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Marry Me Chicken Soup

Marry Me Chicken Soup

Tuba
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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Cuisine American
Servings 4
Calories 827 kcal

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

Instructions
 

  • Prep. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  • Season the chicken. Rub the chicken all over with olive oil, salt and pepper.
  • Roast. Arrange the chicken on the baking sheet and bake for 25-30 minutes.
  • Rest. Remove the chicken from the oven and let it rest for 5 minutes before chopping or shredding.
  • 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.
  • 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.
  • 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.
  • Cook the pasta. Stir in the pasta and cook until al dente (this should take about 15 minutes).
  • 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.
  • 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
Keyword comfort food recipes, creamy chicken soup, garlic parmesan soup, Italian-inspired soup, sundried tomato soup
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