Marry Me Chicken Soup Recipe
This soup is everything you want in a cozy, satisfying bowl — rich, creamy, and full of flavor. Tender shredded chicken, perfectly cooked pasta, and savory sun-dried tomatoes come together in a velvety broth that feels indulgent but is so simple to make.
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion (small diced)
- ¼ teaspoon Freshly ground pepper
- 2 ½ 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
- ⅓ cup Sundried tomatoes in oil, chopped
- 3 cups Diced or shredded cooked chicken
- 2 cups Small-shape pasta (uncooked)
To Add at the End
- ½ cup Heavy cream
- ⅓ cup Grated parmesan cheese
- 2 cups Baby spinach
- 1 teaspoon Red wine vinegar
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add diced onion with a pinch of salt and pepper. Sauté, stirring frequently, until onions soften and turn translucent (3-5 minutes).
- Add seasonings: Sprinkle in garlic powder and thyme, stirring constantly for about 1 minute until fragrant. Blend in tomato paste and cook for 30 seconds while stirring.
- Build the base: Pour in chicken broth and water, scraping the bottom to incorporate all the flavorful browned bits. Add remaining salt, sugar, sun-dried tomatoes, and chicken pieces, stirring to combine. Cover and bring to a full boil.
- Cook the pasta: Stir in dry pasta, ensuring all pieces are submerged. Reduce heat to maintain a steady simmer, cover, and cook until pasta is al dente (8-15 minutes depending on shape). Stir occasionally to prevent sticking.
- Finish the dish: Remove from heat. Gently fold in cream, Parmesan cheese, vinegar, and spinach until fully incorporated and spinach is wilted. Adjust seasoning to taste.