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Marry Me Chicken Soup

Indulgent Marry Me Chicken Soup for Cozy Days In

Discover the comfort of Marry Me Chicken Soup, a creamy, hearty dish that warms the soul.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: soups
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Consider using avocado oil for a unique twist.
  • 1 medium Diced Onion Shallots are a great alternative for a milder taste.
  • to taste Salt Add sea salt or pink Himalayan salt for extra flavor.
  • to taste Black Pepper
  • 1 teaspoon Garlic Powder Opt for minced garlic for a fresher taste.
For the Flavor
  • 1 teaspoon Dried Thyme Fresh thyme can work, use less as it's more potent.
  • 2 tablespoons Tomato Paste Crushed tomatoes can be used as an alternative.
  • 2 tablespoons Red Wine Vinegar Lemon juice is a suitable substitute for acidity.
For the Soup
  • 4 cups Chicken Stock Homemade stock is ideal, but low-sodium versions work too.
  • 1 cup Water Consider unsalted stock for better salt control.
  • 1 cup Sundried Tomatoes (chopped) Using fresh tomatoes is an option but may change cooking times.
  • 2 cups Diced/Shredded Cooked Chicken Feel free to use rotisserie chicken for ease.
For the Hearty Touch
  • 1 cup Small Pasta Shapes Types like orecchiette or farfalle are best.
  • 1 cup Heavy Cream Substitute with coconut cream for a dairy-free option.
  • ½ cup Grated Parmesan Cheese Nutritional yeast can provide a dairy-free alternative.
For the Greens
  • 2 cups Fresh Baby Spinach Kale or arugula can be excellent substitutes.

Equipment

  • heavy pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a heavy pot over medium-high heat. Add 1 diced onion, season with salt and black pepper, and sauté for 3–5 minutes until softened.
  2. Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of dried thyme, stir well for about 1 minute to allow the herbs to bloom.
  3. Add 2 tablespoons of tomato paste to the pot and stir, cooking for 30 seconds to deepen the flavor.
  4. Pour in 4 cups of chicken stock and 1 cup of water, stirring in salt and sugar, then add 1 cup of chopped sundried tomatoes and 2 cups of diced or shredded chicken.
  5. Bring the soup to a boil over high heat. Once boiling, add 1 cup of small pasta shapes, reduce heat to medium, and let simmer for 8–15 minutes until the pasta is tender.
  6. Turn off the heat, stir in 1 cup of heavy cream, ½ cup of grated Parmesan cheese, 2 tablespoons of red wine vinegar, and 2 cups of fresh spinach until wilted.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 32gProtein: 38gFat: 28gSaturated Fat: 15gCholesterol: 155mgSodium: 1020mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Quality Ingredients: Use high-quality chicken stock and sun-dried tomatoes packed in oil for the best flavor.

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