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–+ servings

Indulgent Marry Me Chicken Soup for Cozy Nights

This Marry Me Chicken Soup is a heartwarming embrace in bowl form, perfect for cozy nights and gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil can use avocado oil as a substitute
  • 1 medium onion diced; substitute with shallots for a milder taste
  • 1 teaspoon garlic powder can use fresh garlic instead
  • 1 teaspoon dried thyme fresh thyme is a fragrant alternative
  • 2 tablespoons tomato paste can be replaced with crushed tomatoes
  • 4 cups chicken stock homemade stock boosts flavor; use vegetable stock for a vegetarian option
  • 2 cups filtered water can be substituted with more chicken stock
For the Chicken and Veggies
  • 1 cup sundried tomatoes can use fresh tomatoes for a lighter version
  • 2 cups cooked chicken diced/shredded; feel free to use rotisserie chicken
  • 2 cups fresh baby spinach kale or Swiss chard are possible substitutes
For the Creaminess
  • 1 cup small pasta e.g., orecchiette, ditalini; use gluten-free pasta if needed
  • 1 cup heavy cream substitute coconut cream for a dairy-free option
  • ½ cup grated Parmesan cheese nutritional yeast is a good dairy-free alternative
  • 1 tablespoon red wine vinegar can replace with lemon juice for acidity

Equipment

  • large pot

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
  2. Add 1 diced onion to the pot, seasoning with salt and pepper. Sauté for 3-5 minutes until soft and translucent.
  3. Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of dried thyme, stirring for about 1 minute until fragrant.
  4. Stir in 2 tablespoons of tomato paste, cooking for an additional 30 seconds.
  5. Pour in 4 cups of chicken stock and 2 cups of filtered water, then add 1 cup of sundried tomatoes and 2 cups of cooked, diced chicken. Bring to a gentle boil.
  6. Stir in 1 cup of small pasta, reduce the heat to low, cover, and simmer for 8-15 minutes, until the pasta is tender.
  7. Turn off the heat and mix in 1 cup of heavy cream, ½ cup of grated Parmesan cheese, 1 tablespoon of red wine vinegar, and 2 cups of fresh baby spinach.
  8. Serve hot, garnished with extra Parmesan and fresh herbs, if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For leftover storage, keep in airtight containers for up to 4 days. Freeze without heavy cream for up to 3 months. Reheat gently on the stove, stirring until warmed through.

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