Description
Marry Me Chicken Soup is a comforting and flavorful Italian-inspired soup combining tender shredded chicken, pasta, sun-dried tomatoes, and a creamy parmesan broth. Enhanced with garlic, Italian herbs, and a touch of heat from crushed red pepper flakes, this hearty soup is finished with baby spinach and a rich blend of heavy cream and Greek yogurt for a smooth, luxurious texture.
Ingredients
Base and Aromatics
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, grated or minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste (start with 1 1/2 teaspoons kosher salt)
Tomato and Broth
- 2 tablespoons tomato paste
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 parmesan cheese rind (optional)
- 7 cups low sodium chicken broth
Main Ingredients
- 8 ounces shell pasta
- 3 cups shredded cooked chicken
- 3 cups baby spinach
- 1/2 cup shredded parmesan cheese
Finishing Touches
- 1/2 cup heavy cream
- 1/2 cup plain whole milk Greek yogurt, at room temperature
Instructions
- Sauté Aromatics: Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened. Stir in the garlic, Italian seasoning, dried oregano, red pepper flakes, salt, and pepper. Cook for another minute until fragrant.
- Add Tomato Components: Stir in the tomato paste and cook for about one minute to deepen the flavor. Add the chopped sun-dried tomatoes and parmesan cheese rind, then pour in the low sodium chicken broth. Season with additional salt as needed and scrape up any browned bits from the bottom of the pot to incorporate all the flavors.
- Cook Pasta: Bring the soup to a boil, then add the uncooked shell pasta. Reduce heat to medium and cook until the pasta is al dente—firm to the bite, as it will continue cooking in the hot soup later.
- Incorporate Chicken and Spinach: Add the shredded cooked chicken, baby spinach, and shredded parmesan cheese to the pot. Stir everything together and cook for 1-2 minutes until the spinach is wilted and warmed through.
- Finish the Soup: Remove the soup from heat. Stir in the heavy cream followed by the room temperature Greek yogurt until fully incorporated to create a creamy texture. Taste and adjust seasoning with additional salt if required. Serve the soup immediately for best flavor and texture.
Notes
- Using a parmesan rind adds extra richness to the broth but is optional.
- For a spicier soup, increase crushed red pepper flakes.
- To save time, use pre-cooked rotisserie chicken or leftover cooked chicken.
- Allow the pasta to be slightly undercooked during boiling to prevent it from getting mushy once added to the soup.
- Greek yogurt should be added off the heat and at room temperature to avoid curdling.
- This soup freezes well without the spinach and dairy; add fresh spinach and dairy when reheating.
