Creamy Marry Me Chicken Soup

a grey and white bowl of Marry Me chicken soup topped with parmesan cheese.

5 from 2 ratings

You and your favorite people are going to love this marry me chicken soup! A homemade creamy broth is flavored with sundried tomatoes, pesto, and parmesan cheese for an easy soup with A LOT of “wow factor”. Ready in under 45 minutes, this dish will quickly become a go-to recipe.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: creamy chicken soup, marry me soup

Servings:

Author: Sarah Cook

Equipment

Ingredients

1/4 cup salted butter
1 tbsp olive oil
1/2 cup onion {chopped}
4 cloves garlic, finely minced
1/3 cup sundried tomatoes, finely chopped
2 tbsp tomato paste
1 lb chicken breast {cubed}
6 cups chicken stock
2 1/4 cups uncooked pasta {small shaped}{I used Ditalini}
2 tbsp pesto
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp smoked paprika
1/4 tsp dried red pepper flakes {optional}
1 cup heavy cream
3 cups baby spinach
3/4 cup shredded parmesan

Instructions

In a heavy-bottomed saucepan or Dutch oven, melt butter over medium-low heat.
1/4 cup salted butter
Add the olive oil, onions, garlic, chopped sundried tomatoes, and tomato paste, and cook until the onions have started to soften (~5 minutes).
1 tbsp olive oil, 1/2 cup onion, 4 cloves garlic, finely minced, 1/3 cup sundried tomatoes, finely chopped, 2 tbsp tomato paste
Add in the cubed chicken and stir to combine. Cook for 2-3 minutes.
1 lb chicken breast
Slowly add in chicken stock, pasta, pesto, kosher salt, ground pepper, oregano, basil, smoked paprika, and red pepper flakes (if using). Stir to combine.
6 cups chicken stock, 2 1/4 cups uncooked pasta, 2 tbsp pesto, 1 tsp kosher salt, 1/2 tsp ground black pepper, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp smoked paprika, 1/4 tsp dried red pepper flakes
Increase the temp to medium-high, and bring the ingredients to a low boil for 3-5 minutes, stirring often.
Reduce the heat to medium and cook until the pasta is cooked through.
Slowly pour in the heavy cream and spinach and stir until it has been incorporated into the soup.
1 cup heavy cream, 3 cups baby spinach
Top with shredded parmesan.
3/4 cup shredded parmesan

Nutrition