Description
This Marry Me Chicken Soup is a creamy, comforting dish featuring tender chicken, sundried tomatoes, baby spinach, and small pasta simmered in a flavorful tomato and herb-infused broth. Finished with Parmesan cheese and a touch of red wine vinegar, this soup offers a perfect balance of savory and tangy flavors, ideal for a cozy meal.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon salt
Seasonings & Sauce
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 1 6-oz can tomato paste
- 1 quart chicken stock
- 2 cups filtered water
- 2 teaspoons salt
- 1 teaspoon sugar
- â…“ cup sundried tomatoes in oil, chopped
Main Ingredients
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, farfalle
Finishing Touches
- ½ cup heavy cream
- â…“ cup grated parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Sauté Onions: 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 Seasonings 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 Main Ingredients: Pour in the chicken stock and 2 cups of filtered water, scraping up any browned bits from the bottom of the pot. Stir in the remaining 2 teaspoons salt, sugar, chopped sundried tomatoes, and shredded cooked chicken. Mix well to combine. 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 sticking. Cover again, reduce the heat to a strong simmer, and cook until the pasta is just tender, approximately 8-15 minutes depending on pasta shape. Uncover and stir occasionally to ensure even cooking.
- 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. Gently combine until the spinach wilts and the soup becomes creamy. Taste and adjust seasoning before serving.
Notes
- Use cooked chicken such as rotisserie or leftover chicken for convenience.
- Choose small pasta shapes like orecchiette, ditalini, or farfalle to ensure even cooking and good texture in soup.
- Adjust salt according to your dietary needs, especially if your chicken stock is salty.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Spinach can be substituted with kale or Swiss chard if desired.
- The soup is best served fresh but can be refrigerated for up to 3 days and gently reheated.
