Creamy Marry Me Chicken Soup Recipe Is Destined for Dinner Greatness by Jan Mostrom

It’s been really cold where we live, so all I want to cook is warm comfort food. This marry me chicken soup recipe really hit the spot! This rich, satisfying soup is such a creamy and easy soup to make. It gets its name because it’s so good, you might get a proposal from the person you make it for! My husband said he’d definitely marry me again if I continue to make it! Serve this soup based on the viral recipe for marry me chicken with biscuits or bread and you’ll have a warm meal for these cold winter nights.

Here are the simple ingredients you’ll want to have on hand to make this high-protein creamy gluten-free soup tonight: sundried tomatoes in oil (read about the health benefits of sundried tomatoes), onion, garlic, tomato paste, chicken broth, whipping cream, fresh basil, salt, Italian seasonings, garlic powder, crushed red pepper flakes, pasta, baby spinach, shredded cooked chicken, cream and Parmesan cheese.

Photo credit (all photos): Jan Mostrom

Cooking Tip: I used half of a cooked rotisserie chicken for this soup recipe. Use the leftover chicken for tacos or fajitas the following night.

Serve up bowls of this dreamy chicken soup for lunch or as a comforting dinner with your bread or favorite side dishes.

Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8

Ingredients

• 1/2 cup drained julienne-cut sundried tomatoes packed in oil with herbs
• 1 tablespoon oil from sundried tomato jar (divided)
• 1 medium yellow onion, chopped
• 4 large garlic cloves, minced (about 4 teaspoons)
• 3 tablespoons tomato paste
• 64 ounces (2 boxes) chicken broth (8 cups)
• 1 cup heavy whipping cream
• 4 teaspoons chopped fresh basil, plus more for garnish (optional)
• 1 - 2 teaspoons kosher salt (or to taste)
• 1 1/2 teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes, plus more for garnish
• 8 ounces uncooked medium shell pasta (about 3 cups)
• 6 ounces chopped fresh baby spinach (I like to de-stem the spinach)
• 2 heaping cups cooked shredded or cubed chicken
• 8 ounces cream cheese, at room temperature
• 1/2 cup shredded Parmesan cheese, plus more for topping

Here's how to make it: 

1. In a large soup pot, heat oil from the sundried tomatoes on medium until hot. Add onions and garlic and sauté for 3 to 4 minutes, or until soft.
   
2. Add the tomatoes and tomato paste and stir for another 2 minutes, or until the tomato paste turns a deep red.
   
3. Stir in the cream, broth, basil, garlic powder, Italian seasonings and crushed red pepper flakes. Bring to a boil and cook, stirring every now and then, about 10 minutes.
   
4. Add the pasta. Reduce heat to medium-low and cook until pasta is al dente, about 10 to 12 minutes. Make sure to stir occasionally. (Any short or medium pasta will work for this soup recipe. Try penne, rotini, fusilli or elbows.)
   
5. Turn heat to low and add cream and Parmesan cheese, spinach and cooked chicken. Stir for 5 minutes to warm the chicken.
   
6. Serve warm topped with basil, more Parmesan and a few more crushed red pepper flakes. Store any leftover soup in an airtight container in the fridge.
   

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