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–+ servings
Marry Me Chicken Soup

Creamy Marry Me Chicken Soup That Will Melt Hearts

This Creamy Marry Me Chicken Soup is a heartfelt dish that combines flavors of sun-dried tomatoes, Italian herbs, and rotisserie chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Adds rich flavor and is perfect for sautéing.
  • 2 tablespoons Butter Enhances creaminess; substitute with olive oil for dairy-free.
  • 1 medium Onion Provides a flavorful base; shallots or leeks can be used.
  • 4 cloves Garlic Mince for best flavor.
  • 2 tablespoons Tomato Paste Opt for double concentrated for richer flavor.
  • ½ cup Sun-Dried Tomatoes Drain any excess oil beforehand.
  • 1 tablespoon Italian Seasoning A blend of herbs for distinct flavor.
  • 1 teaspoon Dried Oregano Adds an earthy note.
  • 1 pinch Crushed Red Pepper Flakes Optional for gentle heat.
  • ½ cup Dry White Wine Substitute with chicken broth for non-alcoholic.
  • 4 cups Chicken Broth Use low-sodium for better salt control.
  • 2 cups Rotisserie Chicken Any cooked chicken can be substituted.
  • 2 cups Uncooked Rotini or Fusilli Pasta Use gluten-free pasta as an alternative.
  • 1 cup Heavy/Whipping Cream Can be substituted with half-and-half or coconut cream.
  • ½ cup Grated Parmesan Cheese Use grated or shaved for best experience.
  • 2 cups Fresh Baby Spinach Can be replaced by kale or Swiss chard.
  • ¼ cup Fresh Basil Fresh parsley is a great substitute.
  • to taste Salt & Pepper Essential for seasoning.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add 1 diced onion and sauté for about 5 minutes until softened.
  2. Stir in 4 cloves of minced garlic, 2 tablespoons of tomato paste, and ½ cup of chopped sun-dried tomatoes. Add 1 tablespoon of Italian seasoning, 1 teaspoon of dried oregano, and a pinch of crushed red pepper flakes. Sauté mixture for about 1 minute.
  3. Pour in ½ cup of dry white wine, scraping any bits from the bottom of the pot. Let it bubble away for 1-2 minutes until reduced.
  4. Add 4 cups of chicken broth and bring to a boil. Once boiling, add 2 cups of uncooked rotini or fusilli pasta, reduce heat to a simmer, and cook for about 10 minutes.
  5. Stir in 1 cup of heavy cream and 2 cups of shredded rotisserie chicken. Cook for an additional 4-5 minutes until everything is fully cooked and tender.
  6. Turn off the heat and mix in ½ cup of grated Parmesan cheese, 2 cups of fresh baby spinach, and ¼ cup of chopped fresh basil. Season with salt and pepper to taste.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 42gProtein: 28gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Adjust broth and cream quantities for preferred thickness. For optimal spinach flavor, add just before serving.

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