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–+ servings
Marry Me Chicken Soup

Marry Me Chicken Soup: A Love-Infused Comfort Bowl

Marry Me Chicken Soup is a heartwarming dish infused with creamy broth, sun-dried tomatoes, and tender chicken, perfect for cozy meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil can be swapped with canola or avocado oil
  • 1 tablespoon butter substitute with extra olive oil for a dairy-free version
  • 1 medium onion, chopped shallots or leeks are great alternatives
  • 4 cloves garlic, minced can use garlic powder (1 teaspoon) in a pinch
  • 2 tablespoons tomato paste double concentrated, tomato puree can work too
  • 1/2 cup sun-dried tomatoes use fresh tomatoes in summer, adjusting cooking time accordingly
For Flavoring
  • 1/2 teaspoon Italian seasoning mixed dried herbs can replace it if needed
  • 1/2 teaspoon dried oregano fresh oregano can be used in greater amounts if preferred
  • 1/2 teaspoon crushed red pepper flakes optional; adjust or omit based on your spice preference
For the Broth
  • 1/2 cup dry white wine substitute with vegetable broth for a non-alcoholic option
  • 4 cups chicken broth opt for low-sodium broth to reduce salt intake
For the Soup
  • 2 cups cooked rotisserie chicken offers convenience and protein; cooked turkey or plant-based chicken are good alternatives
  • 1.5 cups uncooked rotini or fusilli pasta gluten-free pasta can replace it if necessary
  • 1 cup heavy/whipping cream use half-and-half or milk for a lighter version
For the Finishing Touches
  • 1/2 cup freshly grated Parmesan cheese adds saltiness and flavor; go for vegan cheese as a substitute
  • 2-3 cups fresh baby spinach, packed kale or Swiss chard are tasty additions
  • 1/2 cup fresh basil, loosely packed parsley can replace basil, or you can skip it if unavailable
  • Salt & pepper to taste; adjust based on your dietary preferences

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once shimmering, add 1 medium chopped onion and sauté for about 5 minutes until softened and translucent.
  2. Stir in 4 minced garlic cloves, 2 tablespoons of tomato paste, and ½ cup of sun-dried tomatoes. Sprinkle in ½ teaspoon of Italian seasoning, ½ teaspoon of dried oregano, and ½ teaspoon of crushed red pepper flakes (if desired). Cook for 1 minute until the mixture is fragrant.
  3. Pour in ½ cup of dry white wine and let it bubble for 1-2 minutes, scraping up any stuck bits from the bottom of the pot.
  4. Reduce heat slightly and stir in 4 cups of chicken broth, bringing the mixture to a boil. After it reaches a boil, add 1.5 cups of uncooked rotini or fusilli pasta. Cover and let it simmer for about 10 minutes.
  5. Once the pasta is tender, stir in 1 cup of heavy cream and 2 cups of cooked rotisserie chicken, ensuring everything is well combined.
  6. Remove the pot from heat and fold in 2-3 cups of packed fresh baby spinach and ½ cup of freshly grated Parmesan cheese. Stir until the spinach wilts and the cheese melts.

Nutrition

Serving: 1cupCalories: 380kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

For best results, use fresh baby spinach and herbs. Add these just before serving to maintain their vibrant color.

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