Marry Me Chicken Soup is a rich and creamy dish that combines tender chicken, pasta, and a comforting broth, making it a perfect dinner for cozy nights.
Scale
Ingredients
- 1–2 tablespoons olive oil
- 3/4 cup diced onions
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh thyme, stemmed and chopped
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 6 ounce can tomato paste
- 1/2 cup chopped sun dried tomatoes
- 8 cups chicken broth or stock
- 2 cups farfalle pasta
- 3 cups cooked, shredded or diced chicken
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 5 ounces fresh baby spinach, roughly chopped (we use a 5 ounce bag, you can start with 2–3 heaping cups and then add more if you like)
Instructions
- Add a tablespoon of olive oil to a 5 quart dutch oven over medium-low heat. Add the onions and cook for 5 minutes until translucent and softened. Stir in the garlic and thyme and cook for 1 minute longer.
- Add the tomato paste and sun dried tomatoes, stirring into the onions and garlic. Season with the salt and black pepper to taste.
- Pour in the chicken stock and stir to combine. Bring to a simmer and let cook for 10 minutes uncovered.
- Add the chicken and the pasta, stirring so that the pasta doesn’t stick together. Bring the soup back to a simmer and then partially cover with a lid. Simmer the soup for 10-12 minutes until the pasta is cooked, stirring occasionally. (you might need more or less depending on the shape that you use, for farfalle 10 minutes was good)
- Stir in the cream and parmesan cheese, then add the spinach. Stir the spinach so that it wilts down into the soup. Simmer the soup for 5 minutes to blend the flavors together and serve.
Recipe Notes
Store: Let the soup cool down and then store in an air tight container in the refrigerator for up to 3 days.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
