prep and cook time.

Nutrition