Marry Me Chicken Soup
Shredded chicken, sun-dried tomatoes, parmesan, and spinach make this Marry Me Chicken Soup an irresistibly creamy, flavorful dinner. It’s made in one pot in less than 45 minutes, making it ideal for busy weeknights.
Servings: 6 people
Calories: 390kcal
Ingredients
- 2 Tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 6 cups chicken broth
- 8 ounces rotini pasta
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 2 cups chicken breast cooked and shredded
- 1/3 cup sun-dried tomatoes chopped
- 1 teaspoon Italian seasoning
- 3 cups baby spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened.
- Stir in the minced garlic and cook for 1 minute, until fragrant. Add the tomato paste and cook for another 1-2 minutes, stirring constantly, to deepen the flavor.
- Pour in the chicken broth and bring to a boil. Add the rotini pasta and cook until tender, about 9-11 minutes.
- Reduce the heat to low and stir in the heavy cream, parmesan cheese, shredded chicken, sun-dried tomatoes, Italian seasoning, salt, and black pepper. Simmer for 5 minutes, stirring occasionally, until the soup is creamy and well combined.
- Add the baby spinach and cook for 2-3 minutes, or until wilted. Taste and adjust seasoning as needed.
- Serve hot, garnished with additional parmesan cheese or a sprinkle of red pepper flakes, if desired. Enjoy!
Video
Notes
Leftover marry me chicken can be stored in the fridge for up to 3 days.
Nutrition
Calories: 390kcal | Carbohydrates: 38g | Protein: 22g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 1533mg | Potassium: 732mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1932IU | Vitamin C: 10mg | Calcium: 143mg | Iron: 2mg