Description
Marry Me Chicken Soup is a comforting and flavorful one-pot meal combining tender chicken, sundried tomatoes, hearty pasta, and vibrant baby spinach in a creamy tomato-based broth enriched with parmesan cheese and a hint of red wine vinegar. This easy-to-make soup is perfect for a cozy dinner, delivering a delightful balance of savory, tangy, and creamy flavors.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- 1/4 teaspoon freshly ground pepper
- 2 1/2 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
- 1/3 cup sundried tomatoes in oil, chopped
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, farfalle
To Add at the End
- 1/2 cup heavy cream
- 1/3 cup grated parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Sauté Aromatics: Heat a large heavy bottom pot or Dutch oven over medium high heat. Add the olive oil, diced onion, ¼ teaspoon salt, and freshly ground black pepper. Cook until the onion begins to soften, about 3-5 minutes, stirring frequently to prevent burning and ensure even cooking.
- Add Spices and Tomato Paste: Sprinkle the sautéed onions with garlic powder and dried thyme, then cook for about one minute until fragrant, stirring constantly to coat the onions evenly. Add the tomato paste and cook it for 30 seconds, continuing to stir to deepen its flavor and remove any raw taste.
- Add Liquids and Seasonings: Pour in the chicken stock and 2 cups of filtered water, scraping up any browned bits from the bottom of the pot to incorporate all flavors. Stir in the remaining 2 teaspoons salt, sugar, chopped sundried tomatoes in oil, and shredded cooked chicken. Mix well to combine all ingredients thoroughly. Cover the pot and bring the mixture to a rolling boil.
- Cook Pasta: Add the uncooked small-shape pasta to the boiling soup, stirring immediately to prevent the pasta from sticking together. Cover again, reduce the heat to a strong simmer, and cook until the pasta is just tender, approximately 8-15 minutes depending on the pasta shape used. Uncover and stir occasionally to maintain even cooking and prevent sticking.
- Finish Soup: Turn off the heat and uncover the pot. Stir in the heavy cream, grated parmesan cheese, red wine vinegar, and baby spinach leaves. Combine everything gently until the spinach wilts and the soup becomes creamy. Taste and adjust seasoning as needed before serving.
Notes
- Use small pasta shapes like orecchiette, ditalini, or farfalle to ensure even cooking and a pleasing texture in the soup.
- Cooked chicken can be from leftovers or rotisserie to save time, but the soup can be made with freshly cooked chicken as well.
- If you prefer a richer soup, use full-fat heavy cream and freshly grated parmesan cheese.
- Adjust salt and pepper according to taste, especially if your chicken stock is salted.
- For a slightly tangier flavor, increase the amount of red wine vinegar gradually.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
