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Marry Me Chicken Soup

A rich and creamy chicken soup loaded with parmesan, sun-dried tomatoes, spinach, and tender pasta for the ultimate comfort meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken breasts
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.25 tsp crushed red pepper flakes optional
  • 0.5 cup sun-dried tomatoes chopped
  • 6 cups chicken broth
  • 1.5 cups small pasta shells
  • 1 cup heavy cream
  • 2 tbsp cream cheese softened
  • 1 cup parmesan cheese freshly grated
  • 2 cups fresh spinach
  • 1 tbsp fresh basil for garnish

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Season chicken with salt and black pepper. Sear chicken until golden on both sides, then remove and set aside.
  3. Cook onion in the same pot until softened. Stir in garlic, Italian seasoning, paprika, and red pepper flakes.
  4. Add sun-dried tomatoes and chicken broth. Bring to a simmer.
  5. Return chicken to the pot and simmer until fully cooked through.
  6. Remove chicken, shred with forks, and set aside.
  7. Cook pasta shells in the broth until tender.
  8. Lower heat and stir in heavy cream, cream cheese, and parmesan cheese until smooth.
  9. Return shredded chicken to the soup and stir in spinach until wilted.
  10. Serve hot with fresh basil and extra parmesan cheese.

Notes

For best texture, cook pasta separately if planning to freeze leftovers. Freshly grated parmesan melts more smoothly into the broth.