Go Back
–+ servings
Marry Me Chicken Soup
Tuba

Marry Me Chicken Soup

This Marry Me Chicken Soup is a bowl of pure comfort, blending rich, savory flavors with a velvety texture that feels like a warm hug. Whether you’re cooking for one or sharing with a crowd, this dish promises to be a showstopper that’s worth every minute of its 45-minute simmer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Cuisine: American
Calories: 827
Ingredients Method Nutrition

Ingredients
  

For the chicken
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 ½ Tablespoons olive oil
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
For the soup
  • 2 Tablespoons oil, (from sun-dried tomato jar)
  • 1 large yellow onion, diced
  • ½ teaspoon salt
  • ¾ cup chopped sun-dried tomatoes in oil, oil drained
  • 5 cloves garlic, minced
  • ¾ cup chicken broth
  • 5 cups chicken stock
  • 1 Tablespoon Italian seasoning
  • 2 cups shell pasta
  • ½ cup heavy cream
  • ¼ cup grated parmesan cheese
  • ¼ cup grated pecorino cheese
  • 2 cups baby spinach

Method
 

  1. Prep. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Season the chicken. Rub the chicken all over with olive oil, salt and pepper.
  3. Roast. Arrange the chicken on the baking sheet and bake for 25-30 minutes.
  4. Rest. Remove the chicken from the oven and let it rest for 5 minutes before chopping or shredding.
  5. Saute. While the chicken is roasting, heat the sun dried tomato oil over medium heat in a soup pot. Add the onions, season with salt, and saute until translucent. Add the sundried tomatoes and garlic and saute for 1 minute.
  6. Deglaze. Turn the heat to medium-high, add the chicken broth, and let it cook for 2 minutes. Stir the pot with a wooden spoon intermittently, knocking any brown bits from the bottom of the pan.
  7. Make it soupy. Stir in the chicken stock along with the Italian seasoning. Bring the soup to a boil and then reduce the heat to medium-low. Let it simmer for 10 minutes.
  8. Cook the pasta. Stir in the pasta and cook until al dente (this should take about 15 minutes).
  9. Finishing touches. Remove the soup from the heat and stir in the shredded chicken, heavy cream, parmesan, pecorino, and spinach. Keep stirring until the spinach has wilted.
  10. Serve. Serve warm with a crusty hunk of bread.

Nutrition

Calories: 827kcalCarbohydrates: 60gProtein: 54gFat: 41gSaturated Fat: 13gCholesterol: 217mgSodium: 2171mgPotassium: 1381mgFiber: 4gSugar: 9gVitamin A: 2265IUVitamin C: 29mgCalcium: 239mgIron: 4mg
Tried this recipe?Let us know how it was!