Marry Me Chicken Soup

Marry Me Chicken Soup is easy to make and tastes amazing. It may have simple ingredients, but it packs a punch of flavor to keep you coming back for more.

Prep Time5

Cook Time20

Total Time25

Servings:

Calories: 280kcal

Author: Karin and Ken

Ingredients

1 tablespoon oil from sundried tomatoes
2 small yellow onions minced
1 tablespoon garlic minced
2 teaspoons sea salt
1 teaspoon ground black pepper
1 can (6 oz) can tomato paste
6 cups chicken stock
2 cups water
2 cups uncooked medium-sized pasta
4 cups cooked shredded chicken
2 cups baby spinach stems removed
¾ cup heavy cream
½ cup sundried tomatoes in oil chopped
½ cup grated parmesan cheese

Instructions

In a large stock pot over medium heat, add sundried tomato oil, then cook onion until softened.
Add garlic, sea salt and pepper and cook until fragrant.
Then cook tomato paste for about 1 minute.
Pour in the chicken stock and water and bring to a boil.
Place the uncooked pasta in the pot and stir to ensure it does not stick. Reduce the heat to a simmer, cover, and cook until al dente (the pasta will continue to absorb water). Stir regularly.
Stir in chicken, spinach, heavy cream, sun-dried tomatoes and Parmesan. Allow the spinach to will and serve immediately.
Add additional salt and pepper to taste.

Notes

If the soup is too thin, let it simmer a little longer once you add the last of the ingredients. You may also make a cornstarch and water slurry to thicken it.
It’s common for the soup to separate a bit in the refrigerator. You can heat it gently over low heat and add a splash of cream to bring it back together.
Watch the heat when you add the cream because you don’t want it to boil. If it boils, it will curdle and add lumps to your soup.

Nutrition